Čobanac

The story

Čobanac comes from Slavonia and Baranja in eastern Croatia, and its name comes from čoban, the South Slavic word for shepherd; the same stew also goes by čorbanac and pastirac. It is a paprika stew made with at least two kinds of meat, usually beef and pork and often game, and that is the first thing that sets it apart from goulash, which is made with one meat. The Slovenian food site Svet24 adds that čobanac takes less onion than goulash, stays thinner, more like a one-pot soup-stew, and is usually only mildly hot. Traditionally it is cooked outdoors for hours in a large metal kettle hung over a wood fire, and it is still the dish of regional fairs, festivals and village gatherings. Baranja is known for its paprika fields, and cooking contests such as the Požeški kotlić draw more than 40 cooks with their kettles. At the table it comes with plenty of crusty bread, and many cooks now add dumplings as well. A heavy Dutch oven on low heat gives the same slow simmer as the kettle; start it in the early afternoon for dinner and pour cold beer or a dry white wine alongside.