Bogrács goulash is a traditional stew originating from Hungary, whose name comes from the iron cauldron called "bogrács" in which it is cooked outdoors, usually hung over a fire. This cooking technique dates back to Hungarian shepherds who, while in the field, used this type of cauldron to prepare their meals in a practical and tasty way. In Latin America, similar dishes can be found under different names and with ingredient variations, such as "guiso de olla", "estofado", or even "puchero", depending on the country and region, but the essence of a slow-cooked stew to achieve tender meat and a deep flavor remains constant.
Hungarian bogrács is characterized by the use of paprika, which gives it a vibrant color and a unique flavor, and by slow cooking, which allows the flavors to blend intensely. In countries like Mexico, Argentina, or Colombia, although a bogrács may not be used precisely, the method of stewing meat in cauldrons or pots is very popular, adapting the spices and accompaniments to local tastes.
