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Goulash

Goulash


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The meat is cut into slices or cubes and browned in hot oil. Turn on all sides until it begins to leave the juice. Simmer and when all the juice has dropped, add the chopped onion and pepper. Heat a little, stirring constantly, add the tomato juice, cumin and paprika. It is "extinguished" with water, enough to cover everything well.

When the meat is almost cooked, put the potatoes cut into large pieces. Match the taste of salt and pepper, add the bay leaf.

Boil for another 20 minutes, until the meat and potatoes are soft.

Serve sprinkled with parsley.


A goulash like in Budapest

For this food, you need the following ingredients:

- 600 gr of beef pulp, the meat being cut into pieces with a side of 2 cm

- 2-3 potatoes cut into pieces

- 1 tablespoon of Hungarian paprika

- 1 teaspoon ground cumin

For csipetke (a kind of noodles specially created for goulash) you need:

The way to prepare Hungarian goulash is as follows:

Cook the onion in a pan with hot oil, until it turns golden and becomes glassy. Add the paprika and stir continuously, so that the latter does not burn. Now you have to put the meat cubes, which you will harden until they change color slightly. When the meat is done, it's time to add the garlic, ground cumin, salt and pepper to taste, bay leaf and enough water to cover all the ingredients. Leave everything on low heat for an hour and a half. In order for the beef to freeze, you can put the lid on, so that the steam does its job.

When the composition has dropped, put the parsnips, carrots, potatoes, celery leaves in the pan, see if everything is salty enough, then add two more cups of water. Leave for about 30 minutes on the fire, until the vegetables are cooked and add the green peppers and tomatoes. In the meantime, take care of the csipetke: prepare a dough from the ingredients and then form small lumps that you will put in the sauce. Leave everything on the fire for 5-10 minutes, then you can enjoy the Hungarian goulash.

Prepare if you a Hungarian goulash and you will enjoy the aromatic taste of a special dish!


Italian beef goulash

Yes, you read that right. And the Italians have their goulash, and now you can enjoy it too. The recipe for Italian beef goulash it is simple, healthy and appeals to all meat lovers.

Italian beef goulash It is full of nutrients, protein, vitamins E and B, zinc, iron, selenium and contains all the essential amino acids. Thanks to beef you can build your muscle mass naturally, so let's do some exercises! Moreover, beef is easier to digest than pork and is full of healthy nutrients, which is definitely appreciated by your body. For this reason, it is good to include beef in your diet from time to time, such as in the form of this delicious dish. Tomato puree makes the food juicier and less sweet, and the right combination of spices gives the meat a special flavor, which it will melt in your mouth literally.

Enjoy this Italian goulash recipe for lunch or dinner, it is filling and nutritious. Is a food with tasty and healthy beef and has a high protein content (one serving contains up to 49 g of protein and 3 g of carbohydrates) and it is very easy to prepare. It is ideally served with vegetables, chickpea gnocchi, whole wheat pasta or rice. To complete the Italian look of this dish, you can add grated cheese on top. Bon appetit!


Lamb goulash, the traditional Hungarian recipe

Do your loved ones like lamb? Then you can prepare a delicious Hungarian lamb goulash recipe. It is ready in about two and a half hours, but you will have a tender, fragrant and nutritious lunch.

Ingredients for lamb goulash:

3 slices of bacon, cut into small pieces
2 medium onions, cleaned and cut into thin slices
900 grams of lamb, diced
2 tablespoons paprika
1 teaspoon salt
1 teaspoon cumin seeds
1 clove of garlic, cleaned and finely chopped
1 medium green pepper, sliced ​​and chopped
1 medium red pepper, cut into slices and chopped
1 cup of water
3 medium potatoes, peeled and cut into larger cubes
1 large, cut tomato

4 steps to prepare lamb goulash:

1. In a cast iron skillet, cook the bacon over medium heat until golden brown in a little vegetable oil. Using a spatula, remove the bacon on paper towels to drain the oil, but keep the one in which it was cooked in the pan.

2. Add the chopped onion to the pot and cook until soft. Remove the onion from the pot and set aside. Add the lamb and cook over medium-high heat on all sides until golden brown.

