Hungarian bogrács stew

  • Fullsteam Oven
  • Cooking cycle: P08S / S08 / Grill + steam roasting
  • 110 min
  • Meat

Ingredients (serves 4)

  • Pork shoulder 1.5 kg
  • Sweet Hungarian paprika 2 tsp
  • Salt, pepper, rosemary to taste
  • Oil 30 ml
  • Peppers 6 pcs.
  • Fresh or canned chopped
  • tomatoes 800 g
  • Onions 2
  • Vegetable stock 500 ml


  • Dice the meat, season and refrigerate for 24 hours. Then fry in a frying pan until slightly golden brown.
  • Combine the meat with the diced peppers, tomatoes and onions, put it in a baking tray. Pour over the vegetable stock and cook for about 120 minutes on the Grill + steam roasting / P08S cycle.
  • Once ready, serve the meat with the sauce on a plate. Serve hot with chips aside.

Chef's suggestion:

Roasting with simultaneous steaming at low temperatures does not dry out the meat. The addition of vegetables and stock during roasting creates a sauce.

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FullSteam oven