(source: Jana Liptáková)
Ingredients: About 2 kg of beef from tenderloin, sirloin or round; dry bacon; several cloves; 3 cloves of garlic; root crop (carrots, celery, parsnips); 1 apple; dried plums; 1 dcl of vinegar; 1 tbsp of fat; 1 dcl of olive oil; 1 onion; broth or water; 1 dcl of Prošek (a Croatian desert wine); 2 dcl of red wine; salt; pepper; 1/2 nutmeg.
Preparation: Wash 2 kg of beef round, interlard with small pieces of dry bacon, pieces of clove and garlic cloves. Keep the beef overnight or for an entire day in a marinade of vinegar and wine, turning it to soak evenly. Remove the beef and drain well.
Separately, heat one tbsp of fat with olive oil, place the beef in the pan with two whole onions. Turn the beef to roast it well, until yellowish in hue. Add root crop and dried plums. Gradually pour in the broth or water, cover with a lid and let stew. Pour in Prošek and red wine. Stew for 3 hours and when the beef is tender, cut it into thin slices. Drain the sauce, add salt, pepper and spices. Pour the sauce over the beef and let it stew again over low heat for about half an hour.
Serve with homemade pasta. Sprinkle with cheese.
Croatian cuisine:
Pašticada
