I have been living in Belgrade for a year and a half now. Although I miss mediterranean food, odors, nature, sea and the whole relaxed lifestyle, I really enjoy discovering Serbian tastes, customs and way of life.
You know, when you think about continental life in Eastern Europe with a glass of lemonade in one hand, while the other hand is hanging from your air mattress floating on the sea, that life doesn’t seem really attractive. You imagine huge fields of corn, those brownish rivers, mosquitos, heavy food, lots of meat, recipes full of heavy cream, poor infrastructure and think how lucky you were to be born at sea.
But, while living here I discovered many cool customs like spending weekend on their pile dwellings, preparing wonderful barbecues (much better than we on the coast do) all those tasteful goulashes and slow-roasted meat. I made a decision to learn how to prepare all these recipes while I am here.
This post is about one those recipes, one of those weekends, one of those goulashes – Beef and Chicken Paprikash.
2 cloves of garlic
1 kg (35 oz) of beef (filet)
1 kg (35 oz) chicken
2 – 3 tomatoes
200 g (7 oz) of mushrooms
salt and pepper
First put onions on oil and cook for a few minutes.
Then add carrots, celery, potato, beef and garlic. After 1 hour add chicken, zucchini and mushrooms.
Boil tomatoes in another pot, peel them, cut them on little pieces and add to the goulash.
Season with salt, pepper and sweet pepper.
In total this goulash should be cooked around two hours, until all ingredients are soft and the goulash starts to thicken.
Serve with wine and don’t forget to toast with some good rakija!