If you like rich spicy dishes with meat, you should definitely try making bograch. Today we will tell you how to properly make this soup, which is also called goulash in Transcarpathian or Hungarian. Let's consider several recipe options for its preparation.

History of Bograch

Bograch, as we know it now, is about 500 years old. In those distant times, the Hungarians fought with the Turks, who, as you know, are very partial to meat dishes and spices. True, initially paprika was not added to meat with spices and roots. It was later that it became one of the main ingredients.

Legend has it that the Turkish cook overdid it by pouring too much paprika into the pot. The warriors refused lunch: they were afraid to set fire to the steppe with their breath. But the captured Ugrians realized: the more of this seasoning in the dish, the less chance that the Turks would take it. This is how something new appeared in Hungarian cuisine. spicy dish accessible to many.

Traditional bograch is cooked in a cauldron over a fire

Traditionally, bograch is cooked over a fire in a cauldron (the word bograc itself is translated as “kettle”). Fresh air, nature, smoke from burning wood help create a specific taste. But now it is possible to prepare it at home, using a stove, or even better, a stove.

Ingredients

U Transcarpathian Bograch, like any popular dish, there are as many recipes as there are people who cook it. Every housewife knows a couple of secrets that make goulash soup unique. However, there is standard set ingredients. You will need:

• beef (shoulder part);
• bacon or smoked lard;
• bulb onions;
• paprika;
• potato;
• red pepper;
• tomatoes;
• carrot;
• hot peppers;
• garlic, salt, cumin, celery or parsley - to taste.

Of course, in classic recipe, which was used in the 15th–16th centuries, potatoes are not included, since at that time they were a product inaccessible to most. Now it has become an obligatory component of bograch.

Note! The potatoes should not be too crumbly so that their pieces retain their shape and do not become mashed. If possible, use Romansa, Izora and other early or mid-ripening varieties.

In addition to the main ingredients, a little semi-dry red wine is often added to bograch. Many cooks replace veal with pork or use these types of meat in equal proportions. You can use bacon instead smoked ribs and homemade sausage.

Meat and paprika are the main ingredients of real bograch

Bograch with beans is also very popular. If you decide to cook it, keep in mind that you will need to exclude potatoes and cumin from the list of main ingredients. Instead, beans (about 350–400 grams) should be used, and they should be added at the same time as the meat.

And don’t forget that a real bograch cannot be imagined without chipettes - dumplings or pieces of plucked dough. For them you will need flour, eggs and salt to taste. Sometimes instead of chipette they add finely chopped savoy cabbage, vermicelli or some rice. Season the bograch with sour cream before serving to make it thicker.

Recipes

Let's look at several ways to prepare the dish. These recipes will be useful to you at home and when traveling outdoors with a large group.

At home (on the stove)

In winter, going out of town is not always an affordable option, but treating yourself to delicious food rich soup I want to. Therefore, you can cook bograch at home using the stove.

If you live in a private house and have a stove, then the dish will turn out almost traditional. It is best to use a small pot or cast iron. A cast iron duck pot is perfect. If you cook on the stove, you can get by with a regular pan (aluminum or enamel). In this case, frying will need to be done in a frying pan.

You will need:

• 500 g of meat (veal, lamb or pork);
• 2 large onions;
• 100 g pork fat or lard;
• 2 large tomatoes;
• 4 tablespoons lecho;
• 2 bell peppers;
• ½ teaspoon red hot pepper;
• 1 bunch of greens - dill, parsley;
• 5 cloves of garlic;
• ½ teaspoon cumin;
• 3 tablespoons of semi-sweet red wine (you can add 100 g if desired);
• 2 carrots;
• 6 potatoes;
• 1 teaspoon sweet paprika;
• 1 teaspoon black pepper;
• 1 egg;
• 1 cup flour.

1. Melt lard or fat in a frying pan. Place the chopped onion there and simmer until transparent.

   Melt the fat in a frying pan and fry the onions in it

2. Rinse the meat, cut the flesh into small cubes. Place in the bowl where the onions are stewed.
3. Sprinkle everything with paprika. Fry, stirring constantly.

   Add meat and paprika, fry the food

4. Cut the peeled and washed carrots into cubes and add to the meat. Simmer for about 10 minutes, stirring constantly.
5. Pour boiling water over the tomatoes and remove the skins. Chop and place in a bowl where the meat is cooked and fried. Add chopped bell pepper there.
6. Add lecho, salt and pepper, simmer for another 10 minutes.
7. If you cooked meat by frying in a frying pan, transfer it to a saucepan with high walls and pour in 1.5 liters of boiling water. Add salt and pepper and leave to simmer for 30 minutes.

