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Bográcsos unguresc (ceaun, bograci) cu carne și cartofi la foc de lemne, la cătlan | Savori Urbane
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Jul 18, 2025
Bogrács (în lb. maghiară) înseamnă ceaun, adică recipientul în care se gătește această tocană delicioasă cu bucăți de carne proaspătă de porc, cu afumătură (coaste, ciolan, cârnați afumați, kaiser) și cartofi. Sosul gros conține ceapă, usturoi, untură, condimente specifice ungurești (paprika sau boia, chimen), roșii, ardei și morcovi. În Ardeal și Banat numim generic „bograci” mai multe feluri de mâncare gătite la ceaun. În plus, am așezat ceaunul de fontă peste o sobiță cu horn (cătlan) în care am făcut foc de lemne. Ce arome grozave are mâncare asta gătită în aer liber, pe foc de lemne! Noi am folosit un set cu ceaun de 22 L și sobiță cu horn (cătlan) de aici: https://efonta.ro/produs/set-ceaun-cu-soba-de-inox-22-l/ INGREDIENTE 3 kg carne de porc (pulpă, spată - tip carne de lucru cu ceva grăsime) 1 kg ciolan afumat (dezosat) sau 1,5 kg ciolan afumat cu os sau cârnați afumați 600 g oase garf sau coaste afumate 3-5 kg cartofi (pot fi și 6 kg) 1 kg de ceapă 2 căpățâni mari de usturoi 6-7 roșii 6 ardei kapia sau gogoșari 600 g morcovi 4 linguri de untură sau 250 ml ulei chimen sare piper boia dulce (puteți pune și paprika iute) cimbru foi de dafin _________________________________________________________________________
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Ciao, dears, I'm Ona from Savori Urbane and look what local, Hungarian-Transylvanian goodness I'm
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waiting for you with today. Bograsi, bograsios, actually, meaning a dish of fresh pork, with
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smoked meat, with knuckle and ribs, with potatoes at bograsi. Bograsi meaning cauldron and everything
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is cooked on Catalan. We have this fine stove with a chimney. Look how fine it is here
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It still fell off the bones where the sauce thickened. No, let's see how this great food is made
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No, let's see what ingredients we need for rustic flavors. At Bograsi at Catalan
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What does Bograsi mean? Cauldron. So we don't say that we make Bograsi at the cauldron, because Sion directly means Bograsi
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in Hungarian. You say we make Bograsio and that means food made in Bograsi, in a cauldron
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but we have the recipe on the blog. Diana documented it years ago when she was on vacation
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I think in secular land, and then she used pork and sausage as the smoke
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but now we make it with smoked knuckle. You know, a little more ingredients than on the blog
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because there are many of us. So we start with 3 kilograms of working pork
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Ready-made pork belly cut into suitable pieces. I have 1 kg of boneless smoked knuckle here. If it's a knuckle with bone, it will have to be about
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1, which you can pre-boil and debone. This is already pre-boiled. To give it a more intense
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smoke flavor, I'll also add about 600 grams of smoked fork bones. These are so good to gnaw on
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afterwards and they give the whole dish a nice flavor. This is a kind of stew, cauldron stew
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Stew is also of Hungarian origin with a twist. Look in the decks of stews. So we say Hungarian
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stew. Look, we have such a nice little kitty here that I'll give you a little raw meat
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I think you want it. It's good. No, not smoked. Here you go
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Let's not go to the Sotorica. And now if we have around 4, let's say, of protein
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that we have 3 kilograms by 1 kilogram, with about 600 grams more, we'll put about 4 kilograms of
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potatoes. Preferably of the flowerier varieties, so that it's mashed. Why? So that a little of the
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potato disintegrates during boiling and creates that fine, slightly thick sauce of beaux gracios
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Yes. We don't take onions here, about 1 kilogram of white and red onions. If that were the case
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you see that they're ready in halves. I'll put about 6, 7 large onions or about 8 smaller ones
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Then tomatoes. I have 7 tomatoes here, bigger and smaller. Carrots. I have to say that I have 600 grams of carrots that we will cut into rounds and about
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6 bell peppers. They can also be dumplings. Everything is cooked with lard that has been
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in the sun for a few minutes and melted. There are about 4 good tablespoons of pork lard
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We need salt and pepper. About 3 teaspoons of pepper, salt to taste. It will be with the spoons
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We are probably discussing about we will start with a tablespoon and a half and see as we go
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3 or 4 bay leaves, 3 tablespoons of soup, not teaspoons of cumin, seeds, about 4 tablespoons
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with a pinch of sweet paprika, chili pepper, 2 heads of garlic and thyme we will put dry and
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we will also put a sprig of green thyme from the garden. And at the end, whoever wants
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put the sour cream. And decorate it with chopped green parsley. And now let's prepare the fire and the cauldron. No, we're making the fire at Catlon
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Look how nice the stove is. This is from a font.ro. And now we're lighting it for the first time
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like with a 22 liter cauldron Look at the windows wider and with the utensils We going to make it in this one The Bogracios This is the Bogracias This is the cauldron Now we making the fire
