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Real Prekmurje Bograč with Three Types of Meat
An authentic Slovenian bograč, prepared using the traditional slow-cooking method with three types of meat. A perfectly balanced meal, full of rich flavors and natural ingredients.
Prep time
30 min
Cook time
150 min
Total time
180 min
Servings
6
Recipe
Onions, yellow, raw
600 gBeef, flank, steak, boneless, choice, raw
250 gGame meat, deer, ground, raw
250 gPork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, raw
250 gOil, olive, extra virgin
2 tbspGarlic, raw
3 cloveSpices, pepper, red or cayenne
2 tbspSpices, pepper, red or cayenne
1 tspPotatoes, russet, without skin, raw
500 gAlcoholic Beverage, wine, table, red, Merlot
200 mlSoup, beef broth, cubed, prepared with water
1000 mlSpices, bay leaf
2 wholeSpices, marjoram, dried
1 tspSalt, table, iodized
1 pinchPer servingTotal
Calories:416.6 kcal2499.6 kcal
Protein:28.7 g172.3 g
Carbohydrates:29 g173.9 g
Fiber:16.3 g97.8 g
Water:437.9 ml2627.5 ml
Fat:18.3 g109.7 g
Micronutrients
Sugar:7.5 g44.7 g
Saturated fat:5.7 g34.3 g
Cholesterol:83.2 mg499.3 mg
Sodium:541.9 mg3251.4 mg
Potassium:1153.9 mg6923.1 mg
Calcium:71.6 mg429.8 mg
Iron:4.4 mg26.4 mg
Magnesium:74.8 mg448.6 mg
Zinc:6.1 mg36.8 mg
Phosphorus:347.2 mg2083.3 mg
Vitamin C:22.6 mg135.8 mg
Vitamin A:125.6 µg753.5 µg
Vitamin D:0.3 µg1.8 µg
Vitamin B12:1.2 µg7.1 µg
Instructions
1
Heat oil in a large pot and add the onion. Sauté over medium heat for at least 20–30 minutes, until it becomes completely soft and almost dissolves. If needed, add a tablespoon of water so it doesn't burn.
2
Once the onion is ready, add the beef cubes to the pot. Sear over high heat until the meat changes color and the pores seal.
3
Add the crushed garlic, ground red paprika (sweet and hot), marjoram, and bay leaf. Stir quickly for just a few seconds so the paprika doesn't turn bitter.
4
Pour in the red wine and let the alcohol evaporate (about 5 minutes), while scraping up all the caramelized bits from the bottom of the pot.
5
Add enough stock to cover the meat. Cover and cook over low heat for about 45 minutes.
6
After 45 minutes, add the venison and pork to the pot. If needed, add a little more hot stock. Cook for another 45 minutes.
7
Add the diced potatoes to the pot. Cook for another 30–40 minutes, until the potatoes and meat are completely tender.
8
To make the bograč thick without using flour, while stirring, gently press a few cubes of cooked potato against the side of the pot.
9
Season with salt and pepper to taste. Before serving, let the bograč rest for at least 10–15 minutes so the flavors fully combine.
Nutritional benefits
Thanks to its high content of quality protein and iron from three types of meat, this meal supports tissue regeneration and provides long-lasting fullness.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.