Zakarpatsky-style goulash
Description
The dish is prepared without unnecessary complications. "Bograc" means the cauldron in which this dish was cooked. Over time, the name stuck to the dish itself. Originally, this is a Hungarian dish, but since Transcarpathia belonged to Hungarians for some time, the dish became popular here as well. It is cooked exclusively over an open fire and in a cauldron, so it's impossible to prepare authentic Transcarpathian bograc at home. There are many recipes for Transcarpathian bograc; here is one of the variants: 1. Cut the pork fat into small cubes and melt it in a hot cauldron. 2. Choose boneless meat with tendons for the bograc. Shoulder or shank work well. Cut the meat into medium-sized pieces and add to the cauldron. Keep stirring constantly so the meat doesn't stick to the pot. 3. Peel the onion and slice into rings or half-rings. When all the juice has evaporated from the meat, add the onion. 4. Peel the carrots and grate them. Add to the cauldron. Fry until soft. 5. Peel the garlic and sweet pepper, then chop them. Add sweet paprika to the meat, then a minute later add sweet and hot peppers, garlic, tomato, and spices. Stir well, then add water just enough to barely cover the meat. Add salt, stir again, and simmer until the meat is almost cooked. 6. Peel the potatoes and cut into small cubes. Add them to the meat. 7. Taste the sauce, add more salt if needed. Add chopped fresh herbs and continue simmering until everything is fully cooked. Let it stand for about 15 minutes, then call everyone to the table. The dish is ready to serve.