Bograch

Bograch is a visiting card of Western Ukraine! Translated bograch means “cauldron”, and indeed, it comes out most delicious in a deep bowl in the oven or on an open fire. The secret component of the dish is ground smoked paprika from the Trading House “Lubystok”!

Portions:

4

Ingredients preparation time:

30 minutes

Cooking time:

1,5 hours

Ingredients

1. Lard - 50 g.
2. Beef (shoulder or back) - 800 g.
3. Potatoes - 500 g.
4. Tomatoes - 2 pcs.
5. Sweet pepper - 2 pcs.
6. Onions - 1-2 pcs.
7. Fresh chili peppers - 10 g.
8. Ground red pepper paprika - 1 tsp.
9. Smoked ground paprika - 1 tsp.

Preparation:

  1. First you need to cut the bacon into slices, and then into small cubes. Put the lard to a deep frying pan and fry until the fat stops.
  2. Next, cut the beef (or veal) into large portions. Put the pieces of beef to a deep frying pan with lard and fry until golden brown, stirring occasionally.
  3. Add potatoes to the meat, peeled and cut into 2 parts; 2 tomatoes and 2 sweet peppers, cut into large cubes; onion, cut into 4-6 large pieces and fresh chili, cut into circles.
  4. Add a teaspoon of ground red paprika and a teaspoon of ground smoked paprika from the Lubystok trading house.
  5. Fill vegetables with meat with water, but so that the water covers them in full. Season with salt and pepper to taste.
  6. Cooking bograch in the oven with the lid on for 1.5 hours at 180 degrees or on the stove over low heat for the same amount of time.

Enjoy your bograch with “Lubystok”!