White wine and dark chocolate goulash

gulas belo vino


Whether as a spice, addition to sauces and marinades or as an ingredient in unusual desserts, wine has always occupied an important place both in traditional and modern cuisine. The combinations are almost endless, and we bring you a treasure trove of tried and tested, inspiring recipes with the Čoka Winery wines as an indispensable ingredient!


  • 1.5 kg pork leg
    • 700 g onion
    • 4 cloves of garlic
    • 1 teaspoon cayenne pepper
    • 1 dl Chardonnay wine from Ohrid Winery
    • 1 dl tomato juice
    • oil as needed
    • salt to taste
    • 1 teaspoon pepper
    • 1 bar of dark chocolate with a higher % of cocoa


Wash the meat and remove fat. Peel the garlic and onion, chop it, put it in hot oil, add salt to taste and simmer. While the onion simmers, cut the meat into cubes. When the onion becomes glassy, add the meat, salt and pepper it. Be sure to partially cover the 24, 25 cm diameter pot and continue simmering at a medium temperature for about an hour. Add Ždrebac Graševina, tomato juice, cayenne pepper and continue to simmer in the half-covered pan with occasional stirring. Check if the meat is soft, if not, add warm water if necessary and continue stewing until the meat is completely cooked. Add the chocolate, stir, cover the pot and remove from the heat. Serve this goulash, which has lightly simmered for about 2 hours, as a dish, with a salad, or with a side dish of gnocchi, pasta, potatoes or rice.

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