blaZest
When the air smells faintly of smoke, leaves rustle underfoot, and days grow shorter, you know autumn has arrived — also known as bograč season. This isn’t just any goulash. It’s a slow-cooked, paprika-rich stew that brings people together around the fire and tastes like home, stories, and togetherness.
Yes, the most magical bograč happens outdoors in a kettle — but you don’t have to wait for a weekend or a big crowd. Below you’ll find two versions: the classic kettle rendition and a simplified stove-top home version for weeknights. And to finish, a few side ideas plus a quick bread-dumpling recipe you can whip up on the spot.
What is bograč?
Bograč is humble and generous at once — built on a lot of onions, several meats, plenty of paprika, and time. The best ones simmer gently — just a soft burble — until the flavors marry and the sauce naturally thickens.
Classic bograč (6–8 servings)
Ingredients
- 800 g beef (chuck or brisket)
- 400 g pork (shoulder or neck)
- 300 g game (venison; if unavailable, use more beef)
- 4 large onions
- 4 garlic cloves
- 3–4 tbsp lard
- 3 tbsp sweet paprika
- 1 tsp hot paprika
- 2 tbsp tomato paste
- 2 red bell peppers (diced)
- 2 carrots (diced)
- 2 tomatoes (peeled and chopped)
- 3 potatoes (diced)
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp black pepper
- 200 ml dry red wine
- ~1 L beef stock or water
- salt to taste
Detailed method
- Onion base: Heat lard in a kettle/heavy pot. Add finely chopped onions and sauté slowly for 20–30 minutes until deep golden and soft. Don’t rush — this is the flavor backbone.
- Brown the meats, in order: Add beef and sear about 10 minutes. Add game and sear another 10 minutes. Finish with pork, 5 minutes more, stirring occasionally to avoid sticking.
- Paprika without bitterness: Take the pot off the heat. Stir in sweet and hot paprika, then add garlic, cumin, pepper, and salt. Returning to the heat after mixing prevents paprika from turning bitter.
- Vegetables: Stir in tomato paste, tomatoes, diced peppers, and diced carrots. Mix well.
- Wine & gentle simmer: Pour in wine and let the alcohol evaporate for about 6 minutes. Add just enough stock to barely cover the meat. Lower the heat and let it gently simmer for about 1.5 hours, stirring now and then.
- Potatoes & finish: When the meat is nearly tender, add potatoes and cook for about 30 minutes, until the potatoes are soft and the stew naturally thickens.
Tip: For extra body, mash a few potato cubes into the sauce. For a “kettle” vibe, finish with a pinch of smoked paprika.
Home bograč (4 servings)
All the bograč soul, weeknight-friendly. We cook it on the stove — slower than fast food, faster than a kettle — and the payoff is big.
Ingredients
- 400 g beef
- 300 g pork
- 2 tbsp lard or oil
- 2 large onions
- 3 garlic cloves
- 1 tbsp sweet paprika
- 1/2 tsp hot paprika
- 1 tbsp tomato paste
- 1 red bell pepper (diced)
- 1 carrot (diced)
- 2 tomatoes or 1 can chopped tomatoes
- 2 bay leaves
- 1 tsp ground cumin
- salt & pepper to taste
- 100 ml dry red wine
- ~600 ml stock
- 2–3 potatoes (diced)
Detailed method
- Base: Warm lard/oil in a pot. Sauté finely chopped onions on medium for ~15 minutes until golden and soft. Add garlic for 1 minute.
- Meats: Add beef, sear 10 minutes; add pork, 5 more minutes.
- Spices: Remove from heat; stir in sweet & hot paprika, cumin, bay leaves, salt, and pepper. Return to heat.
- Veg: Add tomato paste, tomatoes, and the diced pepper and carrot. After 1 minute, pour in wine and let alcohol evaporate (2–3 minutes).
- Simmer: Add stock, cover, and cook gently for ~1 hour, stirring occasionally; add a splash of liquid if needed.
- Potatoes: Add potatoes and cook about 30 minutes until tender; mash a few cubes into the sauce to thicken.
Tip: Even better the next day — reheat gently so the flavors bloom again.
Sides & Quick Bread Dumplings
Sop up every last spoonful with good crusty bread or creamy polenta. For a little “weekend luxury,” make these bread dumplings — soft, fluffy, and quick.
Quick Bread Dumplings
- 200 g day-old white bread (cubed)
- 2 eggs
- 100 ml milk
- 1 tbsp chopped parsley
- 1 tbsp butter
- salt and pepper to taste
- Toast bread cubes lightly in butter until golden.
- In a bowl, whisk eggs, milk, parsley, salt, and pepper. Add bread and mix well.
- Rest 10 minutes so the bread absorbs the liquid; shape into dumplings.
- Simmer in gently salted water for 10–12 minutes until they float.
Tip: For extra richness, add grated hard cheese or a spoon of sautéed onion. If the mixture feels too wet, add a handful of breadcrumbs.
❓ FAQ
1) Can I cook bograč a day ahead?
Yes — it gets even better. Overnight, flavors marry and the reheated stew tastes richer.
2) What wine should I use?
A dry red you enjoy drinking. Skip sweet wines.
3) Can I freeze bograč?
Absolutely. Up to 3 months. Thaw in the fridge and reheat gently.
4) Do I need game?
No. Replace it with more beef — it will still be excellent.
5) Can I tweak the spices?
Keep paprika, cumin, and bay as the base. Add marjoram, thyme, or chili if you like.
Love a good autumn stew? Check out 6 cozy fall stews for more warm, weeknight-friendly bowls.
- 6 cozy fall stews
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