Spicy potato goulash
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Heat the oil and add the finely chopped onion, sliced pepper and diced carrot. Leave to harden until all is soft. Add the garlic, cut into thin slices and potatoes, peel and cut into smaller pieces. Cover with hot water and simmer until the potatoes are cooked through.
Add the tomato juice, salt, pepper, paprika and let it cook for another 8-10 minutes. After the fire stops, sprinkle with finely chopped greens.
Potato goulash can be served with sour cream.
Pork goulash & # 8211 recipe for Transylvanian pork stew with onions, garlic and tomatoes
Pork goulash & # 8211 recipe for Transylvanian pork stew with onions, garlic and tomatoes. How to make pork goulash? Pork dish with onion sauce, tomatoes and paprika. Food recipes. Stew or stew recipes. Gules recipe.
Gulas (gulyas), paprika, tocanita & # 8211 are always confused. As far as I know, paprika does not add tomatoes, only paprika. So mine is goulash or stew, stew. Anyway, I would still call it very good, this dish remains! And made at home, on the stove, but especially outdoors, over an open wood fire, in a pot of tuci. If it has more liquid, it turns into gulyas leves.
Traditional goulash is made from beef but is also often made with pork (leg, shoulder). You can find it here traditional Hungarian beef goulash recipe with potatoes and dumplings
This pork goulash uses pork shoulder or pulp (degreased), lots of onions, garlic, sweet paprika (paprika) and a little hot mousse (Erős Pista & # 8211 hot pepper paste & # 8211 see here how to make it at home).
Let's not forget cumin! Cumin goes very well with pork and is widely used in Transylvanian cuisine.
What to eat a pork goulash with? With sour cream and bread! It also goes with boiled potatoes, flour dumplings or polenta (less often).
From the quantities below it results approx. 6-8 servings of pork goulash or Transylvanian stew.
Spicy Potato Goulash - 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 pepper and the green one 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 Hungarian beef goulash is directly proportional to the age of the beef from which the meat used comes, therefore, the older the beef, the more we will have to boil it.
Ingredients Veal goulash with dumplings and potatoes & # 8211 Hungarian recipe
- 1 kilogram of veal (or mature beef, in which case the preparation will take longer), usually pulp is used
- 450 grams of onions (+/-)
- 2 tablespoons lard
- 3 tablespoons top quality red paprika, flavored, made 100% red paprika
- 1 kg of potatoes
- 1 tablespoon cumin
- 2 cloves of healthy garlic
- 200 grams of diced tomatoes & # 8211 I used Passata rustica from Mutti & # 8211 or 2 large tomatoes, well cooked
- 2 carrots (about 150 grams)
- 1 strand of parsley root
- 1 bell pepper
- salt and pepper
- 1 teaspoon hot paprika (or to taste)
- 2 bay leaves
- chopped green parsley
- 1 or
- about 80 gr. of flour (for a softer noodle dough)
- 1 pinch of salt
Preparation of ingredients for veal goulash with dumplings and potatoes
1. In order for things to go fast and well, it is good to prepare all the ingredients, to have them at hand. Here is a little discussion: if you find it strange to use two different types of carbohydrates, both potatoes and dumplings, you can give them up. In this case, you will have to double the weight specified in the list, using 2 kilograms of potatoes.
Know that goulash does not have a standard recipe and is not a seasonal dish. The shepherds of the past did not buy imported vegetables in the winter, but that did not stop them from boiling a hearty soup. Vegetables such as bell peppers and fresh tomatoes can therefore be excluded from the list of ingredients without any problems. Simply use an extra drop of paprika instead of peppers and canned tomatoes instead of fresh ones.
2. Cut the meat into cubes about 3-4 cm. Peel the potatoes, wash them well and cut them into cubes, keeping them in water. Peel the onion and finely chop. Peel a squash, grate it and cut it into cubes (if used). The roots are cleaned and chopped into rounds or cubes, as desired. The cumin is ground. When we've done all this, we can start cooking goulash.
Preparation Calf goulash with dumplings and potatoes
3. I confess, at this step I deviated a little from all the Hungarian goulash recipes I studied. They provide to harden the onion, then add the paprika, water and only then the meat. If you want, you can do so, in fact, at the end of the recipe you will find a video recipe from nosalty.hu, very explicit, even if you do not know Hungarian (with
½ of the quantities of ingredients used by me).
Starting from the idea that the Maillard reaction is responsible for the good taste of the meat, in almost all situations, we did things in a different order. Specifically, I seasoned the diced meat with salt, pepper and a teaspoon of cumin. I heated the lard in a large pot and added the meat. I mixed it from time to time with the wooden spoon, for about 8 minutes, until the pieces of meat started to brown from place to place. I took out the meat with a whisk and put it in a bowl.
