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Beef goulash "ARTA VIENEZA"

Beef goulash


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Heat the lard in the pot in which the goulash is prepared. Add the onion which is fried until it takes on a dark caramel color. Sprinkle the paprika, mix briefly until it contains all the onion and quench with the water + vinegar mixture.

When it boils, add the meat, salt, cumin, marjoram, garlic and tomato paste, if necessary.

Mix everything well and let it simmer with the lid slightly raised, to simmer. During boiling, it must be left a few times, so that the water drops completely, adding each time enough water to boil it further stifled. (ATTENTION: - fresh meat contains enough water, so sometimes it is NOT necessary during cooking / stifling, to add more).

ATTENTION: -if too much is added, then it boils and loses its specific taste of this Gulas.

When the meat from Gulas is cooked enough, cover it with enough water (if necessary) to cover the meat and let it simmer. 10 min., Until the glossy and brown fat accumulates on top, and the liquid has the consistency of a fluid / viscous sauce.

I forgot to crush the cumin and I was afraid it would feel through the sauce. That's why after the Goulash boiled and I added water, I took the meat out in a bowl and put the sauce in the blender, after which I put it back in the pot, I added the meat + some salt and let it boil gently, until the fat came out on top.

I served it with SLICES OF BREAD CUBES

and BLUEBERRY COMPOT

And in the main picture, I prepared bigger bread buns and served the Goulash in them.

I dried the core and made breadcrumbs out of it.


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Goulash

500 gr, pork, 3-4 onions, 1 tablespoon fat, 1 tablespoon broth, 1 egg,
2 tablespoons flour, salt, paprika.

Simmer the pieces of meat with finely chopped onions until the onion turns yellow. Add salt, paprika and water as much as the pieces of meat. Let it boil until the meat is tender. Add the broth and let it boil. little bit.
Separately prepare the flour dumplings and put them in the sauce. (from egg, flour
and salt).

From "Kitchen from A to Z" by Alexandru Isoveanu.
there is another recipe for "Gulas outlaw" if you want I will write this one too.

# 3 Tzanetakos

GOULASH.
500 gr. Pork, 4 large onions, 200 gr. Ointment. A teaspoon of sweet paprika,
a teaspoon of hot paprika, 3 tomatoes, a clove of garlic, a little ground cumin
a carrot, parsley leaves, salt, pepper, 1 kg. potatoes, 100 gr. sour cream, a little
sugar, 1 liter of water.

Melt the lard in a large saucepan, put the meat cut into pieces and let it brown. After they have caught a light crust, the pieces of meat are removed and kept warm. In the remaining lard put the onion cut into fish. After it is golden, add the garlic, the grated carrot, the sliced ​​tomatoes and the pieces of meat. Add the paprika, cumin, salt, pepper, sugar and pour as much water as possible to cover the food. The pan will be left on the fire. small to boil slowly. When the meat is almost cooked, pour another cup of hot water and add the potatoes cut into quarters. When serving, add sour cream and green parsley.

# 4 Tzanetakos

Flour dumplings.
6 tablespoons flour
3 eggs
50 gr.unt
3 tablespoons water, salt (a little)

Prepare a dough from the above mixed well. The dumplings are taken with a spoon and boiled in salted water for about 20 minutes. Strain and boil in food or soup for 3-4 minutes.

# 5 Aphrodite

Good morning Dabi,
here is a recipe that I make very often, I have it from a magazine and it is tried many times.
GOULASH
INGREDIENT:
-1kg. beef for goulash,
-3 / 4kg. Onion,
-4 ling.s.pork fat (oil)
-4 ling.s.boia dulce
-2 cloves garlic
-1 ling.c.chimen
-1 ling.c.otet
-1 / 2l beef soup (MAGGI cube)
-1 ling.c.magiran
-1 / 16l red wine
-salt pepper
-1 ling.s flour
-1 ling.s.smintina
PREPARATION:
Cut the onion into small pieces, and fry in hot lard until golden, add the paprika, garlic and the rest of the spices and let it fry briefly.
This is followed by pieces of meat that are fried on all sides, vinegar is added and the wine is mixed well, followed by the soup.
Cover everything and let it simmer for 1-2.1 / 2-3 hours (depending on the quality of the meat).
After the meat has boiled, remove it from the sauce and cream the sauce with the STAB MIXER, season if necessary and bind with flour.
Put the meat back and bring to a boil.
Serve with pasta with papanasi, each as you wish and don't forget a spoonful of sour cream.
GOOD LUCK & # 33
TYPE:
This goulash can be portioned and frozen.
This goulash is perfect the next day, because the spices spread their flavor over time.

