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Goulash - paprika


Wash the meat and portion it with the house sausage. Peel the onion and garlic, finely chop them, together with the meat and sausage, fry them in oil or lard (for 5 minutes), finally add 2 teaspoons of paprika.

We wash and clean the vegetables, cut them into cubes and together with the cumin, we add the bay leaves in the pot. Add salt and pepper to taste. Pour the homemade soup over all the ingredients and cook the goulash until the meat and vegetables are cooked. Finally add the rags and finely chopped green parsley.

Rags: mix the flour with the whole egg and a little water and salt. Boil salted water and either break the small pieces of dough and throw it in the boiling water, or use that grill in the picture. Boil for 10 minutes, then strain them and sprinkle with cold water.


Hungarian food, paricaș is chicken

  • 1 chicken about 1 kg and a half
  • 1 tablespoon lard
  • 125 g bacon (kaiser or even smoked bacon)
  • 2 large onions, one red and one white
  • 1 pepper
  • 1-2 tomatoes
  • 3 tablespoons paprika (paprika) salt
  • cream to taste
  • parsley
  • sare & amppiper

We take care of the chicken, clean it, wash and portion it, thighs, wings, chicken breast & # 8230 We keep the skin on the meat and the bones stay in place.

Then we take care of vegetables, washed, cleaned, chopped. Finely chop the onions, chop the peppers and tomatoes.

Meanwhile, put the bacon (smoked) in a pan and lightly fry. If the bacon is not very greasy, add another tablespoon of lard.

Over the bacon, add the onion first, then after a few minutes the peppers and tomatoes. Stir a little in the pan to lightly fry and quench with 250-300 ml of water.

Add the salted chicken pieces on top. Be careful with salt and adapt it to the bacon.

Cover the pot and simmer on low / medium heat for 40 minutes. After that, lift the lid, add more water if necessary and return the pieces of meat, leaving them to boil depending on the origin and size of the chicken (if it is a homemade chicken, it will boil more) around 20-30- 40 minutes. My chicken was commercially available and boiled for a total of 1 hour.

Remove the chicken pieces from the bowl and place in a separate bowl. The flesh is made, tender, practically detached from the bone. The remaining sauce will mix with the cream.

First, lightly beat the cream with a fork and add the sauce, spoon by spoon. The sauce should not be thickened with flour, it will have a perfect consistency from paprika, from onion. The sauce is simply poured over the chicken pieces placed in a bowl. Sprinkle chopped parsley leaves.


Pork goulash & # 8211 Transylvanian pork stew recipe with onion, garlic and tomatoes

Pork goulash & # 8211 recipe for Transylvanian pork stew with onions, garlic and tomatoes. How to make pork goulash? Pork dish with onion sauce, tomatoes and paprika. Food recipes. Stew or stew recipes. Gules recipe.

Gulas (gulyas), paprika, tocanita & # 8211 are always confused. As far as I know, paprika does not add tomatoes, only paprika. So mine is goulash or stew, stew. Anyway, I would still call it very good, this dish remains! And made at home, on the stove, but especially outdoors, over an open wood fire, in a pot of tuci. If it has more liquid, it turns into gulyas leves.

Traditional goulash is made from beef but is also often made with pork (leg, shoulder). You can find it here traditional recipe for Hungarian beef goulash, with potatoes and dumplings

This pork goulash uses pork shoulder or pulp (defatted), lots of onions, garlic, sweet paprika (paprika) and a little hot mousse (Erős Pista & # 8211 hot pepper paste & # 8211 see here how to make it at home).

Let's not forget cumin! Cumin goes very well with pork and is widely used in Transylvanian cuisine.

What to eat a pork goulash with? With sour cream and bread! It also goes with boiled potatoes, flour dumplings or polenta (less often).

From the quantities below it results approx. 6-8 servings of pork goulash or Transylvanian stew.


Alternativy k tomuto recipe

najlepši gulaš paprikaš, poydrav iy Srbije

najlepši gulaš paprikaš, poydraw is srbije

Zdravím, guláš byl dobrý ten paprikáš se v tom ztratí.
Změkne a skoro se rozvaří a nechá příjemnou vůni.
Já jsem tedy ještě přidal sojovku 2 kávové lžičky, 1 polévkovou plnotučné hořčice.
Kečup jsem dával obyčejný, ostrý jsem neměl.
A bylo to super.

Recept nemusí byť zlý, ale do guláša by som salámu nedávala.

Ách jo, já už jsem tak dlouho neměla guláš. A tenhle vypadá obzvlášť pikantně a to já tedy můžu. Ukládám na lepší časy, děkuju za recept.


