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.
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!