Traditional recipes

Goulash with pork

Goulash with pork

the pork leg and bacon are cut into cubes and put to simmer in a little oil

the vegetables are cut, washed and cut into cubes

when the meat is ready to simmer, and has changed color, add the vegetables and water

let it boil

add salt and pepper

when everything is almost ready, add the paprika and the red pepper paste

A cup of sour milk !!



Pork Goulash

1. Preheat the oven to 220C. To cook the pork, it is raised with a sharp knife. Crush the spices, garlic, lemon peel and salt with a little black pepper together. Add the olive oil and rub the pork. Put the meat in the pan, next to the beets and leave it in the oven for 20 minutes to brown.

2. Remove the tray from the oven and stir the temperature to 180C. Pour the wine into the pan, cover the pan and leave in the oven for 2 hours and 45 minutes until the pork is tender.

3. Meanwhile, in a large pan, make the sauce. On low heat, cook onion and garlic in oil for 10 minutes. Add hot peppers and spices and cook for another 3 minutes. Add tomatoes, potatoes and peppers. Bring to the boil, then simmer for 15 minutes until the potatoes are tender.

4. Remove the pork from the oven, cool slightly, then cut the meat, discarding any skin and fat. Add the pork and beets to the sauce, then cool.

5. Pour into bowls, spread with parsley and sour cream and serve.

You have to see it too.


Pork goulash (Transylvanian stew)

Originally Moldovan, the recipes from other parts of the country, I admit, are not very familiar to me because I do not currently cook them for my family. We are used to the simplest dishes in our area. But, as I keep experimenting with different recipes, I told myself to try from time to time traditional recipes specific to other areas of our country.

I've been fascinated by it for a while Transylvanian recipes. I think I am attracted because I somehow remember my maternal grandparents who, although born in Moldova, lived most of their lives in Transylvania. The longing for those times made me remember the recipe for jumari paste which I have already published on the site & # 8211 see here.

And, although the dishes from beyond the Carpathians are very high in calories, but it's true that they are also consistent, I thought I'd try them from time to time and leave you the recipes with my impressions of the taste of that dish.

And I'm going to start today with a recipe pork goulash which I tried the other day and which, to tell you the truth, I was delighted. I generally don't like potatoes and I'm a little crooked when it comes to eating them. But after I did this pork goulash I agree with potato lovers. They are good :)

I'm not going to tell you that pork goulash it is a traditional or original recipe and I will not tell you its history. This recipe is an adaptation of the traditional recipe and is made according to my tastes. I hope you like this version too because we really liked the taste of it pork goulash.

Basically, goulash is a potato stew with meat, something like potato food that was my grandfather's favorite. What you need to keep in mind is that, specific to goulash is the presence of cumin among the ingredients and that the paprika of sweet and / or hot peppers plus onions and peppers should not be missing.

Although I prefer low-calorie foods, this time I had a craving and tried this pork goulash. in combination with dumplings made of egg and flour. I was curious about this kind of food and I said that, come on, get away from me, once I can try something more consistent.

The combination of dumplings and potatoes I think you can imagine how caloric it is. But, eaten without bread and less often, it works. Especially since it tastes really good, I'm telling you now, after I tasted it.

Let me write you the basic recipe and the one for dumplings, stating that its use is not mandatory.


PORK GULAS & # 8211 DISZNOHÚSBÓL GULYAS

Pork goulash & # 8211 recipe from Hungarian cuisine & # 8211 a tasty, filling, easy to prepare food. It is a combination between soup and stew, because it has a longer juice that catches a slight consistency from tomatoes and dumplings.

It can also be thickened with flour, for those who love Romanian stews, but believe me, the recipe is worth preparing without.

This pork goulash recipe quickly moved into the & # 8220preferred & # 8221 category. I really like to prepare it in winter, as if the taste is much better during this period.

The recipe is & # 8220family & # 8221, taken from my mother-in-law and I'm glad I can share it with you because it's very tasty.

The original version has veal, but it can also be prepared with pork, in a mixture of pork with beef, turkey or in the vegetarian version.

In the past, everyone cooked in a cauldron, over a wood fire, but nowadays few can say that they can make such a goulash, which is why the recipes have undergone changes due to cooking time and even ingredients.

This one goulash recipe with pork it has been appreciated over time by our friends, but also by my husband's colleagues.

