Se traduce această rețetă în limba dvs.... Pagina se va reîmprospăta automat.
Slavonian Čobanac
Čobanac (shepherd's stew) is a hearty, rich meat stew originating from the Slavonia region of Croatia. Traditionally made with a mix of meats (beef, pork, game, or poultry) and flavored generously with paprika, it's a comforting dish perfect for colder days.
🧂 Ingrediente
- 500 g Beef(cubed)
- 500 g Pork(cubed)
- 500 g Game meat or chicken(cubed (e.g., venison, rabbit, or chicken leg meat))
- 3 large Onions(finely chopped)
- 2 medium Carrots(chopped)
- 100 g Celery root(peeled and finely grated)
- 4 cloves Garlic(minced)
- 2 tbsp Sweet red paprika powder
- 1 tbsp Hot red paprika powder(or to taste)
- 5 tbsp Lard or vegetable oil
- 1.5 L Water or beef stock
- 3 Bay leaves
- to taste Salt
- to taste Black pepper
- 200 ml White wine(optional)
👨🍳 Instrucțiuni
- 1
In a large, heavy-bottomed pot or Dutch oven, heat the lard or oil over medium heat. Add the chopped onions and sauté until translucent and softened, about 7-10 minutes. Add a pinch of salt to help draw out moisture.
- 2
Add the grated celery root and chopped carrots to the pot. Cook for another 5-7 minutes, stirring occasionally.
- 3
Make a well in the center of the vegetables and add the minced garlic. Cook until fragrant, about 30 seconds. Stir in the sweet and hot paprika powders, cooking for another minute until fragrant.
- 4
Add the cubed beef and pork to the pot. Brown the meat on all sides. If using, add the white wine and scrape up any browned bits from the bottom of the pot. Let it reduce slightly.
- 5
Add the game meat or chicken, bay leaves, salt, and pepper. Pour in the water or beef stock, ensuring the meat is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef and pork are tender.
- 6
Add the chicken (if using) during the last 45 minutes of cooking, as it cooks faster than the other meats. Continue to simmer until all meats are tender and the stew has thickened.
- 7
Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving. Serve hot, traditionally with crusty bread.
💡 Sfaturi Profesioniste
- ✓The key to a good Čobanac is the variety of meats and the generous use of paprika.
- ✓Slow cooking is essential for tenderizing the meats and melding the flavors.
- ✓Adjust the amount of hot paprika to your preferred level of spice.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Some recipes include potatoes or beans, added during the last hour of cooking.
- Wild game meats like venison or boar add a distinct flavor.