Pt. that, I cooked this Gulas again, I took a picture.
That's how it looks and I assure you it's perfectly good

Edited by Aphrodite, 14 February 2006 - 12:12 PM.

# 6 dabi

# 7 Lorraine

# 8 Adriana Nicoleta

# 9 Aphrodite

# 10 Marika

# 11 Marika

# 12 MC

As Marica used to say, "I am like a Hungarian woman." "Marvany Eterem" that I only worked on for 3 months, finally. I learned that goulash is made in the following way Bista: Cut the beef into cubes, finely chop the onion, finely chop the green peppers, cut the potatoes into large cubes. In a thick-bottomed pot (in which the food does not stick to the stove), cook the onion and pepper (about 3 onions per 2 kg of meat) in lard and when it is golden-yellow, put the paprika (about 3 spoons - one of hot paprika and two of sweet paprika) and quench with a little soup or hot water. Let it boil for about 5 minutes, then add the meat, salt and put water on it to cover it (on the meat). Put the lid on the pot and let it boil over low heat, chewing from time to time. It takes about 3 hours to cook until the meat penetrates well. Then, add the potatoes that have previously been cut into large cubes and let them boil together until everything is ready and seasoned with marjoram. Separately make flour dumpling, egg yolk, water and salt. This dumpling is kneaded, broken by hand (this operation drove me crazy) and boiled in water, strained and put when serving the goulash on the plate. I don't know how to put tomatoes or broth.

Another traditional Hungarian dish is perkelt, but that's another time if anyone is interested. And as a dessert. Somloi, but I only know the recipe (measurements) for it.
Good day, Mirela

# 13 Aphrodite

Edited by Aphrodite, 22 November 2006 - 07:48 AM.

# 14 Know It

# 15 Austiaca2

# 16 Marika

# 17 dabi

# 18 MC

With pleasure, Aphrodite!
Dear Sabe Li and Dabi, What I know about somloi I wrote on the subject of "Somloi" in Dabi.
Thanks for your recipes Marika. I even remembered that good bob leves. There was also something that was made with cherries and a sweet sauce, I don't know what it's called, or with sweet sauce and peas. I also liked gypsies (a meat first beaten, given through flour and fried, which was served with crushed garlic rubbed with paprika on top. Blue cordon with a filling of butter, spices, mushrooms and lots of greens, given twice through breadcrumbs and egg and fried and much more.

Percelt (porcolt) can be made from any kind of meat (if it is pork it is called sertes porcolt, if it is from beef morha porcolt, and chicken. I don't remember). The following ingredients are used: meat, lots of onions (4 onions per 2 kg of meat), lard, 3 tablespoons of sweet and hot paprika, red wine, a clove of garlic, pepper, Delikat, marjoram. This is how it is done. The meat is cut into small pieces, washed and left to dry. Finely chop the onion and fry in lard, add the paprika, add a little hot water and leave for a few minutes, then add the meat, salt, garlic in abundance (a head for at least 2 kg of meat) and wine. red (NOT water) and simmer (with lid on) to boil. Do not put tomatoes or broth, then turn this food into stew. From time to time it is chewed and for the beef we will have to add a little water.
It is usually served with cooked pasta as a garnish and whoever wants it with sour cream.
I have made this food many times, but I always put tomatoes, as my family likes it that way, but I know for sure that it is not put in the original harvest.


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How to portion and shape the walnut croissants?

We weighed the dough and divided it into 3 portions. If you want smaller croissants, you can divide the dough into 4.

