Prekmurski Bograč

Prekmurje is the easternmost traditional region of Slovenia, bordering on Hungary. It was still under Hungarian administration as late as 1919, which explains the remnants of Hungarian culture in the area. We all know Hungarian goulash, a beef stew made with red bell peppers, paprika and tomatoes.

The Hungarian word for "cauldron" is "bogrács". So in effect the stew is named for the pot you make it in. But then, "gulyás" is Hungarian for a cattle herdsman so whichever way you slice it, this is basic peasant food we're talking about here.

Bograč is derived from the Hungarian goulash, with at least three types of meat (beef, pork and venison), herbs and spices including paprika, onion, red bell peppers, and red wine. Bograč does not contain tomatoes.

Bograč at the Gostilna Lipót in Dobrovnik

Bograč recipe

There are many recipes, also in English Here's one to get you started.

• 4 onions (750g) finely chopped
• 2 tbsp oil or lard
• 100g bacon
• 250g stewing beef
• 250g stewing pork
• 250g venison
• 500g potatoes, cubed
• Bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp dried marjoram
• 2 tbsp paprika
• 1 tsp salt
• 1 tsp pepper
• 2 cloves garlic
• 1 red (bell) pepper, sliced
• 200ml red wine

Slowly fry the onion and the bacon in the oil or lard. The onion should not change colour. Add the beef, saute for 20 minutes. Add the pork, saute for a further 20 minutes. Add the venison, saute for a further 20 minutes.

Add the herbs and spices, stir. Layer the potatoes on top, add enough water to cover the potatoes and cook until the potatoes are done.

If the meat is still tough (depends on the cut you used), remove the potatoes and cook the rest until the meat is tender. This also serves to boil some of the liquid off. Add the potatoes back in, add the red wine, bring to the boil and serve with lots of bread to soak up the sauce.

The red (bell) pepper can go in at any time, depending on how you like it. I put mine in towards the end.