3. Put the bacon and onion back in the pot, together with the paprika, salt, cumin, garlic and half the amount of chopped peppers. Add water and bring to the boil. Reduce heat, cover and simmer for an hour and a half. Add more water if needed.

4. Mix the remaining peppers and potatoes and bring the composition to a boil. Reduce heat and simmer for another 20 minutes. Add the tomatoes, cook for 10 minutes or until the meat and vegetables are tender. Adjust the spices, if necessary.

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Goulash recipes: 11 goulash recipes

Goulash, or guia as the Hungarians call it, is made in a cauldron and is more than a thick soup. It is better a beef dish, the original recipe, onion, paprika, bell pepper and another hot, red, a little cumin and green parsley.

All ingredients must mix their flavors in the cauldron placed on the pirostrii. Goulash is a Hungarian culinary dish that has gained the attention of gourmets in Cheia, Serbia, Romania, etc.

1. Goulash recipe in a cauldron

Ingredients goulash in a cauldron

1 tablespoon of paprika, good quality

2 tablespoons red pepper paste

1 liter of tomato broth

2 kg of potatoes, clean and cut into cubes

3 carrots and 3 parsley-root - optional

a grated spoonful of crushed cumin

chopped green parsley to sprinkle, finally

for dumplings:

1 egg, semolina and flour in equal amounts, until a suitable dough is obtained

How to prepare goulash in a cauldron

For a start, I removed the mouse and degreased it, cutting the bacon into strips. I cleaned the vegetables and chopped them very finely. Melt the bacon in the cauldron. After the scallops have browned, take them out and put the onion in the lard in the cauldron, when it becomes glassy, ​​then put the paprika. Stir quickly and immediately quench with hot water - the paprika is not allowed to caramelize because it changes its taste. Put the meat, bay leaf, crushed cumin, salt and pepper.

When the ciolan boiled, I took it out of the cauldron and it deboned. Add the potatoes, the meat cut into suitable pieces and the pepper paste.

When the potatoes were boiling, I added the broth and tasted the juice, matching the taste of salt and pepper. I beat the egg with a little salt and added, one by one, a spoonful of semolina, then one tablespoon of flour, until I got a thick dough. With a teaspoon, I put the small pieces of dough in the goulash and boil for 7-8 minutes.

2. Calf goulash recipe

Ingredients veal goulash

Beef preferably, pulp,

Potatoes: for half a kg of meat a kg of potatoes.

Vegetables: carrots, parsley root, kapia pepper, greens, donut, onions 4-5 large pieces.

Preparation of veal goulash

Chop the ingredients into suitable pieces. Heat the lard, then fry the meat well until golden, then add the vegetables, onions, add a little more water so it doesn't stick and let it harden. After frying the ingredients, pour water, let it boil then add the potatoes, and let it boil over low heat.

When the potatoes are soft, add the spices, taking care to put the hot pepper only at the end.

3. Pork goulash recipe

How to prepare pork goulash

Melt the lard in a large bowl, put the cut meat into pieces and let it brown. Once they have caught a slight crust, the pieces of meat are removed and kept warm.

Put the chopped onion and fish in the remaining lard. After it is golden, add the garlic, the carrot (given through the large grater), the sliced ​​tomatoes and the pieces of meat. Add paprika, cumin, salt, pepper, sugar and pour enough water to cover the food.

Let the saucepan simmer over low heat. When the meat is almost cooked, pour another cup of hot water and add the potatoes cut into quarters.

Before serving, add sour cream and green parsley.

4. Hungarian goulash recipe

Ingredients Hungarian goulash

1.5 kilograms of beef

4 fleshy tomatoes (or 2 canned peeled tomatoes)

2 tablespoons paprika

2-3 bay leaves (optional)

a bunch of parsley that pops up how fresh and raw it is

Hungarian goulash preparation method

Cut the beef into cubes appropriately as large as a man's mouthful. Peel an onion and cut it into small pieces. Peel the potatoes and cut them into large cubes. Let the potatoes in a bowl of water not darken. Peel a squash, grate it and cut it into large squares. Do the same with the small ones but cut them smaller. Make the fire. Drink a beer.

