This is what I made from the bogrács gulyás that
Yvonne transcribed from a recipe book years ago. There's not
much difference, but since it's my take, I'm creating a separate page for it.
Ingredients
quantity
ingredient
step
60 g
lard
1
1 kg
beef, diced, 3 cm cubes
1
500 g
lean pork, diced, 3 cm cubes
1
350 g
onions, finely chopped
2
20 g
garlic, finely chopped
2
15 g
paprika powder, sweet
2
600 ml
chicken broth
3
20 g
flour
3
800 g
canned tomatoes, chopped finely
3
50 g
tomato purée
3
5 g
caraway seed
3
30 g
salt
3
freshly ground pepper
3
1 strip
lemon skin (about a finger long)
3
450 g
potatoes, cut in 3 cm dices
4
400 g
capsicum, green and red, in 3 cm dices
4
3 g
marjoram
4
Preparation
NOTE: The photos date from 18 February 2024, where I started with a cooking vessel that was too small. I had
to change half way, so two different vessels are visible.
Add the onions to the pot and fry gently. Add garlic and continue frying until the
onions are glassy. Remove from fire and stir in the paprika thoroughly.
Mix the flour in some of the broth until smooth. Add the meat, broth, tomatoes, tomato
purée, caraway, salt and pepper and bring to the boil. Cover half and cook until meat
is almost done, about 2 hours.
Add potatoes, capsicum and marjoram. Leave to cook another half hour over medium heat.
This recipe is a derivative of the bogrács
gulyás recipe that Yvonne produced decades ago. That
recipe is Hungarian; this one has some German overtones, in particular the thickening.
So far we have only made this once, and I forgot to add the marjoram. The quantity in the
recipe is an estimate.
