NORTH CROATIAN DEER GOULASH
This goulash is very nice and heavy meal, suitable for winter period. Usually we use roe-deer (female, preferably young) because meat is tender. You can use second class parts of meat, muscles. We also put flour noodles (see Croatian flour noodles here on Zaar), but you can put potato pieces in it. If you put flour noodles in it, they must be small.
Provided by nitko
Categories Stew
Time 2h20m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 434.7, Fat 18.8, SaturatedFat 6.9, Cholesterol 159.3, Sodium 1267.1, Carbohydrate 8.2, Fiber 1.6, Sugar 2.4, Protein 41.9
BEEF SCHNITZEL
Junior Good Food readers, Olivia, Grace & Emma, share their child-friendly, pan-fried beef recipe
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Stretch a piece of cling film over a chopping board, lay the steaks on top of it, then put another piece of cling film on top. Use a rolling pin to bash the steaks until they are really flat and thin.
- Mix the flour and paprika with some salt and pepper on a plate. Put the egg and breadcrumbs on two more plates, then dip the steaks into the flour first, then the egg, then the breadcrumbs.
- Heat 1 tsp of butter and 1 tsp of oil in a large frying pan, then cook one of the schnitzels for about 1 min on each side until the breadcrumbs are golden and crispy. Repeat Step 3 for the other schnitzels. Serve with lemon wedges, salad and coleslaw, if you like.
Nutrition Facts : Calories 468 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.82 milligram of sodium
KRAFNE (CROATIAN DOUGHNUTS)
This is traditional carnival pastry in Croatia. The origin is of course Austrian. The name "krafne" comes from Mrs. Cecilia Krapf a.k.a. Cilly who worked for Emperor in his Court as pastry cook. The story is that she uncovered the recipe to the street pastry makers so the cake spread all over the Empire (and that is how we get it). The best "krafne" to buy in Croatia is in town Samobor in the vicinity of Zagreb. The ladies who work there have a secret recipe and I must admit the "krafne" there are really the best I have ever tasted.
Provided by nitko
Categories Breads
Time 2h30m
Yield 18 doughnuts, 12 serving(s)
Number Of Ingredients 11
Steps:
- Take a large pot (glass pot for salad or similar) and put in it flour, sugar, slightly melted butter, salt, rum and slightly warm milk (25-30°C) and mix well using mixer or dough-machine.
- The dough must be smooth and "shiny". Cover the dough with warm kitchen towel and leave it grow for 40-50 minutes (it must double in size).
- Knead the dough again and cut into two parts. One part cover with kitchen towel again and thin the second part into 2 cm thick dough. Use mould for "krafne" or normal glass 6 cm. in diameter. Cut round pieces. Do this until there is no more dough (re-knead and do it again).
- Now, knead the second part of the dough and do the same thing (with glass). Let it grow for more 20 minutes.
- Take a large pot, pour 1 liter of oil and heat to 80-100°C Fry several krafne in oil; first covered (not more than 1 minute or until brownish) on one side, and than uncovered1 minute on the other side (them must not touch each other). They must have white ring (we call it in Zagreb: "ramftl").
- When they are done, take them out of oil with hollow spoon and put onto paper towel to drain surplus of oil. Using cooking syringe put jam into each "krafn". Spread grounded sugar over and serve. They are very good when they are warm, but not too warm.
NORTH CROATIAN HAM AND PASTA CASSEROLE (KRPICE SA SUNKOM)
This is recipe from Zagorje region in Croatia. I liked this meal when I was a kid and I like it still today. This meal is very suitable for light dinner or lunch. It is better if you use smoked ham.
Provided by nitko
Categories One Dish Meal
Time 1h10m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta until al dente.
- Sauté finely sliced onion on butter until soft and add sliced ham. Sauté it not more than 5 minutes than let it cool for a bit.
- Take casserole pot; coat it with butter and sprinkle bread crumbs over to cover the butter.
- Mix well eggs, milk, butter and some sour cream. Add chopped parsley leaves salt and pepper into eggs and mix with ham.
- To prepare casserole first lay one layer of pasta, than mix the rest of pasta with ham and eggs and cover the first layer of pasta.
- Cover with the rest of sour cream. Bake it for 25 to 35 minutes on 200°C Serve hot.
NORTH CROATIAN GOULASH SOUP ("GULAS JUHA")
This meal can be served as a complete lunch meal, it is so nutritious. This is my grandmother's recipe, so it is from the beginning of 20th century.
Provided by nitko
Categories Chowders
Time 1h50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 210.3, Fat 15.7, SaturatedFat 6.3, Cholesterol 18, Sodium 610, Carbohydrate 15, Fiber 2.5, Sugar 2, Protein 3
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