Gulaš s Njokima na Istrijanski Način (Istrian Style)
80% autentično · Croatian (Istrian)
A regional variation of gnocchi with goulash, inspired by Istrian flavors. This version often incorporates more herbs, sometimes a touch of wine, and might use pork or a mix of meats, served with homemade fuži or pljukanci, which are similar to gnocchi.
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Sastojci
- Pork shoulder500 g
- Beef chuck500 g
- Onions2 large
- Garlic3 cloves
- Carrots1 large
- Paprika (sweet)2 tbsp
- Tomato paste1 tbsp
- Dry white wine150 ml
- Beef broth400 ml
- Rosemary1 sprig
- Sage2 leaves
- Homemade Fuži or Pljukanci (Istrian pasta)400 g
- Saltto taste
- Black pepperto taste
- Olive oil3 tbsp
Koraci
- 1
Cut pork and beef into 2 cm cubes. Season with salt and pepper.
- 2
Chop onions, mince garlic, and dice carrots.
- 3
Heat olive oil in a pot over medium-high heat. Brown the meats in batches, then set aside.
- 4
Add onions to the pot and sauté until softened, about 8-10 minutes.
- 5
Add garlic and carrots, cook for 2 minutes.
- 6
Stir in paprika and tomato paste. Cook for 1 minute.
- 7
Return meats to the pot. Pour in white wine and beef broth. Add rosemary and sage.
- 8
Bring to a simmer, then reduce heat, cover, and cook for 2-2.5 hours, or until meats are tender.
- 9
While the stew cooks, prepare or cook the homemade fuži/pljukanci according to traditional methods or package directions.
- 10
Remove rosemary sprig and sage leaves from the stew. Adjust seasoning.
- 11
Serve the Istrian-style goulash over the fuži or pljukanci. Garnish with fresh rosemary and a drizzle of olive oil.
