Bacska style pilaf

Bacska was an old region in the southern part of Hungary, now it’s mainly on Serbian land. Like many other Hungarian dishes it has benefited from other ethnic cuisine not just from Serbia cuisine but from Turkey too in the form of pilaf – the origin of this Hungarian rice dish. The rice cooks slowly with the meat in the oven, like many other Serbian meals, sucking up all the precious gravy ensuring the dish is kept moist.


500 g lean dice beef

1 large onion, finely chopped

3 tomatoes

1 sweet pepper

1tablespoonHungarian paprika powder

1 teaspoon marjoram

150 ml water

1 1/2 cup rice

3 cup water

2 tablespoon olive oil

salt , pepper


Brown the onion in the olive oil, remove from the hob while adding the paprika powder. Stir quickly then add 50 ml water. Put back onto the hob, add the beef, season with salt, pepper and marjoram.

Remove the skin of the tomato, chop up together with the sweet paprika and add to the meat. Add 100 ml water then cover the pan with a lid and cook on low for 50 minutes until the meat is almost done.

After 50 minutes preheat the oven for 190°C.Wash the rice and drain well. Mix with the meat then carefully transfer into an oven proof dish (casserole dish). Add 3 cups water, season with some more salt, cover with a lid or aluminum foil and bake for 30 minutes.

Serve with pickles and sour cream on the side

Tip: Having a pickle on the side is important for the harmony

Cooking time: 100 minutes

Prep time:10 Cooking: 90

Calories and nutrition:

Calories: 300 Carbs: 24.1 g Protein: 31.5 g Fat: 6.5


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