{"id":4228,"date":"2026-07-26T11:51:47","date_gmt":"2026-07-26T11:51:47","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-vinski-gulas\/"},"modified":"2026-07-26T11:51:47","modified_gmt":"2026-07-26T11:51:47","slug":"hrvatski-vinski-gulas","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-vinski-gulas\/","title":{"rendered":"Hrvatski vinski gula\u0161"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout \u2014 fully scoped to this recipe section. *\/\n#recipe-sr-latn-hr-croatian-wine-goulash-vinski-gulas{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;--gj-ink-soft:#414a46;--gj-muted:#656c68;\n  --gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);--gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old 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.gj-ing-group,#recipe-sr-latn-hr-croatian-wine-goulash-vinski-gulas .gj-info-card,#recipe-sr-latn-hr-croatian-wine-goulash-vinski-gulas .gj-steps>li,#recipe-sr-latn-hr-croatian-wine-goulash-vinski-gulas .gj-pull,#recipe-sr-latn-hr-croatian-wine-goulash-vinski-gulas .gj-rail,#recipe-sr-latn-hr-croatian-wine-goulash-vinski-gulas .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-sr-latn-hr-croatian-wine-goulash-vinski-gulas .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-sr-latn-hr-croatian-wine-goulash-vinski-gulas .gj-rail *{color:#111!important}\n  #recipe-sr-latn-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-sr-latn-hr-croatian-wine-goulash-vinski-gulas\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-croatian-wine-goulash-vinski-gulas\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Glavno jelo \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-croatian-wine-goulash-vinski-gulas\">\n      <span class=\"gj-title-main\"><b>Vinski gula\u0161<\/b> sa govedinom i pancetom<\/span>\n      <span class=\"gj-title-accent gj-serif\">krompirom u gustom crvenom sosu<\/span>\n    <\/h2>\n    <p class=\"gj-sub\">Gove\u0111i gula\u0161 sa pancetom, mnogo luka, crvenim vinom, slatkom paprikom i krompirom, sporo kuvan dok meso ne omek\u0161a, a sos ne postane gust bez bra\u0161na.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Glavno jelo<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska kuhinja<\/strong><\/li>\n      <li>Metod: <strong>Sporo kuvanje u jednom loncu<\/strong><\/li>\n      <li>Te\u017eina: <strong>Srednje zahtevno<\/strong><\/li>\n    <\/ul>\n  <\/header>\n\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\">\n    <div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Priprema<\/dt><dd>30 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>2 h 20 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Odmor<\/dt><dd>Nema<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>2 h 50 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Energija<\/dt><dd>\u2248 680 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=\"\u0160iroka kerami\u010dka \u010dinija sa vinskim gula\u0161om, govedinom i krompirom uz hleb i lanenu salvetu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Vinski gula\u0161 sa mekom govedinom, celim komadima krompira i gustim sosom od luka i crvenog vina.<\/figcaption>\n  <\/figure>\n\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-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-sr-latn-hr-croatian-wine-goulash-vinski-gulas\">Vino, luk i vreme kao osnova punog gula\u0161a<\/h3>\n    <\/div>\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Vinski gula\u0161 je sna\u017eno, jednostavno jelo u kome ukus ne dolazi iz velikog broja za\u010dina, ve\u0107 iz pravilno zape\u010dene govedine, mnogo polako omek\u0161alog luka i crvenog vina koje se redukuje pre dugog kuvanja. Panceta daje dimljenu masno\u0107u, krompir pretvara varivo u kompletan obrok, a slatka paprika povezuje boju i aromu. Sos treba da bude gust i sjajan bez bra\u0161na, sa kockama mesa koje zadr\u017eavaju oblik, ali lako popu\u0161taju pod vilju\u0161kom.