Recipes in the world of Flavilo

Bográcsgulyás served smoky and rich with fresh bread

Bográcsgulyás

Bográcsgulyás is one of the best-known dishes of Hungarian cuisine, often prepared outdoors in a cauldron. Meat, paprika, onions and other spices combine in this mouthwatering, rich dish, perfect for family gatherings or hiking with friends. Cooking over a cauldron gives the food a special taste, which is given by a traditional, slow cooking.

This recipe is a true Hungarian classic, cooked in the courtyards of rural houses, next to a campfire for decades. Bográcsgulyás is not only a food, but also a real social experience where everyone can participate in the cooking. The juicy flavor of the stew, the spices and fresh vegetables create a perfect harmony to provide the most delicious dish.

Prep Time 15 min
Preparation 3 hr
Total 3 hr 15 min
700 Kcal
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Ingredients for this recipe

Servings: 5
⭕ 800 g Beef
⭕ 500 g Potatoes
⭕ 2 Onions
⭕ 3 cloves Garlic
⭕ 2 Carrots
⭕ 1 Parsnip
⭕ 100 g Smoked Bacon
⭕ 2 tsp Hungarian Sweet Paprika
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 0.5 tsp Ground Caraway Seeds
⭕ 2 l Water
⭕ 1 Bell Pepper
⭕ 1 Tomato

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    Preparation Steps

    1

    Dice the smoked bacon and render it in a large pot or Dutch oven over medium heat.

    2

    Add the finely chopped onions and garlic and sauté until translucent.

    3

    Cut the beef into cubes and add it to the pot. Brown the meat on all sides.

    4

    Sprinkle with Hungarian Sweet Paprika, then add the diced carrots, parsnip, potatoes, bell pepper, and tomato.

    5

    Pour in the water, then season with salt, pepper, and ground caraway seeds. Bring to a simmer, then cover and cook over low heat until the meat and vegetables are tender, about 2-3 hours.

    6

    Before serving, check the seasoning and add salt or pepper as needed.