{"id":3828,"date":"2026-07-26T11:58:08","date_gmt":"2026-07-26T11:58:08","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/vinski-gulas-croato\/"},"modified":"2026-07-26T11:58:08","modified_gmt":"2026-07-26T11:58:08","slug":"vinski-gulas-croato","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/vinski-gulas-croato\/","title":{"rendered":"Vinski gula\u0161 croato"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  --gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  --gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Helvetica,Arial,sans-serif;\n  --gj-ease:cubic-bezier(.2,.7,.2,1);\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1040px,calc(100% - 24px));\n  margin:clamp(12px,2.5vw,30px) auto;\n  padding:clamp(30px,4vw,50px) clamp(18px,4vw,46px) clamp(38px,4.5vw,56px);\n  overflow:hidden;\n  border:1px solid var(--gj-line);\n  border-radius:20px;\n  background:\n    radial-gradient(circle at 4% 0%,rgba(143,99,24,.08),transparent 24rem),\n    var(--gj-bg);\n  box-shadow:0 18px 52px rgba(36,49,46,.085);\n  color:var(--gj-ink);\n  font-family:var(--gj-sans);\n  font-size:16px;\n  font-weight:400;\n  line-height:1.64;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  content-visibility:auto;\n  contain-intrinsic-size:3800px;\n}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas *,\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas *::before,\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas *::after{box-sizing:border-box}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas :where(img){max-width:100%}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas :where(a){color:var(--gj-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.16em}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas :where(a:focus-visible){outline:3px solid rgba(143,99,24,.28);outline-offset:3px;border-radius:4px}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas:lang(ar) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Header *\/\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-masthead{max-width:880px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-title{max-width:900px;margin-bottom:14px;color:var(--gj-ink);font-size:clamp(36px,5.2vw,58px);font-weight:650;letter-spacing:-.038em;line-height:1.02;text-wrap:balance}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-title-main,\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-title-accent{display:block}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-title 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*\/\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-facts{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;margin-bottom:clamp(22px,3vw,30px);padding:1px;overflow:hidden;border-radius:14px;background:var(--gj-line);box-shadow:0 8px 24px rgba(36,49,46,.045)}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-fact{min-width:0;padding:12px 14px;background:rgba(255,253,250,.9)}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-fact dt{margin-bottom:3px;color:var(--gj-muted);font-size:9.5px;font-weight:700;letter-spacing:.14em;line-height:1.35;text-transform:uppercase}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-fact dd{color:var(--gj-ink);font-size:15px;font-weight:650;line-height:1.3;white-space:nowrap}\n\n\/* Hero *\/\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-hero{position:relative;margin-bottom:clamp(40px,5vw,54px);overflow:hidden;border:1px solid rgba(255,255,255,.5);border-radius:16px;background:var(--gj-gold-soft);box-shadow:0 14px 38px rgba(36,49,46,.09)}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-hero::after{content:\"\";position:absolute;inset:58% 0 0;pointer-events:none;background:linear-gradient(to bottom,transparent,rgba(13,19,18,.32))}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-hero figcaption{position:absolute;z-index:1;inset-inline:13px;bottom:13px;width:fit-content;max-width:min(610px,calc(100% - 26px));padding:8px 11px;border:1px solid rgba(255,255,255,.15);border-radius:8px;background:rgba(24,33,31,.72);color:rgba(255,255,255,.9);font-size:12px;line-height:1.45;backdrop-filter:blur(10px)}\n\n\/* Section headings *\/\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-section{scroll-margin-top:20px}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-sec{display:grid;grid-template-columns:28px auto 