{"id":3907,"date":"2026-07-27T11:50:42","date_gmt":"2026-07-27T11:50:42","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/gulas-croata-de-ternera-con-noquis\/"},"modified":"2026-07-27T11:50:42","modified_gmt":"2026-07-27T11:50:42","slug":"gulas-croata-de-ternera-con-noquis","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/gulas-croata-de-ternera-con-noquis\/","title":{"rendered":"Gula\u0161 croata de ternera con \u00f1oquis"},"content":{"rendered":"\n<style>\n#recipe-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi{\n  --bg:#faf8f4;--paper:#fff;--warm:#fffdf9;--ink:#171c1a;--copy:#4a5350;--muted:#69716e;\n  --line:#e4ddd2;--gold:#91600d;--gold2:#684206;--goldsoft:#f6ecd9;--night:#17211f;\n  --sage:#176744;--sagebg:#eef8f2;--blue:#245aa5;--bluebg:#eef4fc;--rose:#963d2e;--rosebg:#fbefeb;\n  --shadow:0 12px 34px 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.tsh-card,#recipe-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi .tsh-masthead,#recipe-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi .tsh-close{margin-block-end:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none;break-inside:avoid}\n  #recipe-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi .tsh-title-wrap,#recipe-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi .tsh-card-head{background:#fff!important}\n  #recipe-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi .tsh-prose{column-count:2}\n}\n<\/style>\n<section id=\"recipe-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"gj-eyebrow tsh-main-kicker\">Receta<\/p>\n      <h2 class=\"gj-title tsh-title\" id=\"recipe-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">\n        <span class=\"gj-title-main\"><b>Gula\u0161 croata de ternera con \u00f1oquis<\/b> de patata<\/span>\n        <span class=\"gj-title-accent gj-serif\">y salsa profunda de piment\u00f3n<\/span>\n      <\/h2>\n      <p class=\"gj-sub tsh-lead\">Este gula\u0161 croata combina ternera de aguja cocida lentamente con una base abundante de cebolla, piment\u00f3n dulce, tomate, vino tinto y caldo, y se sirve con \u00f1oquis de patata hechos en casa. La carne se dora en tandas y se guisa a fuego muy suave hasta que el col\u00e1geno se transforma y los cubos se cortan con una cuchara. Las patatas para los \u00f1oquis se cuecen con piel, se secan y se prensan a\u00fan calientes; la harina se incorpora con el m\u00ednimo amasado posible para conservar una textura ligera. Los \u00f1oquis se hierven justo antes de servir y se pasan por la salsa. El plato queda espeso, arom\u00e1tico y equilibrado, sin harina a\u00f1adida al guiso.<\/p>\n      <ul class=\"gj-meta tsh-meta\" aria-label=\"Clasificaci\u00f3n de la receta\">\n        <li><span>Tipo<\/span><strong>Guiso con guarnici\u00f3n<\/strong><\/li>\n        <li><span>Cocina<\/span><strong>Cocina croata<\/strong><\/li>\n        <li><span>M\u00e9todo<\/span><strong>Braseado lento<\/strong><\/li>\n        <li><span>Dificultad<\/span><strong>Dificultad media<\/strong><\/li>\n      <\/ul>\n    <\/div>\n    <figure class=\"tsh-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Hrvatski-juneci-gulas-s-njokima-\u2014-Croatian-Paprika-Beef-Goulash-with-Potato-Gnocchi-3.webp\" alt=\"Plato ancho de gula\u0161 de ternera con salsa de piment\u00f3n y \u00f1oquis de patata, con pan, lino y vapor visible\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>El encuadre panor\u00e1mico deja ver la separaci\u00f3n entre la salsa concentrada, los cubos de ternera y los \u00f1oquis tiernos.<\/figcaption>\n    <\/figure>\n    <dl class=\"gj-facts tsh-facts\" aria-label=\"Cantidad, tiempos y valor energ\u00e9tico aproximado\"><div class=\"tsh-fact\"><dt>Cantidad<\/dt><dd>6 raciones<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparaci\u00f3n<\/dt><dd>1 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Cocci\u00f3n<\/dt><dd>2 h 45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Enfriado de patata<\/dt><dd>20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Tiempo total<\/dt><dd>4 h 5 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 870 kcal<\/dd><\/div><\/dl>\n  <\/header>\n\n  <nav