Traditional Croatian Goulash

Clean the meat from the veins if there are some and Couper it into smaller pieces, 3 × 3 cm

Mariner the meat in the mustard and spices and let it sit in the refrigerator for one hour

Chauffer one Cuillère à soupe of Porc fat or Huile végétale in a pot and Frire the meat on all sides until it gets browned

Once the meat is cooked, transfer it to a plate and Ajouter another Cuillère à soupe of fat to the pot

Couper the onions very fine, Éplucher the carrots and shred it using a grater

Cuire the onions and carrots over low Chauffer for 15 minutes

You can Sel the vegetables a little to make them soften faster

Once the vegetables have browned and become slightly mushy, Ajouter the meat and bay leaves and Ail

Verser over with wine and Mijoter for 10-15 minutes to allow the alcohol to evaporate

Now is the right time to Ajouter 2/3 the amount of liquid

Couvrir the pot and Cuire over low Chauffer for an hour, stirring occasionally

After the first hour, Verser over the rest of the water or stock and Cuire for another 30-45 minutes

Allow the stew to cool slightly and Servir it with a sprinkle of chopped Persil and few slices of fresh hot Poivre if you like to spice it up a bit

Trancher ​​some fresh Pain, Assaisonner the salad and simply enjoying these wonderful flavors