Slavonski Gulas with Kobasica

A rich Slavonian paprika goulash slow-cooked in a Roemertopf (terracotta pot) with chunks of kobasica that melt into the sauce. The clay pot creates an incredibly tender, steamy result that no metal pot can match.

Prep Time

20 min

Cook Time

2.5 hours

Servings

Difficulty

Medium

Ingredients

300g slavonska kobasica (semi-dried), sliced thick
600g pork shoulder, cubed large
3 large onions, diced
3 tbsp sweet paprika
1 tbsp hot paprika
3 cloves garlic, crushed
2 potatoes, cubed (optional)
2 carrots, sliced
1 red bell pepper, diced
2 bay leaves
200ml red wine
Salt and pepper
Lard for frying
Bread or nokedli (dumplings) for serving

Steps

Soak the Roemertopf in cold water for 15 minutes before use -- this is essential for the clay to create steam during cooking.

In a skillet, heat lard and brown the pork cubes on all sides. Remove and place in the soaked Roemertopf.

In the same skillet, fry the onions until soft. Remove from heat, stir in both paprikas and garlic (off heat to prevent bitterness). Add to the Roemertopf.

Layer the kobasica slices, carrots, bell pepper, potatoes (if using), and bay leaves into the Roemertopf. Pour the red wine over everything. Do not add water -- the clay pot and the ingredients will create enough liquid.

Place the Roemertopf in a COLD oven (never put a clay pot into a hot oven -- it will crack). Set to 180C and cook for 2.5 hours. Do not open the lid during cooking.

Remove from oven, open the lid (careful -- massive steam), season with salt and pepper. The goulash should be thick and rich, with the kobasica having infused everything with its smoky paprika flavor. Serve with bread or nokedli.

Tips

The Roemertopf (terracotta pot) is the secret weapon. If you do not have one, use a Dutch oven with a tight lid at 160C for the same time. Never add cold liquid to a hot clay pot. The goulash is even better the next day.