Transcarpathian Bograch with Beef and Beans

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Beef, pork, smoked sausage, potatoes and beans simmer in a paprika-rich bograch. Cook dried beans separately until tender before stirring them into the paprika-rich stew. Sweet paprika gives the broth its base, and a little hot paprika can add heat. Use sweet paprika as the base and add hot paprika to taste. The stew is ready when beef is fork-tender and potatoes are cooked through. Soak dried beans overnight and simmer separately in fresh water until fully tender; drain. Cook cubed beef and pork in a heavy pot to brown; add chopped onions, carrots and peppers and soften. Stir in paprika, tomato paste, garlic and caraway for 30 seconds without scorching.

Recipe card

Transcarpathian Bograch with Beef and Beans

Beef, pork, smoked sausage, potatoes and beans simmer in a paprika-rich bograch.

Prep 40 minCook 160 minTotal 920 minYield 8 bowls

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Knife, cutting board and suitable cooking pot or pan

Ingredients

500 g beef stewing meat 300 g pork shoulder 200 g smoked sausage 5 whole potatoes 2 whole onions 2 whole carrots 2 whole red bell peppers 2 tbsp tomato paste 1 cup dried beans, soaked and fully cooked 2 tbsp sweet paprika 3 cloves garlic 1 tsp caraway seeds 2 whole bay leaves 2 l water 1 tsp salt 1 pinch black pepper

Instructions

1. Beans

   Soak dried beans overnight and simmer separately in fresh water until fully tender; drain.

2. Brown

   Cook cubed beef and pork in a heavy pot to brown; add chopped onions, carrots and peppers and soften.

3. Spice

   Stir in paprika, tomato paste, garlic and caraway for 30 seconds without scorching.

4. Simmer

   Add measured water and bay; cover and simmer 90 to 120 minutes until beef is nearly tender.

5. Finish

   Add cubed potatoes, sliced sausage and cooked beans; simmer 25 to 35 minutes until potatoes and beef are tender; season and discard bay.

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How to tell when it is ready

Add cubed potatoes, sliced sausage and cooked beans; simmer 25 to 35 minutes until potatoes and beef are tender; season and discard bay.

Tips

• Soak dried beans overnight and simmer separately in fresh water until fully tender.
• Cook cubed beef and pork in a heavy pot to brown.
• Stir in paprika, tomato paste, garlic and caraway for 30 seconds without scorching.
• Add measured water and bay.

Troubleshooting

• If beef is tough, simmer longer before potatoes go in.
• If stew is thin, uncover near the end to reduce.

Substitutions

• Use about 2.5 cups plain cooked beans instead of 1 cup dried.
• Use similar stewing beef cuts and simmer until tender.

Variations

• Use less smoked sausage for a milder broth.
• Add a pinch of hot paprika at serving.

Serving suggestions

• Serve with crusty bread.
• Top with chopped parsley.
• Offer sour cream on the side.
• Add pickled vegetables alongside.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days or freeze portions.

Storage

Refrigerate up to 3 days or freeze portions.

Food safety

Fully cook dried beans separately before the shorter stew stage; chill leftovers promptly.

Frequently asked questions

How do I know transcarpathian bograch with beef and beans is ready?

Add cubed potatoes, sliced sausage and cooked beans; simmer 25 to 35 minutes until potatoes and beef are tender; season and discard bay.

How should I store transcarpathian bograch with beef and beans?

Refrigerate up to 3 days or freeze portions.

Serve with crusty bread. Refrigerate up to 3 days or freeze portions.