Best 4 Croatian Autumn Beef Steaks Recipes
In the heart of Croatia, where culinary traditions run deep, lies a dish that embodies the essence of autumn's bounty: Croatian Autumn Beef Steaks. This delectable dish, also known as Jesenje Teletina, captures the flavors of the season with its tender beef steaks, aromatic wild mushrooms, and a rich, savory sauce.
Crafted with the finest cuts of beef, these steaks are seared to perfection, revealing a juicy interior that pairs harmoniously with the earthy notes of wild mushrooms. The addition of seasonal vegetables, such as carrots, celery, and onions, enhances the dish's texture and adds a medley of flavors.
The true magic of Croatian Autumn Beef Steaks lies in its sauce. A symphony of flavors, this sauce is prepared with a combination of red wine, beef broth, and a touch of sour cream. The red wine lends a fruity depth, while the beef broth infuses a rich, savory base. Sour cream adds a creamy touch that balances the acidity of the wine and creates a velvety texture.
Served piping hot, Croatian Autumn Beef Steaks are a true celebration of the harvest. Accompanied by warm, crusty bread or soft polenta, this dish transports diners to the heart of Croatia's culinary heritage. Its comforting flavors and rustic charm make it a perfect choice for a cozy autumn meal.
In this comprehensive guide, we present a collection of Croatian Autumn Beef Steaks recipes that showcase the dish's versatility and appeal. From classic preparations to modern interpretations, these recipes provide a culinary journey through the diverse regions of Croatia.
Whether you're a seasoned cook or a novice in the kitchen, you'll find recipes that cater to your skill level and preferences. Detailed instructions, helpful tips, and vibrant photos accompany each recipe, ensuring a successful and enjoyable cooking experience.
So, gather your ingredients, fire up your stove, and embark on a culinary adventure that will leave your taste buds dancing with delight. Discover the authentic flavors of Croatia with Croatian Autumn Beef Steaks, a dish that truly embodies the spirit of the season.
CROATIAN AUTUMN BEEF STEAKS
This is a typical stuffed steak from Croatian Northern area (Podravina). As many Croatian recipes it is also rich with tastes, ingredients, and we don't care much for cholesterol. With a glass of red wine, this meal will satisfy all your friends, and of course your mother in law.
Provided by nitko
Categories Veal
Time 1h15m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 14
Steps:
- For the filling: slice the onion very finely, liver not so finely, bacon on small cubes, and mushrooms on "leaves".
- Sauté it following this order: First onion, than mushrooms, and liver and bacon together as last (put the new ingredient when the last is soft, and so on).
- Sauté it until all liquid evaporates.
- Season it with salt and pepper.
- When it cools add one yolk, parsley leaves (minced) and nutmeg powder.
- Spread the filling over each steak, fold them in half and close it with toothpicks (3-4 per each steak).
- Cover the steaks with flour and fry them on both sides until they become brownish.
- Pour 2 cups of wine over steaks and cook until alcohol evaporates.
- Add beef stock to cover the steaks completely.
- Add tomato jam and cook for 20-30 minute or meat become soft.
- Five minutes before end, add mustard. Try it, and season it if necessary.
- Serve with rice or potato.
Nutrition Facts : Calories 794.2, Fat 31.8, SaturatedFat 12.1, Cholesterol 324.6, Sodium 488.4, Carbohydrate 31.6, Fiber 1.6, Sugar 3.2, Protein 69.8
ZAGREB VEAL STEAK
This is popular meal from Zagreb. There are some disputes about weather egg should be in it or not, but going through literature I have found that it is 50-50% chance to find egg. So, it is going to be an egg in it. I think positive. Of course you can do it without egg.
Provided by nitko
Categories Veal
Time 55m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat veal steaks to make them thin.
- Cut cooked eggs into halves. Slice ham and cheese.
- Salt steaks from inside and put slice of ham, slice of cheese and ½ egg on one side of steak. Cover with other side to make it look like a pocket. Beat the ends of the steak to close them.
- Whisk 3 eggs like you are making omelet. Put them into flour, than eggs, than breadcrumbs.
- Heat oil in a frying pan and fry steaks until golden on both sides (you may use half lard half oil mixture, it is much better).
