Pork Gulyas at the Edi


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The onion is cleaned, finely chopped and put to harden in a little oil and water. Meanwhile, clean the peppers, finely chop and add to the onion. Peel the meat, cut it into cubes and add it to the onion and pepper mixture. Season with salt, pepper, paprika and spices, complete with approx. 1000 ml. water and leave to boil semi-covered approx. 30 minutes on medium heat.

After the meat is cooked, add the diced tomatoes and the finely chopped brown pepper, leaving to boil for approx. Ten minutes. Meanwhile, beat the eggs vigorously with a pinch of salt, add the flour and mix very well, until it is incorporated and a semi-dough is obtained: D. Take with a fork, from the composition of egg and flour and put in the mixture of meat and vegetables, be careful the fork must always be moist;). Leave the gulyas to boil for approx. 15 minutes until the dumplings are cooked.

Good appetite!



Hungarian goulash - 17 recipes

Goulash is originally a Hungarian soup very common in Central Europe and especially in the countries crossed by the Carpathian Mountains. He is part of a family of peasant dishes, along with paprika and other dishes seasoned with paprika. Gulas could mean, in direct translation, "cow's food" because in Hungarian "gulyás" actually means "cow".

In fact, goulash is originally a dish specific to the lives of cattle farmers on the Tisza Plain (Alföld). Initially, goulash was eaten only with bread, without any garnish and was prepared from veal, cattle being the main animals raised by Hungarians at that time (until the 1800s). Over time, Hungarian shepherds began to raise sheep and, of course, then used sheepmeat in the preparation of goulash and other traditional recipes.

Given the simplicity and conditions necessary for the preparation of goulash, it is very likely that both its origins, as well as paprika and other popular Hungarian recipes, date back several centuries from their first mention in a manuscript dating from the eighteenth century. -lea.


Bab Gulyas, or how to make beans with goulash in a cauldron

Bab gulyas is a Hungarian-style bean soup, thick, very thick and even tastier. While I was completing the "work" with a lot of patience, because bab gulyas is par excellence one of those leisurely, unhurried cooking.

Ingredients:

  • 500-600 grams of dried beans
  • about 2 kg. of pork, of which half smoked and half raw (you can use smoked shank, smoked ribs, etc., I used a raw shank and pieces of smoked ham)
  • 2 large onions
  • 3-4 cloves of garlic
  • 2-3 bell peppers or capsicum
  • 1 hot pepper (to taste, if you don't like it too spicy, give it up)
  • 3 tablespoons oil
  • 2-3 large carrots
  • 1 parsnip root (optional, I list everything I used)
  • 1 piece about the size of an egg of celery root or 2-3 stalks of celery celery
  • 1 parsley root
  • 3-4 large, ripe tomatoes, or 250 ml. of broth
  • 1 tablespoon sweet paprika, flavored
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • salt and ground pepper
  • 1/2 bunch chopped green parsley for sprinkling
  • optional: dumplings of 1 egg, 1 pinch of salt and 75-80 grams of flour

Preparation:

Before we get to work, keep in mind that the above ingredients plus a few good liters of water will result in about 8-9 liters of soup, so if you want to prepare the recipe in a smaller amount, adjust the quantities of ingredients as needed. yours.

1. Wash the beans in some cold water and soak them in cold water from the previous evening.

2. If the smoke is very salty, it is good to put it in salted water overnight. I used a large raw pork chop and about 1 kilogram of smoked ham, cut into cubes.

3. Peel, wash and finely chop the onions. Heat the oil in a pot of the right size (I used the cast iron kettle and took advantage of a wonderful day, cooking outside) and add the onion and a teaspoon of grated salt. Fry the onion until soft.

4. After the onion has softened, add the diced peppers to the pot together with the crushed garlic.

5. Prepare 1-2 liters of hot water that you have at hand.

6. Add the ground cumin to the pot, mix and cook for 1 minute to develop its flavor.

7. Add the sweet paprika, mix briefly and after only a few seconds pour the water into the cauldron, because the paprika burns easily and changes its taste.

