gulas

Uskršnji meni -glavno jelo
Evo jednog specijaliteta za ljubitelje mesa. Jako je ukusno, probajte!

Gastronomski sote

300 g crnog luka

trgla celih šampinjona

250 g praške šunke

300 g junetine

300 g svinjskog filea

300 g pilećeg filea

250 g mlevenog mesa

l goveđe supe iz kocke, Podravka

1,5 dl belog vina

kašike senfa-estragona, Podravka

kaš. brašna

g hladnog maslaca

Najpre pripremiti meso . Piletinu, svinjetinu i junetinu posoliti, pobiberiti i izlupati. Šunku narezati na trake. Mleveno meso izmesiti sa malo vegete i aleve paprike, formirati kuglice i uvaljati ih u prezle.

Sve vrste mesa redom na kratko ispržiti na plitkoj vreloj masnoći.

U većoj posudi na ulju ispržiti naseckani luk, zatim dodati oceđene šampinjone. Umešati junetinu i svinjetinu narezane na trake ili krupnije kockice. Naliti polovinom supe i dinstati oko 15 minuta.

Onda dodati narezanu piletinu, šunku i kuglice od mlevenog mesa. Naliti ostatkom supe i vinom, pa sve dinstati na tihoj vatri još 30-40 minuta, odnosno dok meso ne omekša. Na kraju umešati senf-estragon.

Maslac naseckati na kockice i izmrviti ga sa brašnom. Ovu mešavinu umešati u sote, i mešajte dok polako ne počne da se zgušnjava.

Servirati toplo uz mileram ili kiselu pavlaku.

An authentic recipe for hovězí guláš (beef stew or goulash). Slow simmered and done right, guláš is characterized by rich, hearty color, aromatic flavor, and insanely delicious taste.

Guláš – Czech Beef Goulash

beef chuck

onion ((680 g))

Tablespoons pork lard

caraway seeds (crushed

salt

pepper (ground)

Tablespoons sweet paprika (ground)

tomato paste

bay leaves

water ((720 ml) or beef stock)

marjoram

Peel the onion and chop it roughly. Cut the beef into 1-inch pieces.

In a pot with a thick bottom (I use heavy iron cast dutch oven), melt the lard over higher heat. Fry onion until almost brown. Stir frequently to avoid burn.

Add beef chunks and fry them from all sides until a brown crust is created. Stir frequently, reduce heat if necessary.

Turn the stove on medium heat, add caraway seeds, salt, ground pepper, sweet paprika, and tomato paste. Fry for 2 minutes while stirring. The base can’t get burnt, else guláš will taste bitter. Add 1-2 spoons of water to prevent burning.

Pour in water, so the meat is almost covered. Add bay leaves. Bring to a boil, reduce the heat to a minimum, cover with a lid and allow the beef to simmer for 1,5-2 hours or until soft.

Add some water when the level of liquid in the pot falls. When the guláš contains too much water, cook it uncovered at the end. The liquid will be reduced, and guláš gains richer flavor and nicely blushing color. Stir occasionally.

When the beef is soft, remove bay leaves, add dried marjoram, stir. Season with salt to your liking. Cover with a lid and let it set aside for 10 minutes.

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Gastronomski sote

Guláš – Czech Beef Goulash

Top 2 gulas recipes from across the web

The most viewed gulas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gastronomski sote

Guláš – Czech Beef Goulash

The most viewed gulas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine