Traditional Croatian Goulash
A hearty and aromatic Croatian beef goulash slow-cooked with red wine, vegetables, and warming spices. Perfect for a comforting family meal, best served with fresh bread and a simple salad.
Ingredients
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Beefβ 500 g π₯© 2 pcs
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Vegetable Oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
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Red Wineβ 198 g π§ 200 ml π₯ 0.845 cup
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Onionsβ 300 g π§ 2 pcs
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Carrotsβ 160 g π₯ 2 pcs
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Mustardβ 48.8 g π§ 44.4 ml π₯ 3 tbsp
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Garlicβ 10 g π§ 2 pcs
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Paprikaβ 3 g 1 pcs
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Pepperβ 1 g 1 pcs
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Bay Leafβ 0.6 g π§ 1.2 ml π₯ ΒΌ tsp
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Waterβ 30 g π§ 30 ml π₯ 2 tbsp
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Saltβ 17.7 g π§ 14.8 ml π₯ 1 tbsp
Total nutrition
1735 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Clean the beef of any sinew and cut into roughly 3 Γ 3 cm pieces. Coat the meat in 3 tablespoons of mustard, 1 tablespoon of salt, Β½ teaspoon of pepper, and Β½ teaspoon of paprika, then leave to marinate in the refrigerator for 1 hour.
- Heat 1 tablespoon of vegetable oil in a heavy-bottomed pot over high heat and brown the meat on all sides until a deep crust forms. Transfer the browned meat to a plate and add the remaining tablespoon of oil to the pot.
- Finely chop the onions and grate the peeled carrots. Cook both over low heat for about 15 minutes, adding a pinch of salt to help them soften, until the vegetables are lightly browned and beginning to break down.
- Return the meat to the pot along with the bay leaves and garlic cloves. Pour in 200 ml of red wine and simmer for 10β15 minutes to allow the alcohol to evaporate. Add approximately 1.3 litres of water or stock, cover the pot, and cook over low heat for 1 hour, stirring occasionally.
- Pour in the remaining 700 ml of liquid and continue to cook for a further 30β45 minutes until the beef is completely tender and the sauce has thickened.
- Allow the goulash to cool slightly before serving. Garnish with freshly chopped parsley and a few slices of fresh hot pepper if desired. Serve alongside crusty fresh bread and a dressed green salad.
Source:
TheMealDB
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