Croatian Autumn Beef Steaks Recipes

Steps:

• Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.

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.

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.