Heat the lard in a cauldron and, after sizzling well, add the beef. Stir vigorously for a few seconds to brown well until the meat begins to release its juice. Don't fret that it's a sin of God. Let the meat stick to its mixture, let it simmer. When all the juice has dropped and the meat starts to fry again in fat, add onions and peppers and cook them skillfully. When they start to soften, add the paprika and cumin seeds (ground or whole). Let them brown too. But be careful not to burn them. Extinguish with about two and a half liters of water and let it boil for about half an hour. Have another beer.

When the meat is almost cooked, add the potatoes and tomatoes (cut into generous pieces), being careful not to burn yourself (don't forget that you have already drunk two beers! Leave it easier). Gently salt the mixture and if there is too little liquid, add more. Do not overdo it with water. Ingredients should be covered to the limit. Add the teaspoon of sugar to cut from the tomato sauce.

Let the goulash boil for about half an hour. The meat should be soft, the potatoes boiled, and the stew thick and tasty. Top with salt and pepper. If you want it thicker, you can tie the stew with a little flour mixed with cream or tomato juice. Just make sure the flour is well incorporated into the liquid before pouring it into the goulash.

Serve with chopped parsley on top, a slice of black pita, a hot pepper and a tablespoon of sour cream next to it.

5. Potato goulash and smoked recipe

Ingredients potato goulash and smoked

Method of preparation potato goulash and smoked

Fry finely chopped onions in a pot. When the onion is hardened, add the smoked pieces, salt, pepper to taste. When it decreases, add more water to cover the meat. Cook the meat over low heat for a long time (at least 20 minutes).

When the meat is tender, add the broth and the potatoes cut into pieces about twice the size of the smoked pieces. Add plenty of sweet paprika, marjoram and a little chopped cumin.

6. Goulash recipe with cabbage and smoked

Ingredients goulash with cabbage and smoked

2 large carrots cut into rounds / cubes

- 2 large onions, finely chopped

- 1 diced yellow bell pepper

- 1 diced red bell pepper

- 1 finely chopped parsnip root

- 2 finely chopped parsley roots

- 4 diced potatoes

- 700g chopped sauerkraut

- 500g boneless smoked ciolan

- 2 tablespoons spices for goulash

How to prepare goulash with cabbage and smoked meat

First we choose a large pot, roomy for all the ingredients, in which we heat the oil. Saute onions until translucent, then add peppers and sauté until soft. Remove from the heat, add the spices, paprika, pepper paste, carrots, parsley, parsnips. Mix well and pour enough water to cover everything. We put the pot on the fire again and let it boil over medium heat, stirring from time to time, until the vegetables are al dente (the morvoc is soft, it can be bitten, but it is not cut with a spoon) and the liquid has been reduced by half.

Then add the meat, passata, mix and simmer for another 20 minutes. Then add the cabbage, mix well and cook for another 20 minutes. Season with salt and pepper and the food is ready.

7. Sheep goulash recipe

Sheep goulash ingredients

How to prepare sheep goulash

The mutton is cut into pieces, browned, finely chopped vegetables and added. Add enough water to cover the vegetables. Let it boil for about 30 minutes, then add the broth and salt. Let it boil for a few more minutes.

Beat the eggs with flour and a little water. Pour over food. Stir and remove from heat.

8. Goulash recipe with dumplings

Ingredients goulash with dumplings

½ teaspoon paprika

How to prepare goulash with dumplings

Cut the onion into thin slices and brown a little in oil, then add the meat cut into suitable pieces. Stir occasionally to avoid burning. When it starts to brown, add the paprika, broth, salt and a little water.

Bring to a simmer, adding a little water from time to time, until the meat is tender. Separately, rub a tablespoon of butter, an egg, flour, a little water and salt. Mix everything well. Take a teaspoon of the paste and release the dumplings in boiling water. Let it boil for 10 minutes. Drain, scald in butter and put in food or serve as a garnish.

The food must be served very hot.

