{"id":3853,"date":"2026-07-26T11:56:07","date_gmt":"2026-07-26T11:56:07","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/vinski-gulas-croata\/"},"modified":"2026-07-26T11:56:07","modified_gmt":"2026-07-26T11:56:07","slug":"vinski-gulas-croata","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/vinski-gulas-croata\/","title":{"rendered":"Vinski gula\u0161 croata"},"content":{"rendered":"\n<style>\n#recipe-es-hr-croatian-wine-goulash-vinski-gulas{--bg:#f5f2eb;--surface:#fffdfa;--soft:#f8f4ec;--ink:#1d2421;--ink2:#414a46;--muted:#656c68;--gold:#8f6318;--gold2:#7d4f13;--goldsoft:#efe2c8;--night:#24312e;--night2:#18211f;--line:rgba(36,49,46,.13);--serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;--sans:\"Barlow\",\"Avenir Next\",\"Segoe 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print{#recipe-es-hr-croatian-wine-goulash-vinski-gulas{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-hero{display:none}#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-title{font-size:24pt}#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-facts,#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-nutri-row,#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-ing-grid,#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-info-grid,#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-fact,#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-nutri-row>div,#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-ing-group,#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-info-card,#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-steps>li,#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-pull,#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-rail,#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-rail *{color:#111!important}#recipe-es-hr-croatian-wine-goulash-vinski-gulas .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-es-hr-croatian-wine-goulash-vinski-gulas\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-croatian-wine-goulash-vinski-gulas\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Cocina croata \u00b7 Plato principal \u00b7 Receta<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-es-hr-croatian-wine-goulash-vinski-gulas\"><span class=\"gj-title-main\"><b>Vinski gula\u0161 croata<\/b> de ternera<\/span><span class=\"gj-title-accent gj-serif\"> con vino tinto y patatas<\/span><\/h2>\n<p class=\"gj-sub\">Gulash croata de ternera con mucha cebolla, vino tinto, piment\u00f3n, panceta y patatas, cocido hasta formar una salsa espesa.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>Plato principal<\/strong><\/li><li>Cocina: <strong>Cocina croata<\/strong><\/li><li>M\u00e9todo: <strong>Guisado lento<\/strong><\/li><li>Dificultad: <strong>Media<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Raciones<\/dt><dd>6 raciones<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>2 h<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>2 h 25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 690 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Wine-Goulash-\u2014-Vinski-Gulas-2.webp\" alt=\"Cazuela de vinski gula\u0161 con ternera, patatas y salsa de vino tinto junto a rebanadas de pan\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La salsa espesa rodea cubos de carne y patata, con vapor visible sobre la cazuela reci\u00e9n servida.<\/figcaption><\/figure><section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-croatian-wine-goulash-vinski-gulas\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-croatian-wine-goulash-vinski-gulas\">Cebolla, vino y tiempo como estructura de la salsa<\/h3><\/div>\n<div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Vinski gula\u0161 significa, de forma directa, gulash de vino. La denominaci\u00f3n pone el foco en un ingrediente que no act\u00faa como simple l\u00edquido de cocci\u00f3n: el vino tinto aporta acidez, fruta y profundidad a una base dominada por cebolla y piment\u00f3n. Esta versi\u00f3n croata incorpora patatas dentro de la cazuela, de modo que el plato se sirve completo con pan opcional. La salsa no se espesa con harina; obtiene cuerpo de la cebolla cocida, el col\u00e1geno de la ternera y parte del almid\u00f3n liberado por la patata.<\/p><blockquote class=\"gj-pull\">El vino da profundidad, pero la cebolla cocida y el col\u00e1geno son quienes construyen la salsa.<\/blockquote><p>El corte apropiado es aguja, morcillo o una pieza similar destinada a estofar. Debe contener tejido conectivo y algo de grasa, pero no grandes placas duras. Los cubos de cuatro cent\u00edmetros mantienen su forma durante dos horas y producen una textura m\u00e1s jugosa que dados peque\u00f1os. Se secan antes de dorar y se trabajan en tandas. El fondo marr\u00f3n que queda adherido a la cazuela es una reserva de sabor y se recupera m\u00e1s tarde con el vino.<\/p><p>La panceta se cocina primero para liberar grasa y una nota ahumada. Despu\u00e9s de dorar la ternera, entra una cantidad generosa de cebolla. No se trata de una guarnici\u00f3n visible: se cocina hasta perder volumen, ablandarse y comenzar a deshacerse. Esa fase necesita paciencia y un fuego medio-bajo. Si la cebolla se quema, la salsa conserva amargor; si queda cruda, el guiso termina acuoso y con trozos separados en lugar de una base unificada.