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Cover: Hungarian Cuisine

August, 2012

29Aug 12

Goulash in a ’bogracs’

Goulash in a ’bogracs’
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
  • 600 g shank of beef
  • 2 tablespoon lard or oil
  • 2 large onion, chopped
  • 1 tablespoon paprika powder
  • Salt, to taste
  • 1 teaspoon caraway seeds
  • 3-4 black peppercorns
  • 1-2 carrots cut in quarters
  • 1 parsnip cut in quarters
  • 2-3 medium potatoes, sliced
  • Water
  1. Cut the cleaned meat into 2 centimetre cubes.
  2. Heat up the oil or lard in a pot and braise the chopped onions in it until they get golden yellow, but not brown.
  3. Remove the pot from the heat, add the paprika powder, carrot, parsnip, and meat, salt and add water just to cover the ingredients and cover the pot.
  4. Add the caraway seeds and peppercorns in a tea ball or a small bag for easy removal before serving the soup.
  5. Cook slowly about 40 minutes, adding water to keep it at the same level.
  6. Add potatoes and cook 15 minutes more, until cooked.
  7. Before serving, add ’csipetke’ (nipped pasta). Ingredients: 1 egg, 100 g flour, salt. Prepare stiff dough; roll it out a 2-3 mm thickness and pinch fingernail size or smaller bits from it. Cook in simmering soup.
  8. Serve with fresh white bread and dried hot red pepper on a separate plate.

Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. In Hungary goulash is eaten as a main dish.

A ‘bogracs’ is a heavy pot used to cook outdoors, usually over a wood fire. In English, ‘bogracs’ is translated as kettle or stew pot.

This is my recipe, but there are no two Hungarians who cook the goulash soup in the same way.


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