Yvonne's bogrács gulyás
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This recipe comes from the Time-Life cookbook whose German translation is called “Wiener Kaiserreich”, where it was called „Kesselgulasch“ (kettle gulasch). It seems that the Magyar word “bogrács” means cauldron, which was translated into German as „Kessel“ (“kettle”). It's not clear why it's attached to this dish.


quantity       ingredient       step
30 g       lard       1
350 g       onions, finely chopped       1
20 g       garlic, finely chopped       1
30 g       paprika powder, sweet       1
1 kg       beef, diced, 3 cm cubes       2
500 g       lean pork, diced, 3 cm cubes       2
5 g       caraway seed       2
1 l       chicken broth       2
40 g       tomato purée       2
30 g       salt       2
      freshly ground pepper       2
1 strip       lemon skin (about a finger long)       2
450 g       potatoes, cut in 3 cm dices       3
800 g       canned tomatoes, chopped finely       3
400 g       capsicum, green and red, in 3 cm dices       3
½ tsp       marjoram       3


  1. Heat the lard in a big pot, add garlic and onion over fry over moderate heat until golden (about 8 to 10 minutes). Remove from fire and stir in the paprika thoroughly. Mix well with the onion mixture.

  2. Add the meat, caraway, broth, tomato purée, salt and pepper and bring to the boil. Cover half and cook until meat is almost done. The original recipe specifies one hour, but the cuts of meat we use need closer to 2.

  3. Peel potatoes and cut into cubes, and them to the pot, as well as the tomatoes, the capsicum and the marjlaine. Leave to cook another half hour over medium heat. Remove the fat from surface and check seasoning.

Serve with potato or bread dumplings.

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