I spread each piece with my palm on the lightly floured table, I rolled it tightly on the side forming a roll. And I rolled the dough roll tightly forming a ball. I left the 3 dough balls to rise for another 15 minutes on the table.

How to prepare walnuts for croissants?

I cut the walnut from the knife so that the pieces remain small.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

In a bowl I mixed the walnuts with the sugar. Separately I melted the butter and left it to cool a bit.

If you want to add the filling, you will now have to prepare it. Either the pieces of shit, or jam, magiun or thicker jam (not to flow), or walnut filling. How to make scalded walnut filling can be found at baigli recipe with walnuts and poppy seeds.

How are croissants formed?

I spread each ball of dough in the form of a disk with a diameter of approx. 25 cm.

I transferred the dough on a baking sheet so as not to soil the work table with butter, sugar and walnuts. That way I don't have to delete it after every ball.

On the baking paper I greased the dough with about 1/3 of the melted butter and I sprinkled on top about 1/3 of the composition of walnut and sugar. I pressed lightly with my hand.

With the pizza roll I cut the dough into 8.

I took each sector of dough in turn and turned it upside down. If you want to put the filling, now is the time.

I rolled the croissants starting from the base to the top, so that the sprinkled walnut is on the outside. I did the same with the other two dough balls and I got 24 walnut croissants.

The croissants thus obtained are placed in the tray on a baking paper. Because they will grow a lot, I left enough space between them. I basically filled 3 trays.

I left them to rise for another 10-15 minutes in the pan, until the oven heated well to 170 C (heat up, down + ventilation) and the average stage for those with gas.


How to cook a delicious goulash like in Transylvania. The tricks of a recipe that does not fail

One of the most often cooked dishes in Transylvania is goulash. Its origins come from the Hungarian desert, a few centuries ago, when it was considered a food of the humble, and in time it became a dish to the taste of the Hungarian nobles. Goulash is a combination of stew and soup.

One of the most delicious Transylvanian dishes is goulash. It is said that it appeared in the Hungarian wilderness in the Middle Ages, and that the name of this preparation comes from the cattle herders who quenched their hunger with this hearty food - the cattle herders, "gulyás", according to secrets. -culinare.blogspot.ro. According to the same site, goulash was a filling, easy-to-make soup that was eaten with wooden spoons. At the end of the 18th century, goulash was transformed from a humble dish to one to the liking of the nobles, when Joseph II elevated it to the rank of preparation. Goulash has crossed the borders of Hungary, today cooking not only in Transylvania, but also in countries like Italy and Slovakia.

Traditional Hungarian goulash. The complete recipe from Teo's Kitchen

The goulash can be beef or pork. It has some mandatory ingredients: onion, lots of paprika (Hungarian paprika) both sweet and hot, bell pepper and cumin. The goulash recipe is a combination of a soup and a stew, so in some restaurants it may appear on the menu in the "soups" category. Goulash can also be served as a main course, especially if you add to the recipe potatoes or dumplings, a kind of pasta, called csipetke in Hungary. Some housewives also use potatoes and dumplings in the same goulash.

There are several goulash recipes. One of them, taken in full from teoskitchen.ro, we present below:

Ingredients (for 6 people):
- 1 kg of pork
- 150-200 ml of oil or lard (with lard it comes out tastier, but it is very heavy and greasy, especially for those who suffer from cardiovascular diseases)
- 5 medium onions
- 5-6 cloves of garlic
- 2 bell peppers or kapia
- 2 medium carrots (or one large)
- 6 plum tomatoes or 3 large garden tomatoes
- a box of tomato paste (75-100 gr)
- a spoon of sugar
- spices to taste: salt and pepper, sweet and hot paprika, cumin.
- about 1 liter of water

Heat the oil and fry the pork on all sides. When browned, remove with a sieve from a saucepan and keep warm. In the oil or lard in which the meat was fried, put the finely chopped onion to harden. Meanwhile, prepare the vegetables: peel and grind the garlic, grate the carrots, chop the peppers and diced tomatoes. And when the onion is hardened, put it all over the onion.

