Traditional Croatian Goulash

Name: Traditional Croatian Goulash
Yield: 7
Cuisine: Croata
Ingredients: 500 g Veal; 2 Onion; 2 cloves Garlic; 0.5 teaspoons Pepper; 2 Carrot; 3 tablespoons Mustard; 1 tablespoon Salt; 2 tablespoons Vegetable Oil; 0.5 teaspoons Paprika; 2 l Water; 2 Bay Leaf; 200 ml Red Wine

Media

Contains allergens

Mostaza

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein26 %15 g
Carbs14 %8 g
Fat59 %15 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	244 kcal	53 kcal
Protein	15 g	3.2 g
Carbs	8 g	1.7 g
Fat	15 g	3.2 g

One serving is about 463 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty43/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: CroatianKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Croatian

Ingredients

500 g Veal
2 Onion (chopped)
2 cloves Garlic
0.5 teaspoons Pepper
2 Carrot (chopped)
3 tablespoons Mustard
1 tablespoon Salt
2 tablespoons Vegetable Oil
0.5 teaspoons Paprika
2 l Water
2 Bay Leaf
200 ml Red Wine

Instructions

Clean the meat from the veins if there are some and cut it into smaller pieces, 3 × 3 cm. Marinate the meat in the mustard and spices and let it sit in the refrigerator for one hour
Heat one tablespoon of pork fat or vegetable oil in a pot and fry the meat on all sides until it gets browned. Once the meat is cooked, transfer it to a plate and add another tablespoon of fat to the pot
Cut the onions very fine, peel the carrots and shred it using a grater. Cook the onions and carrots over low heat for 15 minutes. You can salt the vegetables a little to make them soften faster
Once the vegetables have browned and become slightly mushy, add the meat and bay leaves and garlic. Pour over with wine and simmer for 10-15 minutes to allow the alcohol to evaporate. Now is the right time to add 2/3 the amount of liquid
Cover the pot and cook over low heat for an hour, stirring occasionally. After the first hour, pour over the rest of the water or stock and cook for another 30-45 minutes
Allow the stew to cool slightly and serve it with a sprinkle of chopped parsley and few slices of fresh hot pepper if you like to spice it up a bit
Slice some fresh bread, season the salad and simply enjoying these wonderful flavors