class=\"tsh-quick-nav\" aria-label=\"Navegaci\u00f3n por la receta\">\n    <a href=\"#overview-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Contexto<\/a>\n    <a href=\"#ingredients-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Ingredientes<\/a>\n    <a href=\"#method-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Preparaci\u00f3n<\/a>\n    <a href=\"#practical-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Servicio y conservaci\u00f3n<\/a>\n    <a href=\"#nutrition-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Nutrici\u00f3n<\/a>\n  <\/nav>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"overview-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\" aria-labelledby=\"overview-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">\n    <div class=\"tsh-card-head tsh-tone-gold\">\n      <p class=\"tsh-kicker\">01 \u00b7 Braseado, piment\u00f3n y masa de patata<\/p>\n      <h3 id=\"overview-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Gula\u0161 croata de ternera con \u00f1oquis suaves y salsa sin harina<\/h3>\n      <p class=\"tsh-head-copy\">La cebolla reducida y el col\u00e1geno de la aguja espesan el guiso; un amasado m\u00ednimo mantiene ligeros los \u00f1oquis.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-prose\"><p>El gula\u0161 croata de ternera con \u00f1oquis pertenece a una amplia familia centroeuropea de guisos de carne y piment\u00f3n. En Croacia aparece con variaciones regionales, pero suele apoyarse en una cantidad generosa de cebolla, una cocci\u00f3n lenta y acompa\u00f1amientos capaces de recoger la salsa, entre ellos pasta, polenta y \u00f1oquis de patata. Esta versi\u00f3n evita convertirlo en una sopa y busca una salsa espesa por reducci\u00f3n y por la gelatina natural de la carne. Los \u00f1oquis se preparan aparte, de modo que conservan una superficie delicada y no absorben todo el l\u00edquido antes de llegar a la mesa.<\/p><p>La aguja o espaldilla de ternera es adecuada porque contiene tejido conjuntivo. Un corte magro y tierno se secar\u00eda durante las casi tres horas necesarias para desarrollar el fondo. Los cubos se secan, se salan y se doran en tandas. La costra no sella los jugos, pero produce compuestos tostados que enriquecen la salsa. Despu\u00e9s se cocina la cebolla durante veinte minutos. Su volumen parece excesivo al principio; al perder agua, se deshace parcialmente y forma el cuerpo del guiso. No hace falta triturarla ni a\u00f1adir una roux.<\/p><p>El piment\u00f3n requiere cuidado. Se a\u00f1ade cuando la cazuela se retira brevemente del fuego y se mezcla durante pocos segundos antes de incorporar el vino y el tomate. Una grasa demasiado caliente quema el piment\u00f3n y deja un amargor persistente. El vino se reduce a la mitad para eliminar el car\u00e1cter crudo y concentrar su acidez. El caldo debe cubrir la carne de forma parcial, no completa. El hervor se mantiene lento, con la tapa entreabierta, para ablandar sin diluir. La carne est\u00e1 lista cuando un cubo se divide con el borde de una cuchara, no solo cuando alcanza una temperatura segura.<\/p><p>Los \u00f1oquis tienen una l\u00f3gica distinta. Las patatas harinosas se cuecen con piel para limitar la absorci\u00f3n de agua. Despu\u00e9s se pelan, se prensan y se extienden unos minutos para que salga el vapor. La harina se incorpora cuando la patata sigue tibia. Amasar demasiado desarrolla gluten y produce una textura el\u00e1stica. La masa debe mantenerse unida, pero seguir blanda. Un \u00f1oqui de prueba permite corregir antes de formar todo el lote: si se deshace en el agua, se a\u00f1aden peque\u00f1as cantidades de harina; si resulta duro, no se incorpora m\u00e1s.<\/p><p>El trabajo se organiza en paralelo. Mientras la carne se guisa, se cuecen y enfr\u00edan brevemente las patatas. Los \u00f1oquis se forman durante la \u00faltima hora y se mantienen sobre una bandeja enharinada. Se hierven en tandas y se retiran aproximadamente un minuto despu\u00e9s de subir a la superficie. Pasarlos por una peque\u00f1a cantidad de salsa evita que se peguen y los integra sin someterlos a una cocci\u00f3n prolongada. La raci\u00f3n es sustanciosa: ternera, salsa y \u00f1oquis forman un plato \u00fanico. Una ensalada de hojas amargas o col aporta el contraste m\u00e1s \u00fatil. La salsa puede desgrasarse antes del servicio si la aguja ha liberado mucho sebo, pero conviene conservar la gelatina que aporta brillo y cuerpo.