Dinner · Croatian

Traditional Croatian Goulash

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 18, 2026

This slow-simmered beef goulash is Croatian comfort food at its best: tender chunks of beef, sweet carrots and onions, and a rich broth deepened with red wine and a surprising hit of mustard. It takes a little time, but almost all of it is hands-off, so you can set it on the stove and let it do its thing. Serve it with crusty bread to mop up every drop.

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Traditional Croatian Goulash

Why you'll love this

  • Mostly hands-off: it simmers away while you do other things.
  • Melt-in-your-mouth tender beef in a rich, savory broth.
  • A pantry-friendly list of ingredients with one clever twist (mustard).
  • Even better the next day, so it's great for leftovers.

EveryDayMeal recipe

Traditional Croatian Goulash

Prep
20m
Cook
150m
Total
170m
Serves
4
Level
Easy

Ingredients

  • 1 lb beef chuck, cut into 1-inch cubes
  • 3 tbsp Dijon or yellow mustard
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 2 carrots, peeled and grated
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 3/4 cup dry red wine
  • 8 cups water or beef stock
  • fresh parsley, chopped, for serving
  • fresh hot pepper slices, optional

Equipment

  • Heavy pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Box grater
  • Mixing bowl

Instructions

  1. Trim any tough bits from the beef and cut it into 1-inch cubes so the pieces cook evenly and stay tender.
  2. In a bowl, toss the beef with the mustard, salt, pepper, and paprika until well coated. Cover and refrigerate for 1 hour so the flavors soak in and the mustard starts to tenderize the meat.
  3. Heat 1 tablespoon of the oil in a heavy pot over medium-high heat. Brown the beef on all sides until it develops a deep crust, about 6 to 8 minutes, working in batches if needed so the pieces sear instead of steam. Transfer the beef to a plate.
  4. Add the remaining 1 tablespoon oil to the pot, then add the onions and grated carrots. Cook over low heat for about 15 minutes, stirring now and then, until the vegetables turn soft and jammy. A small pinch of salt helps them break down faster.
  5. Return the beef to the pot along with the bay leaves and garlic. Pour in the red wine and simmer for 10 to 15 minutes, letting the alcohol cook off and the sauce concentrate.
  6. Pour in about two-thirds of the water or stock (roughly 5 cups), cover, and cook over low heat for 1 hour, stirring occasionally so nothing sticks.
  7. Add the remaining liquid and continue to simmer, partly covered, for another 30 to 45 minutes, until the beef is fork-tender and the broth has thickened slightly.
  8. Let the goulash rest off the heat for a few minutes, then taste and adjust the salt. Serve topped with chopped parsley and a few slices of fresh hot pepper if you want a little heat, with plenty of bread on the side.

Tips from the kitchen

  • Brown the beef in batches and don't crowd the pot. A good sear is where most of the deep flavor comes from.
  • The mustard marinade does double duty: it seasons the beef and helps tenderize it, so don't skip the hour in the fridge if you can help it.
  • If the broth is thinner than you like at the end, simmer uncovered for 10 to 15 more minutes to reduce and concentrate it.

Estimated nutrition per serving: 380 cal · 28g protein · 12g carbs · 22g fat

Make it your own

  • Stir in a handful of diced potatoes during the last 30 minutes for a heartier, one-pot meal.
  • Swap in a splash of beef stock for the wine if you'd rather cook without alcohol.
  • Add a spoonful of tomato paste with the vegetables for a slightly richer, redder sauce.

Storing & make-ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove with a splash of water or stock. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Good to know

What cut of beef works best?
Beef chuck is ideal because the slow simmer breaks down the connective tissue into tender, flavorful meat. Stew beef or beef shin also works well.
Can I make this in a slow cooker?
Yes. Brown the beef and soften the vegetables on the stove first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours.
Why marinate the beef in mustard?
The mustard adds a subtle tang and its acidity helps tenderize the beef while seasoning it from the inside out.
What should I serve with goulash?
Crusty bread is traditional and perfect for soaking up the broth. It's also great over egg noodles, mashed potatoes, or polenta.

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