North Croatian Goulash Soup Gulas Juha Recipes

TRADITIONAL CROATIAN GOULASH RECIPE (GULAš)

Traditional Croatian Goulash Recipe (Gulaš) image

Gulaš also spelled, Goulash is one of the most popular comfort foods all over the Balkans, and Croatia is no an exception - and here is my recipe.

Provided by Chasing the Donkey

Number Of Ingredients 12

Ingredients

500 g beef (chuck steak) (1lb 1.65 oz)
2-3 onions
2-3 carrots
2 cloves of garlic
2 bay leaves
200 ml red wine (1 cup)
2 litres water or stock (8.5 cups)
3 tablespoons mustard (any type you have handy)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red paprika
2 tablespoons of pork fat or vegetable oil

Steps:

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

NORTH CROATIAN GOULASH SOUP ("GULAS JUHA")

North Croatian Goulash Soup (

This meal can be served as a complete lunch meal, it is so nutritious. This is my grandmother's recipe, so it is from the beginning of 20th century.

Provided by nitko

Categories Chowders

Time 1h50m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 13

Ingredients

200 g beef
30 g lard (or oil)
100 g onions
30 g carrots
30 g kohlrabi
30 g flour (all purpose)
1 tablespoon paprika (red, dry, sweet)
1/4 teaspoon paprika (red, dry, hot)
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon thyme
100 g potatoes
2 liters water

Steps:

Melt lard and sauté finely minced onion until become soft and transparent. Cut kohlrabi and carrot into small cubes and saute until slightely softens.
Slice beef into small (1 cm in diameter) pieces and add into the pot. Sauté beef in its own juices and after 5 to 10 minutes add red paprika (hot and sweet) salt and pepper. Stir well and add flour.
Sauté everything until flour starts to brown and add water (it is on you to decide to use all water or not). Add thyme.
Peel potato and cut into small pieces (1 cm in diameter) and add into the soup. Cook until potato and meat are soft or 90 minutes.

Nutrition Facts : Calories 210.3, Fat 15.7, SaturatedFat 6.3, Cholesterol 18, Sodium 610, Carbohydrate 15, Fiber 2.5, Sugar 2, Protein 3

NORTH CROATIAN DEER GOULASH

North Croatian Deer Goulash image

This goulash is very nice and heavy meal, suitable for winter period. Usually we use roe-deer (female, preferably young) because meat is tender. You can use second class parts of meat, muscles. We also put flour noodles (see Croatian flour noodles here on Zaar), but you can put potato pieces in it. If you put flour noodles in it, they must be small.

Provided by nitko

Categories Stew

Time 2h20m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 14

Ingredients

1000 g deer (no bones)
100 g bacon (pancetta)
250 g onions
40 g lard or 40 g oil
2 teaspoons red paprika (ground)
1/2 teaspoon red hot paprika (ground)
1 bay leaf
5 g whole cloves
5 g juniper berries
5 g dried thyme
2 cups beef stock or 2 cups game stock
2 cups red wine
2 teaspoons salt
1 teaspoon pepper

Steps:

If you have old deer it is recommended to keep the meat one day in marinade (wine and seasoning: put all seasoning into gauze cloth and make a small bag). If you have young deer this is not necessary.
Sauté finely minced onion on lard until becomes translucent.
Chop the meat into small pieces (2 - 3 cm large) and add into pot with onion. Add very finely minced pancetta.
Sauté until meat becomes grayish. Add paprika, salt and pepper and mix all together.
Add wine and seasoning bag and cook on easy fire about 15 minutes. Add game stock and cook 60 minutes.
If you are putting potato than use two medium large potatoes, peal them and cut into small cubes and put into goulash. Cook until potato is done.
If you are putting flour noodles (see recipe on Zaar) first cook them separately until they start to flow on surface, than put them into goulash and cook until done (about 20 minutes).
Serve in bowl and eat with spoon.

Nutrition Facts : Calories 434.7, Fat 18.8, SaturatedFat 6.9, Cholesterol 159.3, Sodium 1267.1, Carbohydrate 8.2, Fiber 1.6, Sugar 2.4, Protein 41.9

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