Goulash in the cauldron - 1000
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My dears, I also came up with the recipe with the number 1000. You won't find a cake with me. I thought I'd invite you to a goulash on the green grass. That's right - in the cauldron. We can really decree that it is "the day when I pamper my wife". The ladies socialized and the gentlemen cleaned vegetables and cried next to the onions. you have quality ingredients, the preparation will be with an extra flavor. Sunday was more than perfect !!!
Bogracs la Ceaun
We slice the meat first. We clean the onion and cut it into small pieces. Peel a squash, grate it and slice it. Roast the tomatoes in hot water and remove the skin, then cut them into slices or cubes. Peel the potatoes and cut them into cubes.
Put about 6 large tablespoons of lard in the pot and heat the chopped onion and finely chopped peppers on the hot lard (if you don't forget to buy them ...). First add the beef (deer) over the fish, season with salt, pepper, delicacy and add the chopped tomatoes. Stir and let it boil for a few minutes, then add enough water to cover the meat and let it boil.
When the meat is half cooked (if necessary, add a little more water) and the water has decreased, add the portioned pork. Let them cook together for a few minutes then add the sliced vegetables.
We heat them together with the meat and then we add gulyas paste, 1 tablespoon of paprika, 1 teaspoon of ground cumin. Mix all these ingredients well with the meat and add enough water to cover the meat with 2 palms.
Let it boil further and add the sliced hot peppers. Taste and if necessary season with salt or delicacy. When the meat is cooked, add the diced potatoes (if the bogracs is too thick, add a little more water).
While the potatoes are boiling, prepare the dumplings for the bogracs as follows. In a bowl put 2 eggs, 1/2 teaspoon salt, 7-8 tablespoons flour and mix. Add 1 tablespoon of grated butter and mix well and add enough water to get a dough that is not too thick or too thin to flow too hard.
With the cookie cutter, break the dumplings directly in the pot when the potatoes are cooked (if you don't have a machine, the dumplings can be broken with a teaspoon) and let them boil for a few minutes.
Goulash in the cauldron - 1000 - Recipes
A fun teambuilding, in a wonderful area, with great people. this is how I can describe this event in a few words.
The location is called Hader Chalet, In the heart of the forest, Siriu, Buzau county. a wonderful landscape and all the necessary facilities to feel in heaven.
Quietly, hearing only the birds and the clash of wine glasses, relaxed with the teambuilding participants, I prepared a goulash in the cauldron! They all chopped, cut, portioned. if a goulash tastes came out.
I also organized a spice recognition contest, with a prize. Participants had to recognize as many spices as possible from the 12 types of spices and herbs. We had fun at this contest, we chose very hard to guess spices such as anise seeds, star anise, Vietnamese cardamom, chilli flakes, allspice berries, juniper berries, cinnamon flower, etc. I laughed, I didn't guess at all, but it was a lot of fun.
Sheep stew with beer in the cauldron
Yesterday I bought a small cast iron kettle. It is known that cast iron pots are healthy for cooking, durable and advantageous in the long run, and the food cooked in the cast iron pot will have an exceptional taste.
Also yesterday, my husband found sheep meat (pulp) at Cora's and today, he started cooking, I being just a little help as a cook.
For the sheep stew you need:
- 800 grams of mutton
- a large onion
- 2 carrots
- a parsley
- a quarter of a gulie
- 2 tablespoons paprika
- 70 ml whiskey
- a 0.33 l beer
- goulash cream (2 teaspoons)
- sunflower oil
The mutton is soaked in oil and beer in the evening.
Chop onions and vegetables. Put the onion to harden, and when it has become glassy, add the paprika, mix and add the vegetables.
Then add the meat and, after it has hardened a little, add the whiskey, goulash cream, beer.
They are placed one by one, letting 5 minutes pass between them.
Then let it simmer for another 5 minutes, cover and simmer.
After 20 minutes, add the apple juice and diced potatoes.
Leave it to boil for another hour and a half, on low heat, and serve it with mashed potatoes or polenta.