8. Add all the meat and bay leaves and top up with hot water so that the meat has enough liquid to boil. Season with pepper and salt, but it is good to be stingy with salt because usually the smoked meat is quite salty and by boiling it will also salt the juice. If tomatoes are used, they are peeled, finely chopped and added to the pot now, if you use broth you can add it later. Be sure to monitor the pot and add hot water when it evaporates as many times as needed.

9. The soaked beans are added a little later, I used beans with large, buttery beans, which do not boil very hard, in addition it was soaked and I scalded it briefly, then I drained it and rinsed it (scalding reduces from "side effects"). If you use beans that you know better, you can add it after the meat has just boiled. I added the beans when the ciolan was half cooked.

10. When the meat is soft and you see that it tends to fall off the bone, carefully remove the ciolan from the pot and let it cool. Add in the pot all the chopped root vegetables in suitable cubes, if necessary, add more hot water, if you use broth now is the time to add it. Boil until the vegetables are soft.

11. Bone the ciolan and cut the meat into pieces of the right size and add it back to the pot.

12. Optionally, you can prepare some dumplings: quickly knead a dough like noodles, but softer, from 75-80 grams of flour, 1 pinch of salt and 1 egg. Break as many pieces of this dough as you can between the shelves and the pointer and throw them in the pot. Boil the dumplings for 4-5 minutes and the bab gulyas is ready.

In the end, match the taste of salt and pepper as you like.

Remove the pot (or kettle) from the heat, wash the green parsley and finely chop then sprinkle over the bab gulyas.


Gulyas / Gulas Hungarian with meat and potatoes

Gulyas is an ancient food of cattle herders in the area of ​​Hungary. It is most often cooked as a stew, but there is also the soup version. Goulash is widespread in Transylvania, the recipe undergoing some transformations, in variants, also tasty, but a bit greasy. Originally, goulash was made only from beef with several vegetables. More recently, there have been variants with sausages, pork and smoked meats. A tasty goulash is obtained in a cauldron, on a wood fire, but also cooked on the stove it has a delicious taste.
EDIT: You should have mentioned that the most common version of goulash is made with csipetke which are some dumplings made of flour. I will try that one too, after an unfortunate experience with some flour dumplings, which are really bigger, which no one in the family could eat and I threw away, will be erased from my taste memory, a gesture that it happens very rarely in our country. It was a recipe that came, to be honest, from a Moldovan friend, it was certainly not the same dumplings, but I preferred this goulash version of Jamie Oliver, after studying several recipes from the blogosphere. Of course, because I'm originally from Oltenia and I don't really like sweet food.

Preparation time 25 minutes

Cooking time 1 hour 30 minutes

Total time 1 hour 55 minutes

Ingredients

  • 500 g beef / veal
  • 4 lg oil
  • 2 medium onions
  • 1 yellow pepper + 1/2 red pepper
  • 2 lg otet
  • 2 fresh tomatoes
  • 1 lg tomato paste
  • 2 large cloves of garlic
  • 1 lg with sweet + hot paprika
  • 200 g white potatoes
  • salt, freshly ground pepper
  • 1/2 teaspoon cumin
  • 1 + 1/2 cane meat soup