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.gj-rail-total{color:#d3cec3;font-size:12px;white-space:nowrap}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:14px;list-style:none}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-rail-track::before{content:\"\";position:absolute;top:5px;inset-inline:7px;height:1px;background:rgba(255,255,255,.19)}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-rail-stop{position:relative;min-width:0;padding-top:20px}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-rail-stop::before{content:\"\";position:absolute;top:0;inset-inline-start:2px;width:11px;height:11px;border:2px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredients, practical notes and nutrition *\/\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-ing-wrap,\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-steps-wrap,\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-practical,\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-ing-col{display:grid;gap:14px;align-content:start;min-width:0}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:14px;background:rgba(255,253,250,.88);box-shadow:0 7px 22px rgba(36,49,46,.04);transition:border-color 220ms var(--gj-ease),box-shadow 220ms var(--gj-ease)}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,var(--gj-gold),rgba(143,99,24,.16))}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-ing-group h4{padding:17px 20px 11px;color:var(--gj-night);font-family:var(--gj-serif);font-size:17.5px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-ing-group 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rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Steps *\/\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-steps-wrap{counter-reset:gj-step}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-stage{display:flex;align-items:center;gap:9px;margin:24px 0 9px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:750;letter-spacing:.16em;line-height:1.4;text-transform:uppercase}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-stage:first-of-type{margin-top:0}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-stage span{display:grid;width:24px;height:24px;place-items:center;border:1px solid rgba(143,99,24,.24);border-radius:50%;background:rgba(255,253,250,.65);font-size:8.5px;letter-spacing:0}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-steps{display:grid;list-style:none;border-top:1px solid var(--gj-line)}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-steps>li{counter-increment:gj-step;display:grid;grid-template-columns:38px minmax(0,1fr);gap:12px;align-items:start;padding:13px 4px;border-bottom:1px solid var(--gj-line);transition:background 200ms var(--gj-ease)}\n#recipe-it-hr-croatian-wine-goulash-vinski-gulas 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#recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-nutri-row,\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-ing-grid,\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-info-grid,\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-fact,\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-nutri-row>div,\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-ing-group,\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-info-card,\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-steps>li,\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-pull,\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-rail,\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-rail *{color:#111!important}\n  #recipe-it-hr-croatian-wine-goulash-vinski-gulas .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n\n<section id=\"recipe-it-hr-croatian-wine-goulash-vinski-gulas\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-croatian-wine-goulash-vinski-gulas\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cucina croata \u00b7 Gulasch al vino \u00b7 Ricetta<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-it-hr-croatian-wine-goulash-vinski-gulas\">\n      <span class=\"gj-title-main\"><b>Vinski gula\u0161 croato<\/b> di manzo al vino rosso<\/span>\n      <span class=\"gj-title-accent gj-serif\">con patate e paprika<\/span>\n    <\/h2>\n    <p class=\"gj-sub\">Gulasch croato di manzo al vino rosso con cipolle, pancetta, paprika e patate, cotto lentamente finch\u00e9 la carne \u00e8 tenera e il fondo denso ma fluido.