<\/p><p>El piment\u00f3n se a\u00f1ade fuera del fuego directo o con la llama muy baja. Sus compuestos arom\u00e1ticos se disuelven en la grasa, pero se queman con rapidez. El tomate concentrado se tuesta antes y el vino entra despu\u00e9s, raspando el fondo. Cinco minutos de hervor reducen el alcohol y concentran la acidez. Luego se a\u00f1aden tomate triturado, caldo y laurel. El l\u00edquido apenas cubre la carne; una olla demasiado llena de caldo producir\u00eda una sopa dif\u00edcil de corregir sin sobrecocer la ternera.<\/p><\/div><div class=\"gj-copy-col\"><p>La primera parte de la cocci\u00f3n se realiza sin patatas. La carne necesita m\u00e1s tiempo, mientras el tub\u00e9rculo se deshar\u00eda si entrara desde el principio. Cuando la ternera comienza a ceder, las patatas se a\u00f1aden en trozos grandes y regulares. Su superficie libera algo de almid\u00f3n, pero el centro debe permanecer entero. El guiso se remueve con cuidado desde el fondo para evitar que se pegue, sin aplastar los cubos. La temperatura correcta muestra burbujas peque\u00f1as, no una ebullici\u00f3n continua.<\/p><p>El punto final se determina por textura y espesor. La ternera debe cortarse con una cuchara y las patatas aceptar la punta de un cuchillo sin desmoronarse. La salsa cubre cada pieza y deja un camino breve cuando se pasa la cuchara por el fondo. Si est\u00e1 demasiado l\u00edquida, se retiran carne y patatas y se reduce el fondo; si est\u00e1 espesa antes de que la carne est\u00e9 tierna, se a\u00f1ade caldo caliente. El ajuste de sal se realiza al final por la panceta y el caldo.<\/p><p>Quince minutos de reposo fuera del fuego hacen que el hervor desaparezca y la salsa se asiente. El vinski gula\u0161 puede servirse en cazuelas individuales o platos hondos, con pan de miga firme. Tambi\u00e9n admite una noche de refrigeraci\u00f3n: al d\u00eda siguiente los sabores estar\u00e1n m\u00e1s integrados y la grasa solidificada se retirar\u00e1 con facilidad. Al recalentar, se a\u00f1ade un poco de agua y se lleva todo a 74 \u00b0C sin hervir durante largo tiempo. La receta depende de una secuencia clara: dorar, fundir cebolla, reducir vino y a\u00f1adir patata tarde.<\/p><\/div><\/div>\n<\/section><aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-croatian-wine-goulash-vinski-gulas\">\n<div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Dorado, reducci\u00f3n y patata tard\u00eda<\/p><h3 id=\"recipe-timeline-es-hr-croatian-wine-goulash-vinski-gulas\">Ritmo del vinski gula\u0161<\/h3><\/div><p class=\"gj-rail-total\">Activo: 2 h 25 min \u00b7 Total: 2 h 25 min<\/p><\/div>\n<ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Dorar panceta y ternera por tandas.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Cocinar la cebolla hasta que pierda volumen.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT40M\">0:40<\/time><span>Reducir vino y guisar la carne a fuego bajo.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H40M\">1:40<\/time><span>A\u00f1adir patatas, terminar la salsa y reposar.<\/span><\/li><\/ol>\n<p class=\"gj-rail-sum\"><strong>Receta en breve.<\/strong> La panceta se cocina hasta liberar grasa y la ternera se dora por tandas. En el mismo fondo, la cebolla se ablanda lentamente hasta comenzar a deshacerse. Se a\u00f1aden ajo, concentrado de tomate y piment\u00f3n sin dejar que este se queme. El vino tinto desglasa la cazuela y se reduce antes de incorporar tomate, caldo y laurel. La carne cuece a fuego bajo hasta empezar a ablandarse; entonces entran las patatas, que terminan dentro de la salsa. Cuando la ternera se corta con una cuchara y las patatas est\u00e1n tiernas pero enteras, el guiso reposa quince minutos antes de servirse.<\/p>\n<\/aside><section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-croatian-wine-goulash-vinski-gulas\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-croatian-wine-goulash-vinski-gulas\">Ingredientes<\/h3><\/div>\n<div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-es-hr-croatian-wine-goulash-vinski-gulas\"><h4 id=\"recipe-ingredient-group-1-es-hr-croatian-wine-goulash-vinski-gulas\">Para el vinski gula\u0161<\/h4><ul><li><strong>1,2 kg de ternera para guisar, en cubos de 4 cm<\/strong><em>Aguja, morcillo o un corte con col\u00e1geno.<\/em><\/li><li><strong>120 g de panceta, cortada en dados<\/strong><\/li><li><strong>30 ml de aceite de oliva<\/strong><\/li><li><strong>600 g de cebolla, cortada fina<\/strong><\/li><li><strong>4 dientes de ajo, picados<\/strong><\/li><li><strong>30 g de concentrado de tomate<\/strong><\/li><li><strong>2 cucharadas de piment\u00f3n dulce<\/strong><\/li><li><strong>500 ml de vino tinto seco<\/strong><\/li><li><strong>400 g de tomate triturado<\/strong><\/li><li><strong>600 ml de caldo de ternera caliente<\/strong><\/li><li><strong>2 hojas de laurel<\/strong><\/li><li><strong>800 g de patatas, cortadas en trozos de 4 cm<\/strong><\/li><li><strong>8 g de sal fina<\/strong><\/li><li><strong>1 cucharadita de pimienta negra<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> Contiene sulfitos. La panceta y el caldo comercial pueden contener trazas de apio, gluten o leche; las etiquetas deben revisarse si existen alergias.