Smoked homemade bacon or fatty sausage -200 grams Onions (preferably red) - 3 large onions or 5 medium ones (more can be added to taste) Potato - 1 kg Carrot - 2 pcs Celery stalks - 2 pieces Ground sweet paprika - 100 grams Beef (or other meat) - 2 kilograms Red wine - 250 ml Water - 2 liters 2 sweet Hungarian peppers (cut into a cauldron) Three sweet paprikas (preferably different colors) 1/2 hot pepper (optional) 4 garlic cloves Beef broth - 1.5 liters Fresh herbs (green onion, parsley, dill) Dough for chipetky / galushky: 150 grams of flour 1 egg Condiments: Cumin Black pepper mustard seeds Allspice/Clove Pepper (Jamaican Pepper) Bay leaf Goulash in translation from Turkic means "flower soup", and you can see for yourself the validity of this name, you just have to look at the appearance of this dish. Bograch is a Hungarian version of goulash, its origin dates back to the time of the conquest of Hungary by the Ottoman Empire, and since then the basis of the recipe has changed little, except that a little later they began to add tomatoes and sweet peppers to bograch. Chorus Don't steal my chicken
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