Goveđi gulaš s istarski fuži – beef goulash with Istrian fuži

Goveđi gulaš s istarski fuži – beef goulash with Istrian fuži

I’ve been wanting to make fuži for quite some time now; these little squares of fresh rolled pasta that’s formed into tubes. Time to dust off the pasta roller.

Something tells me the cooks in Istrian konobe probably roll their pastry with a pin, but I wanted mine to be uniform and less laborious, hence using my pasta roller.

Had I planned it properly, I would have made the fuži in advance; allowing it to dry naturally. Much easier that way, rather than make the pasta and the gulaš in the morning, then photographing in the afternoon. Talk about a kitchen marathon!

Goveđi gulaš s istarski fuži - beef goulash with Istrian fuži

Istarski fuži - Istrian fuži

I believe in Istria it’s doused in a meaty gravy – or žgvacet – which is more on the runny side, than thick and stew-like. I’ve knocked together a gulaš with brisket, that gorgeous breast of beef that loves a bit of cooking time. Any stewing beef like chuck, or gravy beef as we also call it in Oz, would have sufficed.

The gulaš itself is perfectly ok on its own, sans the pasta, but if I’m not up to making fuži on a whim, I reckon some quality packet pasta, polenta or decent amount of crusty bread would do the trick.

Something tells me the gulaš freezes well, and considering the quantity it makes, there’s plenty to go around.

Goveđi gulaš s istarski fuži (beef goulash with Istrian fuži)

Goveđi gulaš s istarski fuži (beef goulash with Istrian fuži)

 

Print Recipe
Goveđi gulaš s istarski fuži {beef goulash with Istrian fuži}
Istrian pasta and a tenderly warm beef goulash - this is rustic food at its best
Goveđi gulaš s istarski fuži, Croatian beef goulash recipe
Course Main Dish
Cuisine Croatian
Servings
servings
Ingredients
Course Main Dish
Cuisine Croatian
Servings
servings
Ingredients
Goveđi gulaš s istarski fuži, Croatian beef goulash recipe
Instructions
  1. Put the onions, garlic and oil into a large saucepan over low heat. Cook the onions for 15 minutes, stirring frequently, until soft and golden.
  2. Stir through the brisket and speck, mixing well, then add the remaining ingredients. Increase the temperature and bring to the boil. Reduce the heat to a simmer, place a lid on the pot and leave a gap for steam to escape.
  3. Simmer for two hours, stirring occasionally, until the meat is tender and the liquid is nice and thick.
Share this Recipe
  • Barry Ozmo

    good thing winter is still hanging in.looks like just the right dish.for dessert check on helen’s last post!

  • Wow – this looks just perfect… and, unlike there, the summer heat is continuing – no gulaš for me for a little while! But when it’s time, you know this will be on my table, and probably with the fuži!

  • I can’t pronounce it but I know I want to eat it. Beautiful photos. And that pasta? So awesome!! 🙂

  • Awww your fuzi are so cute! And I do love the sound of gulas too.

  • Sara (Belly Rumbles)

    How beautifully uniform your fuzi are. I am pretty sure that gulas would freeze beautifully too.

    • It would definitely freeze well, although it did make it into my work lunchbox before that could happen.

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