PREPARATION Hungarian Gulyas / Gulas with meat and potatoes
1. The right meat is the pulp, chest and even the neck area. Wash and cut into pieces in one gulp, as for a stew. In the heavy pan that does not stick, fry the meat on 2 sides in 2 tablespoons of oil, just enough to brown a little. Add enough hot water to run 4 fingers over it and boil. The veal boils in 1 hour and 20-30 minutes, the beef in 2 hours or if it is very old even 2 hours and a half. Fill with hot water as it evaporates. At the end, stay with 1 + 1/2 cups of meat soup.
2. Chop the onion and pepper, cleaned and washed, diced. In a pan with 2 tablespoons of hot oil, cook for 3-4 minutes until the onion is soft. Crush the garlic and add. Extinguish with vinegar which would be ideal to prepare it for home (click here for recipe). It gives a very good taste to any food.
3. Cut the tomatoes into cubes or grate them and add them to the pan. Add 1 tablespoon of sweet and hot paprika, according to your preferences. Add 1/2 teaspoon salt, 1 teaspoon grated freshly ground pepper and 1/2 teaspoon cumin seeds (be careful, not cumin, do not confuse).
4. In the pan with meat and soup, pour the contents of the pan. Add the washed, peeled and washed potatoes and cut into small cubes. Fill with hot water if necessary, to cover them with liquid, and dissolve in a soup and a tablespoon of tomato paste. Let them boil under the lid until the potatoes are soft, about 30 minutes, over medium heat. Taste and straighten salt.
It is very tasty and I leave you three more variants of stews, just as good, to alternate:
& # 8211 National stew with polenta - ancient recipe
& # 8211 Beef broth stew with red wine
& # 8211 Szekler stew with sour cream sauce
& # 8211 Beef or pork chop with mushrooms
Liv (e) it!


Gulyas / Gulas Hungarian with meat and potatoes

Gulyas is an ancient food of cattle herders in the area of ​​Hungary. It is most often cooked as a stew, but there is also the soup version. Goulash is widespread in Transylvania, the recipe undergoing some transformations, in variants, also tasty, but a bit greasy. Originally, goulash was made only from beef with several vegetables. More recently, there have been variants with sausages, pork and smoked meats. A tasty goulash is obtained in a cauldron, on a wood fire, but also cooked on the stove it has a delicious taste.
EDIT: You should have mentioned that the most common version of goulash is made with csipetke which are some dumplings made of flour. I will try that one too, after an unfortunate experience with some flour dumplings, which are really bigger, which no one in the family could eat and I threw away, will be erased from my taste memory, a gesture that it happens very rarely in our country. It was a recipe that came, to be honest, from a Moldovan friend, it was certainly not the same dumplings, but I preferred this goulash version of Jamie Oliver, after studying several recipes from the blogosphere. Of course, because I'm from Oltenia and I don't really like sweet food.

Preparation time 25 minutes

Cooking time 1 hour 30 minutes

Total time 1 hour 55 minutes

Ingredients

  • 500 g beef / veal
  • 4 lg oil
  • 2 medium onions
  • 1 yellow pepper + 1/2 red pepper
  • 2 lg otet
  • 2 fresh tomatoes
  • 1 lg tomato paste
  • 2 large cloves of garlic
  • 1 lg with sweet + hot paprika
  • 200 g white potatoes
  • salt, freshly ground pepper
  • 1/2 teaspoon cumin
  • 1 + 1/2 cane meat soup

PREPARATION Hungarian Gulyas / Gulas with meat and potatoes
1. The right meat is the pulp, chest and even the neck area. Wash and cut into pieces in one gulp, as for a stew. In the heavy pan that does not stick, fry the meat on 2 sides in 2 tablespoons of oil, just enough to brown a little. Add enough hot water to run 4 fingers over it and boil. The veal boils in 1 hour and 20-30 minutes, the beef in 2 hours or if it is very old even 2 hours and a half. Fill with hot water as it evaporates. At the end, stay with 1 + 1/2 cups of meat soup.
2. Chop the onion and pepper, cleaned and washed, diced. In a pan with 2 tablespoons of hot oil, cook for 3-4 minutes until the onion is soft. Crush the garlic and add. Extinguish with vinegar which would be ideal to prepare it for home (click here for recipe). It gives a very good taste to any food.
3. Cut the tomatoes into cubes or grate them and add them to the pan. Add 1 tablespoon of sweet and hot paprika, according to your preferences. Add 1/2 teaspoon salt, 1 teaspoon grated freshly ground pepper and 1/2 teaspoon cumin seeds (be careful, not cumin, not to be confused).
4. In the pan with meat and soup, pour the contents of the pan. Add the washed, peeled and washed potatoes and cut into small cubes. Fill with hot water if necessary, to cover them with liquid, and dissolve in a soup and a tablespoon of tomato paste. Let them boil under the lid until the potatoes are soft, about 30 minutes, over medium heat. Taste and straighten salt.
It is very tasty and I leave you three more variants of stews, just as good, to alternate:
& # 8211 National stew with polenta - ancient recipe
& # 8211 Beef broth stew with red wine
& # 8211 Szekler stew with sour cream sauce
& # 8211 Beef or pork chop with mushrooms
Liv (e) it!


