Traditional Croatian Goulash

1. Trim the meat of any sinew and cut it into pieces of about 3x3cm. Coat the meat in the mustard and spices and leave it in the fridge for one hour.
2. Heat a tablespoon of pork fat or vegetable oil in a pot and fry the meat on all sides until browned. Lift it out onto a plate and add another tablespoon of fat to the pot.
3. Finely chop the onions, peel the carrots and grate them. Cook the onions and carrots over low heat for 15 minutes, with a little salt to help them soften faster.
4. Once the vegetables have coloured and gone slightly mushy, return the meat to the pot with the bay leaves and garlic. Pour in the wine and simmer for 10-15 minutes to cook off the alcohol, then add two-thirds of the liquid.
5. Cover and cook over low heat for an hour, stirring now and then. After that first hour, pour in the rest of the water or stock and cook for another 30-45 minutes.
6. Let the stew cool slightly and serve scattered with chopped parsley and, if you like a little heat, a few slices of fresh hot pepper. Slice some fresh bread, dress a salad and enjoy.

Tips from the ZestyPlate Kitchen

• Marinate the beef ahead of time. It seasons the meat through and helps it cook up tender.
• Get a good brown on the meat before stewing; that colour is the foundation of the sauce.
• Let the onions and carrots cook down slowly until soft and sweet before the rest goes in.
• Keep the heat low and give it time. The beef needs a long, gentle simmer to become meltingly tender.