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informazioni essenziali sulla ricetta\">\n      <li>Categoria: <strong>Piatto principale<\/strong><\/li>\n      <li>Cucina: <strong>Croata<\/strong><\/li>\n      <li>Metodo: <strong>Rosolatura e cottura lenta<\/strong><\/li>\n      <li>Difficolt\u00e0: <strong>Media<\/strong><\/li>\n    <\/ul>\n  <\/header>\n\n  <dl class=\"gj-facts\" aria-label=\"Tempi, quantit\u00e0 e calorie\">\n    <div class=\"gj-fact\"><dt>Porzioni<\/dt><dd>6 porzioni<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Preparazione<\/dt><dd>25 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Cottura<\/dt><dd>2 h 15 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Riposo<\/dt><dd>Nessuno<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Totale<\/dt><dd>2 h 40 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Per porzione<\/dt><dd>\u2248 755 kcal<\/dd><\/div>\n  <\/dl>\n\n  <figure class=\"gj-hero\">\n    <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=\"Ciotola di vinski gula\u0161 con manzo, patate, pane rustico e tovagliolo su tavolo di legno\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Gulasch croato al vino rosso con manzo tenero, patate e fondo corposo.<\/figcaption>\n  <\/figure>\n\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-it-hr-croatian-wine-goulash-vinski-gulas\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-it-hr-croatian-wine-goulash-vinski-gulas\">Contesto, gusto e tecnica<\/h3>\n    <\/div>\n    <div class=\"gj-intro-grid\">\n        <div class=\"gj-copy-col\">\n          <p class=\"gj-dropcap\">Il vinski gula\u0161 \u00e8 un gulasch in cui il vino non compare come semplice sfumatura, ma come parte sostanziale del liquido di cottura. In questa versione croata, bocconi di manzo cuociono con una base abbondante di cipolle, pancetta, paprika e pomodoro, mentre le patate entrano pi\u00f9 tardi e trasformano la preparazione in un piatto completo. Il vino rosso porta acidit\u00e0, tannino e aromi scuri; deve per\u00f2 essere ridotto e bilanciato dal tempo, non lasciato crudo nel fondo. La salsa finale non \u00e8 una zuppa, ma rimane abbastanza fluida da circondare carne e patate. Pane rustico pu\u00f2 accompagnarla, anche se le patate forniscono gi\u00e0 la componente amidacea necessaria.<\/p>\n          <blockquote class=\"gj-pull\">Il vino deve avere tempo per diventare salsa: riduzione, sobbollitura e cipolle fanno il lavoro che la farina non dovrebbe fare.<\/blockquote>\n          <p>Il taglio pi\u00f9 adatto \u00e8 la spalla o il collo di manzo, ricchi di tessuto connettivo e capaci di diventare teneri con una cottura lunga. Cubi regolari di quattro centimetri resistono alla brasatura senza ridursi in frammenti. La carne viene tamponata e rosolata in pi\u00f9 riprese, mentre la pancetta fornisce parte del grasso necessario. Come in ogni stufato, una casseruola sovraccarica produce vapore e carne grigia; il colore bruno si ottiene lasciando spazio tra i pezzi e aspettando che si stacchino dal fondo. I residui tostati restano nella pentola e vengono sciolti dal vino, contribuendo alla profondit\u00e0 della salsa.<\/p>\n          <p>Le cipolle cuociono per almeno quindici minuti. Devono collassare e diventare dorate, perch\u00e9 la loro struttura addensa il fondo senza farina. La paprika dolce viene aggiunta lontano dalla fiamma diretta e immediatamente bagnata: se brucia, sviluppa amarezza. Il vino viene versato in due momenti. Una prima parte deglassa e riduce, la seconda accompagna brodo e pomodoro durante la sobbollitura. Il gulasch cuoce coperto a calore molto basso, con bolle lente e distanziate. Una mescolata ogni mezz\u2019ora \u00e8 sufficiente. Il liquido deve mantenersi a circa met\u00e0 altezza della carne; altro brodo si aggiunge soltanto se l\u2019evaporazione \u00e8 troppo rapida.<\/p>\n        <\/div>\n        <div class=\"gj-copy-col\">\n          <p>Le patate entrano quando il manzo \u00e8 gi\u00e0 quasi tenero. Tagliate in pezzi grandi, assorbono il fondo senza disfarsi completamente. Il punto finale si riconosce quando un cubo di carne si divide con la forchetta e il centro della patata non offre resistenza. La temperatura della carne supera ampiamente il minimo di sicurezza durante la lunga brasatura; ci\u00f2 che conta \u00e8 la conversione del collagene e la consistenza. Negli ultimi quindici minuti il coperchio viene tolto se il fondo \u00e8 troppo fluido. Il gulasch riposa dieci minuti prima del servizio, anche se questo tempo \u00e8 incluso nella fase conclusiva di cottura e assestamento. Il grasso affiora leggermente, la salsa si addensa e il vino perde ogni spigolo. Si serve in ciotole larghe, con pezzi interi e fondo abbondante.<\/p>\n          <p>La scelta del vino segue un criterio pratico: deve essere abbastanza buono da bere, secco e privo di aromi dolci evidenti. Un vino molto tannico richiede pi\u00f9 tempo per ammorbidirsi e pu\u00f2 dominare le patate; uno troppo leggero scompare nel pomodoro. Non serve una bottiglia costosa, ma \u00e8 preferibile evitare prodotti ossidati o apertamente dolci. Il vino utilizzato in cottura pu\u00f2 essere servito anche nel bicchiere soltanto se mantiene freschezza sufficiente a bilanciare il grasso della pancetta e la lunga brasatura.