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Beef, Pork and Venison Stew

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Ingredients for 5 persons:
350 g beef flank
350 g venison (female or male deer)
350 g pork but
500 g onions
25 g garlic
0,5 dl oil or fat
25 g grounded red paprika
250 g fresh tomatoes
200 g fresh bell peppers
500 g potatoes
2 dl red wine (modra frankinja – Blue Franconia)
bay leaf, thyme, rosemary,
Peperoncini, salt, pepper, cumin

Preparation method
Fry chopped onions in fat, add grounded red paprika and pour in water. Then add the beef chopped in cubes and the spices. When the beef is braised half way through, add cut venison and after a while pork but. After braising for additional 15 minutes add sliced potatoes and vegetables. Cook until soft. To make the stew thicker, add potatoes cut in small slices or a mixture of flour and water. More wine and spices may be added, if desired.
The stew (Bograč) was named after the dish it was cooked in above the open fire. It is a very old dish and has been made in ancient times but later omitted due to lack of meat.
Nowadays the tradition of preparing “Bograč” is still very much alive among the Prekmurje people. The preparation method is mysterious, and that is where the unique charm comes from. The Prekmurje peple proudly tell that Bograč contains a lot of meat (at least three types), giving it its special taste, and potatoes also contribute to the delicious taste. To make a tasty Bograč, a lot of onions and fresh bell peppers (also grounded red paprika) is required– the rest of the spices remain the cook’s secret.
 
Ingredients for 5 persons:
350 g beef flank
350 g venison (female or male deer)
350 g pork but
500 g onions
25 g garlic
0,5 dl oil or fat
25 g grounded red paprika
250 g fresh tomatoes
200 g fresh bell peppers
500 g potatoes
2 dl red wine (modra frankinja – Blue Franconia)
bay leaf, thyme, rosemary,
Peperoncini, salt, pepper, cumin

Preparation method
Fry chopped onions in fat, add grounded red paprika and pour in water. Then add the beef chopped in cubes and the spices. When the beef is braised half way through, add cut venison and after a while pork but. After braising for additional 15 minutes add sliced potatoes and vegetables. Cook until soft. To make the stew thicker, add potatoes cut in small slices or a mixture of flour and water. More wine and spices may be added, if desired.
The stew (Bograč) was named after the dish it was cooked in above the open fire. It is a very old dish and has been made in ancient times but later omitted due to lack of meat.
Nowadays the tradition of preparing “Bograč” is still very much alive among the Prekmurje people. The preparation method is mysterious, and that is where the unique charm comes from. The Prekmurje peple proudly tell that Bograč contains a lot of meat (at least three types), giving it its special taste, and potatoes also contribute to the delicious taste. To make a tasty Bograč, a lot of onions and fresh bell peppers (also grounded red paprika) is required– the rest of the spices remain the cook’s secret.
 

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Administrator : Združenje turističnih kmetij Slovenije | ++ 386 3 491 64 81 | | last modified: 27/09/2013

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