Goulash kunye nesibindi sesilwanyana kunye neeruba

Imenyu yokutya eyahlukileyo iya kunceda ngokugqibeleleyo isilwanyana esingenasiswanelisayo nesinomdla, esibonwa njengomkhiqizo ococekileyo. I-fried, yongezwa kwiladidi kwaye isetyenziselwa ukwenza iipati kunye nezizaliso ezahlukeneyo.

Sinikela inguqulelo efanayo ngokulinganayo yesicelo sayo ekuphekeni.

Ukugqithisa i-goulash nesibindi sesilwanyana kunye ne-graviti-inkcazo efanelekileyo yebhajethi kwixesha leentsapho. Ukulungiswa kwayo akuthathi ixesha kunye nomzamo, kwaye umphumo uya kunqumla konke okulindelekileyo. Iziqwenga zesibindi zitholakala ngesakhiwo esincinci nesisityebileyo kwaye sithandeka nje. I-Goulash inokusetyenziswa ngeetayibilisi ezibilisiweyo, i- buckwheat , ilayisi okanye i-pasta.

Ngaphantsi kweendlela zethu zokupheka siza kuxela ngokucacileyo indlela yokulungiselela i-goulash esiphundu esibusweni kunye ne-gravy.

I-Recipe yesibindi sesilwanyana i-goulash nge-gravy

• isibindi sesilwanyana - 700 g;
• i-anyanisi - 250 g;
• izaqathe - 200 g;
• enkulu ipulazi yaseBulgaria - iqhekeza eli-1;
• Ubisi olutsha - 150 ml;
• ukhilimu omuncu - 65 g;
• amanzi ahlambulukileyo - 350 ml;
• i-tomato unamathela - 50 g;
• igalikhi - ii-cloves 2;
• ioli ecocekileyo yemifino - 75 ml;
• umgubo wengqolowa - 100 g;
• umxube omtsha wepilisi - ukunambitha;
• Iziqholo kunye nemifuno ecocekileyo - ukunambitha;
• ityuwa - ukunambitha;
• amaqabunga emifuno emitsha - ukunambitha.

Ukulungiselela

Isibindi sesilwanyana sihlanjululwe kakuhle, susa iifilimu kunye nemithambo yegazi, uthathe amancinci amancinci kunye nendawo kwisitya kunye nobisi obushushu ngamaminithi angamashumi amathathu ukulahla ubuhlungu.

Kwi-pan pan sauté, i-kazanke okanye i-pan yokutshiza, gazinga kwi-oli ecocekileyo yemifino, iinqwelo ze-anyanisi eziqwengwe kude kube yigolide. Iziqwenga zesibindi ziyaqhekeka ngomgubo, zisasaze kwii-anyanisi kunye nefry. Ngoku, sibeka iidroti kunye nepepper yaseBulgaria ecocekileyo, sinqunywe ngamagugs okanye i-straw, uthele amanzi ahlambulukileyo kunye ne-stew imizuzu elishumi.

Emva koko faka ukhilimu omuncu, unamatato onamatamatayi, u-garlic oqoshiwe, ityuwa, umxube omtsha wepilisi, iziqholo kunye nemifuno kunye nokupheka, ehlanganiswe isiqhonkco, enye imizuzu elishumi elinesihlanu.

Ukulungeleka i-goulash enqabileyo kwimbindi yesilwane inikwe amazambane aphekiweyo, ukuhlobisa imifuno.

Iityebile kakhulu kakhulu zifumana goulash, ziphekwe kwi-multivark, zama uzenzele.

Goulash kwimbindi yesonka kunye nekhilimu emuncu kwi-multivark

Izithako:

• isibindi sesilwanyana - 850 g;
• i-anyanisi - 250 g;
• iitamatisi ezintsha - 500 g;
• amanzi ahlambulukileyo - 400 ml;
• ukhilimu omuncu - 100 g;
• ioli ecocekileyo yemifino - 75 ml;
• umgubo wengqolowa - 75 g;
• umxube we-pepper ground - ukunambitha;
• amaqabunga ama-laurel - amaqhekeza 2-3;
• ityuwa - ukunambitha;
• i-thyme - 12 g;
• igalikhi (ukhetho) - 1-2 ii-cloves;
• imifuno emitsha - ukunambitha.

Ukulungiselela

Isibindi sesilwane sihlanjululwe kakuhle, sichitha ifilimu, imithana yegazi kwaye uthathe i-brusochkami encinci. I-anyanisi ihlanjululwa kwaye ichithwe ngeemimirings. Ngomthamo we-multivarka sithela ioli ecocekileyo kunye ne-brown iziqwenga zesibindi kunye neesigodlo zee-anyanisi ezilishumi elinesihlanu ukuya kwiminci engamashumi amabini, kubandakanya i-"Baking" okanye "Frying". Emva koko siwela umgubo olele, ugxininise kwaye uvuselele enye imizuzu eyisixhenxe. Utamatisi zihlanganiswe ngamanzi abilayo, zihlanjululwe, zigalelwe iibhubhu ezincinci, ziphonswe esibindi kunye ne-anyanisi kwaye zinyanyisiwe enye imizuzu elishumi. Gcwalisa amanzi aphekiweyo ukutshisa, ubonge ukhilimu omuncu, ixesha ngetyuwa, ngomhlaba ngomxube wepelepele kunye ne-thyme. I-Multivarku ishintshela kwimodi "Kucima" kwaye usethe ixesha leyure enye. Imizuzu elishumi ngaphambi kokugqitywa kwenkqubo yokupheka, siphosa amaqabunga e-laurel kunye namayeza atyhidiweyo.

I-goulash enokumnandi eyenziwe ngokusuka kumbindi wenkomo kunye negrafu ihanjiswe naliphi na isidlo sesibini.