9. Turkey goulash recipe

Ingredients turkey goulash

400 g turkey breast, cut into small pieces

1 tablespoon olive oil

1 teaspoon crushed cumin leaves

100 g of small, sliced ​​mushrooms

2 teaspoons Worcestershire sauce

200 g chopped tomatoes (canned)

4 tablespoons Greek yogurt

How to prepare turkey goulash

Fry the turkey meat in hot butter with oil for about 6-8 minutes on all sides. Put the onions, garlic and cumin in the fat of the steak and leave for a few minutes, then add the mushrooms and fry 4-5 handles.

Add the brandy, wine, paprika, Worcestershire sauce and rosiille and simmer for 3-4 minutes.

Finally, put the yogurt and turkey on top and let them heat up. Stir in salt and pepper and serve with pilaf.

10. Beef goulash recipe

Beef goulash ingredients

2 tablespoons tomato paste

100ml cooking cream from Milli

For dumplings:

How to prepare beef goulash

Chop the onion and fry in oil until soft.

Add the diced beef and let it brown until it changes color. Sprinkle the meat with a little salt and pepper. Add the paprika and quench with 2 cups of water / soup. Add chopped garlic, pepper and grated sausages. Put the lid on the pan and cook for 50 minutes. We mix them from time to time.

At the end add the tomato paste and cream and mix. Let it boil for another minute.

Preparing dumplings:

Beat 2 eggs with salt and a teaspoon of butter, add 100 ml of water and then flour until you get a soft but thick dough, then I added the oil.

Boil a pot full of water with 1 teaspoon of salt, put the dough in a plastic bag and cut a small corner into the bag. Let the water into small pieces of dough. use, the dumplings fall through the holes of the instrument into the water), let it boil for a few minutes, when it rises to the surface, they are ready.

Remove with a spatula from the water, drain well and then put in the goulash to absorb the sauce.

11. Chicken goulash recipe

1 bunch of fresh parsley

a hot ground pepper powder

How to prepare chicken goulash

Wash the chicken legs and remove the skin, then peel the onion and cut it into scales. Put oil in a saucepan and sauté the onion and after it turns golden, add the chicken.

Fry the meat until well browned and then add the finely chopped paprika, pepper and tomato. Season to taste and add a glass of water, simmering for about half an hour.

Meanwhile, cut the potatoes, carrots and parsley root into small cubes and place them over the meat. After seasoning the goulash with hot peppers and salt to taste, add another liter of water and leave the food on low heat covered with a lid.

When the food is well cooked you can also add dumplings prepared from egg and flour or you can straighten it with a little flour folded with water.

When the chicken goulash is ready, sprinkle with finely chopped green parsley and taste by adding spices if needed.


Goulash Szekler with Cabbage

No, goulash is not just potatoes with potatoes. This was also a surprise for me, but the idea is that there is an endless list of options. I got this recipe from Covasna, from a friend, so take it with confidence.

  • 900g pork leg
  • A tablespoon of lard
  • 1-2 large onions
  • 3-4 cloves of garlic
  • 1kg sweet cabbage
  • 2-3 green peppers (Romanian, from those with thin skin)
  • 400ml cream (Covalact 25%)
  • 1 tablespoon flour
  • 2 teaspoons paprika
  • 1-2 teaspoons cumin seeds
  • Sos Tabasco
  • 1 bunch of dill
  • Coarse salt, freshly ground pepper

Interesting is the story of the Szekler goulash, or Székely Káposzta or Székely Gulyás. See Wikipedia. I mean, in short, it's a dish made up one night with leftovers. I think it's the secret to many successful recipes.

Cut the onion and put it to harden in lard together with freshly ground pepper. Leave for 3-5 minutes.

Add the diced meat, add salt and paprika. Cook over high heat for 3-5 minutes and stir occasionally.

Add the cumin and finely chopped garlic, just a few drops of Tabasco to taste, add water to cover the meat and cook for 1 hour. It has to go down, but not at all.

Cut the cabbage faithfully, put it in another saucepan to harden with a little water and that's it. Leave it to harden for about 10 minutes, until it softens a bit. Stir occasionally to soften on all sides.

Add sliced ​​cabbage and green peppers over the meat and mix everything. Leave on the fire for another 10 minutes.

Mix the cream with a tablespoon of flour so that it is not lumpy. Stir the cream over the meat, stir and simmer for another 10 minutes.

