Croatian “Cobanac” Stew - cooking recipe

Ingredients

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

Preparation

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 saute onion until translucent. Add meat and continue to saute (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 saute 5 minutes; now add wine, stir and saute 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.