Slavonian tradition in a pot: How to make the best čobanac in Županja

Slavonian čobanac (Photo: Nikola Zoko)

If you’re a fan of hearty, traditional dishes, then Čobanac from Županja is a must-try.

This famous Slavonian stew is made with a mix of high-quality meats, slow-cooked to perfection over an open fire. Whether served as a thick goulash or a rich soup, it’s a staple of the region and a favourite among locals.

One of the best places to enjoy authentic Čobanac is Buffet Štagalj, located in the heart of Županja.

This cosy eatery serves up steaming portions of the dish daily, prepared by a father-and-son duo, Zdenko and Mario Kružljak.

Zdenko and Mario Kružljak (Photo: Nikola Zoko)

Their passion for cooking shines through in every bite, and at just €7 for a full portion (served with homemade bread or pasta) and €5 for a smaller plate, it’s a delicious and affordable experience.

What Makes a Great Čobanac?

According to Zdenko, a seasoned culinary expert and competition judge, the secret to a perfect Čobanac lies in fresh ingredients and patience.

The dish requires at least five hours of preparation, including two hours to prepare the ingredients and three hours of slow cooking over a low flame.

(Photo: Nikola Zoko)

The key elements include:

• A mix of three different meats: beef, pork, and game
• Fresh vegetables such as onions, carrots, and parsley
• High-quality Baranja red paprika for rich flavour
• A touch of spice for a mild kick
• A special thickening trick – adding pork trotters or beef tail for the perfect consistency
  

Try Making It at Home

For those eager to bring a taste of Slavonia into their kitchen, here’s a tried-and-tested recipe straight from Buffet Štagalj:

Ingredients (serves 10):

1kg onions
0.5kg carrots
0.2kg parsley root
0.1kg mushrooms (porcini, chanterelle, or oyster)
0.8kg beef
0.7kg pork
1kg game meat (muscle, neck, or shoulder)
0.2L tomato puree
2 tbsp ajvar
Black pepper (ground and whole)
Salt, Vegeta seasoning
Sweet and hot red paprika (to taste)
Bay leaves and parsley leaves
0.2L red wine
2 packets of hunter’s soup mix

Stock: bones, soup, carrots, parsley, cabbage, potatoes (the stock must be cooked before starting to prepare the shepherd’s pie)

Preparation:

1. Finely chop onions, carrots, and parsley (be careful not to over-process if using a food processor). Sauté until slightly softened.
   
2. Add beef and game meat, gradually adding broth (made from bones, vegetables, and potatoes in advance).
3. After 20 minutes, add pork and continue cooking for another 20 minutes.
4. Stir in red paprika and the rest of the ingredients in order.
5. Towards the end, add the hunter’s soup mix and salt.
   
6. Just before serving, pour in the red wine and adjust seasoning if needed.
   

For dumplings: mix eggs, flour, a pinch of Vegeta, and chopped parsley.

Enjoy your homemade Čobanac, and if you’re ever in Županja, be sure to stop by Buffet Štagalj for an authentic taste of this beloved dish.

(Photo: Nikola Zoko)

Dobar tek!