Chop the dill and place on top, serve immediately with hot peppers and a good red wine, for example Drăgaică Roșie from Oprișor.


Goulash recipes: 11 goulash recipes

Goulash, or guia as the Hungarians call it, is made in a cauldron and is more than a thick soup. It is better a beef dish, the original recipe, onion, paprika, bell pepper and another hot, red, a little cumin and green parsley.

All ingredients must mix their flavors in the cauldron placed on the pirostrii. Goulash is a Hungarian culinary dish that has gained the attention of gourmets in Cheia, Serbia, Romania, etc.

1. Goulash recipe in a cauldron

Ingredients goulash in a cauldron

1 tablespoon of paprika, good quality

2 tablespoons red pepper paste

1 liter of tomato broth

2 kg of potatoes, clean and cut into cubes

3 carrots and 3 parsley-root - optional

a grated spoonful of crushed cumin

chopped green parsley to sprinkle, finally

for dumplings:

1 egg, semolina and flour in equal amounts, until a suitable dough is obtained

How to prepare goulash in a cauldron

For a start, I removed the mouse and degreased it, cutting the bacon into strips. I cleaned the vegetables and chopped them very finely. Melt the bacon in the cauldron. After the scallops have browned, take them out and put the onion in the lard in the cauldron, when it becomes glassy, ​​then put the paprika. Stir quickly and immediately quench with hot water - the paprika is not allowed to caramelize because it changes its taste. Put the meat, bay leaf, crushed cumin, salt and pepper.

When the ciolan boiled, I took it out of the pot and deboned it. Add the potatoes, the meat cut into suitable pieces and the pepper paste.

When the potatoes were boiling, I added the broth and tasted the juice, matching the taste of salt and pepper. I beat the egg with a little salt and added, one by one, a spoonful of semolina, then one tablespoon of flour, until I got a thick dough. With a teaspoon, I put the small pieces of dough in the goulash and boil for 7-8 minutes.

2. Calf goulash recipe

Ingredients veal goulash

Beef preferably, pulp,

Potatoes: for half a kg of meat a kg of potatoes.

Vegetables: carrots, parsley root, kapia pepper, greens, donut, onions 4-5 large pieces.

Preparation of veal goulash

Chop the ingredients into suitable pieces. Heat the lard, then fry the meat well until golden, then add the vegetables, onions, add a little more water so it doesn't stick and let it harden. After frying the ingredients, pour water, let it boil then add the potatoes, and let it boil over low heat.

When the potatoes are soft, add the spices, taking care to put the hot pepper only at the end.

3. Pork goulash recipe

How to prepare pork goulash

Melt the lard in a large bowl, put the cut meat into pieces and let it brown. Once they have caught a slight crust, the pieces of meat are removed and kept warm.

Put the chopped onion and fish in the remaining lard. After it is golden, add the garlic, the carrot (given through the large grater), the sliced ​​tomatoes and the pieces of meat. Add paprika, cumin, salt, pepper, sugar and pour enough water to cover the food.

Let the saucepan simmer over low heat. When the meat is almost cooked, pour another cup of hot water and add the potatoes cut into quarters.

Before serving, add sour cream and green parsley.

4. Hungarian goulash recipe

Ingredients Hungarian goulash

1.5 kilograms of beef

4 fleshy tomatoes (or 2 canned peeled tomatoes)

2 tablespoons paprika

2-3 bay leaves (optional)

a bunch of parsley that pops up how fresh and raw it is

Hungarian goulash preparation method

Cut the beef into cubes appropriately as large as a man's mouthful. Peel an onion and cut it into small pieces. Peel the potatoes and cut them into large cubes. Let the potatoes in a bowl of water not darken. Peel a squash, grate it and cut it into large squares. Do the same with the small ones but cut them smaller. Make the fire. Drink a beer.

Heat the lard in a cauldron and, after sizzling well, add the beef. Stir vigorously for a few seconds to brown well until the meat begins to release its juice. Don't fret that it's a sin of God. Let the meat stick to its mixture, let it simmer. When all the juice has dropped and the meat starts to fry again in fat, add onions and peppers and cook them skillfully. When they start to soften, add the paprika and cumin seeds (ground or whole). Let them brown too. But be careful not to burn them. Extinguish with about two and a half liters of water and let it boil for about half an hour. Have another beer.

