Umthombo omuhle wezinhlelo zamaprotheni namafutha, izici ezibalulekile zokulandelela - inyama yenkomo, lolu hlobo lwenyama lunconywa ukudla okunomsoco.
Ngisho nasezincwadini zokupheka ezindala, kunezinketho eziningana ezinikezwayo, indlela yokulungisa inyama yezinyosi nge-gravy, yini esingayisho ngosuku lwangamuhla, lapho ungathola amakhulu okupheka kule nsiza. Kodwa ake sikhulume, ukupheka kahle, ukwenza kube mnandi.
Isihluthulelo sokuphumelela inyama enhle
Kubonakala ngokusobala ukuthi bayakhohlwa ngale nkinga ngezikhathi ezithile, kepha emva kwakho konke, kusukela enyameni yesilwane esidala, kusukela emkhiqizo oqhwaqwe, isitsha esiphundu ngeke sisebenze. Ngakho-ke uye emakethe bese ukhetha inyama ehlanzekile noma epholile. Qaphela umbala we-pulp namafutha. Inyama kufanele ibomvu (umthunzi omnyama), kodwa hhayi i-maroon noma i-crimson, futhi amanoni namhlophe. I-fat fat iyisibonakaliso sokuthi isidumbu siphukile ngendlela engafanele, futhi umbala wekhilimu uzobonisa ukuguga kwesilwane. Yiqiniso, khetha inyama enhle - ubuso obunamanzi kanye nenani elimnandi lenyama kuzosiza ukunquma umkhiqizo wekhwalithi.
I-recipe yangempela yenkomo yenkomo igcoba nge-gravy.
Yile ndlela amaMagyars ayilungiselela ngayo, nakuba sizoba nesitofu kunomlilo, kodwa uma kungenjalo ngeke siphumelele ku-recipe classical.
Izithako:
- amafutha ancibilikile - 3 tbsp. izinkezo;
- i-fillet yenkomo - 1,3 kg;
- anyanisi - 3-4 ama-pcs. usayizi wesilinganiso;
- utamatisi - 0.5 kg;
- i-paprika powder - 2-3 tbsp. izinkezo;
- usawoti we-iodized - 1 tbsp. isipuni;
- i-pepper emhlabathini omnyama omnyama nephunga elimnandi - ngo-¼ tsp;
- i-laurel leaf - ama-2-3 ama-pcs .;
- Ufulawa wokhula - 1 okuncane.
Ukulungiselela
Ukupheka i-goulash sithatha i-cauldron, futhi, ngenkathi amafutha ehlile, anqume izingcezu ezincane zenyama. Ngokushesha fry izingcezu emafutheni - i-crust kufanele ifake. Sengeza izindandatho ze-anyanisi oqoshiwe, anyanisi, ufulawa, utamatisi ocijiwe (ungadlula i-grinder inyama noma usebenzise i-grater), i-paprika ne-pepper. Vala isembozo bese upheka ngomlilo ophuthumayo cishe cishe ihora nehafu, okwenza njalo ngezikhathi ezithile. Uma le sauce iba mkhulu kakhulu, engeza kancane kunoma yimuphi inyama noma umhluzi yemifino. Solim ekugcineni.
Inyosi igcoba nge-sauce omuncu
Le goulash izokwenzela labo abangathandi utamatisi. Inyama iyoba yinto elula futhi elula, futhi i-gravy iyinambitha kakhulu, ilula futhi i-creamy inambitha.
Izithako:
- inyama yenkomo, uthathe izicucu - 1 kg;
- amafutha ehlanza imifino - 50 ml;
- ama-paprika amnandi - 2 tbsp. izinkezo;
- ukhilimu omuncu hhayi okungenani kuka-20% okuqukethwe kwamafutha - 250-300 ml;
- anyanisi - izingcezu ezimbili;
- ufulawa wekolweni - 1 okuncane kakhulu;
- i-pepper esanda kumhlabathi (ingxube) - ¼ tsp isipuni;
- usawoti iodididi - ukunambitha;
- umhluzi wenyama - 0,3-0,5 l.
Ukulungiselela
E-cauldron, ukushisa amafutha kuze kube yilapho kubonakala ukukhanya okukhanyayo futhi kutholakala ngokushesha inyama, ukufezekisa ukujula komfaniswano. Engeza anyanisi oqoshiwe, i-paprika, ufulawa, i-pepper kanye nomhluzi omncane. Pheka ngaphansi kwesembozo, ugqugquzele futhi uthule umhluzi njengoba kudingekile ihora nehafu.
Kulula kakhulu ukupheka i-goulash yenkomo nge-gravy ku-multivark. Ukuze wenze lokhu, kwimodi "yokuthosa", sipheka inyama yenkomo nge-anyanisi imizuzu engu-10, bese wengeza izithako ezisele bese ushintsha imodi ukuze "ukucima". Sishiya i-goulash ngehora nengxenye yokwenza, okwamanje, ungenza izinto eziningi endlini.
Ukupheka goulash kusuka ingulube nenkomo nge gravy akufanele - nokho inyama inezikhathi zokupheka ehlukene futhi, ngenkathi yenkomo kuphekwe, ingulube izoba ehluke ngokuphelele.