On the same topic:
With the necessary apologies, this is no longer sheep stew, it is sheep goulash with beer, in stew you do not use goulash cream, instead you use tomatoes in broth or finely chopped fresh tomatoes or simply tomato paste to which we add spices combined: salt, pepper, paprika, ginger (if it's fresh it's great) etc .. (according to everyone's taste) & # 8230 & # 8230. Recommended in the case of sheep, it is present among spices in addition to garlic and a small amount of mint. # 8230 soy sauce) & # 8230. I'm sure your sheep goulash is super good, but like I said it's not stew & # 8230.
By the way, in the recipe, at some point the APPLE JUICE is passed, but you don't talk about it in the ingredients & # 8230
Lamb goulash, the traditional Hungarian recipe
Do your loved ones like lamb? Then you can prepare a delicious Hungarian lamb goulash recipe. It is ready in about two and a half hours, but you will have a tender, fragrant and nutritious lunch.
Ingredients for lamb goulash:
3 slices of bacon, cut into small pieces
2 medium onions, cleaned and cut into thin slices
900 grams of lamb, diced
2 tablespoons paprika
1 teaspoon salt
1 teaspoon cumin seeds
1 clove of garlic, cleaned and finely chopped
1 medium green pepper, sliced and chopped
1 medium red pepper, cut into slices and chopped
1 cup of water
3 medium potatoes, peeled and cut into larger cubes
1 large, cut tomato
4 steps to prepare lamb goulash:
1. In a cast iron skillet, cook the bacon over medium heat until golden brown in a little vegetable oil. Using a spatula, remove the bacon on paper towels to drain the oil, but keep the one in which it was cooked in the pan.
2. Add the chopped onion to the pot and cook until soft. Remove the onion from the pot and set aside. Add the lamb and cook over medium-high heat on all sides until golden brown.
3. Put the bacon and onion back in the pot, together with the paprika, salt, cumin, garlic and half the amount of chopped peppers. Add water and bring to the boil. Reduce heat, cover and simmer for an hour and a half. Add more water if needed.
4. Mix the remaining peppers and potatoes and bring the composition to a boil. Reduce heat and simmer for another 20 minutes. Add the tomatoes, cook for 10 minutes or until the meat and vegetables are tender. Adjust the spices, if necessary.
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Goulash in the cauldron. A traditional Hungarian recipe with perfect taste!
& # 8220The kettle & # 8221 is a Hungarian dish, which resembles a dense soup, prepared from meat, potatoes, smoked meat, onions, bell peppers and hot peppers. The goulash is absolutely delicious, has a rich and aromatic taste, is spicy and very appetizing. This food is quickly prepared by the open fire and is ideal for a picnic with friends. Enjoy the goulash with pleasure!
-1 kg of pork (neck, leg, ribs)
-0.5 kg of chicken (thighs, wings)
-0.5-0.7 kg of smoked meats (salami of various types)
-0.5 kg of red bell peppers
-salt, black pepper, spices, bay leaves, allspice, ground paprika & # 8211 to taste
1. Cut the raw and smoked bacon and melt them in a hot pot.
2. Peel a squash, grate it and squeeze the juice.
3. Peel the onion and cut it.
4. After the bacon has melted, add the whole garlic cloves, chopped onion and grated carrot.
5. After the vegetables are simmered, add the pork and chicken and simmer, stirring constantly.
6. Cut the tomatoes crosswise and scald them with boiling water. Peel a squash, grate it and put it in a cauldron.
7. Cut the peppers into strips and add them to the pot. Tighten all ingredients well.
8. Cook the goulash quickly over high heat for about 10 minutes.
9. Add the chopped smoke, then the potatoes and a little water. The water only needs to cover the meat and vegetables.
10. You will get a dense goulash. Add the hot pepper, salt and spices to taste. When the potatoes are cooked, add the chopped greens & # 8211 the goulash is ready!
About Brașov steak or brassoi apropecsenye
What is certain is that we are talking about an old recipe, from the end of the 18th century. In Transylvania there are similar recipes with meat (sheep, goat), onion, bacon and potatoes since the end of this century, strikingly resembling this recipe. Salt, pepper and marjoram were used as spices.
One of the variants, however, places this dish at the end of the 19th century, in Budapest, at the Weiss tavern. It is said that this steak in pieces was made in honor of the carpenter Brassoi Karoly, being the invention of the owner of the beer.