Every December 1st, a charity event is organized. Each department comes with home-cooked food and sells it. The money raised is donated to social causes that ProTv supports. Everyone knows what you're doing pork goulash and every year the 20 kg of goulash made by us ends first.

I hope I aroused your interest and you will try this recipe as well.

Here is the list of ingredients and how to prepare it pork chops:

INGREDIENT:
(for 10 servings)

1 k pork
350 g onion
700 g potatoes
200 ml of tomato juice
1 carrot
1/2 teaspoon hot pepper flakes
1 tablespoon paprika
1 teaspoon cumin
3 cloves crushed garlic
3 tablespoons lard
2 liters of soup
a few celery leaves
1 bay leaf
1 tablespoon goulash cream (a kind of pepper paste) -optional (I bought from Hungary in a tube, but it can also be found at Metro or Selgros)
salt
pepper
meat oil

For dumplings:
2 eggs & # 8211 95 g

4 teaspoons floured

For the beginning, I hardened the finely chopped onion in the lard until it became soft and glassy. I added the garlic given by the press, the hot pepper flakes, the goulash cream and the sweet paprika.

I chopped the meat into medium-sized cubes, then seasoned with very little salt and pepper. I hardened the pieces of meat in a little oil, until they changed color, becoming white, then I poured the tomato juice. I stirred and continued to sauté for another 1-2 minutes.

I put onions with garlic and paprika, soup, carrots and let everything boil over medium to low heat. When the meat is almost cooked, I put the diced potatoes in the pot and let it all boil together. I put the celery leaves and 1 bay leaf in the pot.

In 150 ml of water I boiled the cumin seeds and let them boil for 1-2 minutes, then I strained the cumin tea and poured it into the pot.

When the potatoes were almost cooked I started to prepare the dumplings. In a bowl I mixed 2 eggs with a pinch of salt and cold water, then I incorporated 2 tablespoons of flour. I mixed well to prevent lumps from forming, then I added semolina.

I mixed this one too and I continued to gradually add the flour. The final consistency of the dough is quite thick.

I boiled 2 liters of water with a teaspoon of salt. When it boiled, I added a little dough, with a spoon soaked in hot water.

The dumplings boil for another 3 minutes from the moment they rise to the surface, so that they are as fluffy and well cooked as possible. The total cooking time of these flour dumplings is 5-8 minutes (depending on how big or thick you make them). Do not take them out of the water until you transfer them to the goulash, otherwise they dry out, spoil their appearance and texture.

I took them out with a big spoon with holes (the one I also use for donuts) and I put them over the pork goulash only when the potatoes were cooked. I continued to boil everything for another 5 minutes, with a lid, then I stopped the fire. I took the celery leaves and carrots out of the pot and ate the hot goulash.

Optional: for those who want a more consistent sauce (although it should be like a thickened soup of potatoes and dumplings) you can add 1 tablespoon of flour dissolved with the goulash liquid in the last 5 minutes of boiling.

Here is the picture from the beginning of the blog & # 8211 from Dec 2011.

I invite you to follow me on the YouTube channel, subscribing to my channel. If you ring the bell you will know when I post new recipes.


Method of preparation

The meat is boiled in about 2 liters of water with a teaspoon of salt and boiled until it penetrates halfway.

Turn on the oven to heat.

Remove the meat from the water and leave to cool, then cut into small pieces.

Parsley and larch are washed and chopped.

Peel and wash the onion and garlic, then cut into large pieces.

Put the meat and greens in the food processor and chop, then put in a bowl and mix with raw eggs, paprika, a little salt and a little dried thyme.

Grease with oil two medium trays for the cake, put half of the meat, then 3 boiled eggs peeled, then add the other half of the meat. Place the trays in the oven until the meat penetrates well. Towards the end, you can grease the meat with a little water, then leave it in the oven for another 2-3 minutes.


  • 1Kg of pork
  • 3 large onions
  • 500 g of potatoes
  • 2 capsicums
  • 50 ml oil
  • 1 tablespoon cumin (optional)
  • 1 gulie
  • 5 carrots
  • 3 parsley root
  • 1 medium celery
  • Green parsley
  • Green Lovage
  • Sweet pepper paste

How do I prepare the recipe for pork goulash in a cauldron?

We clean the onion and cut it into cubes, heat it with oil, over the onion we add the paprika and we put the meat cut into cubes.

