Entree: Slovenia – Southern Culinary Region – Bograč (Hearty multi-meat paprika stew from the Prekmurje region cooked with potatoes)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 55 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 3 tbsp (45 ml) lard or vegetable oil
- 6 oz (170 g) smoked bacon, diced
- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) smoked pork sausage (e.g., kranjska or kielbasa), sliced
- 2 large onions, about 10 oz (280 g), finely chopped
- 4 cloves garlic, minced
- 2 tbsp (14 g) sweet paprika (preferably Hungarian)
- 1 tsp (5 g) hot paprika or cayenne pepper (optional)
- 1 cup (240 ml) dry red wine (optional but traditional)
- 3 cups (720 ml) beef stock or water
- 1 lb (450 g) potatoes, peeled and cut into large chunks
- 2 bay leaves
- 1 tsp (5 g) caraway seeds (optional)
- 2 tsp (10 g) salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a large heavy pot or Dutch oven, heat the lard or oil over medium heat and render the diced bacon until it begins to brown and release fat.
2. Add the chopped onions and cook until soft and translucent, about 6–8 minutes, then stir in the minced garlic and cook 1 minute more.
3. Push the aromatics to the side, increase heat to medium-high, and brown the beef and pork in batches so pieces get a good sear; remove and set aside.
4. In the hot fat, briefly brown the sliced sausage for flavor, then return all meats to the pot.
5. Remove the pot from the heat for 30 seconds and stir in the sweet paprika and hot paprika; this prevents paprika from burning and turning bitter.
6. Return pot to medium heat, add the red wine to deglaze the pot, scraping up browned bits, and let the wine reduce by half (about 3–5 minutes).
7. Add the beef stock, bay leaves, caraway seeds if using, salt, and pepper. Bring to a gentle simmer, cover partially, and cook over low heat for 1 to 1½ hours until meats are tender.
8. Add the potatoes and simmer uncovered for an additional 25–30 minutes until potatoes are cooked through and the stew has thickened; adjust seasoning.
9. Remove bay leaves, stir in chopped parsley, and let the stew rest 10 minutes off the heat before serving to allow flavors to meld.
10. Serve hot in deep bowls, traditionally with crusty bread or polenta-like side; reheat gently the next day for even better flavor.