Croatian Venison Goulash (Gulaš) Recipe

Croatian Venison Goulash (Gulaš) Recipe

This Croatian venison goulash recipe or gulaš is from chef Julia Jaksic, a New York City chef of Croatian-American descent. She likes to serve this stew over a bed of polenta or palenta in Croatian (Romanian mamaliga would be great, too), but mashed potatoes or egg noodles work just as well. Compare this recipe with Romanian Veal Stew with Polenta Recipe.

This dessert recipe for Bosnian Poached Apples (Tufahije) from Jaksic would be a perfect ending for this meal.

• Total: 4 hrs 50 mins
• Prep: 20 mins
• Cook: 4 hrs 30 mins
• Venison is marinated overnight: 12 hrs
• Yield: 8 to 10 servings Croatian Gulaš

Ingredients

• 5 pounds venison roast from the hindquarters, cubed into 1-inch squares
• 2 large chopped white onions
• 4 finely chopped garlic cloves
• 1/4 cup olive oil
• 1 large bay leaf
• 4 cups chicken stock or water
• 4 tablespoons sweet Hungarian paprika
• Salt to taste
• 3 tablespoons Vegeta
• 1/4 cup peeled and sliced carrots (optional)
• 1/4 cup sliced mushrooms (optional)
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Steps to Make It

1. Place venison cubes in a nonmetallic container and rub them with onions, garlic, olive oil, and bay leaf, cover with plastic wrap and marinate overnight.
2. Remove bay leaf and sear meat on medium-high heat in batches using a large earthenware pot or large stock pot. There should be enough oil from marinating so meat doesn't stick.
3. Return all seared meat and any exuded juices to the pot, and add stock or water. Bring to a boil, reduce heat and simmer on low, covered, for approximately 3 hours, stirring frequently, adding more stock or water, if necessary.
4. Add paprika and salt. Continue to cook for another hour or until the meat is tender and falling apart. Add the Vegeta, carrots and mushrooms, if using, and black and cayenne peppers.
5. Continue cooking until meat and vegetables are very tender. Serve over polenta, mamaliga, mashed potatoes or noodles.

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Nutritional Guidelines (per serving)
614	Calories
14g	Fat
113g	Carbs
16g	Protein

See Full Nutritional Guidelines

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Croatian Bean Soup (Grah i Varivah)

Croatian Bean Soup (Grah i Varivah)

This Croatian bean soup recipe makes such a thick end-product, it's more like stew, and that's why it's known as grah i varivah (literally "beans and stews") in Croatian. It can be eaten as a main meal, but many people eat it as a hearty soup and then dive into the main course.

Any type of smoked meat or sausage will do, but smoked rib meat is traditional and yields the best flavor. Also, try using a combination of dried beans, but pinto, cranberry, or kidney beans ​typically are used.

Serve with hearty bread and you have a filling meal, especially welcome when there's a nip in the air. The beans must be soaked overnight, so plan accordingly.

• Total: 3 hrs 5 mins
• Prep: 5 mins
• Cook: 3 hrs
• Soak Time: 8 hrs
• Yield: 8 servings

Ingredients

• 1 pound dried beans (rinsed, picked over, and soaked overnight)
• 12 to 15 cups cold water
• 3 cloves garlic (peeled and minced)
• 1 large onion ( chopped)
• 1 pound smoked sausage (Croatian, like kranjska, kobasice, or smoked Polish sausage like kiełbasa krajana, cut into 4-inch lengths)
• 1 pound smoked ribs (or meaty smoked ham hocks)
• 1 large bay leaf
• Salt, pepper, and Vegeta to taste

Steps to Make It

1. Rinse the beans and pick them over to remove shriveled beans, bits of rock, and any other matter that doesn't belong there. Place in a large bowl or pot and add cool water to come about 3 inches above the beans. Cover and soak overnight at room temperature. Alternatively, use the quick soak method.
2. When you are ready to prepare this recipe, drain the beans, rinse them, and drain again. Place in a large pot and add 12 cups fresh cold water. Bring to a boil, reduce heat to a simmer, and skim off any foam that rises to the surface.
3. Add garlic, onion, smoked sausage of choice, smoked ribs or meaty smoked ham hocks, bay leaf, salt, pepper and Vegeta seasoning powder to taste.
4. Return to a boil, reduce heat, and simmer, partially covered, for 2 to 3 hours or until beans and meat are tender. Add water as needed, while cooking, stirring occasionally.
5. Remove bay leaf and discard. Remove bones from rib meat or hocks and return meat to the pot. If soup isn't thick enough, continue to simmer until desired consistency is achieved.
6. Serve in heated bowls with hearty bread and a glass of beer.

