Authentic Bograč Recipe Prekmurje, Slovenia

Name: Bograč
Prep time: 1 h
Cook time: 2 h
Yield: 10 servings
Cuisine: Slovenian
Ingredients: 700g (1.5 lbs) beef flank or shoulder; 700g (1.5 lbs) game meat (venison); 700g (1.5 lbs) pork shoulder; 1.5 - 2 kg (3.3-4.4 lbs) onions; 50g (2 oz) garlic; 100g (3.5 oz) lard; 50g (2 oz) ground red pepper; 500g (1.1 lbs) fresh peppers (red and green); 1.5 kg (3.3 lbs) potatoes; 400 ml (1 2/3 cups) dry white wine; salt, to taste; peppercorns and ground pepper, to taste; bay leaves, to taste; hot Hungarian paprika or hot chili pepper (feferon)

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Main ingredients

Bograč

PREP 1h

COOK 2h

READY IN 3h

4.2

Rate It

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.

Ingredients

10 Servings

700g (1.5 lbs) beef flank or shoulder

700g (1.5 lbs) game meat (venison)

700g (1.5 lbs) pork shoulder

1.5 - 2 kg (3.3-4.4 lbs) onions

50g (2 oz) garlic

100g (3.5 oz) lard

50g (2 oz) ground red pepper

500g (1.1 lbs) fresh peppers (red and green)

1.5 kg (3.3 lbs) potatoes

400 ml (1 2/3 cups) dry white wine

salt, to taste

peppercorns and ground pepper, to taste

bay leaves, to taste

hot Hungarian paprika or hot chili pepper (feferon)

Preparation

Step 1/8

First, prep the ingredients. Finely chop the onion and the garlic. Then, cut the venison into 30-40g (1-1.5 oz) cubes. Cube the beef and cut the pork into small cubes. Peel the potatoes and cut into small chunks. Also, cube the fresh pepper.

Step 2/8

Add the lard into a large stock pot. Now, add the onion and sauté it in lard until translucent, then add the garlic and cook until fragrant.

Step 3/8

Next, add the venison and shortly sauté it, then sprinkle with the ground paprika and sauté again. Pour enough water to cover the meat, then cover with a lid and let simmer until half-cooked.

Step 4/8

Next, add the beef and cook shortly, then add the pork and the fresh pepper. Season with peppercorns, bay leaves, and salt.

Step 5/8

When the meat is three-quarters cooked, add the potatoes and pour enough water to cover the potatoes.

Step 6/8

Cover with a lid and simmer gently until done. Refrain from stirring often so the potatoes stay intact.

Step 7/8

Near the stew is nearly done, pour in the dry white wine.

Step 8/8

Traditionally, borgač is served directly from the cauldron it's been cooking in and eaten from earthenware bowls.

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Rating And Comments

4.2