Traditional Croatian Beef Goulash (Grah)

Trim any excess veins from the beef and cut it into 3x3 cm pieces. In a bowl, marinate the beef with the mustard, salt, pepper, and paprika. Refrigerate for at least one hour, or up to overnight for a richer flavor.

Trim any excess veins from the beef and cut it into 3x3 cm pieces. In a bowl, marinate the beef with the mustard, salt, pepper, and paprika. Refrigerate for at least one hour, or up to overnight for a richer flavor.

Heat one tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches on all sides until browned. Remove the beef from the pot and set aside. Add the remaining tablespoon of vegetable oil to the pot.

Finely chop the onions. Peel and shred the carrots using a grater. Add the onions and carrots to the pot and cook over low heat for about 15 minutes, stirring occasionally, until softened. Add a pinch of salt to help them soften faster.

Once the onions and carrots have softened and are slightly browned, add the seared beef, bay leaves, and garlic to the pot. Pour in the red wine and simmer for 10-15 minutes, allowing the alcohol to evaporate. Add approximately 1.3 liters of the water.

Cover the pot and simmer over low heat for 1 hour, stirring occasionally. After 1 hour, add the remaining water and continue to simmer for another 30-45 minutes, or until the beef is tender.

Let the goulash cool slightly before serving. Garnish with chopped fresh parsley and a few slices of fresh hot pepper, if desired.