Croatian Cobanac Stew Recipes

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CROATIAN "COBANAC" STEW



Croatian

"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.)

Provided by nitko

Categories     Stew

Time 3h50m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 15

300 g beef
300 g horse meat
600 g onions
500 g potatoes
1 tablespoon lard
150 g pancetta (dried, smoked)
15 g 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
10 g salt
8 g pepper
3 cups water

Steps:

  • Cut horse and beef meat into small pieces (not larger than 2x2 cm). Do the same with potato.
  • Finely mince onion.
  • Soak dried porcini mushrooms in cold water about 15 minutes, and than cut into small pieces.
  • Cut pancetta into small pieces.
  • 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.
  • 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.
  • Add potato and water to cover meat and potato. Add mushrooms. Stir and cook on easy fire about 120 minutes.
  • 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.
  • The stew must be soup-like. You eat it only with spoon. All ingredients must be soft and easy to eat.

Nutrition Facts : Calories 305.1, Fat 12.7, SaturatedFat 4.9, Cholesterol 38.9, Sodium 691.6, Carbohydrate 26.6, Fiber 4.5, Sugar 5.5, Protein 14.9

CROATIAN SPINACH STEW ( SPINAT CUSPAJZ")



Croatian Spinach Stew ( Spinat Cuspajz

This recipe is at least 200 years old. My grand-grandmother was preparing spinach that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on pork fat. One important fact: never re-heat the spinach - you will have digestion problems.

Provided by nitko

Categories     Stew

Time 15m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 8

1 kg spinach leaves (fresh, not frozen)
5 g garlic or 1 garlic clove, finely minced
10 g butter
1 tablespoon flour
1 cup cream (cooking cream, or fat milk 3, 8%)
1/4 teaspoon ground nutmeg (optional)
salt
pepper

Steps:

  • Clean the spinach leaves and put them in boiling water for 5 minutes.
  • Drain the leaves and using large knife (or multi-practic machine): cut them to mash.
  • Take a pot, melt butter, add flour and garlic, and add cold water to make a kind of "sauce veloutè".
  • Add mashed spinach pour milk (or cream) season with salt and pepper.
  • Nutmeg is optional.
  • Cook for 10 minutes.

Nutrition Facts : Calories 258.8, Fat 21.5, SaturatedFat 13, Cholesterol 71.7, Sodium 232.4, Carbohydrate 12.8, Fiber 5.6, Sugar 1.1, Protein 8.8

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