John Myers
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nā mea hoʻohui
- 4 ʻO nā berena a ka mea mahiʻai liʻiliʻi a 500 g / 3 - 4 mau lā (no 4 poʻe!)
- 1,45 Kg Pipi goulash
- 3 ka palaoa Butella
- 6 Pālika ʻaukā
- 700 g ʻAila nui
- 6 ka palaoa Pāpaʻi Tomato
- 3 wp paprika momona
- 3 wp Paprika rose wela
- 3 wp ʻO ka pauka curry māmā
- 2 wp Nā hua caraway holoʻokoʻa
- 1 wp Sambal oelek
- 1 wp Salt
- 1 wp kekahi pahūpahū
- 1 mole ʻO ka waina ʻulaʻula 750 ml
- 2250 ml ʻO ka wai wela
- 500 g Waxy, ʻuala liʻiliʻi (pākolu)
- 3 Pepa bele ulaula approx. 500 g
- 2 Kāleka ma kahi o 200 g
- 4 Lau Bay
- 1 ʻO ka ʻaila ʻaila 200 g
- 2 ka palaoa Kīme fraiche Kīkī
- 1 wp kōpaʻa
- 1 wp Salt
- 1 wp paprika momona
- 1 wp ʻO ka pauka curry māmā
- 1 wp Sambal oelek
- 1 wp Hupa pipi koke
- 4 Kūlā Parsley no ka hoʻonani
Na Ke Kumu
ʻO ke kāhua Hungarian goulash stew i loko o kahi popo berena:
- Hoʻomaʻemaʻe / hoʻomaʻemaʻe i ka pipi (eia ka pipi goulash), wehe i ka papa o ka momona a ʻokiʻoki i loko o nā cubes liʻiliʻi. Peel a ʻokiʻoki maikaʻi i nā ʻōpala kālika. Peel a ʻokiʻoki i nā aniani. Peel, hoʻomaʻemaʻe a holoi i nā pepa me kahi mea ʻili a ʻokiʻoki i loko o nā daimana liʻiliʻi. Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler a oki i loko o ka lahilahi (approx. 3 mm) carrot blossoms me ka pahi. E hoʻokahe i nā halo a ʻokiʻoki i ka hapalua. . Peel, holoi a me nā ʻuala liʻiliʻi. E puhi i ka butella (3 tsp) i loko o ka ipuhao a hoʻomoʻi ikaika i nā cubes pipi. E hoʻohui i nā cubes kālika a me nā cubes onion a kāpī iā lākou. E hoʻoulu i ka paʻi tōmato (6 punetēpē) a hui pū me ka paprika momona (3 teaspoons), ka pauka curry māmā (3 teaspoons), ka paprika wela wela (3 teaspoons), ka caraway holoʻokoʻa (3 teaspoons), sambal oelek (1 teaspoon), paʻakai ( 1 teaspoon) a me ka pepa (1 teaspoon) ka manawa. Fry i nā mea a pau pōkole a deglaze / ninini ma luna o ka ʻulaʻula waina (750 ml). E hoʻolapalapa i nā mea a pau ma kahi o 30 mau minuke me ke poʻi, e hoʻopiha i ka wai wela (2250 ml) a kuke no 40 mau minuke. ʻO nā pahu ʻuala, nā daimana pepa. E hoʻohui i nā pua kāloti a me nā lau bay 4 a e kuke no 30 mau minuke. Wehe i nā lau bay a hoʻohui / hoʻoulu i ka cream kuke (200 g) a me ka crème fraîche (2 tbsp) a hui pū me ke kō (1 teaspoon), paprika momona (1 teaspoon), ka pauka curry māmā (1 teaspoon), sambal oelek ( 1 teaspoon) a me ka hupa pipi koke (1 teaspoon) e ʻono. E ʻoki pono i ka diski / poʻi o luna mai ka berena a ka mea mahiʻai a ʻohi i ka berena me kahi puna i ʻole he puka. E wela / e kālua i nā pōpō berena i ʻoki ʻia i loko o ka umu ma 200 ° C no kahi kokoke. 10 minuke. E ninini i ka ipu goulash kaila Hungarian i loko o nā popo berena i ʻoki ʻia.
mana'o kōkua:
- Hiki ke hoʻopaʻa ʻia ke ʻano goulash stew ma Hungarian ma mua.
