Traditional Croatian Goulash

Ingredients

• 500 gBeef
• 220 gOnion
• 130 gCarrot
• 12 gGarlic
• 2 pcsBay leaf
• 200 mlRed wine
• 2000 mlWater
• 45 gMustard
• 18 gSalt
• 1 gPepper
• 1.15 gBell pepper
• 30 mlVegetable oil

Instructions

1. 1

   Prepare the meat

   • Trim any sinew from the meat and cut into approx. 3 × 3 cm cubes.
   • Mix mustard with salt, pepper and paprika, coat the meat and marinate covered in the fridge for 1 hour.
2. 2

   Brown the meat

   • Heat 1 tbsp (approx. 15 ml) vegetable oil in a heavy pot.
   • Brown the meat in batches over medium-high heat until colored on all sides.
   • Remove the meat and add another tablespoon of oil.
3. 3

   Sweat the vegetables

   • Finely chop the onions and grate the carrots.
   • Sweat the onions and carrots over low heat for about 15 minutes until softened; salt slightly if needed.
4. 4

   Deglaze and braise

   • When the vegetables are slightly browned, add the meat back, bay leaves and crushed garlic.
   • Pour in the red wine (200 ml) and simmer for 10–15 minutes to evaporate alcohol.
   • Add about two thirds of the remaining liquid (1333 ml water), cover and simmer gently for 1 hour, stirring occasionally.
5. 5

   Finish cooking

   • After the first hour add the remaining liquid (approx. 667 ml) and simmer another 30–45 minutes until the meat is tender and the sauce thickens.
   • Remove bay leaves and adjust seasoning with salt and pepper.
6. 6

   Serve

   • Let the stew cool slightly, sprinkle with chopped parsley and serve with optional slices of hot pepper.
   • Serve with fresh bread and a simple salad.