<\/p><\/div>\n      <section class=\"tsh-timeline\" aria-labelledby=\"timeline-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">\n        <h3 id=\"timeline-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Plan de trabajo<\/h3>\n        <ol><li><strong>Dorar y construir la base<\/strong><span>40 min<\/span><p>Sellar la carne por tandas y cocinar la cebolla hasta que pierda volumen y forme el cuerpo de la salsa.<\/p><\/li><li><strong>Brasear la ternera<\/strong><span>2 h 15 min<\/span><p>Cocer a hervor suave con vino, tomate y caldo hasta que la carne se corte con una cuchara.<\/p><\/li><li><strong>Preparar los \u00f1oquis<\/strong><span>1 h 10 min<\/span><p>Cocer, secar y prensar la patata, formar una masa blanda y cortar piezas regulares.<\/p><\/li><li><strong>Cocer y servir<\/strong><span>10 min<\/span><p>Hervir los \u00f1oquis por tandas y mezclarlos con una parte de la salsa caliente.<\/p><\/li><\/ol>\n      <\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"ingredients-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\" aria-labelledby=\"ingredients-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">02 \u00b7 Cantidades y funci\u00f3n de cada componente<\/p>\n      <h3 id=\"ingredients-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Ingredientes para 6 raciones<\/h3>\n      <p class=\"tsh-head-copy\">Las cantidades est\u00e1n ajustadas al rendimiento indicado; cada ingrediente aparece despu\u00e9s en el m\u00e9todo.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-1-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\"><h4 id=\"ingredients-1-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Para el gula\u0161<\/h4><ul><li><strong>1 kg de aguja de ternera<\/strong><em>Cortada en cubos de 4 cm.<\/em><\/li><li><strong>14 g de sal fina<\/strong><em>Dividida entre el guiso y los \u00f1oquis.<\/em><\/li><li><strong>4 g de pimienta negra molida<\/strong><em>Reci\u00e9n molida.<\/em><\/li><li><strong>50 ml de aceite de girasol<\/strong><em>Para dorar y cocinar la cebolla.<\/em><\/li><li><strong>700 g de cebolla<\/strong><em>Picada fina.<\/em><\/li><li><strong>4 dientes de ajo, 16 g<\/strong><em>Picados.<\/em><\/li><li><strong>25 g de piment\u00f3n dulce<\/strong><em>A\u00f1adido fuera del fuego intenso.<\/em><\/li><li><strong>2 g de piment\u00f3n picante<\/strong><em>Opcional, para calor moderado.<\/em><\/li><li><strong>40 g de concentrado de tomate<\/strong><em>Cocinado antes del l\u00edquido.<\/em><\/li><li><strong>200 ml de vino tinto seco<\/strong><em>Reducido a la mitad.<\/em><\/li><li><strong>700 ml de caldo de ternera bajo en sal<\/strong><em>A\u00f1adido caliente.<\/em><\/li><li><strong>2 hojas de laurel<\/strong><em>Retiradas al final.<\/em><\/li><li><strong>2 g de semillas de alcaravea<\/strong><em>Machacadas ligeramente.<\/em><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-2-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\"><h4 id=\"ingredients-2-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Para los \u00f1oquis de patata<\/h4><ul><li><strong>1,2 kg de patatas harinosas<\/strong><em>Cocidas con piel.<\/em><\/li><li><strong>300 g de harina de trigo<\/strong><em>M\u00e1s 30 g para la mesa si hace falta.<\/em><\/li><li><strong>1 huevo grande, 50 g sin c\u00e1scara<\/strong><em>Batido.<\/em><\/li><li><strong>2 g de nuez moscada molida<\/strong><em>A\u00f1adida a la masa.<\/em><\/li><li><strong>30 g de mantequilla<\/strong><em>Para cubrir los \u00f1oquis cocidos.<\/em><\/li><\/ul><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"method-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\" aria-labelledby=\"method-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">\n    <div class=\"tsh-card-head tsh-tone-blue\">\n      <p class=\"tsh-kicker\">03 \u00b7 Orden de trabajo y se\u00f1ales de punto<\/p>\n      <h3 id=\"method-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Preparaci\u00f3n paso a paso<\/h3>\n      <p class=\"tsh-head-copy\">Los tiempos son orientativos; la textura, el color y la temperatura interna confirman el punto real.