The author posted a question in Food, Cooking
how to cook Hungarian goulash properly? and got a better answer
Response from Антон Владимирович[+++++]
Response from 0[+++++]
PLEASE: 500g chopped beef; 1 large onion; 1 bell bell pepper; 2 peeled tomatoes; 1 teaspoon dry broth powder; 2 tablespoons cinnamon powder for sauce; 50ml red dry wine. Finely chop onion and bell bell pepper put together with beef pieces in a covered bowl and stew for 4-5 minutes at 100 . Finely chop the tomatoes and add them to the meat. Stir in the dry broth, cinnamon powder for the sauce and red wine. Braise goulash for another 6-7 minutes at 100 in a covered pot
PLEASE: 500g chopped beef; 1 large onion; 1 bell bell pepper; 2 peeled tomatoes; 1 teaspoon dry broth powder; 2 tablespoons cinnamon powder for sauce; 50ml red dry wine. Finely chop onion and bell bell pepper put together with beef pieces in a covered bowl and stew for 4-5 minutes at 100 . Finely chop the tomatoes and add them to the meat. Stir in the dry broth, cinnamon powder for the sauce and red wine. Braise goulash for another 6-7 minutes at 100 in a covered pot
Response from 0[+++++]
hmmm.goulash.note that without a soft sign I will not answer the question itself, the question has already been answered before me.
hmmm.goulash.note that without a soft sign I will not answer the question itself, the question has already been answered before me.
Response from 0[+++++]
GULASH IN WENGER POTS Ingredients: 750 g beef, 1 kg potatoes, 100 g fat, 1 large onion, 250 g sweet peppers, 250 g tomatoes, 1 tbsp flour, 20 g red pepper, 1/2 tsp marjoram, 1/2 tsp black pepper, 1/2 tsp salt Instructions: Chop onion finely and fry in fat until light golden. Remove from the heat, sprinkle with red pepper, stir, and add the meat, chopped in slices, and spices. Add water and simmer gently, stirring continuously. As soon as the liquid starts to boil away, add water or dry wine. When the meat is soft, add the diced potatoes, peppers chopped into strips and after 10 minutes add the tomatoes. If desired, you can add flour dumplings or noodles. VEGER BLOOD GULLASH Ingredients: Per 1 serving: 100 grams of beef, 1 onion, 2 potatoes, tomato, 400 grams of water, paprika,; for the dumplings - 50 grams of flour, egg, salt Instructions: Heat a little fat in a saucepan and fry chopped onions until golden. Then dropping the meat slices, sprinkled with salt and paprika, a few minutes fry it on low heat, and then cook, pouring water little by little. When the meat is almost cooked, add diced potatoes and tomatoes and simmer to full readiness. Before serving, the goulash is topped with separately cooked gnocchi dough, called chipetke.
GULASH IN WENGER POTS Ingredients: 750 g beef, 1 kg potatoes, 100 g fat, 1 large onion, 250 g sweet peppers, 250 g tomatoes, 1 tbsp flour, 20 g red pepper, 1/2 tsp marjoram, 1/2 tsp black pepper, 1/2 tsp salt Instructions: Chop onion finely and fry in fat until light golden. Remove from the heat, sprinkle with red pepper, stir, and add the meat, chopped in slices, and spices. Add water and simmer gently, stirring continuously. As soon as the liquid starts to boil away, add water or dry wine. When the meat is soft, add the diced potatoes, peppers chopped into strips and after 10 minutes add the tomatoes. If desired, you can add flour dumplings or noodles. VEGER BLOOD GULLASH Ingredients: Per 1 serving: 100 grams of beef, 1 onion, 2 potatoes, tomato, 400 grams of water, paprika,; for the dumplings - 50 grams of flour, egg, salt Instructions: Heat a little fat in a saucepan and fry chopped onions until golden. Then dropping the meat slices, sprinkled with salt and paprika, a few minutes fry it on low heat, and then cook, pouring water little by little. When the meat is almost cooked, add diced potatoes and tomatoes and simmer to full readiness. Before serving, the goulash is topped with separately cooked gnocchi dough, called chipetke.
Response from 0[+++++]
marry a Hungarian, you won't want any more goulash
marry a Hungarian, you won't want any more goulash