Croatian Goulash Recipe

This Croatian Goulash is a hearty, comforting dish that brings the essence of Croatian flavors right to your kitchen. Slow-simmered beef in a rich, savory sauce with a touch of red wine, sweet and smoked paprika, and just the right blend of aromatics creates a melt-in-your-mouth experience that's both bold and beautifully balanced. The sweetness of the onions blends perfectly with the warm spices, delivering depth in every bite. Serve this goulash over creamy mashed potatoes, polenta, or gnocchi for a meal that warms both heart and soul. This recipe celebrates the traditional flavors of Croatia and will quickly become a beloved favorite for cozy dinners or any gathering where comfort food is on the menu. It’s an invitation to enjoy a taste of Croatia’s culinary charm in your home!

Croatian Goulash: A Taste of Home and Tradition

Growing up, Sundays meant Goulash in our house. My mum would make this hearty dish to celebrate the day, always serving it with Surlice, a traditional Croatian pasta. It felt special, and it was the kind of meal that brought everyone together. There was even a saying back then: “When a girl can make a good goulash, she’s ready to get married.” Goulash is that kind of dish in Croatian culture - warm, luxurious, and something you’d serve to honor important guests.

Having eaten countless bowls of it over the years, I’ve gotten pretty good at making Goulash myself (just ask my husband!). Every time I cook it, I’m reminded of those cozy Sundays and my family around the table.

If you’re looking for more comfort-filled dinners, try my Chicken Paprikash (my son’s ultimate favorite), the simple joy of Pasta with Fresh Tomato Sauce, or the satisfying Beef Sizzle Steak. Each one, like Goulash, is a little taste of home and a celebration of family meals.

Best,

Ana

P.S. You can follow me on Instagram for a behind-the-scenes look at my life in Melbourne. I have an "old-fashioned" page - no fancy Reels, just me and my family living our best life. Come and join us if you like!

Ingredients for Croatian Goulash

Beef chuck or stewing beef: A tender, slow-cooking cut that becomes rich and flavorful when simmered.
Sunflower oil or lard: Adds depth and helps to brown the beef for a flavorful base.
Onions: Essential for sweetness and body in the sauce, breaking down as they cook.
Garlic: Infuses the goulash with a warm, aromatic depth.
Sweet paprika: Traditional and vibrant, lending its rich color and slightly sweet flavor.
Smoked paprika: Optional, for a hint of smoky warmth that enhances the dish’s depth.
Bay leaves: Aromatic leaves that add a subtle earthy note to the stew.
Tomato paste: Concentrated tomato flavor for thickness and slight acidity.
Red wine: Adds a layer of richness and depth, enhancing the beef’s flavors.
Beef or vegetable broth: Forms the savory liquid base, allowing all flavors to meld.
Salt and black pepper: Seasonings that bring out the natural flavors in each ingredient.
All-purpose flour: Optional, for a thicker sauce and added body.
Fresh parsley: Adds a fresh, bright finish to the hearty stew.

Choosing the Best Meat for Goulash

When it comes to making goulash, the meat you choose plays a major role in creating that deep, rich flavor and tender texture. Traditionally, goulash calls for beef that can withstand long cooking times, allowing it to break down and become melt-in-your-mouth delicious. Here’s a guide to picking the best cuts for the perfect goulash:

1. Beef Chuck (Shoulder)

Best Choice: Beef chuck is the go-to cut for goulash. It’s taken from the shoulder, which is a hardworking muscle full of connective tissue. When slow-cooked, it transforms into incredibly tender, flavorful bites.
Why It Works: Chuck has a good balance of meat, fat, and connective tissue, which makes it perfect for a rich, succulent goulash. The marbling throughout the meat melts during cooking, adding depth and juiciness to the dish.

2. Beef Brisket

Another Great Option: Brisket comes from the chest area and has a higher fat content than chuck, which can add more richness to your goulash.
Why It Works: Brisket holds up well under long cooking times and brings an extra layer of tenderness and robust flavor to the goulash. This cut is often recommended if you prefer a slightly fattier, richer stew.

3. Beef Shin or Shank

For Extra Flavor: Shin (or shank) is the lower leg of the cow and is well-marbled with collagen and connective tissue.
Why It Works: The shin’s tough fibers and ample connective tissue dissolve beautifully over time, creating a luxurious, velvety sauce. It’s ideal for goulash if you’re looking for a more intense, beefy flavor.

4. Short Ribs

Flavorful Option: Short ribs add incredible flavor and richness but can be a bit pricier.
Why It Works: The bones in short ribs release additional flavor and collagen, adding thickness and depth to the sauce. When cooked low and slow, short ribs become soft, adding a satisfying meatiness to each bite.

