Description
Somehow, recently, I have accumulated a whole bunch of washed linen, and I decided to pet him. And you know, I love to stroke in front of the TV. Will make the Board lower himself on the couch, in front of the telly... Well, what to see? Well, not Malakhov same? I think I'll watch some regular exercise Ilya Lazerson, the benefit of the Internet and now in TV is. He showed this most bograch-goulash, a Hungarian dish, it happened. So, translated from Hungarian, it turns out, means the cauldron. And I, if I hear the word cauldron, I immediately make the rack as a hunting dog. In short, the pants I did, finished watching the video, and the next day made my own version. It turned out amazing! Hearty, abundant meat dish with a strong taste of pepper, moderately spicy, in General, not what any of us has ever seen in the canteen under the same name goulash...
Ingredients
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Beef
800 g
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Potatoes
6 piece
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Onion
1 piece
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Pepper
1 piece
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Vegetable oil
70 g
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Paprika sweet
4 Tbsp
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Cumin
2 pinch
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Sugar
1 Tbsp
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Black pepper
-
Salt
-
Chicken egg
1 piece
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Flour
4 Tbsp
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Garlic
4 tooth
Cooking
Lazerson showed a little different, but I do so. I, too, can be his principles. In hot oil throw pieces of beef the size of a walnut. Not all the meat, and parts. If you throw all at once, the temperature in Sochi will drop and the meat will allocate juice, and my job is to leave it in pieces.
As roasting meat is removed to a plate and throw the next batch and so on. It took me three roasting, and that's what happened. Golden brown.
Now fry the onion.
So I gave him a good roasted and even a little stosil.
To the onions add the meat and salt the whole thing... Now reduce the flame, before that he was the strongest. Listening, waiting for squarcina calm down. Ilya Isaakovich said pepper at a high temperature burns. I will not argue. Add a decent amount of sweet paprika. And mix with meat and onions.
That's the kind of hellish concoction turns out!!!
Add chopped bell pepper and one diced potato. I need it for starch. The starch will sagomate sauce. At this point I add the spices: crushed peppercorn and the cumin.
And now the weird ingredient. Boiled potatoes, I've had it prepared in advance. I add in a dish that will long be extinguished, a ready-made potatoes. Why, you ask me? And what she'd restorasi harder, partly disappeared, and made the consistency of goulash is not a liquid, bole and dense. So I want to. Although the goulash could be soup, that's how anyone should...
Pour water, add a spoonful of sugar, and stirred. Bring to a boil, close the lid and all, on low heat for at least an hour... Still, the question may arise, why am I so early put the bell pepper, because it is very skoropasky. The fact that my small does not eat it. You see, our lordship in his mouth he seems slimy... Rastolita, and no one will notice.))) If no such problems, it is possible to add closer to the end of that, he was visible in the dish.
Questionable step. Long I wondered is, do not make the dumplings, but the Maestro told the Hungarians certainly do them. Well, I'll do me. For authenticity. Everything is simple: one egg, flour it, kneaded pretty cool, but not as much as the dumplings. Do not give to relax, and immediately begin to sculpt such things.
Chipette called.
And there, in Sochi, everything is extinguished. Pre-chopped crushed garlic cloves.
Waited for a while. How much time off is hard to say. I from time to time looked and looked at overall consistency. As the consistency I began to arrange, added garlic, and dumplings. About will probably more hours.
And literally another 5 minutes, turn off the gas. Another 10 minutes under the lid will stand up and ready! The dough is fresh, chipette quickly cooked. You can serve the family for dinner.
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