   Once the frying is completely ready, transfer it to large saucepan, add water and simmer

8. Meanwhile, prepare the dumplings. Place flour in a bowl, add egg and salt (without water). Knead a thick dough.

   Prepare the dumpling dough

9. Roll out and tear the dough into small pieces (no more than 2 cm). Sprinkle the finished dumplings with flour. Let them dry a little.

   Sprinkle the chipette with flour and leave to dry.

10. Peel and cut the potatoes and add to the pan. Add about 1 liter or a little more boiling water if you don’t like it very much thick soup. Add the dumplings and cook until tender, about 40 minutes.
11. Add finely chopped herbs and garlic, wine, sprinkle with caraway seeds. After 15 minutes, you can remove the bograch from the stove. Let it brew for about half an hour, after which you can serve it.

    Add water, add potatoes, dumplings, herbs and seasonings

Many housewives prefer to add chopped garlic at the very end of cooking, so that it does not have time to impart all the taste and aroma to the dish by mixing with other products. It depends on your own preferences.

Hungarian bograch with chipettes (video)

At the stake

This classic version, which is perfect for big company while relaxing in nature. Cooking will take 2 hours 20 minutes, of which you will need half an hour to prepare the ingredients, and the rest of the time to cook the bograch.

It will take you 2 hours and 20 minutes to cook rich bograch over a fire.

In addition to a 6-liter pot, you will need:

• 250 g smoked lard;
• 4 large onions;
• 2 medium sized carrots;
• 1.5 kg of potatoes;
• 2 tablespoons sweet paprika;
• 1.5 kg pork and veal ribs.

1. Finely chop the smoked lard and pour it into a pot over the fire. Melt until golden color. Meanwhile, peel the onion.

   Melt finely chopped lard in a pot

2. Finely chop the onion (if you decide to cut it into half rings, make them thin), add to the pot and fry in rendered lard.

   Fry onions in melted lard

3. After the onion turns golden, gradually add paprika to the boiling fry. It will give bograch not only a unique taste, but also a bright color, which is so necessary for this dish. Stir constantly. The paprika should soak in the hot fat, but under no circumstances should it burn, otherwise it will simply settle to the bottom.

   Add paprika and mix well

4. Add carrots, pre-cut into slices.
5. After mixing the paprika, immediately add the meat. Prepare it in advance. The more ribs you have, the better. Cut the pulp into small pieces, approximately 3 x 3 cm. Do not forget that there should be a lot of meat: it is the basis of bograch.

   You need to put more meat in the bograch

6. Mix the ingredients thoroughly and add water to the pot until it covers the contents. Add spices. You can buy special seasonings for goulash in advance in the store or meat dishes: they contain required amount salt. In this case, you will need 1 tablespoon of seasoning for this amount of meat. Close the pot and simmer, stirring occasionally, for as long as possible.

   

Bograch – famous dish Hungarian cuisine. Is a thick meat soup made from meat and vegetables, having pungent taste. Its recipe is already half a millennium old. During this time, it has changed, its distribution area has become wider, and many variations have appeared. Initially, the soup was prepared over a fire, in a cauldron, which is where its name came from (it is translated from Hungarian as “kettle”). In restaurant menus, this dish can be found under other “names”: Transcarpathian goulash, Hungarian goulash, bograch goulash. This is due to the fact that it turns out rich, thick, contains a large number of meat. Properly welded, it can replace both the first and the second. You can make bograch at home, although in this case it will not be completely identical to the original.

Cooking features

In order to reproduce this cooking masterpiece As a bograch, in your kitchen, you need to know the peculiarities of its preparation.

