Muna bayar da girke-girke na yin jita-jita wanda ya hada da dandano naman sa tare da tsinkayen 'ya'yan bishiyoyi. Ayyukan dandano irin wannan tasa suna iya cika bukatun gourmets mafi kyawun kuma sun ba da izinin yin amfani da tasa ba kawai a yau da kullum ba, har ma a cikin menu na festive.
Naman saji da aka yi wa tumbura tare da prunes a cikin mahallin
Sinadaran:
- naman sa - 950 g;
- Prunes ba tare da tsaba (dried) - 140 g;
- albasa - 140 g;
- karas - 140 g;
- tafarnuwa - 5 hakora;
- nutmeg - 5 g;
- laurel bar - 3-4 sassa;
- man kayan lambu - 90 ml;
- tace ruwa - 250 ml;
- gishiri - 15 g ko dandana;
- Black barkono barkono - 5 g ko dandana.
Shiri
An wanke nama da ruwan sanyi, an cire shi daga danshi tare da tawul na takarda kuma a yanka a cikin nau'i na girman matsakaici. Muna zuba man fetur mai yalwa a cikin multicastree, sa nama da kuma a cikin "Bake" ko "Frying" yanayin da muka yi launin ruwan kasa da murfin bude. Kusa, sanya sifofi a cikin kwano, da kuma zuba a cikin kwano na man fetur kuma sanya albasa da yankakken da aka wanke a baya. Sauke kayan lambu a cikin wannan tsarin har sai da taushi, komawa zuwa nama mai yawa, zuba ruwan da aka zubar da ruwa, mu gishiri gishiri da gishiri, barkono baƙar fata, nutmeg, mun jefa laurel ganye da kuma canja wurin na'urar zuwa yanayin "Quenching".
Bayan sa'a daya, ƙara lambun da kuma sare a cikin sassa daban daban, da kuma yankakken tare da tafarnuwa da tafki kuma ƙara wannan shirin don minti ashirin zuwa talatin, dangane da ƙaunar da ake so da kayan da aka shirya.
Yadda za a dafa nama goulash tare da bishiyoyi?
Sinadaran:
- naman sa ɓangaren litattafan almara - 750 g;
- Prunes ba tare da tsaba (dried) - 160 g;
- albasa - 120 g;
- gari - 75 g;
- tafarnuwa - 3 hakora;
- laurel bar - 3-4 sassa;
- broth ko ruwa - 500 ml;
- Cedar kwayoyi - 50-75 g;
- gishiri;
- Basil Basil;
- dried Rosemary;
- dried yourme;
- ƙasa barkono baƙar fata.
Shiri
Mun tsabtace mu da albarkatun alkama, yada su a cikin multicast tare da man fetur da kuma sanya su cikin "Bake" ko "Frying" yanayin zuwa nuna gaskiya. Sa'an nan kuma ƙara wanke wanke, bushe kuma a yanka ƙananan nama na naman sa kuma ci gaba da gurasa don karin 'yan mintoci kaɗan tare da bude murfin, yana motsawa lokaci-lokaci. A karshen frying, zuba cikin gari da kuma Mix.
Next, jefa tsabtace da tafarnuwa tafarnuwa, albarkatun rassan, da kwayoyi, dried ganye, ganye laurel, gishiri da barkono baƙar fata, zuba a cikin broth broth, motsawa kuma canja wurin na'urar zuwa yanayin "Quenching". Mu dafa goulash na minti arba'in, kuma za mu iya hidima tare da gabar da kuka fi so.
Naman sa tsirrai tare da bishiyoyi da kirim mai tsami a cikin mahallin
Sinadaran:
- naman sa ɓangaren litattafan almara - 950 g;
- Prunes ba tare da tsaba (dried) - 270 g;
- albasa - 240 g;
- karas - 145 g;
- kirim mai tsami - 200 g;
- laurel bar - 3-4 sassa;
- man kayan lambu;
- gishiri;
- barkono baƙar fata;
- busassun kayan yaji.
Shiri
An yanka naman saccen da aka wanke a cikin guda kuma an yi masa launin shuki a cikin wani kayan aiki a cikin man kayan lambu a cikin yanayin "Frying" ko "Baking". Sa'an nan kuma mu jefa albasa peeled, karas da kadan peeled kuma a yanka a cikin rabin zobba. Yanzu ƙara kirim mai tsami, gishiri, barkono baƙar fata, ganye mai ganye, ganye mai bushe don zabi da dandano kuma ƙara ruwa mai burodi ko broth domin an rufe naman da kuma canja wurin na'urar zuwa yanayin "Quenching". Bayan minti arba'in da biyar, ƙara wanke kuma idan ana so, sliced prunes da kuma dafa wasu goma sha biyar zuwa ashirin da minti.