<\/p><blockquote class=\"gj-pull\">Vino se redukuje pre bujona, a krompir dolazi tek kada je govedina skoro meka; tako sos ostaje gust, a komadi celi.<\/blockquote><p>Gove\u0111i vrat ili ple\u0107ka bolji su od veoma nemasnih delova. Vezivno tkivo se tokom sporog kuvanja pretvara u \u017eelatin i daje sosu telo. Meso se se\u010de na kocke od pribli\u017eno 4 cm, jer sitni komadi brzo gube vlagu, dok preveliki ostaju tvrdi u centru. Povr\u0161ina se dobro su\u0161i, zatim se soli neposredno pre pe\u010denja. Zape\u010denje se obavlja u vi\u0161e tura, sa dovoljno prostora izme\u0111u kocki da se masno\u0107a zaista pr\u017ei, a ne kuva u pari.<\/p><p>Panceta se topi prva i ostavlja aromati\u010dnu masno\u0107u na dnu. Posle mesa dolazi luk, u koli\u010dini koja na po\u010detku deluje velika, ali \u0107e se gotovo rastopiti u sosu. Ne treba ga \u017euriti jakom vatrom. Petnaest do dvadeset minuta sporog omek\u0161avanja daje slatko\u0107u i prirodno zgu\u0161njavanje. Beli luk, mlevena paprika i koncentrat paradajza dodaju se tek kada je luk spreman. Paprika se me\u0161a kratko, jer zagorela postaje gorka.<\/p><p>Vino se sipa u toplu posudu i koristi za rastvaranje tamnih tragova sa dna. Mora da provri dovoljno dugo da se koli\u010dina smanji i o\u0161tar alkoholni miris oslabi. Tek tada se dodaje bujon i vra\u0107a meso. Lovor i kim ostaju u pozadini, dok vino i luk nose glavni karakter. Te\u010dnost ne treba da preplavi \u0161erpu; dovoljno je da skoro pokrije kocke. Previ\u0161e bujona produ\u017eava redukciju i razvodnjava sos.<\/p>\n      <\/div>\n      <div class=\"gj-copy-col\">\n        <p>Krompir ulazi tek kada je govedina ve\u0107 skoro meka. Ako se doda na po\u010detku, raspada se pre zavr\u0161etka i pretvara jelo u neujedna\u010denu ka\u0161u. \u010cvr\u0161\u0107e sorte seku se na velike komade sli\u010dne veli\u010dine kao meso. Kuvaju se tridesetak minuta, dok no\u017e lako ne u\u0111e u sredinu, ali uglovi ostanu vidljivi. Skrob koji otpuste prirodno doteruje gustinu, pa dodatna zapr\u0161ka nije potrebna.<\/p><p>Gula\u0161 se odr\u017eava na blagim mehuri\u0107ima. Sna\u017eno klju\u010danje mo\u017ee da stegne meso i rascepa krompir, a poklopac se dr\u017ei blago od\u0161krinut kako bi se vi\u0161ak te\u010dnosti postepeno smanjivao. Govedina \u0107e dosti\u0107i bezbednu temperaturu mnogo pre nego \u0161to postane meka; pravi znak zavr\u0161etka je vilju\u0161ka koja ulazi bez jakog otpora. Sos treba da oblo\u017ei pole\u0111inu ka\u0161ike, a na povr\u0161ini ne sme da pliva odvojeni sloj masno\u0107e.<\/p><p>Posle poslednje provere soli i bibera jelo mo\u017ee odmah na sto, ali nekoliko minuta mirnog stajanja u uga\u0161enoj \u0161erpi dodatno povezuje sos. Ova testirana verzija ne dodaje bra\u0161no, \u0161e\u0107er ni gotove me\u0161avine za\u010dina. Puno\u0107a dolazi iz pancete, zape\u010denog mesa, redukovanog vina, luka i skroba krompira. Uz hleb ili jednostavnu salatu, \u0161est porcija daju topao, robustan obrok sa jasnim odnosom mesa, krompira i gustog crvenog sosa. Ako se priprema dan ranije, ukus postaje zaokru\u017eeniji, ali se krompir tada kuva posebno ili dodaje pri prvom podgrevanju kako bi zadr\u017eao \u010dvrstinu i jasan oblik u tanjiru pri sutra\u0161njem serviranju.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-croatian-wine-goulash-vinski-gulas\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Od suve kocke mesa do gustog sosa<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-hr-croatian-wine-goulash-vinski-gulas\">Redosled vinskog gula\u0161a<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Aktivno: 2 h 50 min \u00b7 Odmor: bez posebnog odmora<\/p>\n    <\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Se\u010denje govedine, krompira, pancete i luka.