• Bograch should be thick. Water is added to it by eye so that it barely covers the food or is a finger above them. In more liquid version the soup will not be similar to the legendary Hungarian dish.
• Bograch must be spicy; it contains a significant amount of paprika. There is even a legend associated with this, according to which the Turkish cook overdid it and added too much pepper to the soup, which is why the locals had to eat it. Later, in order to protect their food from foreign people, residents of Transcarpathia began to deliberately add great amount paprika. This is how the bograch appeared.
• The base of the soup is beef, but other types of meat, including bacon, are often added to it. It will not be a violation to put lamb or pork in the cauldron. From poultry meat hungarian goulash usually not boiled.
• In addition to meat, the soup contains a large amount of vegetables. Modern recipes include potatoes; earlier, beans were placed in it to make the soup more filling. These ingredients can be considered interchangeable.
• Desirable, but not mandatory component when preparing bograch it is red dry wine. It is added to the soup at the last moment, shortly before the soup is about to be removed from the heat.
• It is impossible to imagine a real Hungarian bograch without chipetke - small dumplings that are plucked from the dough and dried in a frying pan or in the oven. The dough for them is prepared from one egg, small quantity water and flour, which is sprinkled on the eye, until you get a dough that can be rolled into a thin sausage, with a diameter of no more than 1 cm.

IN ready dish you can add fresh herbs - with it the bograch will look more appetizing, and the taste of the soup will only benefit from this.

Classic recipe

• beef – 0.6 kg;
• pork fat – 100 g;
• onions – 0.2 kg;
• tomatoes – 0.3 kg;
• Bell pepper– 0.3 kg;
• carrots – 0.2 kg;
• potatoes – 0.5 kg;
• garlic – 5 cloves;
• fresh herbs – 100 g;
• lecho – 100 g;
• dry red wine – 100 ml;
• paprika – 5 g;
• ground black pepper – 5 g;
• ground red pepper (hot) – 2-3 g;
• chicken egg – 1 pc.;
• flour - how much will be needed (approximately 150–180 g);
• salt - to taste;
• water - how much will go.

Cooking method:

• Wash the meat, dry it with a napkin, cut into pieces, as for goulash.
• Cut the lard into small pieces.
• Peel the onion and cut into thin half rings.
• Peel the carrots and cut into small cubes.
• Peel the potatoes and cut into medium-sized slices. It is better to give preference to varieties that do not overcook and are not crumbly.
• Wash the sweet pepper, cut off the stem, and remove the seeds.
• Cut the pepper pulp into thin strips or small squares.
• Wash the tomatoes. Cut their skin crosswise on the side opposite the stalk, lower them into boiling water for 2-3 minutes. Cool by transferring to a container with cold water, clean. Cut out the seal around the stem area. Cut the pulp into pieces of arbitrary shape.
• Beat the egg with a whisk, adding a tablespoon of water and a large pinch of salt. Add flour in portions, knead the dough with your hands. Roll out the dough into a thin sausage. Pinch off pieces from it and place on a baking sheet sprinkled with flour. Place the baking sheet in the oven preheated to minimum temperature. Dry the pieces of dough, sometimes dusting them with flour and stirring, again distributing them on the baking sheet.
• Melt lard in a cauldron, thick-walled saucepan or saucepan, add onion to it, fry until golden brown. Add carrots and paprika and continue frying for 5 minutes.
• Add meat to onions and carrots. Wait for it to cook until delicious crust. Add tomatoes and peppers, reduce heat. Simmer the meat and vegetables for 10 minutes.
• Add lecho, salt, remaining spices. Add some water. Simmer for 10 minutes after the liquid boils.
• If you cooked the meat in a frying pan or in a saucepan, transfer it to the pan. Add potatoes. Fill with water until it is a finger above the food. It will take about one and a half liters.
• Cook the soup over low heat for half an hour.
• Add pieces of dough and cook for another 5 minutes.
• Add chopped small pieces garlic, herbs, wine. Cook for 3-4 minutes after boiling.
• Remove from heat, cover with a lid. Let the soup sit for 10 minutes.

You can prepare bograch according to this recipe in a slow cooker. To fry foods at the first stage, use the “Frying” or “Baking” program; in subsequent stages, to cook soup, activate the “Stewing” program. Once the soup is ready, leave it on the warm setting for 10-15 minutes.

Bograch with sausage and pork ribs

• beef – 0.5 kg;
• smoked pork ribs– 0.5 kg;
• smoked bacon – 50 g;
• lard – 50 g;
• raw smoked sausages – 0.2 kg;
• bell pepper – 0.2 kg;
• bitter Bell pepper– 20 g;
• thyme - a pinch;
• fresh parsley – 50 g;
• fresh dill – 50 g;
• dried paprika – 20 g;
• tomatoes – 0.3 kg;
• onions – 0.4 kg;
• carrots – 0.2 kg;
• dry red wine – 0.2 l;
• chicken egg – 1 pc.;
• flour - how much will be needed;
• salt, spices - to taste;
• water - how much will go.