After the meat is almost cooked, add all the vegetables, including the potatoes.

Vegetables can be cut into cubes or slices according to preference. When all the vegetables are cooked, add salt and pepper to taste and finally add the finely chopped parsley and larch.

Serve hot with hot peppers and bread!

Some advice from Alexandra

You can also add sliced ​​hot peppers, and / or paprika.

Some housewives also add cumin.

Goulash (bograci) can also be made from veal. You can also add slices of homemade sausage.

The recipe and the pictures belong to Alexandra Chitas and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

the average of the grades given by the jury is 9.25.

Recipes with Gina Bradea & raquo Recipes & raquo Pork goulash in a cauldron or bograci recipe


Pork Goulash

1. Preheat the oven to 220C. To cook the pork, it is raised with a sharp knife. Crush the spices, garlic, lemon peel and salt with a little black pepper together. Add the olive oil and rub the pork. Put the meat in the tray, next to the beets and leave it in the oven for 20 minutes to brown.

2. Remove the tray from the oven and stir the temperature to 180C. Pour the wine into the pan, cover the pan and leave in the oven for 2 hours and 45 minutes until the pork is tender.

3. Meanwhile, in a large pan, make the sauce. On low heat, cook onion and garlic in oil for 10 minutes. Add hot peppers and spices and cook for another 3 minutes. Add tomatoes, potatoes and peppers. Bring to the boil, then simmer for 15 minutes until the potatoes are tender.

4. Remove the pork from the oven, cool slightly, then cut the meat, discarding any skin and fat. Add the pork and beets to the sauce, then cool.

5. Pour into bowls, spread with parsley and sour cream and serve.

You have to see it too.


Pork recipes, see here the best dishes

Top ten with the best recipes with pork, Photo: meltyfood.fr

We present in the following a top ten with the best pork recipes.

1. Breaded steak recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for breaded steak are the following:

  • half a kilogram of pork muscle
  • 50 grams of smoked bacon
  • two cloves of garlic
  • butter
  • oil
  • thyme
  • sage
  • paprika
  • salt and pepper.

The preparation method for the breaded steak recipe is presented below:

  1. Sprinkle the meat with bacon and garlic, season with thyme, sage, paprika, salt and pepper
  2. Bake the steak in a bowl greased with butter
  3. Serve hot with the desired garnish.

2. Pork goulash it is a Hungarian dish, but in Transylvania, the Romanians borrowed this type of preparation from the Hungarians. We present below the recipe for pork goulash with zucchini and green beans.

Pork goulash recipe with zucchini and green beans:

  • 1 zucchini
  • 2 tablespoons oil
  • 600 g pork
  • 250 g green beans
  • 1 tablespoon flour
  • 1 tablespoon broth
  • pepper, paprika, salt
  • 350 ml soup
  • 150 ml dry red wine.

The preparation method for pork goulash with zucchini and green beans is as follows:

  1. Cut the meat into pieces and put it in a frying pan with a little oil
  2. Peel a squash, grate it and cut it into long enough slices
  3. When the meat has hardened, pass it through the flour and continue to harden it, adding the broth.
  4. After seasoning the mixture to taste with paprika, salt and pepper, quench with wine. Boil over medium heat for five minutes
  5. Then add the zucchini, green beans and soup. Let everything boil for a maximum of 20 minutes.

Goulash with zucchini and green beans is served hot next to a rice garnish.

3. Pork chop is a specialty that is enjoyed all over the world, most often smoked with beans or cabbage. We propose a recipe for pork chop with vegetable garnish.

Ingredients for pork chop with vegetable garnish:

  • half a pork chop
  • 750 ml of semi-dry white wine
  • coarse salt
  • a head of garlic
  • 5 potatoes
  • 3 carrots
  • 1 celery
  • 2 onions
  • oil
  • pepper and rosemary.

Here's how to make a recipe for pork chop with vegetable garnish:

  1. Wash the ciolan well, fry the mouse over a low flame, if necessary
  2. The mouse is raised deep enough so that we can see the flesh through the notches we make.
  3. Insert a clove of garlic, salt and a few rosemary sticks into each notch
  4. Rub all the ciolan well with salt and put it in the hot oven in a saucepan or in a clay pot, together with two glasses of white wine. Cover with aluminum foil and leave in the oven at 180 degrees Celsius for three hours
  5. Peel the potatoes, carrots, celery and onion. It washes. Potatoes, carrots and celery are cut into cubes, and onions are grated
  6. After three hours, place the vegetables in the oven with the pork chop, along with a few tablespoons of oil and a glass of wine.
  7. Leave in the oven for 90 minutes, without covering the pot
  8. The preparation is ready when the meat is easily removed from the steak.