When the meat is almost cooked, add the potatoes and tomatoes (cut into generous pieces), being careful not to burn yourself (don't forget that you have already drunk two beers! Leave it easier). Gently salt the mixture and if there is too little liquid, add more. Do not overdo it with water. Ingredients should be covered to the limit. Add the teaspoon of sugar to cut from the tomato sauce.

Let the goulash boil for about half an hour. The meat should be soft, the potatoes boiled, and the stew thick and tasty. Top with salt and pepper. If you want it thicker, you can tie the stew with a little flour mixed with cream or tomato juice. Just make sure the flour is well incorporated into the liquid before pouring it into the goulash.

Serve with chopped parsley on top, a slice of black pita, a hot pepper and a tablespoon of sour cream next to it.

5. Potato goulash and smoked recipe

Ingredients potato goulash and smoked

Method of preparation potato goulash and smoked

Fry finely chopped onions in a pot. When the onion is hardened, add the smoked pieces, salt, pepper to taste. When it drops, add enough water to cover the meat. Cook the meat over low heat for a long time (at least 20 minutes).

When the meat is tender, add the broth and the potatoes cut into pieces about twice the size of the smoked pieces. Add plenty of sweet paprika, marjoram and a little chopped cumin.

6. Goulash recipe with cabbage and smoked

Ingredients goulash with cabbage and smoked

2 large carrots cut into rounds / cubes

- 2 large onions, finely chopped

- 1 diced yellow bell pepper

- 1 diced red bell pepper

- 1 finely chopped parsnip root

- 2 finely chopped parsley roots

- 4 diced potatoes

- 700g chopped sauerkraut

- 500g boneless smoked ciolan

- 2 tablespoons spices for goulash

How to prepare goulash with cabbage and smoked

First we choose a large pot, roomy for all the ingredients, in which we heat the oil. Saute onions until translucent, then add peppers and sauté until soft. Remove from the heat, add the spices, paprika, pepper paste, carrots, parsley, parsnips. Mix well and pour enough water to cover everything. We put the pot on the fire again and let it boil over medium heat, stirring from time to time, until the vegetables are al dente (the morvoc is soft, it can be bitten, but it is not cut with a spoon) and the liquid has been reduced by half.

Then add the meat, passata, mix and simmer for another 20 minutes. Then add the cabbage, mix well and cook for another 20 minutes. Season with salt and pepper and the food is ready.

7. Sheep goulash recipe

Sheep goulash ingredients

How to prepare sheep goulash

The mutton is cut into pieces, browned, the vegetables are cut into small pieces and they are also added. Add enough water to cover the vegetables. Let it boil for about 30 minutes, then add the broth and salt. Let it boil for a few more minutes.

Beat the eggs with flour and a little water. Pour over food. Stir and remove from heat.

8. Goulash recipe with dumplings

Ingredients goulash with dumplings

½ teaspoon paprika

How to prepare goulash with dumplings

Cut the onion into thin slices and brown a little in oil, then add the meat cut into suitable pieces. Stir occasionally to avoid burning. When it starts to brown, add the paprika, broth, salt and a little water.

Bring to a simmer, adding a little water from time to time, until the meat is tender. Separately, rub a tablespoon of butter, an egg, flour, a little water and salt. Mix everything well. Take a teaspoon of the paste and release the dumplings in boiling water. Let it boil for 10 minutes. Drain, scald in butter and put in food or serve as a garnish.

The food must be served very hot.

9. Turkey goulash recipe

Ingredients turkey goulash

400 g turkey breast, cut into small pieces

1 tablespoon olive oil

1 teaspoon crushed cumin leaves

100 g of small, sliced ​​mushrooms

2 teaspoons Worcestershire sauce

200 g chopped tomatoes (canned)

4 tablespoons Greek yogurt

How to prepare turkey goulash

Fry the turkey meat in hot butter with oil for about 6-8 minutes on all sides. Put the onions, garlic and cumin in the fat of the steak and leave for a few minutes, then add the mushrooms and fry 4-5 handles.

