I-Goulash eyenziwe yinkukhu yesibindi

I-Goulash, ngokwemvelaphi yayo yasekuqaleni, isidlo sabelusi baseHungary esinjenge-stew inyama noma isobho elicebile, elicebile elenziwe yenkomo noma yenkomo. Okusho ukuthi, ngokusho komqondo jikelele, i-goulash yinyama, i-stewed ne-anyanisi ne-pepper, futhi ngezinye izikhathi neminye imifino ku-gravy. Okokuqala, inyama ngaphandle kwamathambo isuke ethosiwe kancane bese isetshenziswe. Njengamanje, i-goulash ithandwa emazweni amaningi, kunezindlela zokupheka eziningi zezwe nezifundazwe zokupheka i-goulash ezinhlobonhlobo zezinyama ezivela ezilwaneni ezahlukene, ngokungezelela kweminye imikhiqizo ehlukahlukene.

Ngitshele indlela yokupheka i-goulash kusuka enkukhu yesibindi.

Ukupheka i-goulash kungcono kakhulu ku-cauldron (i-cauldron, i-saucepan).

Yiqiniso, isibindi senkukhu kumele sitholwe ngaphambi kokupheka (mhlawumbe emanzini abandayo). Khona-ke kufanele ugeze kahle isibindi, uthathe i-colander futhi, lapho amanzi egeleza, uthathe izicucu ezincane.

Goulash yenkukhu yesibindi ne-tomato sauce - iresiphi

Izithako:

• Inkukhu yesibindi - kufika ku-600 g;
• amafutha angaphansi komkhumbi noma inkukhu;
• anyanisi - 1 pc.;
• i-pink pink noma itafula elibomvu lingenalutho - 50 ml;
• Umhlabathi omuhle we-paprika - 1 tbsp. isipuni;
• ikhasi elibomvu elibomvu;
• i-garlic - ama-clove amabili;
• izinongo (coriander, nutmeg, clove, pepper omnyama);
• imifino.

Ukulungiselela

Sichitha u-anyanisi bese sithatha ingxenye yesine yamasongo noma kancane kancane futhi gazinga kancane ku-cauldron noma epanini emanzini atshisayo. Engeza isibindi esilungisiwe (bheka ngenhla). Hlanganisa ne-spatula futhi kancane gazinga kungakapheli imizuzu engama-5. Thelela iwayini (noma amanzi amancane), engeza i-paprika, i-pepper ebomvu eshisayo nezinye izinongo. Ukuqeda isibindi ngama-anyanisi emizuzu engu-15-20, hhayi isikhathi eside, kungenjalo kuyoba nzima futhi kungabi nalutho. Emaminithini amathathu ngaphambi kokulungela, sengeza ukunamathiswa okuncane okuhlanjululwe utamatisi (ngenxa yobuningi be-gravy, ungafaka ufulawa omncane noma isitashi ku-goulash). I-Goulash evela enkukhu yesibindi inikwa amazambane abilisiwe, ilayisi, ubhontshisi, i-polenta, i-pasta. Empeleni, ungakwazi ngokushesha ukupheka goulash kusuka inkukhu isibindi namazambane kwelinye kazan. Amazambane ahlutshiwe anqunywa zibe izingcezu ezincane zobukhulu obuphakathi, ubeke amazambane ngenyama, ungafaki iwayini kusuka ku-iresiphi.

Masinyane ngaphambi kokudla, inkathi igcola ngegalikhi oqoshiwe futhi ifafaze ngamakhambi. Ukugcoba kuhle ukukhonza iwayini - okusetshenziselwa ukupheka.

Akuzona zonke, kodwa, njengezitsha zamatamatisi, ngaphandle kwalokho wonke umuntu angadla izitsha ezinjalo ngezizathu zokudla.

Ngakho-ke, sizokutshela indlela yokulungisa i-goulash ekhanyayo esibindi nesikhilimu omuncu.

Goulash ngesibindi kanye ukhilimu omuncu - iresiphi

Izithako:

• inkukhu yenkukhu (kanye / noma i-turkey) - kufika ku-500 g;
• anyanisi - 1 pc.;
• ama-mushroom - ama-5 ama-pcs .;
• ikhasi elimnandi - ama-2 ama-pcs;;
• i-pepper ebomvu eshisayo nezinye izinongo zomhlabathi;
• iwayini elingenayo i-unesulfated noma i-cognac - 50 ml;
• inkukhu enamafutha eguquliwe;
• i-garlic;
• imifino.

Ukulungiselela

Sifudumala amafutha enkukhu epanini bese udosa u-anyanisi oqoshiwe. Sengeza izingcezu zesibindi, kanye namakhowe kanye i-pepper elimnandi, liqoshwe kancane kancane kunesibindi, mix. Fry yonke imizuzu engu-5 bese uthela iwayini noma i-cognac, engeza izinongo, ugqugquzele konke, umquba wamaminithi angu-15. Sigcwalisa i-goulash nge ukhilimu omuncu, emva kokuvala imizuzu emibili noma emithathu, ungabonakali ukhilimu omuncu ekwelapheni kwesikhathi eside ukuwusizo). Sizogqoka i-goulash nge-garlic eqoshiwe bese sivala umlilo. Ngemuva kwalokho, vumela i-goulash imise ngaphansi kwesibindi seminye imizuzu engu-10 - izofika. Ngaphambi kokudla, sizothululela i-goulash ngamakhambi aqoshiwe. Njengesitsha esingasese kule dish ungakhonza irayisi, amazambane, i-polenta, i-pasta, i-millet noma i-pearl gruel. Iwayini kungcono ukukhetha umhlophe, futhi esikhundleni sesinkwa ukukhonza amaqebelengwane e-bezdozhzhevye.