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4. Immediately, in the remaining fat in the pan I added all the chopped onion and a pinch of salt. I reduced the heat to medium-low and hardened the onion for about 10 minutes, stirring occasionally, until it softened.
5. I added the paprika and the hardened meat in step 3, along with the juice he left. I stirred vigorously until everything turned red, then I immediately added 2.5 liters of hot water.
6. Season the liquid with salt to taste and bring to a boil. I added the grated garlic through a small grater (it can be crushed or finely chopped).
7. Also now I added the ground cumin in the pot and mixed well.
8. I also added the tomatoes, in my case the Passata rustica from Mutti, which has both consistent tomato juice and whole pieces.
9. I added the bell pepper, carrots and parsley root to the pot.
10. I cooked the meat with the vegetables over medium-low heat, with the lid on one side, until it started to soften. Depending on how tender the meat is, it may take more or less to cook. It is important to have a tender, not sticky, pieces in the goulash. It took me about an hour and a half until it boiled enough to move on to the next step. During cooking, I also filled the evaporated liquid with hot water.
11. After the meat began to soften, I put the potatoes in the pot, along with the water in which I kept them. In total, the volume of the liquid in the goulash pot should be about 4 liters, all be well covered. I now added the bay leaves, covered with a lid and let it simmer for another 30-40 minutes.
Preparation and boiling csipetke dumplings
12. While the meat and potatoes are bubbling slightly under the lid, I quickly prepare the dumplings. For this, I beat the egg with a little salt with a fork. I added the flour spoon by spoon, mixing, then kneading everything until you get a non-sticky dough, but softer than the one for homemade noodles.
13. Csipet means "pinched" in Hungarian, so csipetke there are pinches of dough. Simply break with two small fingers the pieces of dough that will be added to the thick soup. I broke them all from the beginning and put them on a sheet of baking paper.
14. After the potatoes were almost cooked, I added the csipetke dumplings to the goulash pot, all at once. I used baking paper. Be careful, if the liquid is insufficient, fill it with hot water so that the dumplings can boil. I let it boil for about 10 minutes, so that the dough cooks well.
15. After the dumplings are cooked, turn off the heat, season the juice with salt, hot paprika (to taste) and pepper and cover with a lid. A good goulash is left to rest in the pot for about 20-30 minutes before serving, during which time all the added flavors will befriend for minutes. Before serving, sprinkle chopped green parsley.
It has a dream flavor, it is consistent and you will definitely not want anything more. Than, maybe, another plate of goulash.
- Combine flour, 1/2 tablespoon salt and a little water in a bowl, adding just enough water to make a dough like a pancake. Push together until smooth.
- Cover each piece of potato with the dough and fry deep in oil until golden brown on all sides.
- In a separate pan, heat the hot peppers, chopped greens, soy sauce, chili sauce or hot sauce and tomato paste in a little oil, mixing well. Add sugar, salt, pepper and potatoes and mix well to cover the potatoes with spices.
- Remove from heat and garnish with freshly cut cilantro and chopped green onions.
To make homemade Indian food? Here are some other Indian vegetarian and vegetarian recipes to try:
Baked potatoes with spicy Spanish sauce. A fasting recipe that saves me anytime!
Baked potatoes - what could be simpler, but also delicious? There are a lot of ways to bake potatoes - peeled, peeled, with vegetables, meat, fish or other products, each of these ways being unique and appetizing in its own way. Today the team Bucătarul.eu offers you a fasting recipe, incredibly simple, but with an unmistakable aroma and flavor - baked potatoes bathed in spicy Spanish sauce. This recipe is also perfect for children, if you remove the spicy ingredients from the sauce and replace the mayonnaise with cream.
Ingredients for potatoes
- 6 tablespoons of olive oil
- 2 teaspoons of dried rosemary
- salt and black pepper to taste
Note: See Measuring Ingredients
Ingredients for the sauce
- 8 tablespoons fasting mayonnaise (or cream)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons of dijon mustard
Note: See Measuring Ingredients
Method of preparation
2. Cut them (including the peel) into the desired shape, or leave them whole if they are smaller.
3. Preheat the oven to 200 degrees.
4. Put the potatoes in a heat-resistant form, add the olive oil, salt and pepper. Sprinkle with rosemary and mix the potatoes well.
5. Bake the potatoes in the preheated oven for 40 minutes.
6. Meanwhile, prepare the Spanish sauce. Chop the garlic and mix it with the lemon juice, olive oil, mustard and fasting mayonnaise. Mix the ingredients well until smooth.
