Traditional Šurlice s Gulašom

Sastojci

• Beef chuck1 kg
• Onions3 large
• Garlic4 cloves
• Sweet paprika3 tbsp
• All-purpose flour2 tbsp
• Beef broth500 ml
• Tomato paste2 tbsp
• Bay leaf2
• Vegetable oil3 tbsp
• Saltto taste
• Black pepperto taste
• All-purpose flour (for šurlice)300 g
• Eggs (for šurlice)2
• Water (for šurlice)approx. 50 ml
• Fresh parsley (for garnish)small bunch

Koraci

1. 1

   Cut beef into 2-3 cm cubes. Season generously with salt and pepper.

2. 2

   Finely chop onions and mince garlic.

3. 3

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, then set aside.

4. 4

   Add chopped onions to the pot and sauté until softened and lightly browned, about 10-15 minutes.

5. 5

   Stir in minced garlic and cook for 1 minute until fragrant.

6. 6

   Add sweet paprika and flour, stirring constantly for 1 minute to cook out the raw flour taste.

7. 7

   Return the beef to the pot. Add beef broth, tomato paste, and bay leaves. Stir well to combine.

8. 8

   Bring to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, or until the beef is very tender. Stir occasionally and add more broth or water if it becomes too dry.

9. 9

   While the goulash is simmering, prepare the šurlice. Combine 300g flour, 2 eggs, and a pinch of salt in a bowl. Gradually add water until a firm dough forms. Knead for 5-10 minutes until smooth.

10. 10

    Roll out the dough thinly and cut into strips. Roll each strip into a thin rope and then cut into 3-4 cm pieces. Alternatively, roll the dough around a thin skewer or dowel to create the tube shape, then slide off.

11. 11

    Cook the šurlice in boiling salted water for 3-5 minutes, or until they float to the surface and are al dente. Drain well.

12. 12

    Remove bay leaves from the goulash. Taste and adjust seasoning with salt and pepper.

13. 13

    Serve the hot goulash over the cooked šurlice. Garnish with fresh parsley.