Goulash ngesiHungary kusuka kwenkomo yenkomo

Naphezu kwezwe elivela kulo, iresiphi ye-goulash ayasakazwa nje kuphela eYurophu kepha nakwamanye amazwe, futhi isizathu salokhu ukulula ukupheka, izithako ezitholakalayo, ukusikeka kanye nesinambitheka esimnandi se-goulash ephekiwe kahle. Isidakamizwa esiyiqiniso saseHungary sisekelwe enkulweni yenkomo futhi kuzoba yingxenye eyinhloko yazo zonke izindlela zokupheka ezivela ohlwini olungezansi.

Indlela ukupheka goulash kusuka yenkomo?

Njenganoma yisiphi isidlo sendabuko, i-goulash yesiHungary inabaningi "abazalwane", izindlela zokupheka zazo ezihluke kakhulu phakathi kwazo. Ngezinye izikhathi kunzima ukuthola iresiphi yangempela, kodwa sizozama ukuyikhiqiza ngokuqhubekayo.

Izithako:

• Inkabi ye-scapula - 950 g;
• anyanisi - 340 g;
• amazinyo e-garlic - izingcezu ezimbili;
• izaqathe - 290 g;
• ikhasi elimnandi - 310 g;
• amazambane - 340 g;
• umhlabathi omuhle paprika - 4 tbsp. izinkezo;
• imbewu encane ye-fenugreek;
• utamatisi ngoju lwakhe - 425 g;
• Inyosi yenkomo - 550 ml;
• iqabunga le-laurel.

Ukulungiselela

Thela amafutha amancane ku-brazier, uwasebenzise ukudlulisa u-anyanisi. I-anyanisi ethosiwe nge-paprika emhlabathini, i-fenugreek futhi igqoke isitsha esihlukile. Ezinsalela zebhotela, shaya izinyosi zezinyosi, uzinikele ngenkathi inyama ngolwandle usawoti kanye nokunamathiswa kwe-garlic. Esimweni esinzima, engeza izindandatho ze-pepper esiphundu, isanqante encane eqoshiwe kanye nama-potato cubes. Thela inkabi nemifino utamatisi, engeza i-grill bese uthele konke ngomhluzi. Gcwalisa i-goulash yesikhathi esizayo ngeqabunga le-laurel bese ulishisa ngokushisa okuncane cishe ihora. Ukufakazela ukulungele kwe-goulash yethu yesiHungary yakudala kuyoba yi-fiber ephazamisayo yenyama, elele ekutheni i-tomato sauce encane.

Uma ungazi ukuthi ungaphika kanjani inyama yenkomo yenkomo eningi, kodwa ushise ngesifiso sokuzama iresiphi kumsizi wekhishi, okokuqala ubeka inyama emgqonyeni, wengeze imifino nezinongo kuso, futhi emva kwemizuzu emihlanu ugcwalise isidlo nosamatisi nomhluzi. Shintshela kusuka ku- "Baking" kuya ku-"Quenching" bese ushiya isidlo ukuze ulahlekelwe isikhathi esingangehora nengxenye.

I-goulash yesiHungary - iresiphi

Enye inguqulo engavamile yendabuko ye-Hungarian goulash ilungiselelwe ngesisekelo sebhiya. Kulesi simo, akufanelekile ukulondoloza ipeni, ngoba i-aftertaste yayo izovezwa ngokucacile esidlweni esiphelile.

Izithako:

I-goulash:

• amafutha avela ku-bacon - 30 ml;
• anyanisi - 160 g;
• I-spatula yenkomo - 900 g;
• ama-clove - i-1 piece;
• Imbewu yeFenugreek - 1 ithisipuni;
• i-paprika - 2 tsp.
• ubhiya obukhanyayo - 980 ml;
• ikhasi elimnandi - 290 g;
• utamatisi - 110 g;
• amazambane - 850 g.

Amadombolo:

• iqanda - ucezu olu-1;
• amafutha avela ku-bacon - 45 ml;
• amanzi 75 ml;
• ufulawa - 175 g.

Ukulungiselela

Ake siqale nge-goulash ngokwayo. Ngaphambi kokupheka i-goulash kusuka kwenkomo nge-gravy, ku-brazier kuyadingeka ukufudumala amafutha asele ngemuva kokugaya ibhekeni. Emanzini afudumele, ake sidlule u-anyanisi bese siwaxube ngamaces, tilwane. Ngemuva kwemizuzu engu-10, lapho inyama ibamba inhlanhla, sinezela kuso imbewu ka-garlic kanye ne-fenugreek, inkathi yonke ngolwandle usawoti kanye ne-paprika, uthele ubhiya ohlanganiswe namanzi ngokulinganisela okulinganayo. Ngemuva kokubilisa, sinciphisa umlilo futhi siqeda i-goulash amanye amahora amabili. Sifaka ama-cubes yenkomo ka-utamatisi kanye ne-ring of sweet pepper, futhi sihlanganisa konke, siqinisa ukushisa kuya emaphakathi bese uqhubeka nokupheka enye ihora. Manje sibeka izilimo eziyizigaxa ezenziwe ngama-diced, ulungiselele isidlo ngamaminithi angu-60.

I-goulash ekulungele isetshenziswa ngezindwangu zamaqanda ezilungiselelwe ngxube lamafutha ngeqanda, ufulawa namanzi. Inhlama exubekile ishiywe ukuphumula epholile imizuzu engu-15. Izingxenye zamadonki zenziwe ngamanzi abilayo kuze zithele futhi zisakaze phezu kwenyama nge-sauce.