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Soup for the soul: preparing goulash

This dish more than nine centuries. Rich thick soup with meat cooked by the shepherds in the pot on the fire. Hence its name gulyas, the Hungarian "shepherd" and "meat." wrote down a few recipes

Hungarian shepherds, leaving for distant pastures, they took with them fried in spices and dried pieces of beef, veal or lamb. When it was time to cook, they were thrown into boiling water pieces of meat and spices. Cooked the stew until the meat was falling apart, and the soup does not become thick. Later for satiety the shepherds began to add to the soup dumpling flour, then the potatoes. Today, traditional goulash is made from beef with smoked bacon, onion, capsicum and potatoes. In our country the goulash was considered a second dish and was served with different garnish. Now the world's kitchens you can find recipes for goulash with chicken and green peas, pork and mushrooms, fish and even lean.

The traditional goulash

Ingredients: 600 g beef, 2 onions, 2 carrots, 2 tbsp flour, 3 tbsp tomato paste, ½ tsp paprika, salt, sunflower oil, 1 Bay leaf 1-2 cloves of garlic (optional), 2 cups of water or broth.

Method of preparation: beef cut into cubes. In a frying pan heat a little sunflower oil and fry the meat until Golden crust on high heat. Finely chop the onion and add to meat and fry until the onion has softened. Carrots cut into thin cubes or grate on a coarse grater. Add in meat and fry until soft. Meat with vegetables, add flour, mix well and saute for a few minutes. In a glass, dilute with water (or broth) with tomato paste, add to the meat. Add the remaining liquid. Season with salt and pepper, squeeze a clove of garlic, throw a Bay leaf. Cover with a lid and simmer for an hour and a half. Before serving you can sprinkle with herbs.

In 100 g of goulash 110 kcal

Суп для души: готовим гуляш

Goulash prepared the Hungarian shepherds, going to far, patumahoe:

Goulash with beans

Ingredients: 700 g beef, 1 Cup of beans, 1 onion, 2 carrots, 1 tablespoon paprika, salt, vegetable oil.

Method of preparation: soak the beans overnight and then boil until almost cooked. Beef cut into cubes. Reheat in a deep frying pan or heavy-bottomed pan with a little oil and fry the meat until Golden brown. Finely chop the onion, add the meat and fry until transparent. Carrots grate on a coarse grater and add to the pan. Fry until soft carrots. Add the beans. Mix well. Pour water so that it covers the meat. Season with salt, add the paprika. Cover and simmer until tender. Optionally, you can add tomato paste.

In 100 g of goulash 150 kcal

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