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Hrvatski (Croatian)
Pljukanci with beef goulash is a classic Istrian dish that combines homemade pasta with slowly stewed beef in a rich sauce. The soft, hand-rolled pljukanci absorb the aromatic juices of meat, red wine and spices, creating a true homemade delicacy. This dish is perfect for a Sunday lunch or for entertaining guests when you want to serve something authentic and hearty.
Ingredients for pljukanci with beef goulash (serves 4)
- 500 g pljukanci (or other short fresh pasta)
- 600 g beef (shoulder, flank or round – cut into cubes)
- 2 large onions, finely chopped
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 100 ml dry red wine
- 200 ml beef stock or water
- 1 tbsp tomato paste
- 2 bay leaves
- 1 sprig rosemary or thyme
- salt
- pepper
- grated parmesan or sheep cheese for sprinkling
Method
1Bring a large pot of salted water to the boil and cook the pljukanci until al dente. Reserve a cup of pasta water.
2In a large pan or shallow pot, heat the oil and butter. Add the onion and sauté until translucent. Add the garlic and cook for another minute.
3Add the beef cubes. Brown on all sides. When the meat is seared, stir in the tomato paste.
4Pour in the red wine and cook for 2–3 minutes until the alcohol evaporates. Add the beef stock, cover and simmer for 60–90 minutes until the meat is tender and the sauce thick.
5When the pasta is cooked, transfer it to the meat sauce. Add a little pasta water to bind everything and cook for 1–2 minutes.
6Before serving, sprinkle with grated cheese and, if desired, drizzle with a little extra virgin olive oil.
Tips for pljukanci with beef goulash
• For the best flavour use fresh pljukanci – their porous texture absorbs more sauce.
• If desired, add a piece of pancetta together with the onion for a richer taste.
• If you’re in a hurry, use beef cut into smaller pieces to shorten the cooking time.
• You can substitute white wine for red if you prefer a milder sauce.
• You can make the sauce a day ahead – it tastes even better the next day.
Frequently Asked Questions (FAQ)
Which cut of beef is best for this dish?
Beef shoulder or flank works best as they have enough fat and connective tissue to stay juicy after long cooking.
Can I prepare it in advance?
Absolutely. You can cook the sauce the day before and simply add freshly cooked pljukanci before serving.
What goes well on the side?
Serve pljukanci with beef goulash with a big bowl of green salad and a glass of dry red wine. A slice of homemade bread for dipping into the sauce is also perfect.