About Vegeta Seasoning

Vegeta is made in Croatia by the Podravka company, which describes it as an "all-purpose seasoning made from a special blend of the finest vegetables, herbs, spices and select natural ingredients."

It is the go-to seasoning in Balkan and Slavic Eastern European countries used to flavor foods from soups to veggies to meats and poultry. For some, the problem lies in one of its ingredients—MSG, which can pose a real problem to people allergic to it. Now, the company makes a No-MSG-Added Vegeta, but it still contains loads of sodium.

Homemade sodium-free, MSG-free Vegeta is very similar to the one manufactured by Podravka without all the salt. Real veggies are roasted until dehydrated and then whizzed into a powder. The resulting mixture is stored in a screw-top jar in a cool, dry place.

Nutritional Guidelines (per serving)
505	Calories
22g	Fat
47g	Carbs
31g	Protein

See Full Nutritional Guidelines

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Easy Croatian Shrimp (Skampi Na Buzara)

Easy Croatian Shrimp (Skampi Na Buzara)

This fast-and-easy Croatian shrimp recipe is flavored with garlic, wine, tomatoes, and a special spice blend. Also known as škampi na buzara, which literally translates to "shrimp stew," this dish can be on the table in about 40 minutes.

Buzara-style cooking simply means that some type of shellfish or crustacean is cooked with olive oil, wine, garlic, breadcrumbs, and fresh herbs. Dagnje na Buzaru, or stewed mussels, is another example of this style of cooking.

This shrimp recipe is just one of the examples of the rich seafood offerings along the Dalmatian coast that is influenced by neighboring Italy. Meals often begin with some type of pasta or risotto and then it's on to fresh fish and seafood. Fish is usually grilled with local olive oil, garlic, and lemon, and seafood often finds its way into soups and stews as in this recipe. 

Skampi na buzara can be prepared with head-on shrimp, tail-on shrimp, or peeled shrimp. But leaving the shells on when stewing makes for a delicious sauce just perfect for dipping with crusty bread.

• Total: 40 mins
• Prep: 5 mins
• Cook: 35 mins
• Yield: 4 servings

Ingredients

• 3 pounds head-on large shrimp (or 1 1/2 pounds tail-on, peeled large shrimp)
• 1/2 cup olive oil
• 1/4 cup fresh breadcrumbs
• 1 tablespoon garlic (minced, or to taste)
• 1/4 cup fresh parsley (finely chopped)
• 1 (14-ounce) can peeled whole tomatoes (undrained and broken up)
• 1 teaspoon Vegeta seasoning (see note below)
• 2 cups dry white wine
• Salt (to taste)
• Pepper (to taste)

Steps to Make It

1. Gather the ingredients.
2. De-vein, rinse, and pat dry the head-on or tail-on shrimp and set aside.
3. Heat a large skillet with a lid over medium heat. Add the oil followed by the breadcrumbs and stir. Cook, uncovered, just until the breadcrumbs turn golden and smell toasty.
4. Add the garlic, parsley, tomatoes, and Vegeta seasoning. Bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.
5. Add the wine, season with salt and pepper, and bring to a boil. Add the shrimp, reduce the heat, and cover with the lid. Simmer 15 to 20 minutes or until shrimp are cooked through and the juices have thickened. Don't overcook or the shrimp will become rubbery.
6. Remove the shrimp from the skillet with tongs and place in a large bowl. Pour the cooking juices into a gravy boat or similar container.
7. Place everything on the table, letting guests peel the shrimp at their place settings and pour their own sauce. Serve with polenta, cornbread, or crusty bread that can be dipped into the flavorful sauce.

Note: Vegeta is an Eastern European vegetable-spice mix created by the Podravka company in Croatia. It's a common ingredient in many of the area's recipes and adds a nice salty, savory flavor. If you are avoiding salt and MSG, try a homemade version of store-bought Vegeta.

Nutritional Guidelines (per serving)
758	Calories
31g	Fat
16g	Carbs
82g	Protein

See Full Nutritional Guidelines

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)