Another theory claims that it is actually a veal stew cooked in Brasov. This is how it appears in Zilahy Ágnes's cookbook "Valódi magyar szakácskönyv" (True Hungarian cookbook) from 1892 (In the picture Kronstadt, meaning Brașov).
Among many other historical versions, the most sympathetic seemed to me the story of Grof Nandor, a chef from the middle of the last century. He claims that this stew was cooked on the railway line between Budapest and Brașov, in the new Hungarian restaurant wagons inaugurated in 1948. This steak from Brașov would have been an extremely easy food and could have been prepared quickly without cooking. head in a restaurant car. It is also mentioned that a portion contained 180 g of pork tenderloin. Everything seems very logical, except that if we think about the years after the war and the poverty that was then, I don't think it was even cooked with pork tenderloin.
The most plausible variant, however, is that of Papp Endre who tells about an event in Crama Matyas Pince (from Budapest) since 1950. The winery was loved for its fish dishes, but there were still problems with pork dishes. So one day they received over 1000 pig tails. Not knowing what to cook from them, they removed the meat from the bone, fried it with bacon, onion and garlic, added some tomatoes and peppers and seasoned it with marjoram, salt and pepper. It was served with grated potatoes with onions. They wanted the denomination of the invented way to be related to Transylvania and they called it Brassoi (Brașov). This is how the Brașov steak would have been born.
The centralized information as well as the pictures, among many other sites and info that I personally collected in Hungary, are from an extremely documented article that you can find here.
The variant I cooked is the one I like the most. Whether I cook it with or without peas, it seems to me the finest and simplest version, with pork tenderloin fried to the minute with bacon and lots of onions and new fake potatoes. Careful! We're talking about pork tenderloin not about any meat (no leg, no shoulder, no neck, no chop)!
From the quantities below it results approx. 4 portions of Brașov steak.
Hungarian goulash recipe made in a kettle or on the stove & # 8211 it's raining in your mouth, not another
Hungarian goulash is tasty whether it is made on a stove or in a cauldron, but it is sensational in an open-air cauldron! If you have the opportunity and the possibility, I warmly recommend you to try it in the cauldron.
We could always eat a plate full of glue, just with a slice of fresh bread and a little hot pepper! There is, from my point of view, no food in this category that beats Hungarian goulash.
- - 800 g of beef
- - 60 g of lard
- - 300 g red onion
- - 800 g potatoes
- - 1 clove of garlic
- - 100 g of green pepper
- - 100 g of fresh tomatoes or 1 tablespoon of tomato paste
- - Sare, boia, maghiran, chimen
Method of preparation
Finely chop the onion in lard, sprinkle with paprika and put a little water over it.
Then add diced beef, crushed garlic, cumin and marjoram. Put salt and let it boil under the lid, stirring often, until the water evaporates, ie until everything is fried.
If the juice evaporates during boiling, add a little more water so that it does not burn. When the meat is almost soft, add the diced potatoes, chopped green peppers, tomatoes and water until covered.
After that, let it simmer until the meat and potatoes are cooked. At the end we boil the noodles in the goulash. In summer we decorate with sliced green peppers.
Preparing Bab Gulyas:
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. Smoking, if it is very salty, it is good to put it in the evening overnight in cold water. 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 beautiful autumn day, cooking outside) and add the onion and 1 teaspoon of salt. Cook 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 in the cauldron, mix and cook for 1 minute to develop its flavor (click on the image below to enlarge).
7. Add the sweet paprika, mix briefly and after only a few seconds pour the water into the kettle, 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 salt and juice. If you use tomatoes, clean the skin, chop finely and add it 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, whenever needed.
9. The soaked beans are added a little later, I used beans with large and 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 reduce from & # 8222 side effects & # 8221, you know: P). If you use beans that you know better, you can add them 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 stalk 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. Simmer until the vegetables are soft.
11. The bone is deboned and the meat is cut into pieces of the right size (the food is eaten with a spoon, practically every piece of the plate must fit in the spoon) and it is added 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 the pieces from this dough as much 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, adjust the taste of salt and pepper, as you like.
Remove the pot (or kettle) from the heat, wash the green parsley and chop finely then sprinkle over the bab gulyas.
Serve hot, with homemade bread and hot or pickled hot peppers, as preferred.