Slavonski Gulaš

Slavonski Gulaš (Croatian Slavonian Goulash)

A hearty paprika-rich stew from eastern Croatia, built on a generous bed of slowly caramelized onions, sweet peppers, and tender potatoes, simmered until everything melds into a thick, glossy stew.

Prep

20 min

Cook

90 min

Total

110 min

Serves

4 to 6

Difficulty

Easy

Recipe ingredients

• •800 g (1¾ lb) beef chuck, cut into 2.5 cm (1 in) cubes, pork shoulder or a 50/50 mix of beef and pork are also traditional
• •30 ml (2 tbsp) lard or sunflower oil, lard is most traditional; use a light oil if substituting
• •600 g (about 4 large) yellow onions, finely chopped, Slavonski gulaš is heavy on onions; do not reduce
• •20 g (about 2 tbsp) sweet Hungarian paprika, use a quality sweet paprika; smoked paprika will change the flavor profile
• •5 g (1 tsp) hot paprika or mild chili powder, adjust to taste, or omit for mild
• •2 g (1 tsp) ground caraway seeds, optional but characteristic
• •1 g (½ tsp) dried marjoram
• •2 g (1 tsp) salt, plus more to taste
• •1 g (½ tsp) freshly ground black pepper
• •2 g (1 to 2 cloves) garlic, minced, optional
• •300 g (about 2 medium) red bell peppers, sliced into strips, fresh is traditional; green peppers may be used for sharper flavor
• •400 g (2 to 3 medium) ripe tomatoes, grated (skins discarded), or 400 g (14 oz) canned crushed tomatoes
• •500 g (about 1 lb) waxy potatoes, peeled and cubed, Yukon gold or a Yukon-style potato works well
• •250 ml (1 cup) beef stock or water, add more as needed
• •15 ml (1 tbsp) red wine vinegar or lemon juice, balances the richness; optional

Steps

1. 1 Pat the beef dry and season lightly with salt and pepper. Heat the lard in a heavy pot or Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 2 to 3 minutes per batch. Transfer to a plate; do not crowd the pan.
2. 2 Reduce the heat to medium-low. Add the onions to the rendered fat and cook slowly, stirring often, until soft and deeply golden, about 15 to 20 minutes. The onions should be caramelized, not browned at high heat.
3. 3 Remove the pot from the heat for 30 seconds, then stir in the sweet paprika, hot paprika, caraway, and marjoram. This prevents the paprika from burning. Return to low heat and stir for 30 seconds until fragrant.
4. 4 Return the beef and any juices to the pot. Add the garlic, red peppers, grated tomatoes, potatoes, and stock. Stir to combine.
5. 5 Bring to a gentle simmer, cover, and cook over low heat for 60 to 75 minutes, stirring occasionally, until the beef is fork-tender and the potatoes are soft and beginning to break down into the sauce. Add a splash of water if the stew becomes too thick.
6. 6 The stew should be thick and glossy, with the potatoes acting as a natural thickener. If a thicker consistency is desired, mash a few potato pieces against the side of the pot.
7. 7 Stir in the vinegar, taste, and adjust salt. Cook for 2 more minutes.
8. 8 Cover and let the stew rest off the heat for 10 minutes so the flavors settle. Serve hot in deep bowls, traditionally with crusty bread or boiled potatoes on the side.