How to cook Bograch. A recipe for delicious Transcarpathian goulash
Ingredients: Meat 700 g, Chicken breast 500 g, Smoked pork ribs 250300 g, Smoked lard 150200 g, Lard for crackers 200 g, Potatoes 3 pcs. Carrot 1 pc. Bulgarian pepper 1 pc. 1 onion, Garlic 4 cloves, Paprika (sweet pepper) 1 pc. Hot capsicum pepper to taste, Thyme, thyme 1, 2 tsp, Cumin to taste Parsley and greens to taste, Salt to taste Fry the lard until crackling in a hot cauldron or deep pan. Remove the cracklings with a slotted spoon and set them aside for the meat into large cubes, as for pilaf. Fry the prechopped onion until light brown. After that, add the smoked lard, after 10 minutes the meat, mix thoroughly and keep it on the fire for 10 minutes. Add ground paprika to the pan and fry on medium heat for 5 minutes, stirring. It is necessary to carefully monitor the paprika: if it burns, it will hopelessly spoil the taste of bograch. Add water. Simmer all this over low heat for 1015 minutes, add carrots, cook f
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