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Bograč
(Bógrač Gúlaš, Prekmurski Bograč)
Bograč is a traditional meat stew that was supposedly invented by Hungarian shepherds when Prekmurje was under Hungarian rule. The stew consists of four types of meat—traditionally pork, beef, venison, and boar—which are simmered along with potatoes, onions, spices, wine, and optionally mushrooms.
The dish was named after bogracs—a traditional cauldron in which it is still prepared today.
Bograč Authentic recipe
PREP 1h
COOK 2h
READY IN 3h
The following recipe is adapted from the official website of the municipality of Lendava in Slovenia, which in 2011 was proclaimed the capital of bograč. As in line with tradition, the recipe calls for three different kinds of meat (in this case, venison, beef, and pork), copious amounts of onions, potatoes, spices, dry white wine, fresh peppers, and lard.
WHERE TO EAT The best Bograč in the world (according to food experts)
Bograč festivals