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After that, we put the cauldron up, close the door and start with the lard
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onion, pieces of meat and so on. They have a lot of great products at Afon.ro in Oradia
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that's the company we bought a lot of things for lei i also took them to marlin in the netherlands
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i'll leave you a link so you can see when i made gouache that's the beef gouache the traditional
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hungarian one there's another type of hanging cauldron there it's like this with a frame and a
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chain and we went with him to holland and with these wooden spoons and the kids her college
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friends, were so excited, they were Americans and Singaporeans and Japanese and Poles and Dutch and
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Lithuanians and Serbians. We have pictures on the blog, I'll leave you a link so you can see another
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model of cauldron, this one is really cool because it looks good on this one, we make the cauldron
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and zakuska in this cauldron on the stove, we don't have to put wood in it like the world, let's close
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the door and put the cauldron on top so it doesn't draw in this way because it has a chimney, see
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there in the back. No, let's go put the lard with the cumin so that the cumin sautés a little
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because that's how it's done, so that its flavor develops. Onion and some salt. Come on
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let's start with that. Look, I took some other lard that I melted and said let's make one
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That's about enough. I say four tablespoons, but not quite full. Good
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I cut the onion into small pieces. I also separated the pieces of bone with a fork here
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The knuckle was smoked quickly into cubes, the meat was already there
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The peppers were sliced, the tomatoes were diced and the carrots were sliced
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And we whip it. In the hot lard I put the cumin to sizzle
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Stir. Look at how it is salted. And now I come with the onion and salt and mix it
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I am careful not to burn it, it should just become glassy
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We do not burn anything. We simmer for a few minutes, but we mix, we do not sit
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Here we cannot regulate the heat like on a stove. So I hit the walls very hard because it is still hot now with the plan
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Then we come with the meat in a few minutes, but do not let anything, nothing, nothing burn
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I put the lid on so that it simmers, but every 30 seconds, a minute, I mix
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I do not let it burn on its own. Oh, how delicious it is here, steamed properly
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We give it a good stir from the walls. How delicious it is
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This is Hungarian cuisine. Onion and cumin and paprika. We like it a lot
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I'll leave it a little longer. We put the garlic when we put it in at the beginning so that it burns quickly and then the meat
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Like this. Now I'll put the meat, the garlic will come too because it's currently minced
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I'll mix it well now without the lid so that the meat is well impregnated with all these flavors
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We'll immediately put the garlic, pepper, paprika later, only when we put the liquid so that it doesn't become bitter
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We'll take the thyme off the walls. How delicious! And then you'll put the vegetables in water, but later
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This won't brown very much, but no. The garlic that went through the press also came And now we also have pepper I don put it all in I add it at the end to see if it needed Bay leaves And dried thyme
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And I mix, we add the smoked meat
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Everything on the walls is deglazed from the water in the meat
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In other recipes, you start with the meat, but in this classic Hungarian beaux gracieux
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with the onion, not with the roasting of the meat. Oh, how delicious, it already smells crazy
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Let it sizzle here for a bit. Not flour. Now we add the smoked meat, the knuckle and the bones with a fork
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Look how good it will taste. All here
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We also add paprika and water, because these have to boil well
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Then later come the tomatoes, pepper, carrots, potatoes. Further a little bit
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We add the tomatoes last so that they don't inhibit the boiling
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No, we leave it like that for 2 minutes now. We keep mixing and then add the paprika and water
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And now the indispensable paprika, which is an ingredient, not just a spice in Hungarian
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Transylvanian and Banic cuisine. And so that it doesn't burn, we immediately pour water
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Here I have about 3L and we will add that it must be well covered once again, at least
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that much. Or well, it must boil for at least half an hour of effective boiling from the time it