Pork chop with vegetable garnish is a satisfying dish, suitable as a main course for lunch.

4. Baked pork neck recipe it is extremely filling, it is served at lunch with a garnish of potatoes. We present below the step-by-step preparation method to be able to prepare a more than delicious dish in the quiet of your home.

Preparation time: half an hour.

Baking time: one hour and 40 minutes.

Ingredients for baked pork neck:

  • half a kilogram of pork neck
  • 100 grams of raisins
  • 50 grams of nuts
  • 50 ml of semi-dry white wine
  • 1 clove of garlic
  • coarse salt
  • ground black pepper and berries
  • oil, sugar (a teaspoon), rosemary (2 twigs).

Here's how to cook a pork neck recipe in the oven:

  1. Wash the nape thoroughly, let it drain or dry it with a commercially available absorbent paper. Season the neck with salt and pepper to taste on both sides
  2. Preheat the oven to 180 degrees Celsius
  3. Prepare a tray or heat-resistant dish
  4. Grind the walnuts in a blender or with a mincer
  5. Peel a squash, grate it and cut it into thin strips
  6. Leaf the rosemary sprigs
  7. Pour a little oil into the prepared tray
  8. Place the seasoning nape beforehand. Prick it from place to place, and in the place where you pricked, insert a strip of garlic and a rosemary leaf. Sprinkle the steak on both sides with the ground walnuts. Add sugar and wine
  9. Put the preparation in the hot oven for one hour on the right heat
  10. Before stopping the fire, sprinkle the steak with the rest of the rosemary.

Baked pork neck is served hot with a garnish of potatoes and a cabbage or pickle salad.

5. Pork recipe in bread easy to prepare, it is perfect for any festive meal you prepare in the quiet of your home. You will get at the end a dish that is both delicious and extremely attractive. We present below the step by step preparation method.

Preparation time: 40 minutes.

Yeasting time: three quarters of an hour.

Baking time: three quarters of an hour.

The ingredients needed for eight servings of pork in bread are as follows:

  • one kilogram of pork tenderloin
  • 100 ml of milk
  • 100 grams of butter
  • half a kilo of flour
  • two tablespoons of olive oil
  • 24 grams of fresh yeast
  • 200 ml of water
  • two teaspoons of sugar
  • salt
  • pepper
  • six tablespoons of milk
  • two yolks.

How to prepare the recipe for pork in bread is presented step by step below:

  1. Shape the meat by removing the fat completely, wash the meat well in a stream of water, then let it drain. When the meat has drained well, season it with salt and pepper to taste, then let it rest on a plate.
  2. Heat the milk, bring it close to the boiling temperature, then turn it off and let it cool until warm.
  3. Sift the flour twice in a large bowl, make a hole in the middle in which to place the yeast
  4. Dissolve the yeast in warm milk, mix well until it dissolves completely, add more sugar. Continue to mix until the latter dissolves completely, then add the oil, water and begin to gradually absorb the flour. Add a little salt and continue to knead until the whole amount of flour is integrated into the dough. At the end you will get an elastic dough that does not stick to your hands. Sprinkle a little flour on top of the dough, cover the bowl with a clean cloth napkin, then let the bread rise in a warm place for three quarters of an hour.
  5. Put a pan on the fire, when it has heated up, add the butter cut into cubes. Let the butter melt over low heat, being careful not to smoke. Stir continuously until it is completely melted. Then add the fillet muscle and fry it on all sides for five & six minutes. Remove the muscle on a commercially absorbent kitchen paper towel to remove excess fat, then keep it warm.
  6. Preheat the oven to 180 degrees Celsius for half an hour
  7. Prepare a cake pan that you grease with butter or oil and line it with flour or baking paper
  8. Beat the yolks well with a pinch of salt until smooth, then add the milk. Stir continuously until the composition becomes uniform
  9. When the bread has risen, sprinkle the work table with flour, spread the dough in a rectangular sheet of equal thickness. Place the previously hardened fillet muscle on one end of the dough, then roll, covering the muscle completely. Glue the ends and place the prepared roll in the previously prepared tray. Prick the dough from place to place with a fork to allow the meat to breathe. Grease the roll with the yolk beaten with milk before, as evenly as possible, trying to cover as well as possible the whole preparation
  10. When the oven is well heated, insert the cake pan inside and let the preparation bake for a quarter of an hour at 180 degrees Celsius. Reduce heat to 160 degrees Celsius and let cook for another half hour.
  11. When the bread is nicely browned on the surface, turn off the heat and let the preparation cool in the oven with the door open. In this way the transition from the high temperature necessary for baking to the outside is done gradually
  12. While it is still warm, remove the roll from the tray and cut it into slices. It is very important to use a very sharp knife, so as not to destroy the assembly of the preparation
  13. Serve the roll with a garnish of natural potatoes or puree.