Tips for the Best Goulash Meat

Cut the Meat to Size: Regardless of the cut, aim for bite-sized cubes. This allows the meat to cook evenly and absorb flavors throughout the dish.
Marbling Matters: Look for meat with visible marbling, as the fat breaks down and keeps the meat tender.
Brown the Meat: Don’t skip the browning step! Searing the meat on all sides caramelizes the surface and locks in flavor, adding a deeper, richer taste to your goulash.

How to Make Croatian Goulash Recipe

Sear the Beef: In a large heavy pot, heat 2 1/2 tablespoons of oil or lard over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Sear the beef on all sides until browned, about 3-4 minutes per batch. Remove the beef and set it aside.
Sauté the Onions and Garlic: In the same pot, reduce the heat to medium and add the chopped onions. Cook the onions slowly, stirring occasionally, for about 10-15 minutes until they become soft and golden. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add Paprika and Tomato Paste: Stir in the sweet paprika, smoked paprika (if using), and tomato paste. Cook for 1-2 minutes, allowing the paprika and tomato paste to blend with the onions and garlic. This step helps to deepen the flavor.
Deglaze with Red Wine: Pour in the red wine and stir to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until it reduces slightly.
Return the Beef to the Pot: Add the seared beef back into the pot. Pour in the beef broth, add the bay leaf, and bring the mixture to a simmer.
Slow Cook the Goulash: Cover the pot and reduce the heat to low. Let the goulash simmer gently for 2 to 2.5 hours, stirring occasionally. The beef should become very tender, and the sauce will thicken and develop rich flavors.
Optional Thickening: If you prefer a thicker sauce, mix 1 1/2 tablespoons of flour with a small amount of water to make a slurry. Stir the slurry into the goulash and let it simmer for an additional 10-15 minutes until the sauce thickens. Alternatively, let the goulash simmer uncovered for the last 20 minutes to reduce the liquid naturally.
Season and Serve: Season the goulash with salt and black pepper, adjusting to taste. Remove the bay leaf. Garnish with fresh chopped parsley and serve hot over mashed potatoes, polenta, or gnocchi.
Dobar tek!

Serving Suggestions for Croatian Goulash

Surlice (Croatian Handmade Pasta): A traditional and beloved pairing, Surlice is often served with Goulash in Croatia. The pasta soaks up the rich, savory sauce, making each bite incredibly satisfying.
Mashed Potatoes: Creamy mashed potatoes provide a comforting, velvety base for the hearty Goulash, balancing its flavors perfectly.
Polenta: This soft, cornmeal-based side is perfect for catching all the delicious sauce, offering a unique texture and mild taste that complements Goulash well.
Gnocchi: Soft, pillowy gnocchi add a touch of Italian influence, creating a comforting and luxurious pairing with the stew.
Crusty Bread: For a simpler option, a loaf of crusty bread is ideal for soaking up every bit of the flavorful sauce.
Rice: Light and fluffy, rice serves as an unobtrusive side that lets the Goulash shine, making each bite feel complete and hearty.
Side Salad: A light green salad with a simple vinaigrette can add a refreshing contrast to the rich flavors of the Goulash

Recipe Variations

Mushroom Goulash: Add a mix of sliced mushrooms (button, cremini, or porcini) when sautéing the onions. Mushrooms add a rich, earthy flavor and extra texture to the goulash, perfect for vegetarians if you skip the meat.
Goulash with Red Peppers: Slice one or two red bell peppers and add them along with the onions. This brings a sweet, mild flavor and vibrant color to the dish, enhancing the stew’s complexity.
Spicy Goulash: Add a teaspoon of hot paprika or a pinch of red pepper flakes with the other spices for a spicier twist. Adjust the amount to taste, and for a true kick, finish with a few sliced spicy peppers.
Goulash with Root Vegetables: Add diced root vegetables such as carrots, parsnips, or potatoes. These additions give the stew a heartier feel and make it more filling, transforming it into a one-pot meal.
Tomato-Heavy Goulash: Increase the tomato paste to 3 tablespoons and add a can of diced tomatoes for a more tomato-forward flavor. This gives the goulash a slightly tangier, brighter taste.
Herb-Infused Goulash: For an herbal twist, add fresh or dried thyme and bay leaves, or stir in chopped fresh rosemary or basil. These herbs add a fragrant depth to the dish.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 3

Total Time 3 20

Course Main Course

Cuisine Croatian

Servings - 6

Ingredients

850 g beef chuck or stewing beef cut into bite-sized cubes
2 1/2 tbsp sunflower oil or lard
4 large onions finely chopped
3 cloves garlic minced
1 1/2 tsp sweet paprika or to taste
1/2 tsp smoked paprika optional
2 bay leaves
1 1/2 tbsp tomato paste
150 ml red wine
1 l (4 cups) beef or vegetable broth
salt to taste
black pepper to taste

Optional:

1 1/2 tbsp all-purpose flour for thickening
Fresh parsley, chopped (for garnish)