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Topljenje pancete i zape\u010denje mesa u vi\u0161e tura.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT50M\">0:50<\/time><span>Omek\u0161avanje luka i redukcija crvenog vina.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT2H10M\">2:10<\/time><span>Dodavanje krompira i zavr\u0161no ukuvavanje sosa.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Panceta se polako otapa, a gove\u0111i vrat zapeca u vi\u0161e tura do tamne korice. Na istom dnu dugo se omek\u0161ava velika koli\u010dina luka, zatim se kratko zagrevaju beli luk, slatka paprika i koncentrat paradajza. Crveno vino se kuva dok se ne smanji i izgubi sirovu alkoholnu o\u0161trinu. Meso se vra\u0107a sa bujonom, lovorom i kimom i tiho kuva dok ne bude skoro meko. Veliki komadi krompira dodaju se poslednjih tridesetak minuta, pa skrob prirodno zgusne sos. Jelo je gotovo kada vilju\u0161ka lako ulazi u govedinu, krompir zadr\u017eava oblik, a sos obla\u017ee ka\u0161iku. Dobija se \u0161est obilnih porcija bez bra\u0161na i zapr\u0161ke, sa jasnim ukusom vina, luka, pancete i paprike.<\/p>\n  <\/aside>\n\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-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-sr-latn-hr-croatian-wine-goulash-vinski-gulas\">Sastojci<\/h3>\n    <\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-group-1-sr-latn-hr-croatian-wine-goulash-vinski-gulas\"><h4 id=\"recipe-ingredients-group-1-sr-latn-hr-croatian-wine-goulash-vinski-gulas\">Za gula\u0161<\/h4><ul><li><strong>1,4 kg gove\u0111eg vrata, ise\u010denog na kocke od 4 cm<\/strong><\/li><li><strong>150 g dimljene pancete, ise\u010dene na kockice<\/strong><\/li><li><strong>700 g crnog luka, tanko se\u010denog<\/strong><\/li><li><strong>60 ml neutralnog ulja<\/strong><\/li><li><strong>5 \u010denova belog luka, sitno seckanih<\/strong><\/li><li><strong>25 g slatke mlevene paprike<\/strong><\/li><li><strong>30 g koncentrata paradajza<\/strong><\/li><li><strong>500 ml suvog crvenog vina<\/strong><\/li><li><strong>700 ml gove\u0111eg bujona sa celerom<\/strong><\/li><li><strong>2 lista lovora<\/strong><\/li><li><strong>1 ka\u0161i\u010dica semena kima, blago zgnje\u010denog<\/strong><\/li><li><strong>900 g krompira, ise\u010denog na velike komade<\/strong><\/li><li><strong>10 g fine morske soli<\/strong><\/li><li><strong>1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept sadr\u017ei celer iz bujona i sulfite iz crvenog vina. Pri kupovini pancete i bujona proverava se deklaracija na gluten, mleko i druge dodatke. Jelo ne zahteva bra\u0161no, pa mo\u017ee biti bez glutena uz proverene proizvode.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-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-sr-latn-hr-croatian-wine-goulash-vinski-gulas\">Priprema, korak po korak<\/h3>\n    <\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Zape\u010denje mesa i luka<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pripremite meso<\/p><p class=\"gj-step-x\">Govedinu isecite na jednake kocke, temeljno osu\u0161ite i pospite sa 6 g soli neposredno pre zape\u010denja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Otopite pancetu<\/p><p class=\"gj-step-x\">U te\u0161koj \u0161erpi zagrevajte pancetu 6\u20138 minuta na srednjoj vatri, dok ne pusti masno\u0107u i dobije zlatne rubove. Izvadite je \u0161upljikavom ka\u0161ikom.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zapecite govedinu<\/p><p class=\"gj-step-x\">Dodajte ulje i meso zapecite u tri ture, po 6\u20138 minuta po turi. Kocke treba da dobiju tamnu koricu sa vi\u0161e strana; svaku turu sklonite na tanjir.