Apricot sorbet


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!


  • 1kg beef
    • 3-4 larger onions
    • 2 carrots
    • 400ml tomato puree
    • 200 – 300ml Ždrepčeva krv red wine
    • a tablespoon or two flour
    • spices to taste (salt, pepper, dry vegetable spice, cayenne pepper etc.)


Fry the chopped onion and carrot in some oil until glassy. Add chopped beef to the fried mixture and fry together. Add some flour (one or two tablespoons depending on the desired thickness of goulash) and fry with the other ingredients, stirring constantly. When the meat is fried, add Ždrepčeva krv, tomato sauce and spices to taste. Cover and let simmer over low heat for a longer time, stirring occasionally. If you notice it is necessary, you can add a little more wine or water from time to time. The wine goulash is ready when the meat is nicely cooked and soft.

Serve warm with macaroni or mashed potatoes as a side dish.

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