6. We present below the necessary ingredients and how to prepare for pilaf recipe with pork neck.

Preparation time: 1 hour 30 minutes.

Ingredients needed for 2 servings:

  • 2 pieces of pork neck
  • 2 slices of cheese
  • 50 ml white wine
  • 120 grams of round grain rice
  • 1 zucchini
  • 1 capsicum
  • 1 onion
  • 1 carrot
  • butter
  • salt
  • pepper.

How to prepare the recipe for pilaf with pork neck:

  1. Boil the rice in water with salt and pepper
  2. Fry the pork neck pieces in butter, then quench the steak with white wine. Let the sauce drop, then brown the neck in the preheated oven, adding a slice of cheese on top.
  3. In the same pan in which you fried the meat, add the cleaned and diced vegetables. Cook them well, and when they are ready add the rice and leave them on the fire until the composition is homogeneous.
  4. Serve the steak with the previously prepared rice garnish with vegetables.

7. Pork schnitzel recipe it is extremely well known to us and we taste it every time you have the opportunity. We present below the necessary ingredients and how to prepare it.

Preparation time: 40 minutes.

The ingredients needed for 12 servings are as follows:

  • 12 slices of pork schnitzel
  • 100 grams of flour
  • 200 grams of breadcrumbs
  • 4 eggs
  • 60 ml milk
  • oil
  • salt
  • pepper.

The preparation method for the pork schnitzel recipe is as follows:

  1. Season the meat with salt and pepper to taste, pass the pieces of meat through flour, beaten eggs with milk and finally through breadcrumbs
  2. Fry the slices in oil until nicely browned on both sides
  3. Serve the hot snacks with any garnish you want.

8. We present below the necessary ingredients and how to prepare for assorted steak recipe with vegetables.

Preparation time: twenty minutes.

Baking time: half an hour.

The necessary ingredients for two portions of assorted steak with vegetables are the following:

  • a pork tenderloin
  • a piece of beef
  • 250 grams of assorted frozen vegetables
  • 100 ml wine
  • the water
  • oil
  • salt and pepper.

The preparation method for the assorted steak recipe with vegetables is presented below:

  1. Wash and clean both types of meat, then braid and fasten them to the ends with toothpicks.
  2. Bake the steak assembled as described above and seasoned over a suitable heat in the hot oven, until it browns nicely on the surface.
  3. Add the sauce left over from the steak in a pan, together with the wine, let the mixture reach the boiling temperature, then sauté the vegetables.
  4. Serve the whole braided steak, along with the previously sauteed vegetables. Sprinkle the whole dish with the sauce from the pan.

9. We present below the ingredients needed for pork pie recipe with apples.

Preparation time: three quarters of an hour.

The necessary ingredients are the following:

  • 200 grams of minced pork
  • 350 grams of potatoes
  • two apples
  • two onions
  • a clove of garlic
  • a carrot
  • 50 grams of parmesan race
  • 100 ml rose wine
  • olive oil
  • thyme
  • paprika
  • salt and pepper.

The step by step preparation for the apple pie recipe is presented below:

  1. Peel a squash, grate it and squeeze the juice.
  2. Put the grated onion with the crushed garlic on the fire until both vegetables become glassy, ​​then add the minced meat, together with the grated apples and the grated carrot. Season with salt, pepper, paprika and thyme to taste. Let the meat cook with the vegetables for half an hour
  3. Prepare a heat-resistant dish that you grease with plenty of butter. Add as a first layer some of the previously fried potato slices, then continue with the mixture of meat and vegetables prepared as described above. Level the meat layer, and place the rest of the potato slices on top. Add the full amount of wine and place in the oven. Bake the pie until it browns nicely, then sprinkle the grated Parmesan cheese and leave the preparation in the oven until the Parmesan cheese melts completely.
  4. Serve the pie cut into the desired shapes as soon as it is ready.