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Omek\u0161ajte luk<\/p><p class=\"gj-step-x\">Smanjite vatru, dodajte luk i kuvajte 15\u201320 minuta uz struganje dna, dok ne postane vrlo mekan i tamno zlatan.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte papriku i paradajz<\/p><p class=\"gj-step-x\">Ume\u0161ajte beli luk, papriku i koncentrat paradajza i kuvajte 45 sekundi. Odmah pre\u0111ite na vino da paprika ne zagori.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Vino, sporo kuvanje i krompir<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Redukujte vino<\/p><p class=\"gj-step-x\">Sipajte crveno vino i kuvajte 8\u201310 minuta, dok se koli\u010dina ne smanji pribli\u017eno za tre\u0107inu i sirov alkoholni miris ne oslabi.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kuvajte govedinu<\/p><p class=\"gj-step-x\">Vratite meso i pancetu, dodajte bujon, lovor, kim, preostalu so i biber. Dovedite do blagih mehuri\u0107a i kuvajte delimi\u010dno poklopljeno 1 sat i 25 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte krompir<\/p><p class=\"gj-step-x\">Ume\u0161ajte krompir i nastavite kuvanje 30\u201335 minuta, dok meso ne omek\u0161a, a no\u017e lako ne u\u0111e u krompir. Po potrebi dodajte malo vrele vode.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Doterajte gustinu<\/p><p class=\"gj-step-x\">Izvadite lovor. Ako je sos redak, kuvajte bez poklopca 5\u201310 minuta; ako je pregust, dodajte nekoliko ka\u0161ika bujona. Probajte i prilagodite so i biber.<\/p><\/div><\/li><\/ol>\n  <\/section>\n\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-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-sr-latn-hr-croatian-wine-goulash-vinski-gulas\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3>\n    <\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Vinski gula\u0161 se slu\u017ei veoma topao u dubokim tanjirima, uz hleb sa \u010dvrstom korom ili salatu od kiselog kupusa. Krompir je ve\u0107 deo jela, pa dodatna skrobna garnitura nije potrebna.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i bezbedno podgrevanje<\/h4><p>Gula\u0161 se brzo hladi i \u010duva do 3 dana na 4 \u00b0C. Podgreva se polako do najmanje 74 \u00b0C, uz malo vode ako se sos zgusnuo. Mo\u017ee da se zamrzne do 2 meseca, ali krompir posle odmrzavanja postaje mek\u0161i; za najbolje rezultate zamrzava se pre dodavanja krompira.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Gove\u0111i vrat mo\u017ee da se zameni ple\u0107kom iste mase, uz sli\u010dan raspored kuvanja.<\/li><li>Za ja\u010du dimnu notu 5 g slatke paprike mo\u017ee da se zameni dimljenom paprikom.<\/li><li>Krompir se mo\u017ee izostaviti, a gula\u0161 poslu\u017eiti uz palentu ili kuvane njoke.<\/li><li>Crveno vino mo\u017ee da se smanji na 350 ml uz dodatnih 150 ml bujona za bla\u017eu kiselinu.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Meso se su\u0161i i pe\u010de u turama; to je osnova boje i ukusa.<\/li><li>Paprika se zagreva kratko i odmah zaliva vinom.<\/li><li>Krompir se dodaje kasno kako bi ostao u celim komadima.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>Te\u0161ka \u0161erpa sa poklopcem od 5\u20136 l<\/li><li>\u0160upljikava ka\u0161ika<\/li><li>Drvena varja\u010da<\/li><li>O\u0161tar no\u017e<\/li><li>Kuhinjska vaga<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-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-sr-latn-hr-croatian-wine-goulash-vinski-gulas\">Nutritivne vrednosti po porciji<\/h3>\n    <\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 680 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 40 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 50 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 31 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 5 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 920 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 porcija (oko 520 g). <strong>Klju\u010dni alergeni:<\/strong> celer i sulfiti; panceta i bujon mogu sadr\u017eati dodatne alergene. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brenda sastojaka, jestivog prinosa, apsorpcije masno\u0107e i veli\u010dine porcije.<\/p>\n  <\/section>\n\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Zavr\u0161ni utisak<\/p>\n    <p class=\"gj-close-quote\">Gustina dolazi iz luka, krompira i redukcije, a ne iz bra\u0161na koje bi sakrilo ukus vina i zape\u010dene govedine.<\/p>\n    <p class=\"gj-close-copy\">Vinski gula\u0161 uspeva kada se tri faze ne presko\u010de: tamno zape\u010denje, potpuno omek\u0161avanje luka i dovoljno duga redukcija vina. Krompir se priklju\u010duje tek na kraju, pa sos ostaje gust, a komadi mesa i povr\u0107a uredni.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-croatian-wine-goulash-vinski-gulas\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Vinski gula\u0161 sa govedinom i pancetom krompirom u gustom crvenom sosu\",\n  \"description\": \"Gove\u0111i gula\u0161 sa pancetom, mnogo luka, crvenim vinom, slatkom paprikom i krompirom, sporo kuvan dok meso ne omek\u0161a, a sos ne postane gust bez bra\u0161na.\",\n  \"inLanguage\": \"sr-Latn\",\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\": \"Hrvatska kuhinja\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Sporo kuvanje u jednom loncu\",\n  \"keywords\": \"recept za vinski gula\u0161, gove\u0111i gula\u0161 sa crvenim vinom, gula\u0161 sa krompirom, vinski gula\u0161 bez bra\u0161na, sporo kuvani gove\u0111i gula\u0161\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT2H20M\",\n  \"totalTime\": \"PT2H50M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"680 kcal\",\n    \"carbohydrateContent\": \"40 g\",\n    \"proteinContent\": \"50 g\",\n    \"fatContent\": \"31 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"920 mg\",\n    \"servingSize\": \"1 porcija (oko 520 g)\"\n  },\n  \"recipeIngredient\": [\n    \"1,4 kg gove\u0111eg vrata, ise\u010denog na kocke od 4 cm\",\n    \"150 g dimljene pancete, ise\u010dene na kockice\",\n    \"700 g crnog luka, tanko se\u010denog\",\n    \"60 ml neutralnog ulja\",\n    \"5 \u010denova belog luka, sitno seckanih\",\n    \"25 g slatke mlevene paprike\",\n    \"30 g koncentrata paradajza\",\n    \"500 ml suvog crvenog vina\",\n    \"700 ml gove\u0111eg bujona sa celerom\",\n    \"2 lista lovora\",\n    \"1 ka\u0161i\u010dica semena kima, blago zgnje\u010denog\",\n    \"900 g krompira, ise\u010denog na velike komade\",\n    \"10 g fine morske soli\",\n    \"1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Zape\u010denje mesa i luka\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite meso\",\n          \"text\": \"Govedinu isecite na jednake kocke, temeljno osu\u0161ite i pospite sa 6 g soli neposredno pre zape\u010denja.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Otopite pancetu\",\n          \"text\": \"U te\u0161koj \u0161erpi zagrevajte pancetu 6\u20138 minuta na srednjoj vatri, dok ne pusti masno\u0107u i dobije zlatne rubove. 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Odmah pre\u0111ite na vino da paprika ne zagori.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Vino, sporo kuvanje i krompir\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Redukujte vino\",\n          \"text\": \"Sipajte crveno vino i kuvajte 8\u201310 minuta, dok se koli\u010dina ne smanji pribli\u017eno za tre\u0107inu i sirov alkoholni miris ne oslabi.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Kuvajte govedinu\",\n          \"text\": \"Vratite meso i pancetu, dodajte bujon, lovor, kim, preostalu so i biber. 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