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Srpski Gulaš

Serbian gulaš is a slow, paprika-rich beef stew brought from the Austro-Hungarian tradition but firmly adopted as a Serbian comfort staple. Heavier on onions than its Hungarian cousin, and seasoned with local dried hot peppers alongside sweet paprika, it is served over egg noodles or with crusty bread to absorb the glossy, copper-coloured sauce. It is the centrepiece of Sunday lunches across Serbia.

Serves: 6

Ingredients

Instructions

  1. Heat oil in a large heavy pot over medium heat. Add onions and cook slowly, stirring often, for 20–25 minutes until very soft, golden and jammy. This step is essential — the onions are the sauce.
  2. Add garlic and cook 1 minute. Add sweet and hot paprika; stir constantly for 30 seconds off heat or on very low — paprika burns easily.
  3. Increase heat to medium-high. Add beef and brown all sides, about 8–10 minutes.
  4. Add tomato paste and stir 1 minute. Pour in wine and scrape up any browned bits. Cook 3 minutes until wine reduces by half.
  5. Add carrot, parsnip, broth, bay leaf and marjoram. Season with salt and pepper. Bring to a boil.
  6. Reduce heat to very low, cover and simmer for 1 hour 45 minutes to 2 hours until beef is completely tender. Add small splashes of water if the sauce tightens too much.
  7. Serve over egg noodles with a spoonful of soured cream.

Cook's Notes: Never rush the onions — they dissolve into the sauce and provide the body. Serbian gulaš is traditionally not thickened with flour; the onions do all the work.

All Revisions

generated # Srpski Gulaš Serbian gulaš is a slow, paprika-rich beef stew brought from the Austro-Hungarian tradition but firmly adopted as a Serbian comfort staple. Heavier on onions than its Hungarian cousin, and seasoned with local dried hot peppers alongside sweet paprika, it is served over egg noodles or with crusty bread to absorb the glossy, copper-coloured sauce. It is the centrepiece of Sunday lunches across Serbia. Serves: 6 ## Ingredients - 900g (2 lb) beef chuck or shin, cut into 4cm (1.5-inch) cubes - 500g (1.1 lb) yellow onions, thinly sliced (about 4 medium) - 3 tbsp (45ml) sunflower oil - 3 garlic cloves, minced - 3 tbsp (30g) sweet Hungarian-style paprika - 1 tsp (5g) hot paprika or ground Cayenne - 1 medium carrot (150g / 5 oz), diced - 1 medium parsnip (150g / 5 oz), diced - 2 tbsp (30g) tomato paste - 200ml (3/4 cup) dry red wine - 400ml (1.5 cups) beef broth - 1 bay leaf - 1 tsp (5g) dried marjoram - Salt and black pepper to taste - Egg noodles or bread, to serve - Soured cream, to serve ## Instructions 1. Heat oil in a large heavy pot over medium heat. Add onions and cook slowly, stirring often, for 20–25 minutes until very soft, golden and jammy. This step is essential — the onions are the sauce. 2. Add garlic and cook 1 minute. Add sweet and hot paprika; stir constantly for 30 seconds off heat or on very low — paprika burns easily. 3. Increase heat to medium-high. Add beef and brown all sides, about 8–10 minutes. 4. Add tomato paste and stir 1 minute. Pour in wine and scrape up any browned bits. Cook 3 minutes until wine reduces by half. 5. Add carrot, parsnip, broth, bay leaf and marjoram. Season with salt and pepper. Bring to a boil. 6. Reduce heat to very low, cover and simmer for 1 hour 45 minutes to 2 hours until beef is completely tender. Add small splashes of water if the sauce tightens too much. 7. Serve over egg noodles with a spoonful of soured cream. **Cook's Notes:** Never rush the onions — they dissolve into the sauce and provide the body. Serbian gulaš is traditionally not thickened with flour; the onions do all the work.

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