BogračThree-Meat Goulash Stew
A Prekmurje-style bograč made with beef, pork, game, potato, paprika, and wine, one of several regional approaches to the dish.
Prep
30m
Cook
2h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 350gBeef Shoulder (cut into cubes)
- 300gPork Shoulder (cut into cubes)
- 250gVenison (cut into cubes)
- 300gOnion (finely chopped)
- 12gGarlic (crushed)
- 10gPaprika
- 3gHot Paprika
- 2pcsBay Leaf
- 3gBlack Pepper
- 12gSalt
- 500gPotato (peeled and cut into chunks)
- 200mlRed Dry Wine
- 900mlBeef Stock
- 35gPork Lard
- 300mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the pork lard in a heavy pot over medium heat.
- 02
Add the onion and cook slowly until deeply golden, then stir in the garlic.
- 03
Add the beef shoulder, pork shoulder, and venison, and brown them well on all sides.
- 04
Stir in the paprika and hot paprika briefly so they bloom without scorching.
- 05
Pour in the red dry wine and let it reduce slightly, then add the beef stock, water, and bay leaves.
- 06
Lower the heat and simmer gently until the meat is almost tender.
- 07
Add the potato and continue cooking until the meat is soft, the potato is tender, and the stew has thickened naturally.
- 08
Season with the salt and black pepper, remove the bay leaves, and serve hot.
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