By: Goran Zgrablic

Ingredients (for 5 persons)

Total cooking time: 2.5 hours
1500 g (6 1/3 cups) gravy beef
500 g (1 lb.) boneless pork
500 g (1 lb.) boneless lamb shoulder
2 smoked pigs’ feet 250 g ( 8 oz.)
canned crushed tomatoes
2 bay leaves
2 tbsp salt
3-4 onions, finelly chopped
0.5 tbsp hot Hungarian ground paprika
1 tbsp. mild Hungarian ground paprika
1 tsp. black pepper
4-4.5 L water
200 ml white wine dumplings (optional)

Family gatherings and important celebrations are unthinkable in Slavonia without the preparation of čobanac. It is a traditional meat stew usually prepared in a cauldron on an open fire.

Cut all meat into 3 cm cubes. Put the beef into the cauldron, add salt and simmer with a bit of water until the meat releases the juice. Add the pork, lamb and pigs’ feet and just enough water to cover everything. Cook over low heat for 45 min, stirring often. If needed, add more water to prevent from burning. Finally, add tomatoes, onions, bay leaves, the rest of water and salt, pepper and both kinds of Hungarian paprika. After two hours add white wine and some dumplings, if you like them.