10. We present in the following both the necessary ingredients and the step by step preparation for Quick pork roll recipe. The preparation we present below is extremely good-looking, but also delicious at the same time.

Preparation time: Two hours.

The ingredients needed for two servings of hot pork roll are as follows:

  • 400 grams of pork breast with mice and boneless
  • 200 grams of pork neck
  • two sprigs of green onion
  • a clove of garlic
  • 100 grams of fresh mushrooms
  • 200 ml dry red wine
  • spices: paprika, rosemary, thyme
  • sunflower oil
  • salt and pepper.

The preparation method for the quick pork roll recipe is presented step by step in the following:

  1. Talk to the pig's chest mouse if necessary, wash the piece of meat, then flatten it well with a sledgehammer. Season the meat with salt and pepper to taste
  2. Wash the pork neck, let it drain, then cut it into cubes. Install the mincer, then go through this pork neck
  3. Peel a squash, grate it and chop it finely.
  4. Peel the garlic, grind it with a pinch of salt until you get a homogeneous paste
  5. Wash the mushrooms, remove the stalks, let them drain, then cut them into cubes
  6. Put a pan with a sufficient amount of sunflower oil on the fire. Allow the oil to heat up, and when it starts to sizzle, add the finely chopped green onion. Cook the onion over low heat, stirring occasionally to avoid burning. Burnt onions spoil both the texture and the taste of the final dish, so we recommend that you pay attention to the preparation at this stage. If you notice that the onion tends to turn brown, reduce the heat to a minimum, stir constantly, and if necessary remove the pan from the heat to allow the oil to reduce its temperature. When the onion has turned golden and become transparent, add the previously minced meat. Season the preparation with paprika, rosemary, thyme, salt and pepper to taste. Stir until smooth, leave the preparation on the fire until the meat changes its texture and color. If you notice that during hardening the meat tends to tighten into piles, add a little water or meat soup to interrupt this tendency. When the preparation is ready, turn off the heat and keep the filling warm
  7. Preheat the oven to about 200 degrees Celsius for half an hour
  8. Prepare a tray that you grease with oil
  9. Place the previously flattened and seasoned pork breast on the work table. Add the previously prepared meat filling on top of the meat. Distribute the filling as evenly as possible over the entire surface of the chest in a uniform layer of equal thickness. Add the mushroom cubes on top of the filling. Sprinkle the mushrooms evenly over the entire surface of the filling. Roll the meat with the filling inside, then fix it with string so that it does not come off
  10. Add the prepared roll as described above in the tray prepared above. Pour the whole amount of wine into the tray. Sprinkle the roll with a little oil, then season with salt and pepper to taste. Cover the tray with commercially available aluminum foil
  11. Put the tray in the oven as soon as it has warmed up enough. Bake the dish on medium heat for about 180 degrees Celsius for an hour. Then remove the aluminum foil and reintroduce the baking dish for another twenty minutes or until the roll is nicely browned on the surface.
  12. When ready, cut the roll into slices of equal thickness, then distribute the slices in equal portions on flat plates.
  13. Add a garnish of potatoes or vegetables sautéed in butter
  14. Serve the dish hot, as it is not as tasty if you eat it cold.

The quick pork roll is delicious and has a special look. If you do not want this roll to be spicy, you can replace the paprika with the paprika. We recommend that you try this dish and we guarantee that you will be captivated by their taste, and this dish will appear on your table every time an occasion demands it.


Pork goulash (Transylvanian stew)

Originally Moldovan, recipes from other parts of the country, I admit, are not very familiar to me because I do not currently cook them for my family. We are used to the simplest dishes in our area. But, as I keep experimenting with different recipes, I told myself to try from time to time traditional recipes specific to other areas of our country.

I've been fascinated by it for a while Transylvanian recipes. I think I am attracted because I somehow remember my maternal grandparents who, although born in Moldova, lived most of their lives in Transylvania. The longing for those times made me remember the recipe for jumari paste which I have already published on the site & # 8211 see here.

