Bograç ( Slovenia)

Bograç ( Slovenia)


  •  125g beef dripping
  •  1.2kg onions (about 10 medium) peeled and finely chopped
  •  750g carrots peeled and finely diced
  •  500g celery finely diced
  •  3 green peppers deseeded and diced
  •  2 red peppers deseeded and diced
  •  1.2kg braising beef, cubed
  •  500g bacon lardons
  •  3 tbsp smoked paprika
  •  Boiling water (enough to cover ingredients
  •  Salt and pepper to taste
  •  1.2kg pork leg cut into cubes
  •  800g tinned tomatoes deseeded and diced
  •  1.5 tubes goulash paste
  •  1 red chilli pepper (left whole)
  •  3 bay leaves
  •  1 kg potatoes peeled and diced
  •  2 eggs
  •  200g flour
  •  100ml water
  •  2 tbsp sunflower oil
  •  1/4 tsp salt


  • Calories | 328
  • Fat | 13.4g

Serves | 30

Prep Time | 45 minutes

Cooking Time | Appx 3.5 hours


  1. Melt the lard in a very very very large pot, ideally a ten litre cauldron over an open fire.
  2. Sauté the onion, carrot, celery and peppers in the lard until translucent.
  3. Season generously with salt and pepper then stir in the beef and smoked bacon and cook for about 30 minutes stirring regularly.
  4. Stir in the paprika, slowly mix in 500ml of boiling water and cook for an hour and a half stirring regularly and topping up the water as needed.
  5. Stir in the pork and cook for ten minutes, stirring regularly.
  6. Mix the goulash paste and tomatoes together and stir into the bograc.
  7. Add enough water to sit about 5-6cm above the ingredients, top with the bay leaves and whole chilli pepper and cook for a further approximate 1.5 hours until the meat is very tender.
  8. Meanwhile, in a separate pan, boil the potatoes for ten minutes until tender.  Drain and set aside.
  9. To prepare the dumplings simply mix together all the ingredients.
  10. Stir the potatoes into the stew.  Drop in teaspoons of the dumpling batter into the bograc and cook for approximately ten minutes.