Stew

Transcarpathian Bograch

A thick cauldron stew of beef, pork, smoked sausage, paprika, peppers, and potatoes.

What you’ll need

• beef chuck: 1000 g
• pork shoulder: 600 g
• smoked sausage: 350 g
• potatoes: 900 g
• bell pepper: 400 g
• tomatoes: 500 g
• paprika: 20 g
• water: 1400 ml
• lard: 80 g
• yellow onion: 400 g
• garlic: 20 g
• caraway seeds: 5 g
• hot paprika: 5 g
• salt: 18 g

How to make it

1. Cut the beef and pork separately into 4 cm cubes and dry them. Melt the lard in a cauldron and brown the beef in batches; reserve.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.