Goulash ndi chiwindi cha ng'ombe ndi gravy

Mitundu yosiyanasiyana ya nyama imathandizira kwambiri chiwindi chamoyo chokhutiritsa komanso chothandiza kwambiri, chomwe chimagwiritsidwa ntchito ngati chodetsa. Ndi yokazinga, yowonjezeredwa ku saladi ndipo amagwiritsidwa ntchito kupanga pates ndi madontho osiyanasiyana.

Tikukupatsani momwe mungagwiritsire ntchito pophika kuphika.

Zowoneka ngati zikuwombera ndi chiwindi cha ng'ombe ndi gravy - bajeti yabwino yomwe mungasankhe pa phwando la banja. Kukonzekera kwake sikungatenge nthawi yambiri ndi khama, ndipo zotsatira zake ziposa zonse zomwe zikuyembekezeredwa. Zigawo za chiwindi zimapezeka ndi zovuta komanso zofewa ndipo zimangokhala zokoma. Goulash ingatumikidwe ndi mbatata yophika, buckwheat , mpunga kapena pasta.

Pansi pa maphikidwe athu tidzanena mwatsatanetsatane momwe tingakonzekerere goulash zokoma ku chiwindi ndi gravy.

Chinsinsi cha chiwindi cha ng'ombe chikugwedeza ndi gravy

• Nkhumba ya ng'ombe - 700 g;
• anyezi - 250 g;
• kaloti - 200 g;
• tsabola wokoma kwambiri wa Chibulgaria - chidutswa chimodzi;
• mkaka watsopano - 150ml;
• kirimu wowawasa - 65 g;
• madzi oyera - 350 ml;
• phwetekere - 50 g;
• adyo - 2 cloves;
• mafuta odzola masamba - 75 ml;
• ufa wa tirigu - 100 g;
• Tsabola watsopano wa tsabola - kulawa;
• Mafuta ndi zitsamba zokometsera - kulawa;
• mchere - kulawa;
• nthambi za masamba atsopano - kulawa.

Kukonzekera

Chiwindi cha nkhumba chiyeretsedwe bwino, chotsani mafilimu ndi mitsempha ya magazi, kudula mu magawo ang'onoang'ono ndi malo mu mbale ndi mkaka watsopano kwa maminiti makumi atatu kuti muchotse mkwiyo.

Mu poto yamadzi ozama, kazanke kapena frying pan, mwachangu pa masamba odzola mafuta, mphete zowonjezedwa mpaka golidi. Zakudya za chiwindi zimatha mu ufa, kufalikira kwa anyezi komanso mwachangu. Tsopano, ife timayika kaloti ndi tsabola wokoma kwambiri ku Bulgaria, kudula ndi makapu kapena timadontho, kutsanulira madzi oyeretsedwa ndi mphodza kwa mphindi khumi.

Kenaka onjezerani kirimu wowawasa, phala la tomato, adyo wodulidwa, mchere, msuzi watsopano wa tsabola, zonunkhira ndi zitsamba ndi kuphika, zophimbidwa ndi chivindikiro, kwa maminiti khumi ndi asanu.

Kukonzekera kokometsetsa ku chiwindi cha ng'ombe kumaperekedwa ndi mbatata yophika, kukongoletsa ndi zitsamba zatsopano.

Kukoma kolemera kwambiri kumapanga goulash, kuphikidwa mu multivark, yesani kudziwonera nokha.

Goulash ku chiwindi cha ng'ombe ndi kirimu wowawasa mu multivark

Zosakaniza:

• Nkhumba ya ng'ombe - 850 g;
• anyezi - 250 g;
• tomato watsopano - 500 g;
• madzi oyera - 400ml;
• kirimu wowawasa - 100 g;
• mafuta odzola masamba - 75 ml;
• ufa wa tirigu - 75 g;
• Chosakaniza cha tsabola pansi - kulawa;
• laurel masamba - 2-3 zidutswa;
• mchere - kulawa;
• thyme - 12 g;
• adyo (zosankha) - 1-2 cloves;
• amadyera - kulawa.

Kukonzekera

Chiwindi cha nkhumba chimasambitsidwa bwino, chotsani filimuyi, mitsempha ya magazi ndi kudula mu brusochkami yaing'ono. Anyezi amatsukidwa ndi kuponderezedwa ndi semirings. Ndi mphamvu ya multivarka ife timatsanulira masamba oyeretsedwa mafuta ndi bulauni magawo a chiwindi ndi mphete za anyezi kwa maminiti khumi ndi asanu ndi awiri, kuphatikizapo "Kuphika" kapena "Kukhetsa". Kenaka ife timagona tulo, tiyimbikitseni ndikuyimbira maminiti asanu ndi awiri. Tomato amaphimbidwa ndi madzi otentha, odulidwa, kudula tizilombo ting'onoting'ono, kuponyedwa ku chiwindi ndi anyezi ndi yokazinga kwa maminiti khumi. Lembani madzi otentha otentha kuti muwamwe, yonjezerani kirimu wowawasa, nyengo ndi mchere, pansi ndi tsabola wa tsabola ndi thyme. Multivarku amasinthani njira yomwe "Chotsani" ndipo yikani nthawi ya ola limodzi. Maminiti khumi tisanathe kukonza, timaponyera masamba a laurel ndi zitsamba zowonongeka.

Zokonzeka zopangidwa ndi zonunkhira zowonongeka kuchokera ku chiwindi cha ng'ombe ndi gravy zimatumikiridwa ndi mbale iliyonse.