Step 1 of 6
Traditional Croatian Goulash
Trim any sinew from the beef and cut into 3×3cm cubes. Rub all over with mustard, salt, pepper and paprika. Refrigerate for 1 hour.
Step 2
Heat 1 tbsp oil in a heavy pot over high heat. Brown the beef on all sides until golden. Transfer to a plate.
Step 3
Add another 1 tbsp oil to the pot. Finely chop the onions and grate the carrots. Cook over low heat for 15 minutes until softened and lightly golden, seasoning with a pinch of salt.
Step 4
Return the beef to the pot with the bay leaves and garlic. Pour over the wine and simmer for 10–15 minutes to allow the alcohol to evaporate. Add two-thirds of the water or stock.
Step 5
Cover and cook over low heat for 1 hour, stirring occasionally. Add the remaining liquid and cook for a further 30–45 minutes until the beef is very tender and the sauce is thick.
Step 6
Serve with a sprinkle of chopped parsley and sliced fresh hot pepper if desired, alongside fresh bread and salad.
