Traditional Croatian Goulash

Method9 steps

1. 1

   Step 1: Trim any tough sinew from the beef (500 g) and cut it into about 3 × 3 cm pieces. Coat all the beef with all the mustard (3 tbsp), the measured tablespoon salt (1 tbsp), half-teaspoon ground black pepper (½ tsp) and half-teaspoon paprika (½ tsp). Cover and marinate in the refrigerator for one hour.

   Refrigerate mustard spice beef marinade · 60 minUses 500 g beef, trimmed and cut into about 3 cm pieces · 3 tbsp mustard for marinating · 1 tbsp salt for marinating · ½ tsp ground black pepper for marinating · ½ tsp paprika for marinating

2. 2

   Step 2: Heat one tablespoon of the vegetable oil (2 tbsp) in a pot. Brown the marinated beef on all sides, then transfer it to a plate. It will finish cooking during the long simmer.

   Uses All the marinated beef and coating · 2 tbsp vegetable oil, divided 1 tbsp for beef and 1 tbsp for vegetables

3. 3

   Step 3: Finely chop both onions (2), peel and grate both carrots (2). Add the remaining tablespoon vegetable oil (2 tbsp) to the same pot, then add all the onion and carrot. Add a little separate vegetable salt if desired to help them soften, keeping the browned beef aside.

   Uses 2 onions, finely chopped · 2 carrots, peeled and grated · 2 tbsp vegetable oil, divided 1 tbsp for beef and 1 tbsp for vegetables · The same used browning pot; the beef stays on its plate · A little additional salt for softening onions and carrots, if desired

4. 4

   Step 4: Cook the onions and carrots over low heat for about fifteen minutes, stirring, until browned, softened and slightly mushy. Keep the browned beef on its plate until the vegetables are ready.

   Soften onions and grated carrots · 15 minUses All the prepared vegetables and their cooking pot

5. 5

   Step 5: Return all the browned beef and its juices to the softened vegetables. Add both chopped garlic cloves (2), both bay leaves (2) and all 200 ml red wine. Bring the mixture to a full boil, then reduce the heat and simmer for ten to fifteen minutes to reduce the wine.

   Simmer wine with browned beef and vegetables · 15 minUses All the cooked vegetable base · All the browned beef and its plate juices · 2 garlic cloves, chopped · 2 bay leaves · 200 ml red wine

6. 6

   Step 6: Add two-thirds of the measured two litres water to the beef mixture, keeping the remaining third aside. Bring to a gentle simmer, cover and cook over low heat for one hour, stirring occasionally.

   First covered beef simmer with two-thirds water · 60 minUses All the prepared pot contents · Two-thirds of the measured 2 litres water

7. 7

   Step 7: Pour the remaining third of the same measured water into the stew. Continue cooking over low heat for another thirty to forty-five minutes, or until the beef is tender and fully cooked. Stir occasionally and remove both bay leaves before serving.

   Finish covered goulash until beef is tender · 45 minUses All the first-hour stew · Remaining one-third of the same measured 2 litres water

8. 8

   Step 8: Let the cooked goulash stand briefly so it is comfortable to eat, then serve with chopped parsley and a few fresh hot-pepper slices if desired.

   Uses The finished goulash · Chopped fresh parsley to sprinkle over the cooked goulash, as desired · A few slices fresh hot pepper to serve, if desired

9. 9

   Step 9: Slice fresh bread and serve it and a seasoned salad alongside the goulash if desired.

   Uses The serving-ready goulash · Fresh bread to serve, as desired · Seasoned salad to serve, as desired