Cooking method:

• Finely chop the lard and bacon, place in a thick-bottomed pan, and put it on the fire.
• Cut the onion into large rings, place in melted fat and brown.
• Wash and cut the beef into pieces, separate the pork ribs one at a time. Add to onions.
• Fry on high fire until crust, add spices. Pour in enough water to barely cover the meat and reduce the flame intensity to low. Cook covered until the water has almost completely evaporated.
• Make a dough from flour and eggs, make mini-dumplings, and dry in the oven.
• Cut carrots, tomatoes and peppers into medium-sized cubes. Chop the hot pepper as finely as possible.
• After peeling the potatoes, cut into semicircles at least half a centimeter thick.
• Cut the sausages into cubes.
• Place vegetables and sausages in the pan with the meat. Add warm water until it comes up to a fingertip above the food. Add salt and season.
• Cook until the potatoes are soft.
• Add the dumplings, after 5 minutes add the wine, boil for 2-3 minutes, remove from heat.

When serving, generously sprinkle bograch with chopped herbs. Potatoes in the recipe can be replaced with beans. In this case, a glass of beans must be soaked in water in advance. They add it earlier than vegetables - they are introduced half an hour after adding beans, adding water if necessary.
Bograch in Transcarpathian style can also be cooked in a pot in the fresh air. Then it will be even more aromatic and tastier. The principle of preparation and the sequence of adding products in this case will be the same as when cooking goulash soup on the stove.

Bograch is a hearty meat soup. Quite high in calories. Most men will like it. For girls who watch their figure, it’s better not to lean too heavily on it.

Bogracs is one of the famous and very old dishes of Hungary. One of the most important components of the soup is paprika, which Hungarians add to almost every dish and a lot.

A thicker version of this preparation delicious food known as bograch goulash. You can cook bograch in a pot, or on a stove, but the aroma of the soup in a pot is much richer and more delicious, since it includes the “aromas” of fire and smoke. Deciduous wood is used for cooking over fire; it gives food a characteristic taste and aroma depending on the type of wood. Experts recommend using acacia wood for bograch.There are many recipes for the dish, we will prepare one of them today.

Products

• Pork ribs – 800 g
  
• Carrots – 2 pcs.
• Potatoes – 6 pcs.
• Onions – 1-2 pcs.
• Red paprika – 1-2 tbsp.
  
• Sweet pepper (Bulgarian) – 1 pc.
• Parsley (fresh and dry) - to taste
• Salt and pepper - to taste
• Vegeta (vegetable seasoning) – 1 tsp.
• Tomato – 1-2 pcs.
• Egg – 1 pc.
• Wheat flour – 200-300 g

Recipe

1. First you need to peel and wash the vegetables. Cut the potatoes into regular cubes and add water to prevent them from darkening. Cut the carrots into circles, chop the onion, and cut the pepper into strips.

2. Cut the ribs and place them in a clean, dry and heated container. It is best to use aluminum or cast iron pan. There is no need to add oil to the pan, as the pork will release fat. Fry the meat until golden brown on both sides over high heat.

3. Send to pork ribs onion, reduce the flame a little.

4. Prepare a glass of water so that it is at hand. Pour the paprika into the pan with the ribs, stir and immediately pour in the water. It is necessary to prepare water in advance, since paprika tends to burn quickly, and this will not allow pleasant taste dish, but will only spoil it.

5. Pour in enough water to cover the ribs slightly, cover with a lid and simmer for 30 minutes, stirring occasionally.

6. After half an hour, add sweet pepper, you can turn up the heat a little. Add a little salt and ground black pepper. Cook for 15 minutes.

7. Add carrots and cook for another 20 minutes.

8. After adding each ingredient, you can add water so that the vegetables are always covered with water. Add potatoes and pour water just below the edges of the pan.

9. Add dry parsley. If you wish, you can add your favorite: dill, parsley, basil.

10. Add vegeta. Be sure to taste the soup, as salt and vegeta should be added to taste.

11. Back in Step 5, you can start preparing Hungarian chipettes for soup. Chipetke is small size flour “dumplings” slightly larger than rice, somewhere between rice and peas. They are very easy to prepare. Mix the egg with flour and a pinch of salt. You should get a hard dough. Next, pinch the dough onto a floured surface to shape it into rice. Place the finished chipettes carefully in a colander and toss them several times to get rid of excess flour. Add to bograch when the potatoes are half boiled.