<\/p>\n        <\/div>\n    <\/div>\n  <\/section>\n\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-it-hr-croatian-wine-goulash-vinski-gulas\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Dalla preparazione al servizio<\/p>\n        <h3 id=\"recipe-timeline-it-hr-croatian-wine-goulash-vinski-gulas\">Ritmo della ricetta<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Tempo complessivo: 2 h 40 min<\/p>\n    <\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Pancetta resa e manzo rosolato in piccoli lotti.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT30M\">0:30<\/time><span>Cipolle dorate, paprika protetta dal calore e vino ridotto.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT55M\">0:55<\/time><span>Manzo a sobbollitura lenta con pomodoro e brodo.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT2H40M\">2:40<\/time><span>Patate tenere, fondo concentrato e breve assestamento.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Ricetta in breve.<\/strong> Bocconi di manzo vengono asciugati e rosolati in piccoli lotti nel grasso della pancetta. Cipolle cotte lentamente, aglio, concentrato e paprika formano la base; il vino rosso deglassa il fondo e si riduce prima dell\u2019aggiunta di pomodoro e brodo. La carne sobbolle coperta per circa un\u2019ora e mezza. Le patate entrano soltanto quando il manzo comincia a cedere, cos\u00ec diventano tenere senza sciogliersi del tutto. La cottura totale \u00e8 di due ore e quindici minuti, seguita da un breve assestamento nel tegame. Il vinski gula\u0161 \u00e8 pronto quando la carne si divide con la forchetta e la salsa vela il cucchiaio. Produce sei ciotole abbondanti e si serve con pane rustico solo se desiderato.<\/p>\n  <\/aside>\n\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-it-hr-croatian-wine-goulash-vinski-gulas\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-it-hr-croatian-wine-goulash-vinski-gulas\">Ingredienti<\/h3>\n    <\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\">\n        <section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-it-hr-croatian-wine-goulash-vinski-gulas\">\n          <h4 id=\"recipe-ing-1-it-hr-croatian-wine-goulash-vinski-gulas\">Per il gulasch<\/h4>\n          <ul>\n            <li><strong>1,2 kg di spalla di manzo, tagliata a cubi di 4 cm<\/strong><em>Ben asciutta e rifilata del grasso duro.<\/em><\/li>\n            <li><strong>120 g di pancetta affumicata, a dadini<\/strong><em>Per il fondo di rosolatura.<\/em><\/li>\n            <li><strong>30 ml di olio di semi o olio d\u2019oliva<\/strong><em>Da usare solo se la pancetta rende poco grasso.<\/em><\/li>\n            <li><strong>500 g di cipolle, affettate sottilmente<\/strong><em>Circa 4 cipolle medie.<\/em><\/li>\n            <li><strong>4 spicchi d\u2019aglio, tritati<\/strong><em>Aggiunti dopo le cipolle.<\/em><\/li>\n            <li><strong>2 cucchiai di paprika dolce<\/strong><em>Scaldata brevemente senza bruciare.<\/em><\/li>\n            <li><strong>1\/2 cucchiaino di paprika piccante<\/strong><em>Facoltativa ma bilanciata.<\/em><\/li>\n            <li><strong>40 g di concentrato di pomodoro<\/strong><em>Per struttura e colore.<\/em><\/li>\n            <li><strong>400 ml di vino rosso secco<\/strong><em>Diviso tra deglassatura e cottura.<\/em><\/li>\n            <li><strong>400 g di pomodori pelati, schiacciati<\/strong><em>Con il loro succo.<\/em><\/li>\n            <li><strong>700 ml di brodo di carne caldo<\/strong><em>Da aggiungere gradualmente.<\/em><\/li>\n            <li><strong>2 foglie di alloro<\/strong><em>Rimosse prima del servizio.<\/em><\/li>\n            <li><strong>1 cucchiaino di maggiorana secca<\/strong><em>Per il fondo.<\/em><\/li>\n            <li><strong>900 g di patate a pasta gialla<\/strong><em>Tagliate in pezzi di 4\u20135 cm.<\/em><\/li>\n            <li><strong>1 cucchiaino di sale fino<\/strong><em>Da regolare secondo pancetta e brodo.<\/em><\/li>\n            <li><strong>1\/2 cucchiaino di pepe nero macinato<\/strong><em>Per la carne e il fondo.<\/em><\/li>\n          <\/ul>\n        <\/section>\n        <aside class=\"gj-ing-note\">\n          <strong>Allergeni e sostituzioni.<\/strong> La ricetta contiene solfiti del vino. Le sostituzioni proposte nella sezione pratica devono rispettare la stessa funzione tecnica dell\u2019ingrediente originale.