Add the brandy, wine, paprika, Worcestershire sauce and rosiille and simmer for 3-4 minutes.

Finally, put the yogurt and turkey on top and let them heat up. Stir in salt and pepper and serve with pilaf.

10. Beef goulash recipe

Beef goulash ingredients

2 tablespoons tomato paste

100ml cooking cream from Milli

For dumplings:

How to prepare beef goulash

Chop the onion and fry in oil until soft.

Add the diced beef and let it brown until it changes color. Sprinkle the meat with a little salt and pepper. Add the paprika and quench with 2 cups of water / soup. Add chopped garlic, pepper and grated sausages. Put the lid on the pan and cook for 50 minutes. We mix them from time to time.

At the end add the tomato paste and cream and mix. Let it boil for another minute.

Preparing dumplings:

Beat 2 eggs with salt and a teaspoon of butter, add 100 ml of water and then flour until you get a soft but thick dough, then I added the oil.

Se pune la fiert o oală plină cu apă cu 1 linguriță sare,aluatul se pune într-o pungă de plasic și se taie un colț mic la pungă.Se dau drumul în apă la mici bucățele de aluat.(cine are instrumentul special îl poate folosi, gălușcuțele cad prin găurile instrumentului în apă), se lasa să dea câteva clocote, când se ridică la suprafață,sunt gata.

Se scot cu o paletă din apă, scurgându-se bine și apoi se pun în gulaș să absoarbă sosul.

11. Rețetă gulaș de pui

1 legătura pătrunjel proaspăt

un praf de ardei iute măcinat

Mod de preparare gulaș de pui

Spălați pulpele de pui și îndepărtați-le pielea apoi curățați ceapă și tăiați-o solzișori . Puneți ulei într-o cratiță și căliți ceapă iar după ce aceasta prinde o culoare aurie, adăugați și carnea de pui.

Prăjiți carnea până când aceasta se rumenește bine și apoi adăugați boia,ardeiul și roșia tăiate fin. Condimentați după gust și adăugați un pahar de apă, lăsând mâncarea să fiarbă la foc domol aproximativ jumătate de oră.

Între timp, tăiați cartofii, morcovii și rădăcina de pătrunjel în cubulețe mici și puneți-le peste carne. După ce ați condimentat gulașul cu ardei iute și sare după gust mai adăugați un litru de apă și lăsați mâncarea la foc mic acoperită cu capac.

Când mâncarea este bine fiartă puteți adăuga și găluște preparate din ou și faina sau o puteți drege cu puțină faina îndoită cu apă.

Când gulașul de pui este gata, presarați pătrunjel verde tocat mărunt și gustați adăugând condimente dacă mai este nevoie.


Method of preparation

Carnea de vită se taie cuburi și se călește în ulei Unisol de primă presă. Se stinge apoi cu apă și se lasă la fiert până se frăgezește carnea.
Se adaugă ceapa tocată Julienne, morcovul rondele și restul de condimente, bulion. Se lasă totul la fiert circa 1 ora. La final, se adaugă galuștele de cartofi și se mai lasă la foc mic încă 5-7 minute.
Se servește cald cu pâine sau mămăligă.

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Gulaș de miel, rețeta ungurească tradițională

Celor dragi le place carnea de miel? Atunci poți să le prepari o rețetă ungurească delicioasă de gulaș de miel. Este gata în aproximativ două ore jumătate, dar vei avea parte de un prânz fraged, aromat și hrănitor.

Ingrediente pentru gulaș de miel:

3 felii de bacon, tăiate în bucăți mici
2 cepe medii, curățate și tăiate în felii subțiri
900 grame de carne de miel, tăiată cubulețe
2 linguri de boia de ardei
1 linguriță de sare
1 linguriță de semințe de chimen
1 cățel de usturoi, curățat și tocat mărunt
1 ardei verde mediu, feliat și mărunțit
1 ardei roșu mediu, tăiat în felii și mărunțit
1 cană cu apă
3 cartofi medii, curățați și tăiați în cuburi mai mari
1 roșie mare, tăiată

4 pași pentru a prepara gulaș de miel:

1. Într-un ceaun de fontă se gătește baconul la foc mediu, până când se rumenește, în puțin ulei vegetal. Cu ajutorul unei spatule, se scoate baconul pe prosoape de hârtie, pentru a se scurge uleiul, dar se păstrează în tigaie cel în care a fost gătit.

