Entree: Slovenia – National Cuisine – Bograč (Hearty Slovenian paprika-scented meat and vegetable stew cooked with sausages and potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs 5 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 12 oz (340 g) smoked pork sausage (klobasa), sliced into 1/2-inch (1.3 cm) rounds
- 3 tbsp (45 ml) lard or vegetable oil
- 2 large onions, about 10 oz (280 g) total, finely chopped
- 3 cloves (9 g) garlic, minced
- 2 tbsp (30 g) sweet paprika (preferably Hungarian)
- 1 tsp (5 g) hot paprika or cayenne pepper, optional for heat
- 2 tbsp (30 ml) tomato paste
- 4 cups (960 ml) beef broth or water
- 1 lb (454 g) potatoes, peeled and cut into 1-1/2 inch (3.8 cm) chunks
- 2 carrots, about 6 oz (170 g), sliced
- 2 bell peppers, about 10 oz (280 g), chopped
- 2 bay leaves (approx. 2 g)
- 1 tsp (5 g) caraway seeds, lightly crushed
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley for garnish (optional)

Instructions

1. Pat the beef and pork dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven, heat the lard or oil over medium-high heat. Brown the beef and pork in batches until well-seared; transfer to a plate.
2. Reduce heat to medium and add the sliced sausage; brown for 2–3 minutes, then remove and set aside with the meat.
3. Add the chopped onions to the pot and sauté until soft and translucent, about 6–8 minutes. Stir in the minced garlic and cook 1 minute more.
4. Stir in the sweet paprika and hot paprika, mixing quickly to bloom the spices, then add the tomato paste and cook 1–2 minutes until fragrant.
5. Return all the browned meats and any accumulated juices to the pot. Add the beef broth (or water), bay leaves, and crushed caraway seeds. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes.
6. Add the potatoes, carrots, and bell peppers to the pot. Continue simmering, uncovered, for another 25–35 minutes until the vegetables and meats are tender and the stew has thickened. Stir occasionally and adjust liquid as needed.
7. Taste and adjust seasoning with salt and pepper. Remove and discard bay leaves. Garnish with chopped parsley and serve hot with crusty bread, polenta, or boiled potatoes.