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Boat travel—especially on a cruise—offers a distinctive and all-inclusive vacation. Still, there are benefits and drawbacks to take into account, much as with any kind…
Goulash travelled across Central Europe from its Hungarian roots and settled deeply into Croatian everyday cooking. In Croatia it appears in many forms, yet wine goulash – vinski gulaš – holds a special place. Here, tender beef simmers slowly in red wine, onions and paprika until it relaxes into a spoonable stew. In Zagreb and other northern regions it often appears on weekday lunch menus, the kind of hot dish workers order as gablec, the midday meal that keeps them going. Many traditional taverns and modest workers’ restaurants list vinski gulaš year-round, and it has a reliable role at autumn and St. Martin’s Day wine celebrations as well.
The Croatian version leans on long-cooked onions, sweet and mild paprika, tomato paste, bay leaf and a generous pour of local red wine. Typical recipes use beef chuck or another well-marbled stewing cut, which softens slowly and gives the sauce depth. Caraway seeds appear often in continental goulash; many Croatian cooks use a small amount here for a subtle herbal note that fits the wine and beef. Some households add potatoes to the pot, others leave the stew pure and serve it over pasta, gnocchi or soft polenta.
This version follows the tavern style that focuses on beef, onions and wine. The base starts with plenty of finely chopped onion, cooked patiently until golden and sweet. Beef cubes are browned in batches in a heavy pot so that they pick up colour rather than steam, a step that builds flavour in the final sauce. Tomato paste is toasted briefly with paprika, which softens the sharpness of the paste and wakes up the spice before wine and stock go in. Recipes across Croatian sources follow a similar pattern: a large quantity of onion, a moderate amount of tomato, ample paprika and a proper stretch of gentle simmering.
Red wine defines vinski gulaš. A dry, full-bodied red works well, such as a local Plavac, Frankovka or Graševina-based blend, though any good, not overly oaky everyday bottle will do. The wine reduces with the onions and fond, then mingles with beef stock and aromatics. During the long simmer the alcohol evaporates, the tannins relax and the liquid thickens into a glossy, brick-red sauce that clings to each piece of beef. The paprika, bay, caraway and thyme sit in the background, framing the wine rather than competing with it.
Vinski gulaš suits cold weather and lingering evenings but fits family cooking as well. The recipe rewards planning: a large pot can feed a group, and leftovers hold well in the refrigerator or freezer. Croatian food writers often point out that wine goulash tastes even better on the second day, once the flavours have settled and the sauce has thickened slightly. For that reason, many home cooks prepare a generous batch, serve part of it with pasta or gnocchi, and freeze a few portions for fast future meals.
This version stays close to those traditions while stripping away any unnecessary steps. The stew contains no heavy roux; instead, it relies mainly on reduction, with a small optional flour slurry at the end for those who prefer a thicker sauce. The ingredient list remains moderate, yet the method takes flavour seriously: thorough browning, slow sweating of onions, a gentle simmer and a rest before serving. The result is a deep-flavoured, ruby-brown stew of beef and wine that fits both a weekday lunch and a relaxed weekend table, ready for a side of smooth mashed potatoes, soft gnocchi or simply good bread.
6
servings25
minutes120
minutes520
kcalCroatian Wine Goulash is a slow-simmered beef stew built on onions, sweet paprika, tomato paste and a generous pour of dry red wine. Beef chuck browns first, then gently cooks in wine and stock until tender and easily pierced with a fork. The sauce thickens into a rich, paprika-tinted gravy with notes of bay leaf, caraway and thyme. Most of the time is hands-off; once the pot reaches a quiet simmer, it rests on low heat for around two hours. The dish works well for weekend cooking, yet leftovers keep nicely for busy days. It pairs naturally with gnocchi, egg noodles, mashed potatoes, polenta or simple country bread.
1.2 kg beef chuck, trimmed and cut into 3 cm cubes — well-marbled stewing cut that turns tender during long cooking.
2 tsp fine sea salt, divided — part for seasoning the meat, part for adjusting the stew.
¾ tsp freshly ground black pepper, divided — layers the seasoning.
3 tbsp sunflower oil or neutral vegetable oil — high smoke point for browning; lard can stand in for a more traditional flavour.
40 g unsalted butter (optional) — added with the onions for a rounder, richer base; omit for a dairy-free version.
3 large yellow onions (about 750 g), finely chopped — forms the backbone of the sauce, softening into the gravy.
2 medium carrots (about 150 g), diced small — adds gentle sweetness and body.
4 cloves garlic, minced — savoury depth.
2 tbsp tomato paste — concentrates tomato flavour and colour; choose a double-concentrated paste if possible.
2 tbsp sweet Hungarian or Croatian paprika — main spice flavour and warm red colour; use mild, not smoked.
