Traditional Croatian Goulash

Ingredients

• 500 gbeef (stewing cut), cut into 3×3cm pieces
• 2onions, very finely chopped
• 2carrots, peeled and grated
• 2 clovesgarlic
• 2bay leaves
• 200 mlred wine, simmered to evaporate alcohol before adding stock
• 2000 mlwater or beef stock, added in two stages
• 3 tbspdijon mustard, for the marinade
• 1 tbspsalt
• black pepper, approx 1/2 tsp
• paprika, approx 1/2 tsp
• 2 tbspvegetable oil (or pork fat)

Method

1. 1

   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.

2. 2

   Heat 1 tbsp oil in a heavy pot over high heat. Brown the beef on all sides until golden. Transfer to a plate.

3. 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.

4. 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.

5. 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.

6. 6

   Serve with a sprinkle of chopped parsley and sliced fresh hot pepper if desired, alongside fresh bread and salad.