North Croatian Goulash Soup Gulas Juha Food

TRADITIONAL CROATIAN GOULASH RECIPE (GULAš)

Steps:

• Clean the meat from the veins if there are some and cut it into smaller pieces, 3 × 3 cm. Marinate the meat in the mustard and spices and let it sit in the refrigerator for one hour
• Heat one tablespoon of pork fat or vegetable oil in a pot and fry the meat on all sides until it gets browned. Once the meat is cooked, transfer it to a plate and add another tablespoon of fat to the pot
• Cut the onions very fine, peel the carrots and shred it using a grater. Cook the onions and carrots over low heat for 15 minutes. You can salt the vegetables a little to make them soften faster
• Once the vegetables have browned and become slightly mushy, add the meat and bay leaves and garlic. Pour over with wine and simmer for 10-15 minutes to allow the alcohol to evaporate. Now is the right time to add 2/3 the amount of liquid
• Cover the pot and cook over low heat for an hour, stirring occasionally. After the first hour, pour over the rest of the water or stock and cook for another 30-45 minutes
• Allow the stew to cool slightly and serve it with a sprinkle of chopped parsley and few slices of fresh hot pepper if you like to spice it up a bit
• Slice ​​some fresh bread, season the salad and simply enjoying these wonderful flavors

NORTH CROATIAN GOULASH SOUP ("GULAS JUHA")

Steps:

• Melt lard and sauté finely minced onion until become soft and transparent. Cut kohlrabi and carrot into small cubes and saute until slightely softens.
• Slice beef into small (1 cm in diameter) pieces and add into the pot. Sauté beef in its own juices and after 5 to 10 minutes add red paprika (hot and sweet) salt and pepper. Stir well and add flour.
• Sauté everything until flour starts to brown and add water (it is on you to decide to use all water or not). Add thyme.
• Peel potato and cut into small pieces (1 cm in diameter) and add into the soup. Cook until potato and meat are soft or 90 minutes.

NORTH CROATIAN CREAMY VEGETABLE SOUP

Steps:

• Finely mince onion and sauté it on butter until translucent.
• In the meantime, cut and mince all vegetables into small pieces and put into sautéed onion.
• Add all beef stock, season with salt and pepper and cook 40 minutes or until vegetables are soft.
• Blend all vegetables with blender or stick blender into creamy liquid. Add thyme and nutmeg and cook 10-15 minutes.
• Add sour cream before serving. Serve hot with croutons.

NORTH CROATIAN PORK AND SAUERKRAUT STEW (SEKELI GULASH)

Steps:

• Cut pork meat into small pieces.
• Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
• Add paprika and mix. Add some wine and continue to sauté it.
• After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
• Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
• Before serving add sour cream and mix.

CROATIAN FLOUR SOUP ("PREZGANA JUHA")

Steps:

• Melt lard in a pot and put flour to fry. Wait until brownish, add paprika and water and make creamy liquid. Slowly add water mixing all the time.
• Add caraway seeds, salt pepper and cook 30 minutes.
• If you like you can put egg white into just before soup is done and mix well.
• In the meantime cut bread slices into small cubes and fry it on lard until dry and crispy.
• When serving, put bread in a plate with soup and eat it.

GOULASH SOUP - PORK OR LAMB (JúHUS VAGY DISZNO GULYAS)

Steps:

• Cut meat into 2" cubes. Sauté onion and garlic in fat and add pork or lamb. Sauté for a few more minutes, then add paprika. Cover with water and simmer until meat is nearly tender. Add carrots and parsley and simmer for 20 minutes. Add potatoes, tomatoes (optional) and celery and simmer until vegetables and meat is fork tender. Add salt and pepper to taste. Add Hot Hungarian Pepper - erös to taste. (Be careful - your guests may need to be introduced to the hot flavour gradually.) Nokedli for soup - recipe below.
• Hint: One important point is that at the end you can melt a little shortening with the paprika and add it to the pot. This will give the colour of the soup that homemakers always admire in restaurants.
• SOUP DUMPLINGS.
• Beat egg and slowly add flour 1 spoon at a time using a fork to ensure it is smooth. Use a small teaspoon to scrape into boiling salted water. Dumplings will pop to top of water - boil another 5-7 minutes. Drain and add to Goulash Soup.
• Hint: Don't boil the dumplings in the stew- it will make the liquid starchy and cloudy.

NORTH CROATIAN DEER GOULASH

Steps:

• If you have old deer it is recommended to keep the meat one day in marinade (wine and seasoning: put all seasoning into gauze cloth and make a small bag). If you have young deer this is not necessary.
• Sauté finely minced onion on lard until becomes translucent.
• Chop the meat into small pieces (2 - 3 cm large) and add into pot with onion. Add very finely minced pancetta.
• Sauté until meat becomes grayish. Add paprika, salt and pepper and mix all together.
• Add wine and seasoning bag and cook on easy fire about 15 minutes. Add game stock and cook 60 minutes.
• If you are putting potato than use two medium large potatoes, peal them and cut into small cubes and put into goulash. Cook until potato is done.
• If you are putting flour noodles (see recipe on Zaar) first cook them separately until they start to flow on surface, than put them into goulash and cook until done (about 20 minutes).
• Serve in bowl and eat with spoon.