Goveji Golaz

Goveji Golaz Recipe - Authentic Slovenian Beef Shank Dish

Region / culture: Slovenia | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Goveji Golaz is a traditional Slovenian beef stew that is rich in flavor and perfect for a hearty meal. This dish is packed with tender beef cubes, onions, and a delicious blend of spices that will leave your taste buds wanting more.

History

Goveji Golaz has been a staple in Slovenian cuisine for generations. This hearty stew was originally created as a way to make use of tough cuts of beef by slow-cooking them with flavorful ingredients to create a tender and delicious dish.

Ingredients

60 dag beef shank
2 tbsp lard
2 large onions, chopped
salt to taste
caraway seeds or marjoram to taste
1 tbsp sweet paprika
2 tbsp flour
1 cup hot water
pepper to taste
2 dcl black wine
1 spoon mustard

How to prepare

Cut the beef into 2 cm cubes.
Melt the lard, add the onions, and cook until they become transparent.
Add the beef cubes and cook until they turn brown and absorb the juice.
Add the spices, salt, and paprika.
Sprinkle the flour and continue mixing until it turns brown, but be careful not to burn it.
Add enough hot water to cover the meat and simmer until it becomes tender.
Add the pepper.
If needed, you can add more wine during the cooking process.

Variations

Add diced carrots and celery for extra vegetables in the stew.
Use different cuts of beef such as chuck or brisket for a different texture.

Cooking Tips & Tricks

Make sure to brown the beef cubes before adding the spices to enhance the flavor of the stew.

- Adjust the amount of wine to your preference for a richer or lighter taste.

- Allow the stew to simmer on low heat for a longer period of time to develop the flavors even more.

Serving Suggestions

Serve Goveji Golaz hot with a side of crusty bread or over a bed of mashed potatoes for a comforting meal.

Cooking Techniques

Slow-cooking the stew on low heat allows the flavors to meld together and the beef to become tender.

Ingredient Substitutions

Use vegetable oil instead of lard for a lighter option.

- Substitute red wine for black wine for a different flavor profile.

Make Ahead Tips

Goveji Golaz tastes even better the next day, so feel free to make it ahead of time and reheat it when ready to serve.

Presentation Ideas

Garnish the stew with fresh parsley or a dollop of sour cream for a pop of color and added flavor.

Pairing Recommendations

Pair Goveji Golaz with a glass of red wine such as Merlot or Cabernet Sauvignon for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 30g per serving

Vitamins and minerals

Goveji Golaz is rich in iron, zinc, and vitamin B12, which are essential for overall health and well-being.

Alergens

This recipe contains gluten from the flour used for thickening the stew.

Summary

Goveji Golaz is a protein-rich dish that is moderate in carbohydrates and fats, making it a well-balanced meal option.

Summary

Goveji Golaz is a classic Slovenian beef stew that is hearty, flavorful, and perfect for a comforting meal. With a rich blend of spices and tender beef cubes, this dish is sure to become a favorite in your recipe collection.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Goveji Golaz. It was tucked away in an old, dusty cookbook that I had inherited from my great-grandmother. The recipe was written in beautiful cursive handwriting on a yellowed piece of paper, and it immediately caught my attention.

I had never heard of Goveji Golaz before, but the ingredients sounded intriguing: tender beef, hearty vegetables, and a rich, flavorful broth. I knew that I had to try making it myself. So, I gathered the necessary ingredients and set to work in my kitchen.

As I chopped onions, carrots, and celery, the familiar scents of home cooking filled the air. I could feel my great-grandmother's presence in the kitchen with me, guiding my hands as I prepared the ingredients. She had always been a wonderful cook, and I had learned so much from her over the years.

I remembered the countless hours we had spent together in the kitchen, her showing me how to knead dough for bread, how to season a pot of soup just right, and how to make the perfect pie crust. She had a way of making even the simplest of dishes taste like a gourmet meal, and I hoped to carry on her legacy with this new recipe.

As the pot of Goveji Golaz simmered on the stove, I could hardly wait to taste the finished dish. The aroma wafting through the kitchen was incredible, and I knew that this recipe was something special. Finally, after hours of anticipation, it was time to serve.

I ladled the steaming stew into bowls and topped each one with a dollop of sour cream and a sprinkle of fresh parsley. The first bite was pure heaven - the beef was tender, the vegetables were perfectly cooked, and the broth was rich and savory. It was unlike anything I had ever tasted before, and I knew that I had stumbled upon a true gem of a recipe.

As I savored each spoonful of Goveji Golaz, I couldn't help but think about the journey that had led me to this moment. From my great-grandmother's kitchen to my own, the tradition of cooking and sharing recipes had been passed down through the generations. I felt a deep connection to my past and a sense of gratitude for all the knowledge and love that had been shared with me over the years.

And so, as I finished the last bite of my meal, I made a promise to myself to continue exploring new recipes, learning new techniques, and sharing the joy of cooking with others. Because in the end, it's not just about the food we eat, but the memories we create and the stories we pass down from one generation to the next. And for that, I am forever grateful.