And, although the dishes from beyond the Carpathians are very high in calories, but it's true that they are also consistent, I thought I'd try them from time to time and leave you the recipes with my impressions of the taste of that dish.

And I'm going to start today with a recipe pork goulash which I tried the other day and which, to tell you the truth, I was delighted. I generally don't like potatoes and I'm a little crooked when it comes to eating them. But after I did this pork goulash I agree with potato lovers. They are good :)

I'm not going to tell you that pork goulash it is a traditional or original recipe and I will not tell you its history. This recipe is an adaptation of the traditional recipe and is made according to my tastes. I hope you like this version too because we really liked the taste of it pork goulash.

Basically, goulash is a potato stew with meat, something like potato food that was my grandfather's favorite. What you need to keep in mind is that, specific to goulash este prezența printre ingrediente a chimenului și că nu trebuie să lipsească boiaua de ardei dulce și/sau iute plus ceapa și ardeii.

Deși prefer mâncărurile mai puțin calorice,de data aceasta mi-am făcut o poftă și am încercat acest gulaș cu carne de porc în combinație cu găluște făcute din ou și făină. Eram curioasă cum este genul acesta de mâncare și am zis că, hai, treacă de la mine, o dată pot încerca ceva mai consistent.

Combinația găluște și cartofi cred că vă imaginați cam cât de calorică este. Dar, mâncată fără pâine și mai rar, merge. Mai ales că are un gust tare bun, vă spun acum, după ce am gustat din el.

Eu să vă scriu rețeta de bază și cea pentru găluște, cu precizarea că folosirea acestuia nu este obligatorie.


GULAS DE PORC – DISZNOHÚSBÓL GULYAS

Gulas de porc – reteta din bucataria ungureasca – o mancare gustoasa, satioasa, usor de pregatit. Este o combinatie intre supa si tocanita, caci are zeama mai lunga ce prinde usoara consistenta de la rosii si galuste.

Poate fi ingrosata si cu faina, pentru cei care iubesc tocanitele romanesti, dar credeti-ma reteta merita pregatita fara.

Aceasta reteta de gulas de porc a trecut repede la categoria “preferate”. Imi place foarte mult sa o pregatesc iarna, parca gustul este mult mai bun in aceasta perioada.

Reteta este “de familie”, preluata de la soacra mea si ma bucur ca pot sa v-o impartasesc si voua caci este foarte gustoasa.

Varianta originala are carne de vitel, insa se poate pregati si cu carne de porc, in amestec de porc cu vita, curcan sau in varianta vegetariana.

Pe vremuri toata lumea gatea la ceaun, la foc de lemne, insa in zilele noastre putini pot spune ca au cum sa faca un asemenea gulas, fapt pentru care retetele au suferit modificari pentru timp de fierbere si chiar de ingrediente.

This one reteta de gulas cu carne de porc a fost apreciata de-a lungul timpului de prietenii nostri, dar si de colegii sotului meu.

In fiecare an de 1 decembrie se organizeaza o actiune caritabila. Fiecare departament vine cu mancare gatita acasa si se “vinde”. Banii stransi se doneza catre cauze sociale pe care ProTv-ul le sprijina. Toata lumea stie ce Atti duce gulas de porc si in fiecare an cele 20 kg de gulas facute de noi se termina primele.

Sper ca v-am starnit interesul si veti incerca si voi reteta aceasta.

Here is the list of ingredients and how to prepare it gulas de porc:

INGREDIENT:
(pentru 10 portii)

1 k carne de porc
350 g ceapa
700 g cartofi
200 ml of tomato juice
1 carrot
1/2 lingurita fulgi de ardei iute
1 lingura boia de ardei dulce
1 lingurita chimen
3 catei usturoi zdrobiti
3 linguri untura
2 litri supa
cateva frunze de telina
1 bay leaf
1 lingura crema de gulas (un fel de pasta de ardei)-optional (am cumparat din Ungaria intr-un tub, dar se gaseste si la Metro sau Selgros)
salt
pepper
ulei pentru calit carnea

For dumplings:
2 oua – 95 g

4 lingurite varfuite faina

Pentru inceput am calit ceapa tocata marunt in untura pana a devenit moale si sticloasa. Am adaugat usturoiul dat prin presa, fulgii de ardei iute, crema de gulas si boia dulce de ardei.

