Goulash - asali na kasar Hungary - yana da nauyin ɓangaren miya. Goulash na Hungary na gargajiya yana shirya daga ƙudan zuma ko naman alade. Ana yanka naman nama a cikin naman alade, sa'an nan kuma a kwashe tare da albasa da barkono mai zafi (paprika), tare da adadin alkama (wani lokaci wasu wasu sinadaran). Shirya kakar goulash tare da sabo ne da tafarnuwa.
Gasa yana da mahimmanci, an yi imanin cewa goulash mai dafa shi yana da tasiri. A halin yanzu, akwai girke-girke na kasa da na yankin don goulash. Wannan tasa yana da mashahuri sosai a duk fadin Soviet (da kuma a wasu ƙasashe da dama), ana iya shirya ba kawai daga naman alade ko naman sa ba, amma daga wasu dabbobi ko kaji.
Faɗa maka yadda za'a shirya goulash mai dadi daga kaji mai kaza.
Fillet, wanda aka karɓa daga ƙirjin kajin shine abincin abincin, don haka wannan tasa, ba shakka, zai zama mai sauƙi, kuma, an shirya naman kaza da sauri.
Gishiri don goulash daga kaji mai kaza
Sinadaran:
- filletin kaza - kimanin 500 g;
- albasa - 2 inji mai kwakwalwa.
- alade (ko kaza) mai - kimanin 50 g;
- dankali - kimanin 600 g;
- tumatir manna - game da 2 tbsp. spoons;
- alkama gari high-sa - 2 tbsp. spoons;
- paprika dala (ko dan kadan zafi barkono) - 1-2 tsp.
- bushe kayan yaji (cloves, baƙar fata da barkono mai dadi, leaf bay, coriander, cumin, da dai sauransu);
- tafarnuwa - 2-4 cloves;
- Ganye ne daban-daban sabo;
- gishiri.
Shiri
Narke kitsen a cikin karamar ko karamar karamar murya. Yi hankali a gishiri albasa yankakken yankakken. Ƙara nama mai kaza, a yanka a kananan cubes ko cubes.
Sauka baki ɗaya don minti 5 kafin canza launin, to, ku ƙara dukkan kayan yaji sai dai paprika da kimanin lita 50 na ruwa. Rashin zafi a kan zafi mai zafi, tare da rufe murfin, yana motsawa lokaci-lokaci, idan ya cancanci ruwa.
Yayinda nama ake cike, muna shirya dankali: za mu tsaftace mu da yanke su da kananan, amma ba ma kananan cubes ba.
Lokacin da nama ya kasance a shirye, mun ƙara dankali, paprika da dankali zuwa tukunya. Koma baki daya don minti 10-15. A cikin raga mai frying mai banbanta, ƙyale shi da gari, ƙara tumatir manna, paprika da kuma tsar da ruwa 100 ml. Mix da kuma zub da sakamakon abincin a cikin karamar. Ƙananan m. Stew na karin minti 8-10. Shirya goulash yayi aiki a cikin ɗakunan kaza mai zafi sosai, wanda aka yi wa ado tare da yankakken ganye da yankakken tafarnuwa. Don zafi mai zafi da zafi daga kajin yana da kyau a yi amfani da gilashin palinka ko ruwan inabi na Hungary wanda ba a kwatanta ba.
Kuna iya dafa goulash mai dadi daga fotin kaza tare da kirim mai tsami, hakika, a cikin wannan sutura, tumatir daga lissafin sinadaran ya fi kyau a ware (bayan duk, goulash ba borsch) ba.
Recipe ga goulash daga kaza fillet a kirim mai tsami miya
Sinadaran:
- fillet na kaza - kimanin 500 g;
- albasa - 1-2 inji mai kwakwalwa.
- mai - kimanin 50 g;
- barkono mai dadi mai launi daban-daban - 2 inji mai kwakwalwa.
- kirim mai tsami - game da 170-200 ml;
- Spices - bisa ga dandano;
- Ganye ne daban-daban sabo;
- tafarnuwa;
- jan zafi barkono;
- gishiri.
Shiri
Narke kitsen a cikin katako ko saucepan kuma soyayye albasa yankakken yankakken har sai haske na zinari ya bayyana. Ƙara nama, a yanka a kananan ƙananan, kuma toya tare tare, juya spatula na kimanin minti 5-8. Ƙara kadan
A wannan lokacin, da sauri shirya miya: kirim mai tsami da aka gishiri da gishiri, barkono mai zafi da yankakken tafarnuwa. Ƙara miya zuwa kashin, ku haɗu da tumaki tare don karin minti 5, ba don kawo wani tafasa ba (don kada kirim mai tsami ya ƙuƙasa).
Goulash da aka yi daga kaji mai kaza a cikin multivarque ana dafa shi har tsawon sa'o'i 2 a kan tsarin "Quenching". Sai kawai albasa da naman shine mafi kyau kafin a ɗauka a cikin kwanon rufi. Don ƙara kayan lambu, tsari ya fi kyau zuwa kashi 2 (nama na farko tare da albasa, to - dankali, barkono mai dadi, da dai sauransu).