12. Grate the tomato coarse grater to get rid of the peel.

13. Pour it in at the end, because if the tomato is placed earlier, the potatoes will not cook, but will become glassy.

14. Cook the chipette for about 10 minutes. Place chopped herbs in the bograch, turn off the heat and cover with a lid. Leave the soup for 30 minutes.

15. Serve delicious Hungarian soup with hot pepper. I’ll tell you one secret, bograch always tastes better the next day, so don’t eat it all on the first day!

• You regulate the density of bograch yourself. Since this is one of the variants of goulash, it can be both the first and second course. To obtain the required consistency, add water or meat broth, bring to a boil and add salt again to taste.
• Bograch is very similar to goulash, but it gives more freedom of action. Meat can be used not only beef, but also pork and various smoked meats. All types of meat are cut into pieces of approximately the same shape and stewed together. The time depends on the type of meat. For example, beef should be stewed for 1-1.5 hours, pork knuckle up to 2-2.5 hours. By the way, you can also use meat with tendons. With prolonged heat treatment, it will still soften.
• Like traditional Hungarian goulash, this dish should be quite spicy. Therefore, a lot of paprika is added to it, as well as other seasonings: ground black and red pepper, cumin. In stores and markets in Hungary you can find special spicy goulash mixtures in tubes. If you manage to purchase such a set of spices, be sure to use them - it will turn out very tasty.
• There is even a legend about why bograch must be spicy. Once upon a time, Turkish Janissaries ordered two prisoners to cook meat for them. They cooked it, but added a lot of hot paprika. The Janissaries refused to eat this dish and gave it to the captured Hungarians. They liked it, and since then goulash and bograch are simply obliged to have a spicy taste.
• in winter fresh tomatoes perfectly replaceable tomato paste, lecho, tomatoes in own juice. In a word, they add whatever they like.
• In Transcarpathia there is an interesting tradition associated with the preparation of bograch. When the frying of lard, onions and paprika is ready, the pieces are dipped into it wheat bread. While the dish continues to be prepared, those present drink a glass of vodka and snack on this “soaked bread.” Just don’t get too carried away - just one glass at a time to make the dish tasty. By the way, you can snack on the cracklings that are left after frying the lard.
• Of course, the real pride of Transcarpathia is wine. Therefore, bograch is eaten with red wine. In combination with beef it turns out very tasty. In addition, in some recipes, wine is added to the dish itself at the stage of stewing meat.
• And finally, about why bograch began to be called that way. Initially, the Hungarians called this the cast-iron pot itself in which the dish was prepared. The famous Hungarian cook Karol Gundel wrote that this cauldron accompanied his people throughout their entire historical journey.
• On vegetable oil Bograch is never cooked. For this dish, only fat rendered from lard is suitable.

Recipe preparation steps with photos

For bograch, prepare lard (preferably with meat streaks), beef, tomatoes, sweet peppers, potatoes, onions, ground paprika, salt and aromatic herbs.

Render out all the fat from the lard. Try to keep the cracklings dry. When bograch is cooked in a cast iron skillet, the lard can be fried directly in it. I will use a frying pan for these purposes. The cracklings themselves are not needed in bograch. They are eaten separately. Alternatively, you can serve chopped cracklings in a small plate with the dish.

Fry the coarsely chopped onion (pieces about 1 cm thick) in fat for 3-4 minutes. The fire must be strong. To make the onion fry faster, you can add a teaspoon of sugar to it.

Reduce heat and add paprika. Stir quickly. It is very important that the paprika does not burn, otherwise it will be very bitter and you will have to redo everything. To prevent this from happening, there must be enough fat. To be more sure, you can add a little water.

Literally 1-2 minutes after adding paprika, add the meat. Cut it into cubes 2-3 cm thick. Cover the pan with a lid and leave for 1 hour at a low simmer. Add water if necessary. However, there should be enough of it so that the meat is not boiled, but stewed in liquid. About 20 minutes before the end of cooking, open the lid to allow the liquid to evaporate. Along with meat original recipe garlic is also added. However, I do without it, since with further heat treatment the taste and aroma of garlic is completely lost.

This dish is simply perfect for cooking in spring or fall. It's warm and dense. Just what you need for cool evenings. In the summer, of course, you can also cook goulash by the fire, but its taste will not be so easy to appreciate.

