Description
This is a hot meat dish of Hungarian origin, one of the most popular dishes Transcarpathian cuisine. "Food of the shepherds" is traditionally cooked on an open fire in special cauldron "the cauldron". The recipe for "Cauldron Zakarpattia" is the sheer number of options, but every recipe is a cooking cauldron, a mandatory ingredient is Hungarian paprika gives this dish a savory taste. As we have in the apartments there is no open flame, and the cauldron "the cauldron" is not for everyone, try to cook it all on the stove in a pot. Provide you one of the many recipes "Bograch Zakarpattia".
Ingredients
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Beef
1 kg
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Bacon
200 g
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Onion
300 g
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Potatoes
600 g
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Carrots
2 piece
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Tomato
200 g
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Pepper
200 g
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Paprika sweet
3 Tbsp
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Parsley
50 g
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Celery leaf
50 g
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Black pepper
-
Garlic
-
Salt
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Cumin
Cooking
Heat the pot on the fire and put the chopped bacon. Melt the bacon.
Add the chopped onion.
Bring the onion until Golden and add the chopped large strips of carrot.
Lightly fry the carrots and add 3 tablespoons of paprika. The onions must not burn and the peppers should absorb the fat that the cauldron had flavor and bright color, therefore, should be intensively stirring it with a spoon.
Meat cut into pieces of approximately 2 cm. Add the meat, crushed garlic, cumin. All the ingredients mix well, add a little water (a lot of liquid is not added, the meat should stew).
Peeled and diced potatoes added to the meat brought until almost cooked and all the liquid must evaporate, there is only the fat.
Potatoes cook until clear and add chopped large squares pepper and tomatoes or tomato paste (in this recipe I added it).
All mix well and bring to readiness. At the end of cooking add salt and add the parsley or celery. "Bograch Zakarpattia" thick dish, the richness of the dish is adjustable by adding liquid, as you wish. Bon appetit!
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