Am tocat carnea in cuburi de marime medie, apoi am condimentat cu foarte putina sare si piper. Am calit bucatile de carne in putin ulei, pana si-au schimbat culoarea, devenind albe, apoi am turnat sucul de rosii. Am amestecat si am continuat sa sotez inca 1-2 minute.

Am pus peste carne ceapa cu usturoi si boia, supa, morcovii si am lasat sa fiarba totul la foc mediu spre mic. Cand carnea este aproape fiarta, am pus in oala cartofii taiati cuburi si lasam sa fiarba totul impreuna. Am pus in oala frunzele de telina si 1 frunza de dafin.

In 150 ml apa am pus la fiert semintele de chimen si le-am lasat sa fiarba 1-2 minute, apoi am strecurat “ceaiul” de chimen, si l-am turnat in oala.

Cand cartofii au fost aproape fierti am inceput sa pregatesc galustele. Intr-un bol am amestecat 2 oua cu un varf cutit sare si apa rece, apoi am incorporat 2 linguri de faina. Am amestecat bine pentru a nu lasa se formeze cocoloase, apoi am adaugat grisul.

L-am amestecat si pe acesta si am continuat sa adaug treptat faina. Consistenta finala a aluatului este destul de groasa.

Am pus la fiert 2 l apa cu o lingurita sare. Cand a dat in clocot am adaugat aluat cate putin, cu lingura inmuiata in apa fierbinte.

Galustele fierb inca 3 minute din momentul il care se ridica la suprafata, ca sa fie cat mai pufoase si bine gatite. Timpul total de gatire al acestor galuste de faina este de 5-8 minute (in functie de cat de mari sau de groase le faceti). Nu le scoateti din apa decat in momentul in care le transferati in gulas, altfel se usuca, isi strica aspectul si textura.

Le-am scos cu o lingura mare cu gauri (cea pe care o folosesc si pentru gogosi) si le-am pus peste gulasul cu carne de porc doar in momentul in care s-au fiert si cartofii. Am continuat sa fierb totul inca 5 minute, cu un capac, apoi am oprit focul. Am scos din oala frunzele de telina si morcovii si am mancat gulasul fierbinte.

Optional: pentru cei care isi doresc un sos mai consistent (desi trebuie sa fie ca o supa ingrosata de cartofi si galuste) puteti adauga 1 lingura faina dizolvata cu lichidul de la gulas in ultimile 5 minute de fierbere.

Iata si poza de la inceputurile blogului – din dec 2011.

Va invit sa ma urmariti si pe canalul de YouTube, abonandu-va la canalul meu. Daca apasati clopotelul veti sti cand postez retete noi.


Steps to prepare

1.) Adaugam ceaunul la foc mediu si punem untura la topit

2.) Cand untura s-a topit adaugam carnea de porc si carnea de vita la calit si o lasam la foc mediu pana cand capata o culoare aurie

3.) Adaugam ceapa, ardeiul capia si gogosarul taiate cubulete mici si le calim pentru cateva minute

4.) Asezonam carnea si legumele cu boia de ardei iute, sare, piper, oregano adaugam apa si lasam la fiert la foc mic pana cand scade cel putin un sfert din apa adaugata

5.) Verificam carnea de vita si cea de porc si cand este aproape gata adaugam morcovii taiati cuburi si lasam la fiert pana cand apa adaugata initial a scazut de jumatate

6.) In timp de gulasul este la fiert putem sa pregatim galustele: Se bat ouale usor cu furculita sau cu mixerul, se adauga treptat faina si sarea pana cand se obtine un aluat mai moale. Data observam ca aluatul devine prea tare putem sa mai adaugam un pic de apa.

7.) Acum cand carnea de porc, carnea de vita si legumele sunt fierte bine, domolim focul si adaugam galustele. Odata ce am adaugat galustele incercam sa nu mai amestecam in ceaun pana cand acestea sunt fierte - este nevoie de 5-10 minute pana cand acestea sunt gata.

8.) Dupa ce am luat ceaunul de pe foc putem sa adaugam o legatura de patrunjel verde taiat marunt pentru a da mai multa culoare si aroma gulasului nostru de porc si vita. Good appetite!


Video: Beef Goulash - Hungarian Beef Goulash Recipe - Paprika Beef Stew (December 2021).