Kodi mungaphike bwanji nkhono?

Mtengo woyenera wa mapuloteni a nyama ndi mafuta, zofunikira zofunika kwambiri - ng'ombe, mtundu uwu wa nyama umalimbikitsidwa pa zakudya zodyera.

Ngakhale m'mabuku akale ophikira mabuku, pali njira zingapo zomwe zinaperekedwa, kukonzekera njuchi yamphongo ndi nyanga, kodi tinganene chiyani za tsiku la lero, pamene mungapeze maphikidwe mazana ambiri pa mbale iyi. Koma tiyeni tiyankhule, momwe tingaphike bwino, kuti tizipatsa zokoma.

Chinsinsi cha kupambana ndi nyama yabwino

Zikuwonekera bwino kuti amaiwala nkhaniyi nthawi ndi nthawi, koma pambuyo pake, kuchokera ku nyama yakale, kuchokera ku chisala, chakudya chokoma sichingagwire ntchito. Choncho pitani ku msika ndikusankha nyama yatsopano kapena yofiira. Samalani mtundu wa zamkati ndi mafuta. Thupi liyenera kukhala lofiira (mthunzi wakuda), koma osati maroon kapena kapezi, ndipo mafuta akadali oyera. Mafuta a piritsi ndi chizindikiro chakuti mtembo unathyoledwa molakwika, ndipo mtundu wa kirimu udzasonyeza zaka za msinkhu. Zoonadi, sankhani nyama yatsopano - zotsekeka pamwamba ndi fungo losangalatsa la nyama zidzakuthandizani kupeza mankhwala abwino.

Chokhachi chokhachi cha nkhumba chimathamanga ndi gravy.

Izi ndi momwe Magyars adakonzera, ngakhale kuti tidzakhala ndi stowe mmalo mwa moto, koma ngati sitidzasiya njira yatsopanoyi.

Zosakaniza:

• mafuta anasungunuka - 3 tbsp. makuni;
• fungo la ng'ombe - 1,3 makilogalamu;
• anyezi - 3-4 ma PC. kukula kwakukulu;
• tomato - 0,5 makilogalamu;
• paprika powder - 2-3 tbsp. makuni;
• iodised mchere - 1 tbsp. supuni;
• tsabola watsopano wakuda ndi onunkhira - kwa ¼ tsp;
• tsamba la laurel - ma PC 2-3;
• Ufa wa tirigu - 1 ochepa.

Kukonzekera

Pophika goulash timatenga kapu, ndipo, pamene mafutawo akusungunuka, kudula zidutswa za nyama. Mwamsanga frying mafutawo - kutumphuka kumafunika. Timapanga mphete zowonjezera, anyezi, ufa, tomato yosungunuka (mukhoza kudutsa chopukusira nyama kapena kugwiritsa ntchito grater), paprika ndi tsabola. Tsephimba chivindikiro ndikuphika pamoto wosafulumira kwambiri kwa ola limodzi ndi theka, ndithudi, kusangalatsa nthawi zina. Ngati msuzi umakhala wandiweyani, onjezerani pang'ono nyama iliyonse kapena masamba. Zolengedwa pamapeto pomwe.

Ng'ombe yathyola ndi kirimu wowawasa msuzi

Goulash iyi idzakopera anthu omwe sakonda phwetekere. Nyama idzakhala yofewa ndi yofewa, ndipo nyembazo ndizokoma kwambiri, kuwala ndi zokoma.

Zosakaniza:

• nyama ya ng'ombe, kudula mu zidutswa - 1 makilogalamu;
• masamba oyeretsedwa - 50 ml;
• paprika wokoma - 2 tbsp. makuni;
• kirimu wowawasa osachepera 20% mafuta - 250-300 ml;
• anyezi - zidutswa ziwiri;
• ufa wa tirigu - 1 zazikulu;
• tsabola watsopano (osakaniza) - ¼ tsp supuni;
• iodizedwe mchere - kulawa;
• msuzi wa nyama - 0,3-0,5 l.

Kukonzekera

M'katero, kanizani mafuta mpaka kuwala kukuwonekera ndipo mwamsanga mwamsanga nyamayi, kukwaniritsa kutayika kwa yunifolomu. Onjezani anyezi odulidwa, paprika, ufa, tsabola ndi pang'ono msuzi. Cook pansi pa chivindikiro, oyambitsa ndi kutsanulira msuzi ngati chofunikira kwa ora limodzi. Mphindi 5 mchere usanakonzedwe ndipo timayika zonona. Goulash yokonzeka ikhoza kuyamwa ndi adyo ndi zitsamba zatsopano.

Ndi zophweka kuphika ng ombe ya ng'ombe ndi mulvyark. Kuti tichite izi, tikamawotcha, timaphika ng'ombe ndi anyezi kwa mphindi 10, kenaka yikani zitsulo zomwe zatsala ndikusintha njira kuti "mutseke". Timasiya goulash kwa ola limodzi ndi hafu kuti tinyamule, pakalipano, mungathe kuchita zambiri m'nyumba.

Kuphika goulash kuchokera ku nkhumba ndi ng'ombe ndi gravy sikoyenera - komabe nyama ili ndi zovuta zophika ndipo, pamene ng'ombe ikuphika, nkhumba idzakhala yosiyana kwambiri.