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage\" aria-labelledby=\"stage-1-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\"><div class=\"tsh-stage-head\"><h4 id=\"stage-1-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Gula\u0161 de ternera<\/h4><span class=\"tsh-stage-time\">2 h 45 min<\/span><\/div><ol class=\"tsh-steps\"><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Dorar la ternera en tandas<\/strong><p>Secar la carne, sazonarla con 8 g de sal y la pimienta, y dorarla en tres tandas con parte del aceite durante 3\u20134 minutos por lado; reservar.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Cocinar la cebolla lentamente<\/strong><p>A\u00f1adir el aceite restante y cocinar la cebolla a fuego medio-bajo durante 20\u201325 minutos, hasta que est\u00e9 muy blanda y dorada.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">A\u00f1adir ajo, piment\u00f3n y tomate<\/strong><p>Incorporar el ajo durante 1 minuto, retirar la cazuela del fuego, mezclar los pimentones durante 20 segundos y a\u00f1adir el concentrado de tomate.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Reducir el vino<\/strong><p>Volver al fuego, verter el vino, raspar el fondo y hervir 5\u20137 minutos, hasta reducir aproximadamente a la mitad.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Brasear hasta que la carne ceda<\/strong><p>A\u00f1adir la carne, el caldo, el laurel y la alcaravea, y cocinar con la tapa entreabierta a hervor muy suave durante 2 horas, removiendo cada 30 minutos.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Reducir y ajustar la salsa<\/strong><p>Destapar y cocinar 15\u201325 minutos m\u00e1s, hasta que la salsa cubra la cuchara y la carne se corte con facilidad; ajustar la sal.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage\" aria-labelledby=\"stage-2-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\"><div class=\"tsh-stage-head\"><h4 id=\"stage-2-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">\u00d1oquis de patata<\/h4><span class=\"tsh-stage-time\">1 h 20 min<\/span><\/div><ol class=\"tsh-steps\"><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Cocer y secar las patatas<\/strong><p>Cocer las patatas con piel durante 30\u201340 minutos, hasta que un cuchillo entre sin resistencia; escurrir, pelar y dejar salir el vapor 10 minutos.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Formar una masa blanda<\/strong><p>Prensar las patatas a\u00fan calientes, dejar templar 10 minutos y mezclar con 300 g de harina, el huevo, la nuez moscada y 6 g de sal, sin amasar en exceso.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Probar y cortar los \u00f1oquis<\/strong><p>Hervir una peque\u00f1a pieza de prueba; si mantiene la forma, dividir la masa en cilindros de 2 cm y cortar \u00f1oquis de 2,5 cm.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Cocer por tandas<\/strong><p>Hervir los \u00f1oquis en agua abundante con sal, retirarlos 1 minuto despu\u00e9s de que suban a la superficie y pasarlos a una fuente con mantequilla.<\/p><\/div><\/li><li class=\"tsh-step\"><div><strong class=\"tsh-step-title\">Mezclar con la salsa<\/strong><p>A\u00f1adir dos cucharones de salsa a los \u00f1oquis, mover la fuente con suavidad y servirlos junto al gula\u0161 sin cocerlos de nuevo.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"practical-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\" aria-labelledby=\"practical-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">\n    <div class=\"tsh-card-head tsh-tone-rose\">\n      <p class=\"tsh-kicker\">04 \u00b7 Servicio, conservaci\u00f3n y ajustes \u00fatiles<\/p>\n      <h3 id=\"practical-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Informaci\u00f3n pr\u00e1ctica<\/h3>\n      <p class=\"tsh-head-copy\">Las indicaciones siguientes est\u00e1n adaptadas a la textura y al m\u00e9todo de esta receta, no a una pauta gen\u00e9rica.