Traditional Croatian gulas
A hearty beef stew with potatoes cooked in the traditional Croatian style with potatoes.
Servings 4 people
Calories 420 kcal
Ingredients
- 1 kg beef (from chuck or for stewing) (2.2 lbs)
- 2 tbsp lard/vegetable oil
- 1 tsp caraway seeds
- 5 medium onions (chopped)
- salt and black pepper to taste
- 2-3 tsp sweet paprika
- 1 tsp hot paprika
- 3-4 bay leaves
- 400 ml dry white wine (2 cups)
- 4 large potatoes (cubed)
- 1 tbsp tomato paste
- water/beef stock
- 50 ml orange juice (optional) (1/4 cup)
Instructions
Choosing the right type of gulas meat
- The best cut of beef for stews is beef chuck. It is fattier and more succulent than beef round so whenever you get a chance, get beef chuck. When preparing meat for stews, don't be scared of added fat. Remove the sinew but leave the fat – this will give a heftier and deeper gusto to your goulash.
- Cut the meat into chunks and remove any remaining sinew. In a heavy-bottomed pan sear the meat in lard or oil, making sure it browns on all sides. Scoop it out of the pan.
- Throw the caraway seeds in the same fat and fry for 1-2 minutes or until they begin to pop.
Sautéing the onion properly
- Sauté the onions in the same fat until translucent. Sprinkle on some salt and cook for 10-15 on medium heat. Add a splash of water if they start to stick.
- When the onion becomes slightly mushy, put the meat back in and cook for 30 minutes, gradually adding water or beef stock.
Seasoning the gulas
- Season with salt, pepper and both types of paprika. Add bay leaves. Pour the wine in and simmer without the lid for 5-10 minutes so the alcohol can evaporate.
- Add the potatoes and pour in enough water or stock to generously cover the contents (reaching about 3 cm (1 in) above). Put the lid on and simmer on low heat for 1.5 hours or until the potatoes are soft and crumbly.
- At the very end, add tomato paste and stir to combine.
Nutrition
Calories: 420kcal