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- 800 gr pork
- 1 kg chicken legs
- fresh sausages 2 threads
- 2 bay leaves
- 3 cloves of garlic
- a glass of white wine
- a cup of water
- delicate vegetable from the knor
Preparation time: less than 90 minutes
RECIPE PREPARATION Boiled meat:
Wash the meat well and cut it as desired, season it with delicacy. In a saucepan put the oil, meat, bay leaves, crushed garlic, wine and water and let it boil until the oil remains and fry the meat a little in oil, we didn't fry it too hard to keep it from drying out.
We ate meat with finely chopped sauerkraut and rubbed with a little oil, it's a treat
An ideal stewed meat recipe. You will get tender, delicious and extremely fragrant meat.
We present you a classic recipe for stewed meat, which is very juicy, soft and fragrant. My family loves this recipe, so I often make it on weekends. The recipe is very simple, you just have to follow all the preparation steps. The steak is incredibly tasty, tender and appetizing. Enjoy it with stewed vegetables.
-2-3 tablespoons of olive oil
-2 whole onions cleaned and cut in half
-6-8 whole carrots, cut into cubes
-1 glass of red wine (optional)
-2-3 strands of fresh rosemary
-2-3 strands of fresh thyme
-salt and ground black pepper
METHOD OF PREPARATION
1. Preheat the oven to 140 degrees. Season the meat with salt and pepper.
2. Heat the olive oil in a large saucepan or saucepan over medium heat. Add the onion and fry.
3. Place the onion on a plate.
4. Put the carrots in the oil pan, brown them for 2 minutes and place them next to the onion.
5. Add more oil to the hot pot, if necessary, and fry the meat for a few minutes on all sides until nicely browned.
6. Remove the meat to a plate.
7. Sprinkle the meat with wine to soak a little. Then put it in the pot and pour the soup so that it is half covered.
8. Add onions, carrots and fresh herbs.
9. Put the pot in the oven and simmer the meat for 3-4 hours. The steak is ready.
Hungarian goulash in the cauldron. The secrets of the traditional recipe
Recipe the best Hungarian goulash at the cauldron. The Hungarian goulash is one of the stars of the traditional culture of Hungary, being at the same time part of the gastronomic culture of the Transylvanians.
Hungarian goulash in a cauldron, it is a thicker soup or a stew, it is usually made at family gatherings or at meetings with friends.
How to prepare Hungarian goulash in a pot & # 8211 recipe
To make it delicious, a Hungarian goulash is prepared in a large bowl, because that way the taste will be better.
Ingredients for Hungarian beef goulash:
- 1 kg. beef pulp,
- 6 medium-sized potatoes,
- 3 pieces of onion,
- 50 gr. butter,
- 2-3 peeled tomatoes,
- sweet and hot paprika,
- Bay leaves,
- a little vinegar,
- hot peppers,
- 1 teaspoon flour,
- 2 tablespoons sour cream.
In the first phase, heat the butter in a saucepan and fry the pieces of meat one by one, so that they take on a little color. Add the onion, garlic and let it harden together with the meat.
Then add the paprika, salt, bay leaves, vinegar, peeled tomatoes and hot water and cook over low heat for an hour and a half.
The hot peppers, cut into small slices, are added to the goulash after an hour of cooking, and towards the end the potatoes are added. Also, the flour is mixed with a little water and added to the goulash, as well as the cream.
Hungarian goulash recipe it is a simple one, but each family has adapted it to their own tastes. In some areas this food is also made with beans or cabbage, but also with dumplings. In some areas, beef is replaced with pork or beef is combined with pork.
The Hungarian goulash it can also be cooked in a pot, but it will certainly not be as delicious.
The hen in the cauldron
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Goulash in the cauldron. A traditional Hungarian recipe with perfect taste!
& # 8220Gulus in a cauldron & # 8221 is a Hungarian dish, which resembles a thick soup, prepared from meat, potatoes, smoked meats, onions, bell peppers and hot peppers. The goulash is absolutely delicious, has a rich and aromatic taste, is spicy and very appetizing. This food is quickly prepared by the open fire and is ideal for a picnic with friends. Enjoy the goulash with pleasure!