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-practical-grid\">\n        <section class=\"tsh-practical\"><h4>C\u00f3mo servir<\/h4><p>Servir el gula\u0161 y los \u00f1oquis en platos hondos, con salsa suficiente para cubrir la pasta de patata. Una ensalada de col o escarola con vinagre aporta acidez y textura.<\/p><\/section>\n        <section class=\"tsh-practical\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>El gula\u0161 se conserva 3 d\u00edas refrigerado y mejora tras una noche. Los \u00f1oquis cocidos duran 2 d\u00edas separados y untados con mantequilla. Recalentar la carne y la salsa hasta 74 \u00b0C; calentar los \u00f1oquis en agua o salsa sin hervir largo tiempo.<\/p><\/section>\n        <section class=\"tsh-practical\"><h4>Cuatro variaciones viables<\/h4><ol><li>Sustituir 300 g de ternera por setas doradas e incorporarlas durante los \u00faltimos 20 minutos.<\/li><li>Preparar \u00f1oquis con 200 g de harina y 100 g de s\u00e9mola fina para una superficie m\u00e1s firme.<\/li><li>Usar vino blanco seco para una salsa algo m\u00e1s clara y \u00e1cida.<\/li><li>A\u00f1adir 200 g de pimiento rojo en dados durante los \u00faltimos 45 minutos de braseado.<\/li><\/ol><\/section>\n        <section class=\"tsh-practical\"><h4>Equipo necesario<\/h4><p>Cazuela pesada de 5\u20136 l, sart\u00e9n amplia opcional, olla para patatas, prensapatatas, tabla, rasqueta de masa, olla grande para \u00f1oquis y espumadera.<\/p><\/section>\n      <\/div>\n      <section class=\"tsh-tips\"><h4>Tres observaciones de cocina<\/h4><ol><li>El piment\u00f3n se quema con facilidad; la cazuela debe salir del fuego antes de incorporarlo.<\/li><li>Las patatas para \u00f1oquis deben secarse al vapor despu\u00e9s de cocer, no enfriarse sumergidas en agua.<\/li><li>Un guiso que hierve con fuerza endurece la superficie de la carne y evapora el caldo antes de tiempo.<\/li><\/ol><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"nutrition-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\" aria-labelledby=\"nutrition-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">05 \u00b7 Estimaci\u00f3n por raci\u00f3n<\/p>\n      <h3 id=\"nutrition-title-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">Nutrici\u00f3n y al\u00e9rgenos<\/h3>\n      <p class=\"tsh-head-copy\">Estimaci\u00f3n aproximada calculada a partir de las cantidades completas y dividida por el rendimiento de la receta.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <p class=\"tsh-allergen\"><strong>Al\u00e9rgenos y sustituciones:<\/strong> Contiene gluten, huevo y leche por la harina, el huevo y la mantequilla de los \u00f1oquis. El vino puede contener sulfitos. La mantequilla puede sustituirse por aceite de oliva.<\/p>\n      <dl class=\"tsh-nutrition\">\n        <div><dt>Calor\u00edas<\/dt><dd>\u2248 870 kcal<\/dd><\/div>\n        <div><dt>Carbohidratos<\/dt><dd>\u2248 88 g<\/dd><\/div>\n        <div><dt>Prote\u00ednas<\/dt><dd>\u2248 52 g<\/dd><\/div>\n        <div><dt>Grasas<\/dt><dd>\u2248 31 g<\/dd><\/div>\n        <div><dt>Fibra<\/dt><dd>\u2248 7 g<\/dd><\/div>\n        <div><dt>Sodio<\/dt><dd>\u2248 850 mg<\/dd><\/div>\n      <\/dl>\n      <p class=\"tsh-nutrition-note\"><strong>Tama\u00f1o de la raci\u00f3n:<\/strong> 1 raci\u00f3n, aproximadamente 650 g. Valores aproximados basados en referencias est\u00e1ndar; pueden variar por marcas, recorte, absorci\u00f3n y tama\u00f1o real de las porciones.<\/p>\n    <\/div>\n  <\/section>\n\n  <footer class=\"tsh-close\">\n    <strong>La salsa debe obtener su cuerpo de la cebolla y de la carne, mientras los \u00f1oquis permanecen suaves y separados.<\/strong>\n    <p>El guiso admite preparaci\u00f3n anticipada; los \u00f1oquis, en cambio, agradecen hacerse el mismo d\u00eda. Coordinar ambos ritmos produce una salsa profunda y una guarnici\u00f3n ligera.