Saurin Hudu na Grilash na Hungary

Wannan shi ne abincin naman sa na Hungary wanda aka yi amfani da shi a kan ƙwayoyin da aka kwashe don jin daɗin abinci, mai gamsarwa.

Yawan tafarnuwa , da albasarta, da kuma musamman paprika na iya zama masu wuce kima, amma duk sun narke cikin wani abu mai laushi da mai daɗin ciki a lokacin jinkirin dafa abinci. Duk da haka, yana da mahimmanci ka yi amfani da littafin paprika mai ban dariya, ba alamar kantin sayar da kayayyaki ba.

Anyi wadatar da miya da ƙanshin kirim mai tsami . Kuna iya maye gurbin naman alade ga naman sa da / ko shinkafa don noodles idan kuna so.

Abin da Kayi Bukatar

• 2 zuwa 3 fam boneless chuck gasa, a yanka a cikin 1-inch chunks
• Kisher gishiri da barkono baƙar fata
• 2 tablespoons duk-manufa gari
• 3 man zaitun mai gaisuwa, yin amfani da raba
• 4 matsakaici mai dadi da albasarta, sliced ​​da rabu cikin zobba
• 8 ounces baby portobello ko cremini namomin kaza, tsabtace tsabta kuma a yanka a cikin rabin
• 1 shugaban tafarnuwa (game da 12 cloves), peeled, manyan cloves yanke a cikin rabin
• 1/2 kofin ruwan inabi mai dadi mai dadi
• 1 3/4 kofuna waɗanda naman sa broth
• 1 (4-ounce) gilashin gishiri da aka zana
• 1/4 kofin zaki da Hungary paprika (duba Note, a kasa)
• 1 kofin (8 ounce) kirim mai tsami
• 4 kofuna waɗanda aka kakkafa su tare da yankakken faski

Yadda za a yi shi

1. Wurin naman sa a cikin babban kwano. Yayyafa liberally da gishiri da barkono . Tasa tare da gari.
2. Ƙasa mai zafi mai zafi na Holland a kan matsakaici-zafi mai zafi kuma ƙara 1 tablespoon na man zaitun. Swirl don gashi kasa na kwanon rufi. Cikakken nama a wuri ɗaya da launin ruwan kasa a bangarori biyu. Kila za ku iya yin haka a batches. Kada ku tara nama ko zai tafasa maimakon launin ruwan kasa. Cire naman naman alade mai launin launin nama zuwa wani kwano.

1. Rage zafi zuwa matsakaici-low. Ga direbobi a cikin tanda na Dutch, ƙara karin 2 tablespoons na man zaitun, albasa albasa mai dadi , namomin kaza, da tafarnuwa. Tashi zuwa gashi tare da man zaitun. Rufe takarda da kuma gumi kayan lambu, yana motsawa lokaci-lokaci, har sai albasarta suna raguwa amma ba a yi launin ruwan kasa ba kuma namomin kaza suna sake watsi da ruwa, kimanin minti 10.
2. Ƙara jan giya zuwa kayan lambu da kuma dafa minti 2, yayata rassan launin ruwan kasa daga kasa. Ƙara naman gurasa, gishiri mai launin ja, da paprika. Koma da naman sa da duk kayan da aka tara a cikin kwanon rufi. Jira har sai an hade. Rufe rufe, rage zafi, kuma simmer a kan zafi kadan domin 1 1/2 zuwa 2 hours, stirring lokaci-lokaci har sai naman sa ne cokali-m.
3. Cire harshen Holland daga zafi kuma jira don tafasa don subside. Ku ɗanɗana kuma ƙara ƙarin gishiri idan ya cancanta. Sanya cikin kirim mai tsami har sai an sanya shi cikin cikin kullun.
4. Ku bauta wa Goulash na Hungary a kan ƙwayoyi masu zafi masu zafi tare da yankakken faski.

Lura: Adadin paprika daidai ne. Don Allah a yi amfani da shi duka. Idan baza ku iya amfani da ruwan inabin ba, ku yi amfani da adadin ƙarin naman naman sa. Goulash na iya shayarwa ko kuma daskarewa, kafin a kara da kirim mai tsami. Yi jin daɗi a cikin kirim mai tsami kafin yin hidima.

Gudanar da Sha'idodin Abinci (ta hanyar bauta)
Calories	622
Total Fat	29 g
Fat Fat	10 g
Fat maras nauyi	14 g
Cholesterol	144 MG
Sodium	658 MG
Carbohydrates	38 g
Fiber na abinci	4 g
Protein	48 g

(Ana bayanin ladaran abincin jiki a kan girke-girke ta amfani da wani tsari na kayan aiki kuma ya kamata a yi la'akari da kimantawa. Sakamakon mutum ɗaya zai iya bambanta.)