Croatian Gulaš (Paprika Beef Stew)

Croatian gulaš sits at a crossroads between homely beef stew and paprika-forward goulash. It shares clear roots with the Hungarian original, a rustic meat stew cooked by herdsmen and seasoned generously with paprika, which spread across Central Europe under Austro-Hungarian influence. Over time, Croatian cooks shaped their own version, often a little lighter than its Hungarian cousin yet still full of warmth: plenty of onion, a deep paprika base, soft cubes of potato, and beef that yields to the spoon.

In eastern Croatia, especially Slavonia and Baranja, paprika stews form part of daily life. The region is known for smoked meats, hearty stews, and an enthusiastic hand with both sweet and hot paprika. Gulaš is one of several slow-simmered dishes there, alongside hunter’s stews and paprikaš variations, all built around patient cooking and modest ingredients. At the table this history reads as comfort: steam rising from a wide bowl, a slice of bread ready to catch the last streaks of sauce.

This version of Croatian gulaš follows that tradition while staying approachable for a home kitchen. It leans on beef chuck, a cut with enough connective tissue to turn tender during long, gentle cooking. Recipes from Croatian food writers stress this point: low heat and time give gulaš its character, turning what begins as rather chewy meat into soft, flavorful pieces suspended in a glossy sauce. Onion forms the main vegetable base, supported by carrot and garlic. Paprika appears in two forms—sweet for color and aroma, a smaller amount of hot paprika for depth—mirroring the way Slavonian stews balance warmth and richness.

Many Croatian recipes season the beef with mustard before browning and then simmer it with wine and stock. That technique appears here in slightly adapted form. The mustard marinade adds tang and a subtle backbone to the sauce, while red wine and beef stock reinforce savory notes. Potatoes cook right in the pot, soaking in paprika and beef juices; they thicken the stew as some edges start to break down.

Gulaš usually appears as an everyday dish rather than a showpiece. Families prepare a generous pot for Sunday lunch, then rely on leftovers during the week. In fact, the flavor improves by the next day as the paprika blooms and the sauce settles. It works with simple white bread, buttered noodles, dumplings, or even plain rice. In many homes the accompaniments change with whatever is on hand, while the stew itself remains a constant.

For a Croatian recipe collection, gulaš fills a distinct niche. Pasticada offers a sweeter braise with wine and dried fruit; čobanac brings a spicier, mixed-meat hunter’s stew. Gulaš, by contrast, keeps its focus on beef and paprika. It is straightforward, deeply flavored, and forgiving. The method scales well for larger gatherings and accepts small variations in spice or vegetables without complaint.

The recipe that follows keeps the ingredient list focused and the steps clear, with timings that suit a standard Dutch oven on the stovetop. The result is a Croatian paprika beef stew with soft meat, tender potatoes, and a shiny, brick-red sauce—exactly the sort of bowl that makes cold evenings feel shorter and a simple table feel generous.