French-inspired Gradačačka kutija

Ingredients

In this French-inspired adaptation, the traditional Gradačačka kutija is transformed by incorporating French flavors and techniques. The original dish typically includes lamb, but in this recipe, beef is used for a richer and heartier flavor. The addition of sautéed mushrooms and caramelized onions adds depth and complexity to the dish. The red wine sauce, infused with herbs like thyme and rosemary, gives it a distinct French touch. Overall, this adaptation brings a touch of elegance and sophistication to the traditional Bosnian dish. We alse have the original recipe for Gradačačka kutija, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves 1 tablespoon fresh rosemary leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil and butter over medium heat.
3. 3.
   Add the sliced onions and cook until caramelized, stirring occasionally.
4. 4.
   Remove the onions from the skillet and set aside.
5. 5.
   In the same skillet, add the beef cubes and brown them on all sides.
6. 6.
   Add the minced garlic and sauté for another minute.
7. 7.
   Sprinkle the flour over the beef and garlic, stirring well to coat.
8. 8.
   Pour in the red wine and beef broth, stirring to combine.
9. 9.
   Add the thyme and rosemary leaves, salt, and pepper.
10. 10.
    Bring the mixture to a simmer and cook for 5 minutes.
11. 11.
    In a casserole dish, layer half of the caramelized onions, followed by half of the beef mixture, and half of the sliced mushrooms.
12. 12.
    Repeat the layers with the remaining ingredients.
13. 13.
    Cover the casserole dish with foil and bake in the preheated oven for 1.5 to 2 hours, or until the beef is tender.
14. 14.
    Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
15. 15.
    Serve the French-inspired Gradačačka kutija hot and enjoy!

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or chuck, for the best results. Trim any excess fat before cutting into cubes.
• Mushrooms — Use fresh mushrooms like cremini or button mushrooms for a rich and earthy flavor.
• Red wine — Opt for a dry red wine, such as Cabernet Sauvignon or Merlot, to enhance the depth of the sauce.
• Thyme and rosemary — Fresh herbs provide the best flavor, but you can substitute with dried herbs if needed. Use half the amount if using dried herbs.

Tips & Tricks

• For a richer sauce, you can add a splash of brandy or cognac to the beef mixture before baking.
• Serve the Gradačačka kutija with a side of crusty French bread to soak up the delicious sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with cold water and add it to the dish during the last 15 minutes of baking.
• Feel free to add other vegetables like carrots or bell peppers to the dish for added flavor and color.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the French-inspired Gradačačka kutija as a main course, accompanied by a fresh green salad or steamed vegetables. Garnish with a sprig of fresh thyme or rosemary for an elegant touch.

Presentation advice

To present this dish beautifully, transfer individual portions of the Gradačačka kutija onto plates using a spatula. Ensure that each layer is visible, showcasing the different colors and textures. Drizzle a spoonful of the red wine sauce over the top and garnish with a sprig of fresh herbs.