CROATIAN “COBANAC” STEW

"“Cobanac” is kind of goulash sheep and

cow-boy’s used to eat while watching
their herds. You eat it with a spoon, so
the pieces inside has to be bite-size. It is
traditional meal from Slavonia (eastern
part of Croatia)and people from there
are very proud of it. They have annual
“Cobanac festival” where there is
competition in making cobanac. They
cook cobanac in large bronze pots on
tripod over open fire. Of course,
everyone will tell you that their stew is
the best one. This is how I do it. (I know
someone here on Zaar would be against
horse meat, but, if you really want to
enjoy the taste, use horse meat.)"
Ready In:

3hrs 50mins Ingredients: 15 portions Serves: 6

INGREDIENTS UNITS: US

300g beef

300g horse meat

600g onions

500g potatoes

1 tablespoon lard

150g pancetta (dried, smoked)

15g porcini mushrooms (dried)

1 tablespoon paprika (Hungarian, sweet)

1 tablespoon paprika (Hungarian, hot)

1 cup wine (white, dry)

1⁄2 teaspoon thyme (dried)

1 bay leaf
10g salt

8g pepper

3cups water

DIRECTIONS
1. Cut horse and beef meat into small pieces (not larger than 2x2 cm). Do the same with potato.
2. Finely mince onion.
3. Soak dried porcini mushrooms in cold water about 15 minutes, and than cut into small pieces.
4. Cut pancetta into small pieces.
5. Heat the lard and sauté onion until translucent. Add meat and continue to sauté (covered) 20
minutes. At that point meat will start to leave juices.
6. Add paprika, salt, pepper, bay leaf, pancetta and thyme. Stir well and continue to sauté 5
minutes; now add wine, stir and sauté until alcohol evaporates.
7. Add potato and water to cover meat and potato. Add mushrooms. Stir and cook on easy fire
about 120 minutes.
8. If you need to add more salt do it, but do not add additional pepper or hot paprika. If you want it
hot, do it at the beginning.
9. The stew must be soup-like. You eat it only with spoon. All ingredients must be soft and easy to
eat.