ragát

Ragát is a term used in some Central and Eastern European cuisines to denote a meat ragout. The name is generally understood as a loanword related to ragù or ragout, with local spellings such as ragát in certain language communities. The dish refers to a slow-cooked, braised meat preparation in a rich sauce, though specific ingredients and methods vary by region.

Preparation commonly involves browning chunks of beef, pork, or other meat, then sautéing onions and garlic. The cooking liquid may include stock, tomatoes or tomato paste, and pepper paste or paprika. The mixture is simmered for an extended period until the meat is tender and the sauce thickens. Spices and herbs such as bay leaf, marjoram, caraway, and paprika are typical, with paprika particularly characteristic of Hungarian-influenced versions. Some regional variants finish with a touch of sour cream or yogurt to add creaminess.

Serving ragát typically pairs with starches such as egg noodles, dumplings, or potatoes. In some areas it is served as a main course with a side of pickled or fresh vegetables. Ragát is associated with traditional home cooking and appears in regional cookbooks and culinary traditions of parts of Hungary, Slovakia, Romania, Serbia, and neighboring regions, though the term can also be used more broadly to describe similar braised meat ragouts.