Mix vegetables and onions well. Put the meat in the pan again. Pour water over meat and vegetables, season to taste, put tomato paste, mix well and simmer over medium heat, covered with a lid, about an hour. In the meantime, we are preparing the pasta. For csipetke you need 1 egg, a pinch of salt, 1-2 tablespoons of water, enough flour (about 4-5 tablespoons). Beat the egg with the salt.

Alternately add a little flour and a few drops of water, until you get a fairly thick dough. Roll out the dough between your palms so that it is about 1 cm thick and pinch the pieces of dough the size of a bean, which are boiled in goulash. After adding the pasta, let the goulash boil for another 20-25 minutes, but without the lid so that the sauce gains consistency.

The goulash is ready when all the vegetables are soft, the meat and pasta are cooked, and the goulash has a fairly thick sauce.


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!


Supa-gulas

A consistent soup, the flavors used give it an excellent taste.

  • 700 gr beef (leg or neck)
  • 5 onions
  • 2 tablespoons oil
  • 2 chopped carrots
  • 400 gr chopped green celery
  • 2 tablespoons broth
  • 2 teaspoons paprika
  • 3 cloves of garlic
  • 2 teaspoons grated lemon peel
  • pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried marjoram
  • 1 bay leaf
  • salt
  • 1.5 liters of beef soup
  • 400 gr potatoes.

Cut the meat into 1 cm cubes. Heat the oil and fry the meat around for about 15 minutes on all sides.

Add chopped onion and vegetables and fry together. Add broth and paprika and cook.

Mix the chopped garlic with the lemon peel, cumin, marjoram, bay leaf and salt, add to the meat.

Pour the soup and cook over medium heat for about 60 minutes with the bowl covered.
(if the meat is not cooked, boil it)

Peel the potatoes, wash and cut into cubes. Add to the soup and cook for another 30 minutes.

Add the salt and pepper soup and let it sit for another 5 minutes. then serve, possibly with baked cheese spreads.

The recipe is from the magazine & # 8222Secretele culatariei & # 8221.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Goulash beef VIENNA - Recipes

I don't really have beef recipes because we don't go for this kind of meat. But from time to time we like to change our tastes and then I make a Hungarian beef goulash, whose original recipe I found here. Let's find out from the beginning. Hungarian goulash is a thick food or soup based on potatoes or dumplings. But they are completely missing from our recipe. I adapted it to be a dukan recipe. If you like the idea, I wish you success in the kitchen!

Cruise Stage, Consolidation, Final Stabilization (PL)

- ½ hot peppers (less or not at all if you don't like spicy)

- 6 tablespoons wine (tolerated at 3 tablespoons per day for cooking. If you do not want do not put it)

First we cut the beef (or veal that is more tender) into cubes of the right size. We put them in the hot pan and fry them (without oil) well on each side, until they turn white.

Add the finely chopped onion and chopped garlic and leave for a minute.

We cut the carrot into rounds, and the hot and green peppers into cubes and we put them over the meat and onion. Add enough water to cover them, put the bay leaves, salt, pepper and cumin and simmer for about 30-45 minutes (lid on the pot).

Then add the 6 tablespoons of white wine, pumpkin and tomato paste and let it boil for another 20-25 minutes. The sauce should decrease and thicken a little. You should know that the cooking time of the Hungarian beef goulash is directly proportional to the age of the calf from which the meat used comes, therefore, the older the beef, the more we will have to boil it.


How to make veal goulash or beef with potatoes Fiakergulasch recipe (butcher's goulash)?

Ingredients for Viennese goulash with beef

Here are some of the ingredients needed: veal pulp, white and red onions, garlic and bell peppers. You don't have to put them in, but I've had them in the fridge for some time and they were a bit "tired", only good for cooking.

I cut the beef into cubes with the side of approx. 3 cm. It is even better if we use beef brisket (leg) because among the muscle bundles are conjunctival septa and bundles that delight this way because they become gelatinous after cooking. Yummy!

I chopped onions, bell peppers and garlic. The peppers and garlic are put separately because they will go into cooking later.


Video: Μοσχάρι μπρεζέ με κόκκινο κρασί u0026 λαχανικά. Yiannis Lucacos (December 2022).