Traditional Croatian Goulash

What you need

Ingredients

Measured for 4 servings.

• 500 gBoneless beef chuck, raw
• 240 gOnions
• 160 gCarrots
• 10 gGarlic
• 2 pcs (approx. 0.4 g)Bay Leaf
• 200 mlRed Wine
• up to 2000 mlWater
• 45 gMustard
• 6 gSalt
• 1 gBlack Pepper
• 1 gPaprika
• 30 mlVegetable oil

Make it

Method

1. 01

   Cut 500 g boneless beef chuck into roughly 3 cm cubes. Rub with the 45 g mustard, measured paprika and black pepper; cover and refrigerate for 60 minutes. Chop the onions, carrots and garlic while it marinates.

2. 02

   Heat the measured 30 ml oil in a heavy pot. Brown the beef in batches, then set aside. Soften the onions and carrots for about 15 minutes; add garlic, return the beef and pour in 200 ml red wine. Simmer uncovered for 10–15 minutes.

3. 03

   Add the bay leaves and measured 6 g salt. Pour in about 600 ml of the measured water, just enough to come partway up the beef; reserve the rest rather than adding all 2 litres at once. Cover and simmer gently for about 90 minutes, stirring occasionally and adding reserved water only if the pot becomes dry. The chuck is ready when a fork enters easily. Remove the bay leaves, check the sauce thickness and divide into four portions.