Paprika and paprika

Paprika (Paprika) is a fine powder, obtained by grinding certain varieties of peppers (Capsicum annuum). They can be small and round (from Spain and Morocco), or sharp, cone-shaped (from Hungary and California). Paprika is made from baked peppers until browned, sometimes called "pimento" - the same ones used to fill olives. The powder can vary in color from bright red to rusty brown.

The aroma is sweet, pungent and the taste varies from sweet to very hot. Some varieties are not hot at all, others are very hot.

Paprika or paprika can be used as a garnish or spices. Commercial food producers use paprika to add color to a product or food preparation. If a food is red, orange or reddish brown and on the label you find the notion of "Natural Color" / "Natural Flavors" is likely to contain paprika.

Of all the paprika varieties in the world, the Hungarian paprika (from the Szeged region) is considered to be the best.

In Hungary there are six classes or types of paprika, with a delicate to spicy aroma. To maintain the strong taste that consumers expect from paprika, some spice companies add hot peppers to spice up the Hungarian paprika assortment.

Availability: paprika or paprika is available all year round.

How is it stored?: as they deteriorate quickly, they should be purchased in small quantities and stored in a cool, dark place for no more than 6 months.

It is associated with: cauliflower, chicken, crab, fish, goulash, lamb, potatoes, rice, seafood, veal Stroganoff.

Let's recap: The word paprika is borrowed from Hungarian or Serbian and has entered a large number of languages, in many cases probably through German. In the last instant, the name paprika is derived from one of the names of the black pepper - "papar" in Serbian.

In many countries paprika it is called only dry spice, while in others it is used for bell peppers. The name paprika is valid in countless European languages, with small derivations: "paprika" in Italian, "papryka" in Polish, "piperka" in Bulgarian, "papurika" in Japanese.

The Romanian term paprika it is due to the strong, bright and vibrant color of paprika powder, because it is related to meanings such as paint, make-up, make-up, oxen.


5 grešaka zbog kojih nam gulaš ispada loše

Mljevena slatka paprika nezaobilazan je začin u kuhanju gulaša. No umjesto da je dodate u umak, njome natrljajte kockice mesa za gulaš pa ih prepržite na nešto ulja.

1. Odabirete lo & scaron komad mesa
U gula & scaron mo & # 382ete staviti komadi & # 263e bilo koje vrste mesa & ndash od peradi, preko ze & # 269etine i svinjetine do junetine. Klasi & # 269ni gula & scaron najbolje je raditi od junetine te od & # 382ilavijih komada mesa, koji su ujedno i cjenovno povoljniji. To & # 269nije, rije & # 269 je o komadima od mi & scaroni & # 263a koljenice, potkoljenice, prednje ple & # 263ke i vrata.

2. Prekratko kuhate meso
Jeste li ikada & # 269uli da je netko prekuhao meso u gula & scaronu? To je prakti & # 269ki nemogu & # 263e u & # 269initi. Nemojte brzati s kuhanjem. Naprotiv, nakon & scaronto odaberete odgovaraju & # 263i komad mesa, podvrgnite ga dugotrajnoj termi & # 269koj obradi na laganim temperaturama. Vi & scaronesatno kuhanje omek & scaronat & # 263e i najtvr & # 273i komad mesa te ga pretvoriti u & # 382elatinoznu masu koja & # 263e se topiti u ustima.

3. Do not trljate meso paprikom
Mljevena slatka paprika nezaobilazan je za & # 269in u kuhanju gula & scarona. No umjesto da je dodate u umak, njome natrljajte kockice mesa za gula & scaron pa ih prepr & # 382ite na ne & scaronto ulja. Caramelizing the table and combining it with unripe paprike peppers & # 263e okus cijelog gula & scarona. Prema mi & scaronljenju slavnog Cephas Louisa Szathmaryja, na taj na & # 269in neko & # 263 se pripremao tradicionalni ma & # 273arski gula & scaron.

Meso u gulašu treba biti mekano (Photo: Stockfood)

4. Povr & # 263e stavljate u isto vrijeme kao i meso
Povr & # 263u is potrebno food time for the term & # 269ku obradu od mesa. Ako ih stavljate u isto vrijeme, ne & # 263ete biti zadovoljni kona & # 269nim resultom. Mrkvu, celer i drugo korjenasto povr & # 263e najbolje bi bilo staviti u lonac s mesom otprilike 45 minutos do sat vremena prije kraja kuhanja. Stavljate li u gula & scaron gra & scaronak, njega mo & # 382ete dodati dvadeset minuta prije kraja kuhanja.