\n        <\/aside>\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-it-hr-croatian-wine-goulash-vinski-gulas\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-it-hr-croatian-wine-goulash-vinski-gulas\">Preparazione passo per passo<\/h3>\n    <\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Rosolatura e base<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Rosolare pancetta e carne<\/p><p class=\"gj-step-x\">Scaldare una casseruola pesante, aggiungere la pancetta e cuocere per 5 minuti. Rosolare il manzo in tre riprese per 4\u20135 minuti per lotto, aggiungendo l\u2019olio solo se necessario, quindi trasferirlo su un piatto.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Cuocere le cipolle<\/p><p class=\"gj-step-x\">Aggiungere le cipolle con un pizzico di sale e cuocere a fuoco medio-basso per 15 minuti, raschiando il fondo, finch\u00e9 sono morbide e dorate.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Aggiungere aglio, concentrato e paprika<\/p><p class=\"gj-step-x\">Unire l\u2019aglio e il concentrato per 1 minuto. Togliere la casseruola dal fuoco, incorporare le due paprike e mescolare per pochi secondi.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Deglassare con il vino<\/p><p class=\"gj-step-x\">Versare 250 ml di vino e riportare sul fuoco. Raschiare i residui tostati e far ridurre per 5\u20136 minuti, finch\u00e9 il profumo alcolico pi\u00f9 pungente si attenua.<\/p><\/div><\/li>\n    <\/ol>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Cottura lenta e patate<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Avviare la brasatura<\/p><p class=\"gj-step-x\">Rimettere carne e pancetta nella casseruola. Aggiungere vino rimasto, pomodori, 500 ml di brodo, alloro, maggiorana, pepe e met\u00e0 del sale.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Sobbollire il manzo<\/p><p class=\"gj-step-x\">Portare a fremito, coprire e cuocere a fuoco basso per 1 ora e 25 minuti, mescolando ogni 25\u201330 minuti. Aggiungere altro brodo se il fondo scende troppo.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Aggiungere le patate<\/p><p class=\"gj-step-x\">Unire le patate, riportare a sobbollire e cuocere coperto per 30\u201335 minuti, finch\u00e9 sono tenere e il manzo si divide con una forchetta.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Concentrare il fondo<\/p><p class=\"gj-step-x\">Togliere il coperchio e cuocere per 10\u201315 minuti se la salsa \u00e8 troppo fluida. Eliminare l\u2019alloro, regolare sale e pepe e lasciare assestare per 10 minuti prima di servire.<\/p><\/div><\/li>\n    <\/ol>\n  <\/section>\n\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-it-hr-croatian-wine-goulash-vinski-gulas\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-it-hr-croatian-wine-goulash-vinski-gulas\">Servizio, conservazione e varianti<\/h3>\n    <\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\">\n        <h4>Servizio e abbinamenti<\/h4>\n        <p>Il vinski gula\u0161 si serve in ciotole calde con carne, patate e salsa in proporzione uniforme. Pane rustico \u00e8 facoltativo. Un rosso secco simile a quello usato in cottura evita contrasti dolci.<\/p>\n      <\/section>\n      <section class=\"gj-info-card\">\n        <h4>Conservazione e riscaldamento<\/h4>\n        <p>Il gulasch si conserva in frigorifero per 3 giorni e pu\u00f2 essere congelato per 2 mesi. Raffreddare rapidamente in contenitori bassi. Riscaldare fino a completo riscaldamento, mescolando con delicatezza per non rompere le patate; aggiungere poco brodo se la salsa si \u00e8 addensata.<\/p>\n      <\/section>\n      <section class=\"gj-info-card\">\n        <h4>Quattro varianti praticabili<\/h4>\n        <ul>\n          <li>Sostituire 300 g di patate con carote e pastinaca in pezzi grandi.<\/li>\n          <li>Usare met\u00e0 vino rosso e met\u00e0 birra scura per un fondo pi\u00f9 maltato, senza aumentare il liquido totale.<\/li>\n          <li>Aggiungere 150 g di funghi rosolati negli ultimi trenta minuti.<\/li>\n          <li>Preparare il gulasch senza patate e servirlo con polenta, gnocchi o pasta corta.<\/li>\n        <\/ul>\n      <\/section>\n      <section class=\"gj-info-card\">\n        <h4>Tre osservazioni di cucina<\/h4>\n        <ol>\n          <li>Il vino si riduce prima di aggiungere il brodo, altrimenti resta una nota aspra.<\/li>\n          <li>Le cipolle hanno bisogno di tempo: sono il principale addensante naturale della salsa.<\/li>\n          <li>Le patate entrano tardi e in pezzi grandi per non scomparire nel fondo.