- Cut lemon into slices and serve with steaks. We usually eat the steaks with French fry potato.
Nutrition Facts : Calories 789.4, Fat 27.4, SaturatedFat 11.1, Cholesterol 420.5, Sodium 5814.4, Carbohydrate 66.8, Fiber 3.7, Sugar 4.1, Protein 64.1
CROATIAN LAMB/BEEF STEW WITH GREEN PEAS
This stew is much better if using lamb, but it is also nice with beef. The procedure is the same for both meats. Instead of potato you can use flour noodles, but they have to be small.
Provided by nitko
Categories Stew
Time 1h5m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut meat into 2-3 cm large pieces.
- Finely mince onion and put it into a pot with lard. Sauté onion until becomes soft and transparent.
- Add meat and sauté until meat starts to release liquid.
- Now add paprika, thyme, salt and pepper and stir.
- Add wine and sauté until alcohol evaporates. Add some water and cook for about 30 minutes.
- In the meantime peel potato and cut it into small cubes (1-2 cm).
- Remove green peas from shuck. Add green peas and potato into stew and cook until all ingredients become soft and liquid is reduced a bit. Seve hot.
Nutrition Facts : Calories 731, Fat 41.8, SaturatedFat 18, Cholesterol 129.1, Sodium 701.9, Carbohydrate 38.2, Fiber 9.8, Sugar 11.9, Protein 39.2
CROATIAN "COBANAC" STEW
"Cobanac" is kind of goulash sheep and cow-boy's used to eat while watching their herds. You eat it with a spoon, so the pieces inside has to be bite-size. It is traditional meal from Slavonia (eastern part of Croatia)and people from there are very proud of it. They have annual "Cobanac festival" where there is competition in making cobanac. They cook cobanac in large bronze pots on tripod over open fire. Of course, everyone will tell you that their stew is the best one. This is how I do it. (I know someone here on Zaar would be against horse meat, but, if you really want to enjoy the taste, use horse meat.)
Provided by nitko
Categories Stew
Time 3h50m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut horse and beef meat into small pieces (not larger than 2x2 cm). Do the same with potato.
- Finely mince onion.
- Soak dried porcini mushrooms in cold water about 15 minutes, and than cut into small pieces.
- Cut pancetta into small pieces.
- Heat the lard and sauté onion until translucent. Add meat and continue to sauté (covered) 20 minutes. At that point meat will start to leave juices.
- Add paprika, salt, pepper, bay leaf, pancetta and thyme. Stir well and continue to sauté 5 minutes; now add wine, stir and sauté until alcohol evaporates.
- Add potato and water to cover meat and potato. Add mushrooms. Stir and cook on easy fire about 120 minutes.
- If you need to add more salt do it, but do not add additional pepper or hot paprika. If you want it hot, do it at the beginning.
- The stew must be soup-like. You eat it only with spoon. All ingredients must be soft and easy to eat.
Nutrition Facts : Calories 305.1, Fat 12.7, SaturatedFat 4.9, Cholesterol 38.9, Sodium 691.6, Carbohydrate 26.6, Fiber 4.5, Sugar 5.5, Protein 14.9
Tips:
- To make the perfect Croatian autumn beef steaks, choose high-quality beef chuck steaks that are about 1 inch thick.
- Make sure to tenderize the steaks with a meat mallet or a fork before cooking.
- Use a flavorful marinade to enhance the taste of the steaks. A simple marinade made with olive oil, garlic, rosemary, and thyme works well.
- Sear the steaks in a hot pan until they are browned on both sides. This will help to seal in the juices and prevent the steaks from becoming dry.
- Simmer the steaks in a flavorful sauce made with red wine, beef broth, and vegetables. This will help to braise the steaks and make them tender and flavorful.
- Serve the Croatian autumn beef steaks with a side of mashed potatoes, roasted vegetables, or rice.
Conclusion:
Croatian autumn beef steaks are a delicious and hearty dish that is perfect for a cold fall day. The tender beef, flavorful sauce, and simple ingredients make this dish a winner. Whether you are serving it to your family or friends, Croatian autumn beef steaks are sure to be a hit.
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