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-hrvatski-juneci-gulas-s-njokima-croatian-paprika-beef-goulash-with-potato-gnocchi\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Gula\u0161 croata de ternera con \u00f1oquis de patata y salsa profunda de piment\u00f3n\",\n  \"description\": \"Este gula\u0161 croata combina ternera de aguja cocida lentamente con una base abundante de cebolla, piment\u00f3n dulce, tomate, vino tinto y caldo, y se sirve con \u00f1oquis de patata hechos en casa. La carne se dora en tandas y se guisa a fuego muy suave hasta que el col\u00e1geno se transforma y los cubos se cortan con una cuchara. Las patatas para los \u00f1oquis se cuecen con piel, se secan y se prensan a\u00fan calientes; la harina se incorpora con el m\u00ednimo amasado posible para conservar una textura ligera. Los \u00f1oquis se hierven justo antes de servir y se pasan por la salsa. El plato queda espeso, arom\u00e1tico y equilibrado, sin harina a\u00f1adida al guiso.\",\n  \"inLanguage\": \"es\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Hrvatski-juneci-gulas-s-njokima-\u2014-Croatian-Paprika-Beef-Goulash-with-Potato-Gnocchi-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Hrvatski-juneci-gulas-s-njokima-\u2014-Croatian-Paprika-Beef-Goulash-with-Potato-Gnocchi-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Hrvatski-juneci-gulas-s-njokima-\u2014-Croatian-Paprika-Beef-Goulash-with-Potato-Gnocchi-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cocina croata\",\n  \"recipeCategory\": \"Guiso con guarnici\u00f3n\",\n  \"cookingMethod\": \"Braseado lento\",\n  \"keywords\": \"gula\u0161 croata con \u00f1oquis, goulash croata de ternera, \u00f1oquis de patata caseros, guiso de ternera con piment\u00f3n, gula\u0161 s njokima\",\n  \"prepTime\": \"PT1H\",\n  \"cookTime\": \"PT2H45M\",\n  \"totalTime\": \"PT4H5M\",\n  \"recipeYield\": \"6 raciones\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"870 kcal\",\n    \"carbohydrateContent\": \"88 g\",\n    \"proteinContent\": \"52 g\",\n    \"fatContent\": \"31 g\",\n    \"fiberContent\": \"7 g\",\n    \"sodiumContent\": \"850 mg\",\n    \"servingSize\": \"1 raci\u00f3n, aproximadamente 650 g\"\n  },\n  \"recipeIngredient\": [\n    \"1 kg de aguja de ternera\",\n    \"14 g de sal fina\",\n    \"4 g de pimienta negra molida\",\n    \"50 ml de aceite de girasol\",\n    \"700 g de cebolla\",\n    \"4 dientes de ajo, 16 g\",\n    \"25 g de piment\u00f3n dulce\",\n    \"2 g de piment\u00f3n picante\",\n    \"40 g de concentrado de tomate\",\n    \"200 ml de vino tinto seco\",\n    \"700 ml de caldo de ternera bajo en sal\",\n    \"2 hojas de laurel\",\n    \"2 g de semillas de alcaravea\",\n    \"1,2 kg de patatas harinosas\",\n    \"300 g de harina de trigo\",\n    \"1 huevo grande, 50 g sin c\u00e1scara\",\n    \"2 g de nuez moscada molida\",\n    \"30 g de mantequilla\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Gula\u0161 de ternera\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dorar la ternera en tandas\",\n          \"text\": \"Secar la carne, sazonarla con 8 g de sal y la pimienta, y dorarla en tres tandas con parte del aceite durante 3\u20134 minutos por lado; reservar.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Cocinar la cebolla lentamente\",\n          \"text\": \"A\u00f1adir el aceite restante y cocinar la cebolla a fuego medio-bajo durante 20\u201325 minutos, hasta que est\u00e9 muy blanda y dorada.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"A\u00f1adir ajo, piment\u00f3n y tomate\",\n          \"text\": \"Incorporar el ajo durante 1 minuto, retirar la cazuela del fuego, mezclar los pimentones durante 20 segundos y a\u00f1adir el concentrado de tomate.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Reducir el vino\",\n          \"text\": \"Volver al fuego, verter el vino, raspar el fondo y hervir 5\u20137 minutos, hasta reducir aproximadamente a la mitad.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Brasear hasta que la carne ceda\",\n          \"text\": \"A\u00f1adir la carne, el caldo, el laurel y la alcaravea, y cocinar con la tapa entreabierta a hervor muy suave durante 2 horas, removiendo cada 30 minutos.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Reducir y ajustar la salsa\",\n          \"text\": \"Destapar y cocinar 15\u201325 minutos m\u00e1s, hasta que la salsa cubra la cuchara y la carne se corte con facilidad; 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