<\/aside><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> Contiene sulfitos. La panceta y el caldo comercial pueden contener trazas de apio, gluten o leche; las etiquetas deben revisarse si existen alergias.<\/aside><\/div><\/div>\n<\/section><section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-croatian-wine-goulash-vinski-gulas\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-croatian-wine-goulash-vinski-gulas\">Preparaci\u00f3n paso a paso<\/h3><\/div>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Dorado y cebolla<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Funda la panceta<\/p><p class=\"gj-step-x\">Caliente una cazuela pesada y cocine la panceta 5 minutos, hasta que libere grasa y tome color. Retire y reserve.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dore la ternera<\/p><p class=\"gj-step-x\">Seque la carne, sazone con parte de la sal y d\u00f3rela en tandas con el aceite, 3\u20134 minutos por tanda. Reserve sin amontonar.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cocine la cebolla<\/p><p class=\"gj-step-x\">Baje el fuego, a\u00f1ada la cebolla y cocine 15\u201318 minutos, removiendo, hasta que est\u00e9 muy blanda y comience a dorarse.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">A\u00f1ada los concentrados<\/p><p class=\"gj-step-x\">Incorpore el ajo y el concentrado de tomate durante 1 minuto. Retire brevemente del fuego, agregue el piment\u00f3n y remueva 20 segundos.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Vino, carne y patatas<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Reduzca el vino<\/p><p class=\"gj-step-x\">Vierta el vino, raspe el fondo y hierva 5 minutos, hasta que el olor alcoh\u00f3lico se suavice.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Inicie el guiso<\/p><p class=\"gj-step-x\">A\u00f1ada tomate, caldo, laurel, panceta y ternera. Lleve a hervor, baje el fuego y cueza parcialmente tapado durante 60\u201375 minutos.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">A\u00f1ada las patatas<\/p><p class=\"gj-step-x\">Incorpore las patatas y contin\u00fae 30\u201340 minutos, hasta que est\u00e9n tiernas y la carne se corte con el borde de una cuchara.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajuste y repose<\/p><p class=\"gj-step-x\">Retire el laurel, ajuste sal y pimienta y reduzca la salsa si hace falta. Deje reposar 15 minutos antes de servir.<\/p><\/div><\/li><\/ol>\n<\/section><section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-croatian-wine-goulash-vinski-gulas\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-croatian-wine-goulash-vinski-gulas\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div>\n<div class=\"gj-info-grid\">\n<section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Se sirve en platos hondos o cazuelas individuales con pan r\u00fastico. Una ensalada de col, pepinillos o remolacha encurtida aporta acidez y textura.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>El guiso se enfr\u00eda antes de 2 horas y se refrigera hasta 3 d\u00edas. Se recalienta hasta 74 \u00b0C con un poco de agua o caldo. Puede congelarse hasta 3 meses, aunque la patata quedar\u00e1 algo m\u00e1s quebradiza.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Cuatro variaciones pr\u00e1cticas<\/h4><ul><li>Sustituir 300 g de patata por zanahoria y apionabo en trozos grandes.<\/li><li>Usar vino blanco seco para una salsa m\u00e1s clara y menos t\u00e1nica.<\/li><li>A\u00f1adir una cucharadita de piment\u00f3n picante junto al dulce.<\/li><li>Servir sin patatas y acompa\u00f1ar con polenta o pasta corta cocida aparte.<\/li><\/ul><\/section>\n<section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>La cebolla necesita tiempo suficiente para convertirse en parte de la salsa, no quedar como un a\u00f1adido.<\/li><li>El piment\u00f3n se quema r\u00e1pidamente y debe mezclarse con la grasa fuera del calor fuerte.<\/li><li>Las patatas entran cuando la carne ya ha cocido m\u00e1s de la mitad de su tiempo.<\/li><\/ol><\/section>\n<section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Cazuela pesada con tapa<\/li><li>Pinzas<\/li><li>Cuchara de madera<\/li><li>Cuchillo de chef<\/li><\/ul><\/section>\n<\/div><\/section><section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-croatian-wine-goulash-vinski-gulas\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-croatian-wine-goulash-vinski-gulas\">Valores nutricionales por raci\u00f3n<\/h3><\/div>\n<dl class=\"gj-nutri-row\">\n<div><dt>Calor\u00edas<\/dt><dd>\u2248 690 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 36 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 56 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 30 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 820 mg<\/dd><\/div>\n<\/dl><p class=\"gj-nutri-cap\"><strong>Porci\u00f3n:<\/strong> 1 raci\u00f3n (aprox. 500 g). <strong>Estimaci\u00f3n:<\/strong> Estimaci\u00f3n por una sexta parte del guiso, incluyendo panceta, patatas y salsa. La cifra real cambia con la grasa del corte, la reducci\u00f3n del vino y la cantidad de fondo servida.<\/p><\/section><footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Cubos tiernos, patatas enteras y una salsa de vino que se sostiene sin harina.<\/p><p class=\"gj-close-copy\">El vinski gula\u0161 alcanza profundidad mediante una secuencia paciente. 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