Traditional Croatian goulash — beef marinated in mustard and spices, then slow-braised with onions, carrots and red wine into a rich, hearty stew. Deeply comforting served with bread.
- 500g Beef
- 2 chopped Onions
- 2 chopped Carrots
- 2 cloves Garlic
- 2 Bay Leaf
- 200ml Red Wine
- 2 Litres Water
- 3 tbs Mustard
- 1tbsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Paprika
- 2 tbs Vegetable Oil
Tags:
SoupVideo
Preparation
- Clean the meat of any veins and cut it into smaller pieces, about 3x3cm. Marinate the meat in the mustard and spices and let it sit in the fridge for one hour.
- Heat one tablespoon of pork fat or vegetable oil in a pot and fry the meat on all sides until browned. Once browned, transfer to a plate and add another tablespoon of fat to the pot.
- Finely cut the onions, peel the carrots, and shred them with a grater. Cook the onions and carrots over low heat for 15 minutes, salting a little to soften them faster.
- Once the vegetables have browned and become slightly mushy, add the meat, bay leaves and garlic. Pour over the wine and simmer for 10–15 minutes to let the alcohol evaporate, then add two-thirds of the liquid.
- Cover the pot and cook over low heat for an hour, stirring occasionally. After the first hour, pour in the rest of the water or stock and cook for another 30–45 minutes.
- Allow the stew to cool slightly and serve with a sprinkle of chopped parsley and a few slices of fresh hot pepper if you like a bit of spice. Slice some fresh bread, dress a salad, and enjoy.
