Andrew’s Bográcsgulyás

(Bogrács: cooked in kettle over open fire)

This gulyás was made by the owner of Tranquil Pines, Andrew Marshall (on the left), in Koppányszántó, Hungary when we stayed with them in August 2017 during our 6 month tour of Europe.

Traditionally this is cooked over an open fire in a kettle
It is usually made with beef but this is Andrew’s version made with pork
It is also cooked for 5 hours but this can be reduced to 2.5 hours – the belly will be soft but after 5 hours it breaks up and reduces
The Hungarian smoked paprika is spicy – beware of adding too much!

Substitute Hungarian paprikas with yellow & red peppers but try to get the thin skinned varieties for a closer match in flavours
Substitute kolbasz with mild chourizo
Substitute tomatoes with 1 tin whole tomatoes including juice – REDUCE WATER TO 250ML
Substitute Hungarian smoked paprika with Spanish Smoked Paprika Dulce


150gr Onion, chopped  1 medium
70gr Paprika, fresh, thin skinned, light green/yellow 1 paprika
70gr Paprika, fresh, thin skinned, red  1 paprika
200gr Bacon belly rashers, thick, smoked 2 thick rashers
120gr Kolbász, cured cooked Hungarian sausage flavoured with paprika
500gr Tomatoes, fresh ripe
Potatoes, peeled & quartered  4 medium
Paprika, Hungarian ground, smoked, sweet  1/2 tsp
Paprika, Hungarian ground, sweet 1 tbl
 500gr Water 2 cups
Oil, sunflower 2 tbl

Over medium flame heat oil
Add chopped onion & stir (saute don’t brown) & green/yellow paprika (or yellow pepper)
Stir and cook for 2 mins
Add red paprika (or pepper)
Stir and cook for 2 mins
Add smoked bacon pieces & sausage
Stir and cook for 4-5 mins
Add ground paprikas (smoked sweet & sweet)
Stir and cook for 1 min
Add tomatoes and cook for 2 mins (if using tinned whole tomatoes, chop tomatoes or squash with hands as they go into pot & add juice)
Add water and potatoes and stir to mix

Place over a low flame without a lid and simmer for 2.5hours.
The water will reduce to create a stew rather than a soup but if the simmer is slightly high you may need to add a little more water as more evaporates or if you decide to cook this traditionally for 5 hours, add additional water as required

Serve with chunks of fresh white bread.

For any leftovers, store in fridge. Can be used to make a dish like Middle Eastern Shakshuka usually served at breakfast but can be served anytime!
Re-heat gulyás slowly over low heat in small frying pan. When warm add eggs into hollows made with spoon, place lid on and cook till eggs are to your liking (normally soft).
Serve with bread to dip.

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