Međimurje goulash
Description
The recipe won't take much time. Međimurje is a northern region of Croatia. Croatian cuisine is very diverse; I suggest you experience this wonderful country by preparing Međimurje goulash. The dish is simple, hearty, and nutritious. Any heavy-bottomed cookware will work for cooking—it's a cauldron in my case. Despite the ingredients appearing quite simple and accessible at first glance, the result is an exceptionally delicious and rich dish. Be sure to try it. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Dice the onion and sauté until soft. Don't be alarmed by the large quantity—once the dish is ready, the onion will be barely noticeable, adding only a wonderful aroma.
- 3
Step 3
Add the meat cut into small pieces.
- 4
Step 4
Add salt, garlic chopped with a knife, paprika, and hot pepper to taste. Međimurje goulash should be slightly spicy; the pepper can be used either ground or fresh.
- 5
Step 5
Sauté the meat, stirring occasionally, until the liquid evaporates and the meat is lightly browned.
- 6
Step 6
Then add wine, a little water (about 150 ml), and sliced mushrooms. The original version uses white mushrooms; I use button mushrooms.
- 7
Step 7
Simmer covered, stirring occasionally, for about 7-10 minutes.
- 8
Step 8
Cut the potatoes into pieces of arbitrary size and add to the meat.
- 9
Step 9
Add about 200 ml of water, tomato juice, mix and simmer the stew for about 20 minutes, until the potatoes are cooked.
- 10
Step 10
Medjimurian goulash is ready.
- 11
Step 11
Serve at the table.