Traditional Croatian Goulash
A hearty Croatian beef goulash slowly simmered with onions, carrots, wine, mustard, paprika, and bay leaves.
- 3 hr 30 min
- 430 kcal
- Croatian
- Soup
- Stew
Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.
Ingredients
For 4 servings
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Steps
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Step 1:
Trim any veins from the beef and cut it into smaller 3 × 3 cm pieces.
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Step 2:
Marinate the beef with the mustard, salt, pepper, and paprika.
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Step 3:
Refrigerate the marinated beef for 1 hour.
1 h -
Step 4:
Heat 1 tablespoon of vegetable oil in a pot.
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Step 5:
Fry the beef on all sides until browned.
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Step 6:
Transfer the browned beef to a plate.
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Step 7:
Add the remaining tablespoon of vegetable oil to the pot.
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Step 8:
Finely chop the onions.
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Step 9:
Peel the carrots and shred them using a grater.
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Step 10:
Cook the onions and carrots over low heat for 15 minutes.
15 min -
Step 11:
Salt the vegetables a little, if desired, to help them soften faster.
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Step 12:
When the vegetables are browned and slightly mushy, return the beef to the pot.
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Step 13:
Add the bay leaves and garlic.
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Step 14:
Pour in the wine and simmer for 10–15 minutes to allow the alcohol to evaporate.
10–15 min -
Step 15:
Add two-thirds of the water.
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Step 16:
Cover the pot and cook over low heat for 1 hour, stirring occasionally.
1 h -
Step 17:
Pour in the remaining water and cook for another 30–45 minutes.
30–45 min -
Step 18:
Allow the stew to cool slightly.
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Step 19:
Serve with a sprinkle of chopped parsley and a few slices of fresh hot pepper, if desired.
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Step 20:
Slice some fresh bread, season the salad, and enjoy.
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