2. Se adaugă ceapa mărunțită în ceaun și se gătește până când se înmoaie. Se scoate ceapa din ceaun și se lasă deoparte. Se adaugă carnea de miel și se gătește la foc mediu-mare, pe toate părțile, până când se rumenește.

3. Se pun din nou baconul și ceapa în ceaun, împreună cu boiaua, sarea, chimenul, usturoiul și jumătate din cantitatea de ardei mărunțiți. Se adaugă apa și se aduce la punctul de fierbere. Se reduce căldura, se acoperă și se fierbe timp de o oră și jumătate. Se mai adaugă apă, dacă este nevoie.

4. Se amestecă ardeii rămași și cartofii și se aduce compoziția la punctul de fierbere. Se reduce căldura și se mai lasă la fiert timp de 20 de minute. Se adaugă roșiile, se fierbe pentru 10 minute sau până când carnea și legumele se frăgezesc. Ajustați condimentele, dacă este necesar.

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Gulaș de miel, rețeta ungurească tradițională

Celor dragi le place carnea de miel? Atunci poți să le prepari o rețetă ungurească delicioasă de gulaș de miel. Este gata în aproximativ două ore jumătate, dar vei avea parte de un prânz fraged, aromat și hrănitor.

Ingrediente pentru gulaș de miel:

3 felii de bacon, tăiate în bucăți mici
2 cepe medii, curățate și tăiate în felii subțiri
900 grame de carne de miel, tăiată cubulețe
2 linguri de boia de ardei
1 linguriță de sare
1 linguriță de semințe de chimen
1 cățel de usturoi, curățat și tocat mărunt
1 ardei verde mediu, feliat și mărunțit
1 ardei roșu mediu, tăiat în felii și mărunțit
1 cană cu apă
3 cartofi medii, curățați și tăiați în cuburi mai mari
1 roșie mare, tăiată

4 pași pentru a prepara gulaș de miel:

1. Într-un ceaun de fontă se gătește baconul la foc mediu, până când se rumenește, în puțin ulei vegetal. Cu ajutorul unei spatule, se scoate baconul pe prosoape de hârtie, pentru a se scurge uleiul, dar se păstrează în tigaie cel în care a fost gătit.

2. Se adaugă ceapa mărunțită în ceaun și se gătește până când se înmoaie. Se scoate ceapa din ceaun și se lasă deoparte. Se adaugă carnea de miel și se gătește la foc mediu-mare, pe toate părțile, până când se rumenește.

3. Se pun din nou baconul și ceapa în ceaun, împreună cu boiaua, sarea, chimenul, usturoiul și jumătate din cantitatea de ardei mărunțiți. Se adaugă apa și se aduce la punctul de fierbere. Se reduce căldura, se acoperă și se fierbe timp de o oră și jumătate. Se mai adaugă apă, dacă este nevoie.

4. Se amestecă ardeii rămași și cartofii și se aduce compoziția la punctul de fierbere. Se reduce căldura și se mai lasă la fiert timp de 20 de minute. Se adaugă roșiile, se fierbe pentru 10 minute sau până când carnea și legumele se frăgezesc. Ajustați condimentele, dacă este necesar.

Dacă ți s-a părut util acest articol, dă LIKE paginii noastre de Facebook, unde găsești și alte articole cel puțin la fel de interesante.


INGREDIENTE gulaș secuiesc la Thermomix

Check the ingredients as you put them in the shopping cart.

750 g varză murată

420 g pulpă de porc

150 g ciolan afumat fiert

150 g onions

20 g usturoi

90 g ardei roșu

120 g roșii

1 fir cimbru sau 1 linguriță uscat

15 g boia de ardei dulce

70 g ulei

½ linguriță chimen măcinat

2 bay leaves

1 teaspoon salt

1 linguriță piper negru măcinat


Video: Γκούλας Επ. 07. Kitchen Lab TV. Άκης Πετρετζίκης (July 2022).


Comments:

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