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Traditional Croatian Goulash

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  • Beef - 500g
  • Onions - 2 chopped
  • Carrots - 2 chopped
  • Garlic - 2 cloves
  • Bay Leaf - 2
  • Red Wine - 200ml
  • Water - 2 Litres
  • Mustard - 3 tbs
  • Salt - 1tbsp
  • Pepper - 1/2 tsp
  • Paprika - 1/2 tsp
  • Vegetable Oil - 2 tbs

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  • Clean the meat from the veins if there are some and cut it into smaller pieces, 3 × 3 cm.
  • Marinate the meat in the mustard and spices and let it sit in the refrigerator for one hour Heat one tablespoon of pork fat or vegetable oil in a pot and fry the meat on all sides until it gets browned.
  • Once the meat is cooked, transfer it to a plate and add another tablespoon of fat to the pot Cut the onions very fine, peel the carrots and shred it using a grater.
  • Cook the onions and carrots over low heat for 15 minutes.
  • You can salt the vegetables a little to make them soften faster Once the vegetables have browned and become slightly mushy, add the meat and bay leaves and garlic.
  • Pour over with wine and simmer for 10-15 minutes to allow the alcohol to evaporate.
  • Now is the right time to add 2/3 the amount of liquid Cover the pot and cook over low heat for an hour, stirring occasionally.
  • After the first hour, pour over the rest of the water or stock and cook for another 30-45 minutes Allow the stew to cool slightly and serve it with a sprinkle of chopped parsley and few slices of fresh hot pepper if you like to spice it up a bit Slice ​​some fresh bread, season the salad and simply enjoying these wonderful flavors.

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