Goulash kwisiHungary ukusuka kwenkomo yenkomo

Ngaphandle kwelizwe elivela kuyo, iresiphi ye-goulash isasazwa nje kuphela eYurophu kodwa nakwamanye amazwe, kwaye isizathu sokuba kube lula ukupheka, izithako ezikhoyo, ukuxhamla kunye nesinambitheko esinqabileyo esichaphazelekayo goulash ephekwe kakuhle. Isitya esiyinyaniso saseHungary sisekelwe kwilwanyana kwaye iya kuba yinto ebalulekileyo ekuthatheni inxaxheba kuzo zonke iiresiphi eziluhlu olungezantsi.

Indlela yokupheka goulash kwenkomo?

Njengawuphi na umtya wesintu, isi-Hungarian goulash sinabo "abazalwana" abaninzi, iindlela zokupheka ezingafani nakakhulu phakathi kwazo. Ngamanye amaxesha kunzima ukufumana iresiphi yangaphambili, kodwa siya kuzama ukuvelisa kwakhona.

Izithako:

• I-scapula yenkomo - 950 g;
• i-anyanisi - 340 g;
• amazinyo e-garlic - iziqwenga ezimbini;
• izaqathe - 290 g;
• Iipilisi ezinomnandi - 310 g;
• amazambane - 340 g;
• i-paprika emnandi e-paprika - 4 tbsp. iipuni;
• imbewu yefenugreek;
• utamatisi kwijusi yayo - 425 g;
• Inkomo yenkomo - 550 ml;
• iqabunga le-laurel.

Ukulungiselela

Thelela ioli e ncinane kwi-brazier, sebenzisa ukuba udlule i-anyanisi. I-anyanisi edikiweyo kunye ne-paprika yomhlaba, i-fenugreek kwaye ifake kwisitya esahlukileyo. Kwiindawo ezisele zebhotela, ezimdaka iibhokhwe zeenkomo, ngokukhawuleza zonyaka inyama kunye netyuwa elwandle kunye ne-garlic paste. Kwinyama enqabileyo, faka amacongce e-sweet pepper, i-carrot encinci kunye namaqabunga amazambane. Dlulela kwilwanyana kunye nemifuno iitamatisi, yongeza i-grill uze uthele yonke into ngomhluzi. Ncedisa i-goulash ezayo ngeqabunga le-laurel kwaye ulifudume ngobushushu obushushu malunga neyure. Ubungqina bokulungelelwa kwe-classic ye-Hungarian goulash iya kuba yi-fiber ephazamisayo yenyama, isweleka kwi-tomato sauce.

Ukuba awukwazi ukupheka inkomo yenkomo kwi-multivarquet, kodwa ushise ngomnqweno wokuzama iresiphi kumncedisi wekhitshi, ngokokuqala kuqala unyaka obomvu inyama kwisitya, yongeza imifuno kunye neziqholo kuwo, kwaye emva kwemizuzu emi-5 ugcwalise isitya kunye netamatati nomhluzi. Shintshela kwi-"Baking" ukuya "Kucima" kwaye ushiye isidlo ukuba udibana malunga neyure nesiqingatha.

IsiHungary goulash - iresiphi

Enye inguqu engekho ngaphantsi kwe-Hungarian goulash ilungiselelwe ngesiseko sebhiya. Kule meko, akufanelekile ukugcina ipeni, kuba i-aftertaste yayo iya kubonakala ngokucacileyo kwisitya esiphelile.

Izithako:

I-goulash:

• amanqatha avela kwibhakoni - 30 ml;
• i-anyanisi - 160 g;
• I-spatula yenkomo - 900 g;
• iigrave ze-garlic - i-1 piece;
• Imbewu yeFenugreek - 1 ithisipuni;
• i-paprika - 2 tsp.
• ubhiya obukhanyayo - 980 ml;
• i-pepper e-sweet - 290 g;
• utamatato - 110 g;
• iifatata - 850 g.

Ukulahla:

• iqanda - 1 iqhekeza;
• amanqatha e-bacon - 45 ml;
• amanzi 75 ml;
• umgubo - 175 g.

Ukulungiselela

Masiqale nge goulash ngokwayo. Ngaphambi kokupheka i-goulash kwenkomo yenkomo kunye ne-gravy, kubalulekile ukufudumala amanqatha asele emva kwebhekoni yokugaya. Kwioli efudumeleyo, masidlule i-anyanisi kwaye sixubane kunye neekhebhu ezincotshiwe, inkomo. Emva kwemizuzu engama-10, xa inyama ibamba i-blush, songeza i-garlic ne-fenugreek imbewu kuyo, ixesha lonyaka yonke ityuwa yolwandle kunye ne-paprika, uthele ubhiya oluxutywe ngamanzi ngokulinganayo. Emva kokubilisa, sinciphisa umlilo kwaye siyicima i-goulash enye iindidi ezimbini. Sifaka kwi-cubes yenkomo yenyamatyambo kunye nesandi sepilisi elimnandi, kwakhona sidibanisa yonke into, sisomeleze ukushisa ukuya phakathi kwaye uqhubeke nokupheka enye iyure. Ngoku sibeka ii-tuber tubers, zilungiselele isidlo enye imizuzu engama-60.

Ukulungelelwa kwe-goulash kunikwa kunye namaqabunga amaqanda alungiselelwe ukusuka kumxube weoli kunye neqanda, umgubo kunye namanzi. Umxube odibeneyo ushiywe ukuphumla kwindawo epholileyo imizuzu eyi-15. Iingxenye zeendwangu zenziwe ngamanzi abilayo de zitshiza kwaye zandwendwela phezu kwenyama kunye ne-sauce.