Golaz (Goulash)


  • 3 Tablespoons vegetable oil
  • 2 pounds beef stew meat
  • 1 can beef broth
  • 1 cup onion, chopped
  • 2 Tablespoons tomato paste or ketchup
  • 2 Tablespoons paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup water
  • 3 Tablespoons flour
  • 2 cups cooked egg noodles


  1. In a large pot, heat the oil over medium heat. Add the beef and cook until sides are browned.
  2. Add beef broth, onion, tomato paste or ketchup, paprika, salt, and pepper.
  3. In a bowl, mix the water and flour, stirring to remove lumps. Stir the flour mixture into the pot with a wooden spoon.
  4. Cover and reduce heat to low. Simmer for 1 to 1½ hours, or until meat is tender; stir occasionally.
  5. Serve over hot noodles.
Makes 5 to 6 servings.
Breads and potatoes are the staple foods of Slovenia. Potica (po-TEET-sa) is the most common type of pastry—a nut roll wrapped around a variety of fillings, such as walnuts, hazelnuts, or raisins. Potatoes are served boiled, sautéed, deep-fried, or roasted. They are used in such dishes as fruit dumplings, soups, and stews, such as jota (a hearty meat and vegetable stew). Mushrooms are a large part of Slovene cuisine, and picking wild mushrooms has become a popular occupation. In fact, the government had to pass a law limiting the amount of mushrooms picked to keep some species from becoming extinct.


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