Reteta asta a plecat de la o bucata de pulpa de vitel, pe cat de rosie pe atat de frumoasa. Am tot scotocit dupa ceva retete, insa m-am oprit la Gulas. Dupa niscaiva cautari de retete, am descoperit ca un gulas este de fapt o supa ceva mai groasa, cu specific evident unguresc, mai mult sau mai putin picanta, cateodata cu cartofi, galuste sau amandoua, intotdeauna cu carne de vita sau vitel. Am incercat sa merg pe reteta traditionala, sau cat de traditional poate fi ceva ce gasesti pe internet. Sa vedem ce a iesit... ----------------------------------------------------------------------------- This recipe started off from one piece of viel lean calf meat. It was beautiful as it was red. I sought out some recipes and stopped at Gulas. After some (re)search, I found that Gulas is in fact a much thicker soup with obvious Hungarian specific, more or less spicy, sometimes with added potatoes, dumplings or both, but always based on viel or beef meat. I tried to recreate the traditional recipe, inasmuch you can find tradition on-line. Let's see how it turned out. SUMAR: Ce am folosit pentru vreo 2-3 portii generoase: vreo 350 g pulpa de vitel intreaga 200ml rosii pasate, la cutie 100ml vin rosu, preferabil sec 2 cartofi 2 cepe albe 1 sau 2 ardei rosii, kapia faina, un ou si gris - pentru galuste sare, piper, ulei de masline, boia dulce, chimen si 2 foi de dafin Ce-am gresit: E, ce sa vezi. Eu aveam in minte ca Gulas e un fel de tocanita si mi-a iesit putin prea gros. Ar fi trebuit sa fie mai apropiat de supa, dupa cum se pare ca Gulas este realmente o supa ceva mai groasa. Ce fac mai bun sau mai bine data viitoare: Am grija sa iasa mai fluid. De unde am reteta: Un mix de retete citite on-line. Partea cu galustele este luata de aici. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2-3 generous servings: abour 350g viel calf meat 200ml passata di pomodori, ready made 100ml red dry wine 2 plain onions 2 potatoes 1 large carrot 1-2 peppers wheat flour, semolina flour and 1 egg for the dumplings salt, pepper, cumin seeds, olive oil, 2 dried bay leaves and smoked paprika powder What I did wrong: I had in mind that Gulas was somewhat like a stu and this is pretty much the consistency I got. However this was meant to be a sort of thicker soup and it wasn't the case. What I need to do better or tastier the next time: I will be more careful to the texture. How I came across this recipe: This is a mix of various reciped read online and the dumplings recipe is from here. Am inceput cu un ceaun, mostenire de familie, piesa care s-ar califica cu succes ca exponat de muzeu. Insa mancarea iese cumva mai grozava in el. Carnea taiata bucati groase, ceapa tocata Julienne/pestisori/fideluta, ardeiul tocat in fel si chip, morcovul rondele si cartofii ca pentru ciorbita, respectiv niste cubulete mai maricele. ----------------------------------------------------------------------------- I started off with one special cauldron, family inherited, one pot that could successfully qualify as a museum piece. Somehow, the food tastes better if cooked in it. The meat gets chopped into square pieces, the onion gets Julienne diced, the carrot is sliced, potatoes are diced just like for soup making, slightly larger cubes and the peppers are chopped according to everyone's wish. Ceapa a fost prima care s-a calit putin, au urmat boiaua si chimenul; la scurt timp, carnea si ardeiul. Pe cand carnea a prins o usoara crusta, am turnat vinul si l-am lasat sa se evapore. Am adaugat morcovul si am potrivit de sare si piper. ----------------------------------------------------------------------------- The onion was the first one to get in and hot, followed shortly by the paprika and cumin. Then, I added my meat and pepper and when the meat got a golden crust, I poured in the wine and left it to evaporate without any lid on. I added the carrot and adjusted the taste with salt&pepper. Am adaugat pasta de rosii si frunzele de dafin si am lasat cu capac, la foc mic. ----------------------------------------------------------------------------- I added the tomatoe passata and my bay leaves and left everything to simmer on a light flame. Pe cand trecura vreo 10-15 minute si sosul incepea sa devina mai mult portocaliu decat rosu, am pus cartofii si m-am apucat de galuste. Intr-un bol am spart oul, am pus o lingura cu varf de faina si una la fel cu gris, si putina sare. Amestecate bine, pana ce mixtura a capatat o consistenta ca de smantana mai groasa, ca de la tara sa zicem. Apoi am turnat cu lingura in zeama care incepuse sa clototeasca; practic, le-am lasat acolo unde au picat cu lingura, si am pus capacul inapoi deasupra. Galustele ar avea nevoie de vreo 5 minute sa se faca, nu ar fi cazul sa le puneti inainte de acest timp. ----------------------------------------------------------------------------- After some 10-15 minutes that had passed and my sauce began to be more orange than it was red, I added the potatoes and started to do the dumplings mixture. I cracked open one egg in a small bowl, added one large tablespoon of wheat flour, one of semolina flour and a dash of salt. After this mixture got the consistency of a thick sour cream, I just added one spoon at a time in the boiling pot and left them as they fallen, then covered with the lid on. The dumplings do not need more than 5 minutes to cook and it is best to add them in this timeframe. Am pus si o mamaliguta langa, cu putina branza telemea sfaramata si o lingura generoasa de smantana deasupra; in oala, o legatura de patrunjel tocat mai mult sau mai putin fin, si muuulta pofta buna. ----------------------------------------------------------------------------- I served with one polenta with cheese and one large spoon of sour cream. In the pot, I added one more or less finely chopped parsley link and we digged in with sooo much goodwill. ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE.
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Author"I'm a TRYsexual. I'll try anything once!" (Sam Jones, SATC) Archives
February 2017
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