Traditional Croatian Goulash
A hearty Croatian beef stew marinated in mustard and spices, browned with onions and carrots, simmered with red wine and stock until tender, finished with parsley and optional hot pepper.
Pasos
- 1
Clean the meat from veins and cut into pieces about 3 x 3 cm. Marinate the meat in mustard and spices and refrigerate for one hour.
- 2
In a pot, heat one tablespoon of fat or vegetable oil and brown the meat on all sides. Once browned, transfer the meat to a plate and add another tablespoon of fat to the pot.
- 3
Finely chop the onions, peel the carrots, and grate the carrots. Cook the onions and carrots over low heat for 15 minutes, lightly salting to help them soften.
- 4
When the vegetables are browned and slightly mushy, add the meat, bay leaves and garlic. Pour in the wine and simmer for 10–15 minutes to evaporate the alcohol. Then add two-thirds of the liquid.
- 5
Cover and cook on low heat for 1 hour, stirring occasionally. After the first hour, add the remaining water or stock and cook for another 30–45 minutes.
- 6
Let the stew cool slightly and serve with chopped parsley and optional fresh hot pepper slices if you like it a bit spicy.
- 7
Slice some fresh bread, season the salad, and enjoy these flavors.