Goulash Szekler with Cabbage

No, goulash is not just potatoes with potatoes. This was a surprise for me too, 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.


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Perfect steaks. Look at the temperatures you have to cook so that you don't burn the meat anymore

It is true that you learned from your grandmother and mother to cut the steak to see if it was penetrated in the middle, or to test if it comes off the bone easily, a sign that it is enough as long as you kept it in the oven. These empirical methods do not guarantee, however, the perfect result, and if you still avoid eating, it is good not to test a raw beef steak on their teeth.

How to get the temperature?

For perfect results, buy a meat thermometer to check the internal temperature of the steaks, which will tell you if the food is ready. You need to know where and how deep to stick the thermometer to make sure the measurement is correct. For example, if you stick the thermometer in a piece of meat with more fat, the indicated temperature will be higher than it actually is inside the muscle.

For tray steaks, in which the meat is not potted in smaller pieces, stick the thermometer in the middle of the steak in the thickest part, away from a bone, fat or stingy. If the piece of meat does not have the same thickness, take the temperature at several points.

For a chicken or a whole turkey it is mandatory to take the temperature in 3 points of the bird. Under the wing, at the wrist between the thigh and the trunk and in the thickest part of the chest. And be careful not to stick the thermometer close to bone or fat.

For sliced ​​steaks, croquettes, burgers or just chicken breast, it is recommended to stick the thermometer on one side of the steak and make sure it goes as deep as possible.

Chef's secret

An important thing to consider when making the steak is that it continues to penetrate and bake even after you take it out of the oven near the heat source. So, you need to take them out of the oven shortly after they have reached the right internal temperature.

For example, the temperature of burgers or pork chops will increase by 5 degrees even after removing them from the oven, while for larger pieces of steak the temperature may increase by another 10 degrees. The risk is to get a much too penetrated steak, which will be hard, dense and dry, so you must always find the balance to have a soft and juicy steak at the end.

Each steak with its own temperature

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"The word 'goulach' comes from the Hungarian '' gulyàs '', which has long referred to the profession of cowboy. In Hungarian gastronomy, '' gulyàs '' is a soup based on beef or lamb, vegetables and of small pasta or dumplings.

But this paprika stew that we designate in France by "goulache" and in Romania by "goulash" is actually called "pörkölt" in Hungarian cuisine. There is, thus, "pörkölt" of veal, beef, pork, lamb, chicken or rabbit. In "Hungarian and Romanian cuisine recipes: Goulash", you will find a variety of Goulash recipes from all over Europe ( over 60 recipes), with all sorts of ingredients.

These recipes are the cream of any friendly meal or a lunch on the green grass, in a cauldron, on a wood fire.


1. Wash the pork, cut into larger cubes, sprinkle with paprika and mix well to make each cube red.

2. In a larger pot, heat the lard and sauté the chopped onion.

3. When the onion starts to harden, add the meat and fry well on all sides. At this stage, we can add salt, cumin and whole black pepper.

4. When the meat is fried, pour water over it, add the bay leaf, cover the bowl and let it boil for about 40 minutes.

5. Then add the sour cabbage, about 1: 1 with the meat and cook for another 30 minutes.

6. Add the cream, stir and let it harden until the meat and cabbage are soft & # 8211 especially since the cabbage needs to decompose.

7. Serve the szeghedin goulash with steamed dumplings and add sour cream on top, which will make the sour taste softer.


Video: Pork and Vegetable Stew (July 2022).


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