Instructions

Sear the Beef: In a large heavy pot, heat 2 1/2 tablespoons of oil or lard over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Sear the beef on all sides until browned, about 3-4 minutes per batch. Remove the beef and set it aside.
Sauté the Onions and Garlic: In the same pot, reduce the heat to medium and add the chopped onions. Cook the onions slowly, stirring occasionally, for about 10-15 minutes until they become soft and golden. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add Paprika and Tomato Paste: Stir in the sweet paprika, smoked paprika (if using), and tomato paste. Cook for 1-2 minutes, allowing the paprika and tomato paste to blend with the onions and garlic. This step helps to deepen the flavor.
Deglaze with Red Wine: Pour in the red wine and stir to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until it reduces slightly.
Return the Beef to the Pot: Add the seared beef back into the pot. Pour in the beef broth, add the bay leaf, and bring the mixture to a simmer.
Slow Cook the Goulash: Cover the pot and reduce the heat to low. Let the goulash simmer gently for 2 to 2.5 hours, stirring occasionally. The beef should become very tender, and the sauce will thicken and develop rich flavors.
Optional Thickening: If you prefer a thicker sauce, mix 1 1/2 tablespoons of flour with a small amount of water to make a slurry. Stir the slurry into the goulash and let it simmer for an additional 10-15 minutes until the sauce thickens. Alternatively, let the goulash simmer uncovered for the last 20 minutes to reduce the liquid naturally.
Season and Serve: Season the goulash with salt and black pepper, adjusting to taste. Remove the bay leaf. Garnish with fresh chopped parsley and serve hot over mashed potatoes, polenta, or gnocchi.
Dobar tek!

Keyword Christmas, dinner, entertaining, family meal, holiday recipe, kid-friendly

For the Curious Foodie

Goulash is more than a simple stew - it’s a dish deeply embedded in European culinary traditions, cherished for its heartiness and comforting flavors. Originating from Hungary, goulash quickly spread across Europe, with each region adding its unique spin. Here’s a look at the history of goulash, the regional variations across Croatia and other European cuisines, and a fun fact that might surprise you!

The Origin of Goulash: From Hungary to Europe

Goulash (or “gulyás” in Hungarian) dates back to 9th-century Hungary, where herdsmen, known as “gulyás,” would cook a simple, flavorful stew over open fires. Made with dried beef, water, and a generous amount of paprika, this nourishing dish kept them warm and energized during their long days tending cattle. By the 18th century, goulash had become a beloved dish across Hungary, incorporating regional ingredients and spices as it spread.

As the dish traveled through Europe, it evolved in fascinating ways, from Croatia’s coastal flavors to Austria’s hearty rendition.

European Goulash: Regional Takes on a Classic

Goulash’s appeal extends far beyond Croatia and Hungary, with various European countries adding their distinctive touches:

Austrian Gulasch: In Austria, goulash is typically made with a richer, thicker sauce and served with bread dumplings. Known as “Wiener Saftgulasch” or “Austrian Sausage Gulasch,” it often includes sausage, bell peppers, and a hint of caraway seeds for extra flavor.
German Gulaschsuppe: Germany’s take is typically a soup version known as “Gulaschsuppe.” It’s popular at gatherings and holiday markets and has a brothier consistency than the Hungarian or Croatian versions. Potatoes, carrots, and other root vegetables are common additions.
Czech Guláš: The Czech version, or “guláš,” is similar to Hungarian goulash but often uses fewer spices and serves the dish with classic Czech dumplings, creating a thicker, stew-like consistency.
Italian Goulash: In Northern Italy, particularly in Friuli Venezia Giulia and South Tyrol, goulash has a strong presence. It’s typically seasoned with Italian herbs like bay leaves, rosemary, and sometimes red wine, blending Italian and Central European flavors.

A Fun Fact About Goulash

Did you know? Traditional Hungarian goulash was originally made without any thickeners like flour or cornstarch. The thick, creamy consistency many associate with goulash actually comes from the large amounts of onions that dissolve during cooking! In Hungarian-style goulash, onions are typically used in a 1:1 ratio with meat, creating that rich, luscious sauce naturally.

Goulash Today: A Dish That Unites

Today, goulash remains a beloved dish across Europe, bringing people together over its warmth and rich flavors. Whether you’re enjoying a traditional Croatian version with homemade pasta or a spicy Hungarian, goulash is a wonderful reflection of the diverse culinary traditions found across the continent.

So, the next time you make goulash, think of the herdsmen who started it all - and the countless regional variations that make each bowl a unique journey through European flavors.

Author

Ana

Welcome to my culinary haven! My name is Ana, and I'm the passionate voice behind World Cuisines Network. Here, I share recipes that have not only won the approval of my family but have also stood the test of time in our kitchen. My goal is to introduce the rich tapestry of global flavors right to your family table. Thank you for dropping in! We're thrilled to have you join us.
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