5. Koristite gotove za & # 269inske mje & scaronavine od su & scaronenog povr & # 263a
Klasi & # 269ni gula & scaron trebao bi imati okus slatke paprike i kima. Uz sol i papar u njega mo & # 382ete staviti i gran & # 269ice timijana te lovorov list. Kuhate li s gotovim za & # 269inskim mje & scaronavinama od su & scaronenog povr & # 263a, ne & # 263ete posti & # 263i tu suptilnost okusa. Naprotiv, mogli biste uni & scarontiti vi & scaronesatni trud intenzivnim okusom koji & # 263e nadvladati sve ostale na va & scaronem jeziku.


At Share in dishes you can learn how to prepare chicken paprika

If you still have a channel on youtube and you have a voice, Emanuel will do it for you. It shows us how to prepare chicken paprika like Grandma's in Transylvania, but also how to make an atmosphere in a piece. He has a paprika recipe from his grandmother, who taught him how to "rest" the balmu & # 537te "or how to prepare" & icirngro & # 537te ".

If you want to prepare the tastiest paprika, you can find the best recipe in the video below:

Emanuel C & icircrstea te & icircnva & # 539 & # 259 s & # 259 g & # 259te & # 537ti & # 537ti & # 539ti & # 537ti & # 537ti & e 533ti & # 537ti & fr # fr. From egg-based recipes based on an egg-based burger to a restaurant, but at home, everything is prepared with Chef Emanuel!

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How To Make Traditional Croatian Goulash

Goulash, also spelled, Goulash is one of the most popular comfort foods all over the Balkans, and Croatia is no exception. If we are preparing this dish the traditional way, then we need only a few ingredients and a few hours of our time, as in the Balkans, we have a rule for how to make goulash: “low and slow!”

It stands for low temperature and slow cooking as that’s the best way to make your goulash delicious.

This recipe only needs meat & vegetables, along with spices that you & # 8217ll already have in your pantry. You can enjoy this meal for several days in a row if you make a little more than you need for dinner.

I have used only onions, carrots, garlic, beef meat, mustard, red wine, water, and some spices in this version.

So, what part of beef should you use?

Would it surprise you to learn that the cheaper the cut, the better your goulash will be? When it comes to beef stew meat, it’s true! If you try using a tender cut of beef, that slow-cooked stew will turn out chewy and tough every time, so I would like to suggest you go with the front shoulder, also known as chuck. steak

With the “low and slow” method, this part of the meat will be melting in your mouth when you’re done.

With this kind of goulash, I mostly like to serve fresh bread and some lovely fresh salad but, you can also serve it with pasta, gnocchi, or even a side of potatoes.


I split the chicken into 10 pieces (legs, back and chest in two - I left the wings whole) and cleaned and cut the vegetables.

I bathed the onion fish in some oil (the "original" recipe from the village provides a cup ..too much for me),
after which I placed the chicken pieces on top and seasoned. Stir a little.

Add the rest of the vegetables and mix again. After a few minutes we add hot water or soup
(my chicken being already quite fat, I added water, because there was no point in "spoiling" the soup in the freezer.
Whoever wants can add some wine.

Let it boil at the right heat, that is, let it boil playfully, but lightly ... until it drops, and the onion, pepper and tomato almost melt.

The Hungarian chicken paprika goes perfectly with a polenta, or boiled potatoes ... I also like it with rice, but today I boiled some gnocchi (bought), because it had to go fast.


Madjarski piles goulash

Sama reč u nazivu jela madjarski nas asocira na jaku i začinjenu hranu. Naravno, ni ovaj put se ne odstupa od toga, a gulaš je obogaćen paprikom.

  • 500 gr pilećih krila
  • 500 gr bataka sa zabatkom
  • 4 glavice crnog luka
  • 1 list lovora
  • 5 velićih paradajza (može i zaledjen, a može se iskoristiti i paradajz pelat 400gr)
  • 3 crvene paprike (red)
  • 1.5 l of soup
  • 1 kašika karija
  • 2-3 kašike slatke, sitne paprike
  • 1 čaša vina, po izboru crno ili belo
  • person
  • 2-3 čena belog luka

Luk iseckati na veoma tanke kriške, a beli luk izgnječiti.

Staviti da se dinstaju dok ne omekane zatim dodati piletinu, supu i vino.

Kada piletina promeni boju iz roze u belu dodati isečenu papriku na krupnije kocke, pa paradajz.

Poklopiti i ostaviti da se sve zajedno krčka dok i paprika i piletina ne omekane. U toku krčkanja dodati sitnu papriku.