There are a lot of recipes for this dish of Hungarian shepherds, since “gulyas” literally means “shepherd”. Initially, goulash was called “gulyas hus” or shepherd’s meat, but over time the name simply “gulyas” was adopted. There are many varieties of goulash, and each chef has his own beliefs about cooking. Bograc goulash is a goulash that is cooked in a pot over a fire, which is called bograc in Hungarian.

I admit, I cooked bograch both on the fire and on the burner in the kitchen. The difference in taste is barely noticeable. It is much easier to cook goulash in the kitchen on gas because it is much easier to regulate the intensity of the fire, which is not so easy over a fire. But the romance of cooking this dish over a fire is definitely worth it! It tastes better because of the way it is prepared and the fact that the appetite is “worked up” in the fresh air.

You need to start cooking goulash on a blazing fire, and not on coals, since there simply isn’t enough heat to simmer everything properly in the pot, and then bring that amount of goulash to a boil, but after the water boils, you can in the heat that is left over from the fire to cook, but this heat must also be maintained stable, which is not so easy. I only cook in the residual heat for the last half hour, and most of the time on the fire, raising the pot higher or lowering it as needed.

And about the ingredients: I don't like it too much fatty foods, so there is significantly less lard in my recipe than in many traditional ones.

I also don’t pre-fry the meat myself, because when cooking over a fire, on the street, it’s simply inconvenient to put something in and then take something out of the boiler (in this case, meat). And if you don’t remove the meat after frying, the onions and spices won’t cook enough before adding liquid. Therefore, in my opinion, it is more important to properly simmer the onions and get the maximum aroma from the spices than frying the meat, especially the aroma of fried meat in sufficiently add smoked lard with a layer.

This goulash medium spicy. If you want a spicier goulash, add 1 more whole dried or fresh red chili pepper, cut almost in half lengthwise (to make it easier to remove later).

One more thing! The main thing is not to crush the garlic, but to cut it. And add it to the dish at the very end. The aroma will be completely different! Just what you need! If you add garlic at the beginning of preparing such a dish, then in the end you won’t even be able to smell it!

It turns out quite a lot! You can easily generously feed 6-8 people. Goulash freezes well and when reheated it becomes tastier and tastier, just like good Ukrainian borscht.

Often, goulash is accompanied by dumplings made from flour and eggs “cipettke” (from the Hungarian word “to pinch”). But when there are potatoes in the goulash, for me it's just unnecessary. If you want to cook them, then knead 300 grams of flour, 2 eggs and salt to taste thoroughly. And then pinch off hazelnut-sized dumplings from the resulting dough and place them on a board or plate. Then put everything together directly into the goulash and cook until they float off, about 5 minutes. I advise you to do them if you are only going to eat all the goulash at once. If you are cooking more than your group can eat, the chipettes will become soggy and when reheated they will simply be an unappetizing piece of soggy dough.

6-8 servings

Ingredients

• 150 grams smoked lard with layer, cut into small cubes
• 100g raw lard, coarsely chopped (to make it easier to remove later)
• 500 grams beef, arable land, ribs or brisket, cut into large cubes
• 500 grams veal, arable meat, ribs or brisket, cut into large cubes
• 1 kg pork, ribs or brisket, cut into large cubes
• 300 grams onion, cut into small cubes
• 2 tbsp. sweet ground paprika
• 1 tbsp. l. smoked Hungarian paprika(can be replaced with regular sweet paprika)
• 1 tbsp. red hot ground pepper Chile
• 10 grams of cumin
• 1.5 l water or broth (chicken or beef)
• 200 grams carrots, peeled, cut into rings if thin, into half rings if coarse
• 3 sweet peppers, cut into half rings
• 1 kg potatoes, peeled, cut into cubes
• 200 grams tomato, skin removed, coarsely chopped
• 150 ml dry red wine
• 1 head garlic, peeled, finely chopped

1) On a fire, place the pot in close proximity to the fire and add smoked and raw lard.

Stir-fry until enough fat has rendered to add the onion.

2) Add the onion, cover and simmer until the onion is soft.

3) When the onion softens, add paprika, cumin and chili pepper. Fry for about 1 minute, stirring constantly, until you can smell the paprika. Making sure that the paprika does not burn.

4) Add meat (beef, veal and pork), stir-fry for another 1 minute.