Bograč iz Prekmurja (Eastern Slovenian Three-Meat, Wine & Paprika Cauldron Stew) – Authentic Slovenia Recipe
From the plains of Prekmurje: a wine-and-paprika braised stew packed with mushrooms and potatoes.
- Country of Origin
- 🇸🇮 Slovenia (Central Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Cubed beef and pork, Cremini mushrooms and waxy potatoes, Equal weight of sweet onions, Sweet and hot paprika, Dry white wine
Ingredients for Bograč iz Prekmurja (Eastern Slovenian Three-Meat, Wine & Paprika Cauldron Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed beef and pork, prepped into bite-sized pieces
- 1.5 cups cremini mushrooms and waxy potatoes, washed and trimmed
- 1 cup equal weight of sweet onions
- 1 medium onion and 3 cloves garlic, finely minced with sweet and hot paprika
- 1.5 tbsp traditional Slovenia seasoning (dry white wine, garlic, cumin, rosemary)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cubed beef and pork for 5 minutes.
- Add minced onion, garlic, sweet and hot paprika, and dry white wine, garlic, cumin, rosemary, stirring for 2 minutes until deeply aromatic.
- Add cremini mushrooms and waxy potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in equal weight of sweet onions right before serving warm.