Goulash si kanthu koma msuzi wambiri wochuluka ndi wochuluka wa nyama , womwe umakhalapo pa matebulo a anthu aku Eastern Europe. Chakudya chambiri chambiri chimagwiritsidwa ntchito pamodzi ndi zokongoletsa zokonda monga mbewu, masamba, pasitala kapena ndi mkate watsopano.
Za momwe mungapangidwire nkhuku si zokoma zokha, komanso mofulumira kwambiri, tidzakambirana zambiri.
Chinsinsi cha ng'ombe yamtundu wokoma kwambiri imatulutsa mowa
Zosakaniza:
- ng'ombe - 1,5 kg;
- ufa - 40 g;
- mafuta a masamba - 45 ml;
- anyezi woyera - 80 g;
- adyo cloves - ma PC 2;
- kaloti - 90 g;
- mapesi a udzu winawake - 90 g;
- phwetekere - 70 g;
- vinyo wofiira wofiira - 125 ml;
- msuzi wa nyama - 500 ml;
- mowa wamdima - 330 ml;
- chisakanizo cha zitsamba za Provencal;
- mwatsopano parsley.
Kukonzekera
Zinyama za nyama isanafike frying ziyenera kukhala bwino komanso zokonzedwa ndi ufa. Pamoto, timatenthetsa mthunzi, kapena zida zina zilizonse zowononga, ndi mafuta ambiri a masamba. Nkhumba zoumba kuchokera kumbali yonse mpaka mutapeza mtundu wa golide, kenako timasuntha nyama ku mbale, ndipo m'malo mwake timaphatikizapo mafuta ena ndipo timagawira masamba omwe timadulidwa msuzi wofunikira: anyezi, kaloti, mapesi a udzu winawake. Onjezerani adyo ku zamasamba pambuyo pa mphindi zisanu ndi zisanu ndi ziwiri mphambu zisanu ndi ziwiri. Sakanizani zophika ndi phwetekere ndi kuwaza ndi zitsamba za Provencal. Pamene adyo ndi zitsamba zimatulutsa kununkhira, kuthira vinyo ndikudikirira kuti madzi asungunuke pang'ono. Tsopano ndikutembenukira kwa msuzi, kuwonjezera kuti, tikudikirira kutentha ndikuika ng'ombe. Pakati pa kutentha pang'ono, nyama yomwe ili pansi pa chivindikiro ili pa nthawi ya maola awiri ndi theka. Timatumikira goulash zokoma kuchokera ku ng'ombe ndi kuchuluka kwa zomera.
Ng'ombe ikugunda ndi gravy
Zosakaniza:
- ng'ombe - 1.4 makilogalamu;
- msuzi wa soya - 125 ml;
- vinyo wofiira wouma - 125 ml;
- mpiru - 10 g;
- nyama msuzi - 250 ml;
- madzi 250 ml;
- Msuzi wa Worcestershire - 15ml;
- adyo cloves - ma PC 4;
- masamba a laurel - zidutswa zitatu;
- anyezi woyera - 150 g;
- kaloti - 120 g;
- tsabola wokoma - 120 g;
- paprika - 5 g;
- wowuma - 10 g.
Kukonzekera
Mu mbale, phatikiza soya msuzi ndi vinyo wofiira ndi mpiru. Onjezerani zidutswa za ng'ombe ndi 2/3 anyezi ku marinade zomwe zimayambitsa, kusakanikirana bwino bwino, kuphimba zonse, kuti zisagwedezeke, ndi kuziika mu furiji kwa ola limodzi kapena awiri. Kumapeto kwa nthawiyi, fryani nyama mu brazier mpaka itembenukira bulauni, kuthira madzi onse ndi msuzi, kuonjezerani msuzi, adyo odulidwa, otsala anyezi ndi laurel, ndiyeno paprika. Timayimitsa nyama pang'onopang'ono kwa ola limodzi ndi hafu, kenaka yikani kaloti ndi tsabola ndipo mupitirize kuphika kwa mphindi 40 mpaka masamba asinthe. Maminiti angapo tisanaphike komaliza timatenga kapu ya msuzi kuchokera ku gravy ndi kusakaniza ndi wowuma. Timatsanulira njira yowonjezera kwa msuzi wotsalira ndikuchiyanika.
Kutumikira goulash ku ng'ombe ndi kirimu wowawasa ndi masamba ambiri.
Kukonzekera kwa goulash kuchokera ku ng'ombe mu chiyankhulo cha Chihungary - Chinsinsi
Zosakaniza:
- ng'ombe - 1.2 makilogalamu;
- mafuta a masamba - 30 ml;
- adyo cloves - ma PC 4;
- masamba a laurel - zidutswa ziwiri;
- anyezi woyera - 100 g;
- chitowe, oregano, masamba a carnation - ndi pinch;
- zouma currant - 60 g;
- kaloti - 100 g;
- msuzi wa nyama - 500 ml;
- tomato yekha madzi - 800 g;
- maluwa atsopano.
Kukonzekera
Dulani nyamayi muzipinda zazikulu, ndipo mutatha kuyanika, nyengo yake ndi mchere ndi tsabola, ndiyeno mwachangu mpaka mkutu. Kwa nyama timayika ndiwo zamasamba, sitinapezekamo adyo, masamba a laurel, zonunkhira ndi zonunkhira. Timaphimba brazier ndi zonse zomwe zili mkati ndikulola kuti ziyimire pafupi maminiti 6-8. Kenaka, kutsanulira nyama ndi masamba, tomato ndi msuzi, ikani currant ndikuphimbiranso ndi chivindikiro. Kuyambira tsopano, kukonzekera kwa ng'ombe ya ng'ombe kumatenga maola awiri ndi theka.