-1 kg of pork (neck, leg, ribs)
-0.5 kg of chicken (thighs, wings)
-0.5-0.7 kg of smoked meats (salami of various types)
-0.5 kg of red bell peppers
-salt, black pepper, spices, bay leaves, allspice, ground paprika & # 8211 to taste
1. Cut the raw and smoked bacon and melt them in a hot pot.
2. Peel a squash, grate it and squeeze the juice.
3. Peel the onion and cut it.
4. After the bacon has melted, add the whole garlic cloves, chopped onion and grated carrot.
5. After the vegetables are simmered, add the pork and chicken and simmer, stirring constantly.
6. Cut the tomatoes in half and boil them with boiling water. Peel a squash, grate it and put it in a cauldron.
7. Cut the peppers into strips and add them to the pot. Tighten all ingredients well.
8. Cook the goulash quickly over high heat for about 10 minutes.
9. Add the chopped smoke, then the potatoes and a little water. The water only needs to cover the meat and vegetables.
10. You will get a dense goulash. Add the hot pepper, salt and spices to taste. When the potatoes are cooked, add the chopped greens & # 8211 the goulash is ready!
Pork steak in a cauldron
500 gr. pork leg, 4 homemade sausages (I had grilled sausages), 2 suitable onions, 1 red bell pepper, broth (I put red pepper paste), salt, pepper, 4 cloves garlic, 1 cup wine, thyme , 2 bay leaves
Difficulty: low | Time: 1h 30 min
- 3 kg of pork
- 2 kg smoked sausages
- 3 kg of potatoes
- 1.5 kg onions
- 1.5 kg of red peppers
- 500 g carrots
- 1 l oil
- 1 l tomato sauce
- 2-3 tablespoons hot pepper paste
- 4-5 bay leaves
- 3 thyme twigs
- celery leaves and green parsley
- salt, ground pepper
Wash and clean the vegetables (I always clean them at home and take them clean).
Finely chop the onion and put it in hot oil.
Cut the carrots into large cubes and add them next to the onion.
Chop the peppers as well, but not in cubes, but in thicker slices and add to the quality.
The diced meat is added to the pot and mixed as often as possible so that it does not stick to the pot. Also now we add the bay leaves and the thyme sprigs.
When the meat has changed color, add the hot pepper paste, paprika and tomato paste.
Add enough water to cover the meat and let it boil.
When the meat is almost cooked, add the sliced sausages and the diced potatoes.
Method of preparation
Lamb meat with rosemary quickly marinated with Food Saver
Mix the ingredients prepared for marinating and grease the piece of lamb with them.
Grease the pan with a little butter. Mix 250 g of milk powder with 100 g of cocoa. Boil 150 ml of water with
Put in a kettle with beer
Tender chicken made in an ancient style
- 1 chicken
- 1 bunch parsley
- 1 head of garlic
- 1 onion
- 1 pepper
- 100 ml oil
- 200 ml blond beer
- 70 g butter
- salt and pepper
Wash the chicken, cut it into medium pieces and gently dab it to suck.
In a medium bowl season with soy sauce, salt, pepper and paprika (and thyme, if you choose to put). Let cool for an hour.
Cut onion and pepper into scales. Heat the kettle, add the oil and butter. Take the chicken out of the fridge and add it to the pot. Let it brown for 10 minutes, over low heat, with the lid on. After 10 minutes, mix and add the beer (the alcohol in it evaporates, but the meat remains tender), the onion and the pepper.
There are another 10 minutes in which the meat has to simmer to blend the flavors. Stir and add the garlic clove - half ground, half cut into pieces. Stir, cover and simmer for another 1-2 minutes. Chop the parsley, sprinkle it over the pieces of meat and turn off the heat, leaving the pot there with the lid on, at least 5 minutes until serving.