Slavonian meal prepared in a kettle. It was traditionally served in afternoon hours, when the laborers would be returning from the fields. As a rule, it should contain at least three different types of meat, it should cook for hours on mid fire, and it is served with home-made batter-dumplings.
400 g (14 oz) baby beef (leg)
400 g (14 oz) pork shoulder-joint
2 fresh pork legs
400 g (14 oz) lamb ribs
600 g (21 oz) onion
3 bay leaves
1.5 tablespoon salt
¼ teaspoon black pepper
1 tablespoon paprika
1 tablespoon tomato purée
100 ml white wine
1 fresh hot pepper
Cube the baby beef and pork in size of 2,5-3 cm/1 in, and cut the pork legs in 4 equal parts. Cut the lamb ribs in smaller pieces. Clean the onion and cut it in small cubes.
First you fry the onion in the kettle or in a deep, wide pan, for about 30 minutes, adding 300 ml water (10.20 fl oz). Then add pork legs and pour enough water to cover the legs (about 500 ml/17 fl oz). Fry the onion and legs on mid fire for about 20 minutes. After that add the beef and the lamb into the kettle, pour about 1 l/34 fl oz water and cook for half an hour. Then add pork, bay leaves and enough water so you do not need to add any more water until it is cooked. Cook on mid fire for about an hour.
Add salt and pepper and continue to cook for the next 30 minutes.
Remove some liquid from the kettle and add paprika and tomato concentrate, mix well. Pour it into the stew, together with some wine, and boil for another 20 minutes. At the end of cooking add chopped hot pepper and briefly boil all together.
Serve the shepherd stew with home-made batter-dumplings.
You can change the lamb for some venison.
230 minutes (3 h and 50 min)