Slovenian Recipe of the Week: Golaž

By , 19 Mar 2020, 10:44 AM Gourmet
Slovenian Recipe of the Week: Golaž All photos: Neža Loštrek

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Empty shelves over the weekend suggest that some people’s pantries and refrigerators must be filled with onions, carrots and meat.

Since the stores already recuperated from the last weekend’s panic buying, it is time to find solutions for at least all those onions, which could go bad after all the work with kids at home proves too much for cooking as well, and the entire family switches to Nutella on toast three times a day.

Golaž is a great solution for the problems described above.  Although it takes several hours to actually get it properly cooked (we suggest six hours altogether) most of the work involves stirring it from time to time so that it doesn’t burn at the bottom. This means that we can easily move our office/school into the kitchen for the time of golaž cooking, while ending the day with 10-15 delicious portions we can then serve with pasta, polenta, baked potatoes or even some bread, with the dish being even better the next day, and the next (if safely stored).



1.5 kg of beef (shank preferably)
1.5 kg of onions
2 tbsp. of olive oil
0.7 kg of carrots
1 big head broccoli (you can use the stem and save the florets for some other dish)
1 leek
1/5 l red wine (Refošk, preferably)
2 small cans of pelati tomatoes or passata, or both
thyme and summer savoury (you can use some other herbs, but these two never fail, esp. thyme)
salt to taste
1 l of stock or hot water
a big enough pot (at least 5L)

Cut the onions – there are plenty, so a cutting gadget or food processor will come in handy here – and stir fry in olive oil until they release juices. Cut the meat into large cubes, stir it into the onions and add some stock or hot water if necessary. Cut the carrots and the remaining vegetables and add them to the pot together with salt, thyme and summer savoury. Cover the ingredients with stock or hot water, then cook for at least two hours. The onions should be completely soft before any wine or tomato are introduced to the mixture.

Then add wine and canned tomatoes (or passata) and cook for another few hours so that the meat becomes completely soft.

Let golaž rest a little before it’s served.

If you are not having a large family on your quarantine feast and if your golaž is meant to last longer than two days, put some in the freezer.

Dober tek!


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