Ingredients for veal goulash recipe
- -veal -1 kg (ideal to have a low fat pulp and chest)
- -2-3 large onions
- -2-3 bell peppers, donuts, capia
- -1-2 carrots
- -cumin - 1 teaspoon with tip
- -salt, pepper, hot pepper
- - hot pepper paste - to taste - I miss more, we like spicy & # 128578
- -sweet peppercorns - 1-2 teaspoons
- - 400 ml broth or tomato juice
- -1-2 bay leaves
- -300 g potatoes
- -2-3 tablespoons lard
- -green parsley - 1 link (optional)
How do I prepare veal goulash?
How to prepare the veal goulash recipe you can read below or I invite you to see the video recipe below.
The meat is washed, wiped with paper towels, cut into suitable cubes, like a tochitura (as a mouthful). In a cauldron or pan with a thick bottom, heat the lard and add the crushed cumin. It does not have to be ground, it can be kept a little in the grinder or crushed in a mortar. Keep on high heat for 2-3 minutes, until the flavor comes out, then put the meat.
Cook the meat, stirring quickly, until the water drops and makes a crust, then add the chopped onion or coarse cubes - not too small and the sliced carrot. Leave for about 5 minutes, until the onion becomes slightly translucent, add the sliced peppers (they can be of different colors), the broth and the paprika.
Mix well then add water, bay leaf and bring to a boil. Ideally, goulash should be made over a wood fire or pyrostrie. But it also comes out good on the stove, on the block. & # 128578 Froth and check that the meat is well cooked. When the meat is soft, salt and adjust the taste. Now add the peeled potatoes and cut into cubes or dumplings.
Sprinkle with chopped greens (optional) and serve hot. If it is goulash made with potatoes, serve with a mamaliguta pripita or with fresh homemade bread . 🙂
It can be served with sour cream on top, according to everyone's taste.
Don't forget the secret ingredient: sprinkle with love and with 2-3 smiles & lt3
Now let me see you: I challenge you to try the recipe and come back with pictures and comments. I am always here, just a click away and I answer questions with great joy. We cook simple and tasty goodies together.
The veal goulash was also cooked by the readers of the Pofta Buna blog! according to this recipe. You have the results below.
Someone in the family (you know who) is crazy about sheep, ram and lamb. And if I did, I promised myself that I would prepare a meal with lamb, I wouldn't escape until I made the recipe. I don't necessarily know if it's goulash, it can be a potato stew with mutton, the idea is to like the sheep and find something to buy (I buy from Auchan or Carrefour).
Leaving the story aside, my grandfather used to make this food every time I went to pick corn, in the fall, I write that it is a very good, consistent food that goes great with a glass of red wine. And it is worth trying it especially in the cold season, when hearty foods go best.
- 1 kg of sheep meat
- 1.5 kg of potatoes
- 2 large onions
- 2 tablespoons lard (can be replaced with oil)
- 2 tablespoons good quality paprika
- a few peppercorns
- a few bay leaves
- 150ml broth
Wash the meat well and cut it into pieces and then boil it in cold water. We let it boil for a while and then strain it. (This operation is not mandatory, but that's how I learned from my mother to prepare it, in order to get rid of the pronounced taste of sheep).
Melt the lard and sauté the finely chopped onion, then add the meat. Stir for 2-3 minutes and add the paprika. Leave a little more and add about a handful of water over the meat. Put bay leaves, a few peppercorns and simmer.
When the meat is cooked, add the peeled and chopped potatoes, salt, thyme, broth and let it boil.
We serve it hot with a glass of cold and aromatic homemade red wine (this year the wine came out really good for my father :)).
You can add together with onions and 2 diced kapia peppers, possibly a carrot.
And the recipe tried by the readers
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Baked potatoes with cream
Baked potatoes with cream have a delicate taste and texture. They can be served as a side dish, next to a sea perch or any type of white fish, but also as a kind of stand-alone. In the basic recipe, as ingredients, only potatoes, cream and a few cloves of garlic are used. They taste delicious! But we can be creative and add to the composition a little Parmesan or forest mushrooms. Jamie Oliver prepares this recipe with anchovies, parmesan and cream. But today we present the basic recipe.
- 3, 4 large potatoes
- 250 ml cooking cream
- 50 g butter
- 2 cloves of garlic
- Salt, white pepper
Method of preparation
The potatoes are washed, cleaned and boiled for 8, 10 minutes. Then cut thin slices, which are placed in a heat-resistant form, greased with butter and flavored with crushed garlic cloves. Pour a little cream over the first layer and sprinkle with nutmeg. Continue adding layer over layer of potatoes and cream and finish with cream, in a thicker layer, on top. Bake in the preheated oven at 180 ° C for an hour, an hour and a half (depending on the size of the pot in which we cook). I'm ready when they're nicely browned on top.