<\/li>\n        <\/ol>\n      <\/section>\n      <section class=\"gj-info-card gj-info-card--wide\">\n        <h4>Attrezzatura necessaria<\/h4>\n        <ul>\n          <li>Casseruola pesante con coperchio<\/li>\n          <li>Pinze da cucina<\/li>\n          <li>Cucchiaio di legno<\/li>\n          <li>Coltello da chef<\/li>\n          <li>Mestolo<\/li>\n        <\/ul>\n      <\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-it-hr-croatian-wine-goulash-vinski-gulas\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-it-hr-croatian-wine-goulash-vinski-gulas\">Valori nutrizionali per porzione<\/h3>\n    <\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Calorie<\/dt><dd>\u2248 755 kcal<\/dd><\/div>\n      <div><dt>Carboidrati<\/dt><dd>\u2248 38 g<\/dd><\/div>\n      <div><dt>Proteine<\/dt><dd>\u2248 54 g<\/dd><\/div>\n      <div><dt>Grassi<\/dt><dd>\u2248 36 g<\/dd><\/div>\n      <div><dt>Fibre<\/dt><dd>\u2248 5 g<\/dd><\/div>\n      <div><dt>Sodio<\/dt><dd>\u2248 850 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porzione:<\/strong> 1 ciotola (circa 550 g). <strong>Allergeni principali:<\/strong> solfiti del vino. I valori sono una stima approssimativa basata su riferimenti standard; il risultato reale varia secondo marche, rifilatura, assorbimento e dimensione delle porzioni.<\/p>\n  <\/section>\n\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Nota finale<\/p>\n    <p class=\"gj-close-quote\">Vino trasformato in fondo, cipolle sciolte e patate ancora intere.<\/p>\n    <p class=\"gj-close-copy\">La profondit\u00e0 deriva dalla sequenza: rosolare, ridurre e soltanto dopo sobbollire. Il risultato \u00e8 ricco senza bisogno di farina o salse aggiunte.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-croatian-wine-goulash-vinski-gulas\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Vinski gula\u0161 croato di manzo al vino rosso con patate e paprika\",\n  \"description\": \"Gulasch croato di manzo al vino rosso con cipolle, pancetta, paprika e patate, cotto lentamente finch\u00e9 la carne \u00e8 tenera e il fondo denso ma fluido.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Wine-Goulash-\u2014-Vinski-Gulas-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Wine-Goulash-\u2014-Vinski-Gulas-1.webp\",\n    \"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\"\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\": \"Cucina croata\",\n  \"recipeCategory\": \"Piatto principale\",\n  \"cookingMethod\": \"Rosolatura e cottura lenta\",\n  \"keywords\": \"vinski gula\u0161 croato, gulasch di manzo al vino rosso, gulasch croato con patate, stufato di manzo alla paprika, vinski gulas ricetta\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT2H15M\",\n  \"totalTime\": \"PT2H40M\",\n  \"recipeYield\": \"6 porzioni\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"755 kcal\",\n    \"carbohydrateContent\": \"38 g\",\n    \"proteinContent\": \"54 g\",\n    \"fatContent\": \"36 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"850 mg\",\n    \"servingSize\": \"1 ciotola (circa 550 g)\"\n  },\n  \"recipeIngredient\": [\n    \"1,2 kg di spalla di manzo, tagliata a cubi di 4 cm\",\n    \"120 g di pancetta affumicata, a dadini\",\n    \"30 ml di olio di semi o olio d\u2019oliva\",\n    \"500 g di cipolle, affettate sottilmente\",\n    \"4 spicchi d\u2019aglio, tritati\",\n    \"2 cucchiai di paprika dolce\",\n    \"1\/2 cucchiaino di paprika piccante\",\n    \"40 g di concentrato di pomodoro\",\n    \"400 ml di vino rosso secco\",\n    \"400 g di pomodori pelati, schiacciati\",\n    \"700 ml di brodo di carne caldo\",\n    \"2 foglie di alloro\",\n    \"1 cucchiaino di maggiorana secca\",\n    \"900 g di patate a pasta gialla\",\n    \"1 cucchiaino di sale fino\",\n    \"1\/2 cucchiaino di pepe nero macinato\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Rosolatura e base\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Rosolare pancetta e carne\",\n          \"text\": \"Scaldare una casseruola pesante, aggiungere la pancetta e cuocere per 5 minuti. 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Raschiare i residui tostati e far ridurre per 5\u20136 minuti, finch\u00e9 il profumo alcolico pi\u00f9 pungente si attenua.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Cottura lenta e patate\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Avviare la brasatura\",\n          \"text\": \"Rimettere carne e pancetta nella casseruola. Aggiungere vino rimasto, pomodori, 500 ml di brodo, alloro, maggiorana, pepe e met\u00e0 del sale.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Sobbollire il manzo\",\n          \"text\": \"Portare a fremito, coprire e cuocere a fuoco basso per 1 ora e 25 minuti, mescolando ogni 25\u201330 minuti. 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