½ tsp hot paprika or chilli flakes (optional) — for a gentle heat; adjust to taste.
½ tsp ground caraway seeds — classic continental note that suits beef, onions and wine.
1 tsp dried thyme or marjoram — herbal accent; either herb works well.
2 bay leaves — traditional aromatic in Croatian goulash.
500 ml dry red wine — robust but not heavily oaked table wine; something enjoyable to drink.
500–600 ml beef stock or broth, low-sodium — enough to just cover the meat after wine reduction.
250 ml water (as needed) — to top up during cooking if the level drops too far.
1 tsp Dijon or smooth mustard — subtle tang that sharpens the sauce near the end, common in some Croatian versions.
1–2 tsp red wine vinegar — balances richness right before serving.
1 tbsp finely chopped flat-leaf parsley — fresh herbal finish.
Salt and black pepper, to finish — adjust seasoning at the end.
1½ tbsp cornstarch or potato starch — whisked with cold water.
3 tbsp cold water — for the slurry.
Fresh potato gnocchi, cooked — classic pairing in many Croatian homes and restaurants.
Butter-smooth mashed potatoes — simple and comforting base.
Cooked broad egg noodles or short pasta — practical weekday option.
Soft polenta — holds the sauce and stays warm for a long time.
Crusty country bread — for soaking up the gravy.
Extra chopped parsley — for garnish.
Season the beef - Pat the beef cubes dry with paper towels, then season all sides with half the salt and half the pepper.
Heat the pot - Set a heavy 5–6 litre Dutch oven or wide stew pot over medium-high heat and add the oil; once it shimmers, add the beef in a single layer without crowding.
Brown the beef in batches - Sear the beef cubes for 6–8 minutes per batch, turning occasionally, until well browned on several sides; transfer each batch to a bowl and continue until all the meat is seared.
Add butter and onions - Lower the heat to medium, add the butter (if using) to the same pot, then stir in the chopped onions and a small pinch of salt; cook for 12–15 minutes, stirring often, until the onions turn soft and light golden.
Soften carrots and garlic - Add the diced carrots and cook for 5 minutes, then stir in the garlic and cook for 30–60 seconds, just until fragrant.
Toast tomato paste and paprika - Stir in the tomato paste and cook for 1–2 minutes, stirring, until it darkens slightly; sprinkle in sweet paprika, optional hot paprika, ground caraway and dried thyme or marjoram, then cook for another 30–60 seconds so the spices bloom gently.
Deglaze with red wine - Pour in the red wine while scraping the bottom of the pot with a wooden spoon to lift any browned bits; raise the heat and let the wine boil for 8–10 minutes until reduced by roughly half.
Return the beef and add aromatics - Tip the browned beef and any accumulated juices back into the pot, add the bay leaves, and stir so the meat sits evenly in the wine-onion base.
Add stock and bring to a simmer - Pour in enough beef stock to just cover the beef (about 500–600 ml), adding a splash of water if needed; bring the pot to a gentle simmer over medium heat.
Simmer until tender - Once the surface shows small, steady bubbles, lower the heat, cover the pot with the lid slightly ajar and cook for 1½ to 2 hours, stirring every 20–30 minutes, until the beef is tender and yields easily to a fork.
Monitor liquid level - During the simmer, check the level of the liquid; if it drops below the top of the meat, add a small amount of water or stock to keep the beef just submerged.
Adjust thickness (optional) - For a naturally reduced stew, uncover for the last 20–30 minutes and let the sauce thicken slightly. For a thicker, glossy sauce, whisk the starch (or flour) with cold water, remove any lumps, then stir the slurry into the simmering stew and cook for 5–7 minutes.
Season and balance the sauce - Stir in the mustard, then taste and add the remaining salt and pepper as needed. Add 1 tsp red wine vinegar, taste again, and add up to another teaspoon if the sauce feels very rich or heavy.
Rest and finish - Turn off the heat, remove the bay leaves and let the goulash rest for 10–15 minutes. Just before serving, stir in the chopped parsley.
Serve - Spoon the wine goulash over gnocchi, mashed potatoes, noodles or polenta, or serve in deep bowls with crusty bread. Garnish with extra parsley if desired.
Approximate values per serving, calculated for one of six portions of stew only (without gnocchi, potatoes, pasta or bread). Actual values vary with specific ingredients and portion size.
| Item | Approximate Amount per Serving |
|---|---|
| Calories | ~520 kcal |
| Carbohydrates | ~14 g |
| Protein | ~38 g |
| Fat | ~30 g |
| Fibre | ~3 g |
| Sodium | ~950 mg |
| Key Allergens | Gluten (if using flour thickener), sulphites (wine) |
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