Traditional Croatian Goulash

Traditional Croatian Goulash
Traditional Croatian Goulash

A Taste of Home: Traditional Croatian Goulash

There’s something deeply comforting about a recipe that has been passed down through the generations. It’s more than just food; it’s a story, a piece of history, and a warm embrace from the past. This Croatian goulash is one of those dishes for me. It’s not fancy or complicated, but it’s rich with flavor and the kind of humble, hearty goodness that fills your kitchen with the most wonderful aroma. It’s the perfect meal for a chilly evening, best shared with good bread and good company.

What You'll Need

  • 1.5 kg of stewing beef (like chuck or shoulder)
  • 2 large onions
  • 2 large carrots
  • 3 tablespoons of good mustard
  • 2 tablespoons of pork fat or vegetable oil
  • 2-3 bay leaves
  • 3-4 cloves of garlic, minced
  • 1 cup of red wine
  • About 3 cups of water or beef stock
  • Salt, black pepper, and sweet paprika to taste
  • Fresh parsley and hot pepper for serving

Preparing the Meat

First, take your time with the meat. Clean it from any veins if there are some and cut it into smaller, bite-sized pieces, roughly 3 × 3 cm. Place it in a bowl and marinate it with the mustard, a generous pinch of salt, black pepper, and a good teaspoon of sweet paprika. This isn't a quick step—let it sit in the refrigerator for at least one hour. The mustard doesn't just add flavor; it tenderizes the meat and helps create a beautiful crust later.

Building the Foundation

Heat one tablespoon of pork fat or oil in a heavy-bottomed pot over medium-high heat. Fry the meat in batches, making sure not to crowd the pot, until each piece is browned on all sides. This patience is rewarded with deep flavor. Transfer the browned meat to a plate. Don't worry about the dark bits on the bottom of the pot; that's gold! Add another tablespoon of fat to the pot.

Now, for the vegetables. Cut the onions very fine—the patience here makes a sweeter, smoother sauce. Peel the carrots and shred them using a grater. Cook the onions and carrots over low heat for a good 15 minutes, stirring occasionally. You can salt them a little to help them release their moisture and soften. You want them to become soft, browned, and a bit mushy.

Published at: September 21, 2025

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