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starts to boil. And then we come with the carrots. Those will have a few minutes
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lead over the peppers, the potatoes and the last tomatoes. No, they will immediately reach the boil. Now we put some wood on the fire. It is so convenient to
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work, because the stove is at a very comfortable height to work in it like that. Look, exactly as
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it should be. We put wood on the fire. Look like this. And the second round of water. Here there
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will also be iron potatoes and everything. And now we need a lot of fire. And a lid on it boiled
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for an hour and I kept stirring with that first water and look how much flour has decreased
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I'm just going to put the lid aside for a bit. Now I've put more wood on the fire because I'm going to put potatoes with all the water in the
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bowl because naturally they need something to boil in. We put the carrots and the pepper in
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Now they come with the potatoes. Look like this, with all the water. If necessary
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I'll add more water. Now I'm putting the thyme sprigs fresh from the yard
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peppers, carrots, tomatoes a little further
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And now I have to bring water so that the potatoes have something to boil
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We don't like potatoes that big, but you can make them smaller
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And now I'm adding more water. And with the potatoes, I don't have any problems because they're big
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We have children here to help teenagers because they cut the potatoes for us Why Because their corners will break When they boil like the world the corners will break and the pieces will be only good
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Well, that's right, I asked the children to help us, and they helped us
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There are three families here in Beaugrasi. No, from now on, wood on the fire
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I'll open the thyme so that it goes in several places. How hot it is, look like this
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And now we let it boil with the lid open until the potatoes are done
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And when they are almost done, we add the tomatoes. After half an hour of boiling, we add the tomatoes and let them boil for another half an hour
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We actually put the lid on. Like this, open. Now we let it boil without the lid so that it reduces
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But you see, the potatoes are not done yet. I add the tomatoes. And now would be the time to taste it with something like this half an hour before it's ready
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If you need salt, pepper or something, let's add it at the end so that the potatoes can absorb it
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Now that it's boiling, add salt and spices. Oh my god, how good. It'll reduce a bit
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but it's nice like this. It should be like a dish that's not very low, more juicy. No
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that's it. Look how nice and creamy the sauce has become. There are already castles coming out on
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their own. We'll pick the thyme sprigs from here. Then we'll add parsley and start eating
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Look how delicious it is. Even the bay leaf is removed, and the breadcrumbs and so on
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These still come fished out. Look like this. How good it is. We still have to put each of us on our plates
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And that's it. Because we can still find some cans here. Oh my, how good it smells. Look here and the knuckle and meat are all done
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the potatoes. Look here if I can open them. Perfect. Well, whoever wants can put twice
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as many potatoes. We'll eat them with pita bread too. Another sprig
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Well, after a few hours, we finally have a plate of Transylvanian pork stew with smoked meat cooked
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in a bograt. Look how delicious it is and what the sauce looks like. Look at it. Look, we're outdoors
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Look at the meat. Look here. This is the knuckle. I have a rib here that the meat fell off
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I can also take potatoes off this. Everything is perfectly done. Whoever wants it
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Put sour cream on the knuckle. Whoever doesn't eat fresh bread. My dears, it's a lake of water because it's very hot in Arab
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Yes, such good food. We have 12 people here waiting to eat it, to like it, narrowed down properly
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You can make the recipe too. I told you on the blog we have it in the sausage version
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And don't forget that we have the original Hungarian goulash which is with beef, also in video format
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I'll leave you links to many other recipes for Transylvanian stew or paprika made on the stove
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No, everyone has a kettle or a cauldron. See you next time, but don't forget to like me, that is, appreciate the video
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share it, distribute it and subscribe to Savory Urbane because it's free
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Of course, I'm here looking for a little meat to taste in front of you, to whet your appetite
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It's burning good! How good the cumin, onion, garlic, paprika are! Perfect! Ciao, until next time
#Meat & Seafood