Traditional Goveđi gulaš (Beef Goulash)
Tradicionalno jelo · Croatian
A hearty and deeply flavorful beef goulash, slow-cooked to tender perfection with paprika, onions, and a rich tomato base. This classic recipe is a staple of Central European cuisine.
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Sastojci
- Beef chuck roast1 kg
- Onions500 g
- Garlic4 cloves
- Sweet paprika3 tbsp
- Hot paprika1 tsp
- Tomato paste2 tbsp
- Beef broth500 ml
- Red wine200 ml
- Bay leaf2
- Caraway seeds1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Cut beef into 2-3 cm cubes. Season generously with salt and pepper.
- 2
Finely chop onions and garlic.
- 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
Add chopped onions to the pot and sauté until softened and lightly golden, about 10-15 minutes.
- 5
Stir in the chopped garlic and cook for 1 minute until fragrant.
- 6
Remove pot from heat. Stir in sweet paprika and hot paprika, mixing well. Return to low heat.
- 7
Add tomato paste and cook for 1-2 minutes, stirring constantly.
- 8
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- 9
Return the browned beef to the pot. Add beef broth, bay leaves, and caraway seeds. Add enough water to just cover the meat.
- 10
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 water if needed to keep the meat submerged.
- 11
Season with salt and pepper to taste. Remove bay leaves before serving.
