Beer goulash

We can all agree the weather in these parts is all but normal. With the snow and cold we are getting this late in March there is nothing better than warmth of your home and some comfort food. We asked Olivera Senić, one of the beautiful Mezze magazine contributors, to warm us up  a bit, so grab a beer and read on (you’ll need some for cooking too…).


aromatican gulas_07


(serves 4)
700 g beef shin cut to small cubes
700 g onion – finely chopped
70 ml sunflower oil
1 teaspoon ground red paprika
1 teaspoon ground hot red paprika
1/2 teaspoon cumin
1/2 teaspoon marjoram
1/2 teaspoon coriander
100 ml beer
fresh parsley

1. Put the oil into the pot, add onions, salt them and sautee for about 20 minutes stirring occasionally.

2. Add the seasoning and the meat, stir well.

3. Add the beer.

4. Let cook for the next 2 hours or longer, until the meat is tender, on as low heat as you can.

Note: Stews always taste better if made in advance and reheated just before serving so if you don’t have two to three hours for cooking today you can just finish it up tomorrow. This goulash can be served with boiled potatoes, pasta or polenta.

This recipe was originally published on Ja u kuhinji (Me in the kitchen)
About the author

Olivera Senić

Olivera Senić is a food blogger from Belgrade where she lives with her wonderful husband and their two children. She has been sharing her recipes on her blog Ja u kuhinji (Me in the kitchen) since 2008. She also publishes her recipes in the Serbian online food magazine Mezze.


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