Gulash (Hungarian soup)...Into the fatal charm of meat & assorte
I bought a bunch of black tomatoes..It's a lot for my family to eat, so what should I make? The final candidates were black tomato vinegar and gulash. I heard that you can eat traditional tomato vinegar fermented with raw makgeolli after 6 months..I can eat it right away, and I made Gulash, which I really wanted to eat.^^ I'm sure you don't know the name is..You can think of it as our fusion yukgaejang OR Eastern European home-style beef stew. Gulash is a combination of shepherd and livestock, and it is said to be the first food that shepherd made and ate. It's hot soup to warm up your body in the cold winter...It is said that Eastern Europeans often cook at home all year round because it is good to eat when you relieve hangovers, recover your energy, and get fat. All-purpose spicy sauce> @6846991 All-round onion party>@6847664
4 serving
Within 90 minutes
elliws재원맘
Ingredients
  • Beef
    200g
  • Potato
    2ea
  • Carrot
    1/2ea
  • Paprika
    1ea
  • Paprika
    1ea
  • mushroom
    5ea
  • onion
    1ea
  • Pumpkin
    1/3ea
  • Garlic
    3ea
  • Tomato
    3ea
  • Butter
    1T
  • chicken stock
    500g
  • Beef bone soup
    500g
  • tomato paste
    1/2bottle
  • bay leaf
    2piece
  • dried red pepper
    5ea
  • Paprika Powder
    1T
  • a restaurant
    1ladle
Cooking Steps
STEP 1/16
For black tomatoes (kumato), select three large and small ones, make + cuts, blanch them slightly in boiling water, peel the outer skin, and cut them into cubes. (Hard-boiled tomatoes are better.)
STEP 2/16
Remove the oil from the chicken stock and use it (replacement of chicken stock) & prepare a pack of beef bone stock in a 1:1 ratio
(Chicken broth OR beef bone broth is enough)
STEP 3/16
Defrost the broth to make 1000g. It's 80% of a medium hot pot.
STEP 4/16
Prepare vegetables > Tomatoes, whole garlic, mushrooms, paprika, pumpkins, carrots
Let's cut them in the same size. Cut it into pieces the size of curry vegetables.
STEP 5/16
Put onions and potatoes in water for 15 minutes. Should I remove potato starch because it's a bit sticky soup when Gulash is done?
I was a bit suspicious, but...Anyway, I dipped it in water.
STEP 6/16
Add half a bottle of tomato paste (used Arabita paste) to 1000g of broth over medium heat and see the color of the broth. Dark red is the most delicious. Add bay leaves and dry peppers.
STEP 7/16
Making All-round Onion Party @6847664
Put 1 ladle of frozen onion into the stock.
In the absence of an all-round onion party..Stir-fry the onions brownishly.
STEP 8/16
Put 1t of butter in a pot with a thick bottom over another heat, stir-fry the onion first, and then stir-fry the potatoes. Stir-fry onions until they are transparent and brownish. (Only until the onion sugar is transparent) The thick taste of the stew is well-fried onions and delicious tomato paste. (Stir-fry beef for stew, not soy sauce, after the onions become transparent.)
STEP 9/16
Add potatoes, onions, and meat to boiling broth over low heat.
From now on, all vegetables are added in the order of cooking.
Don't just put it all in at once. It's a slow food that produces results as much as you put your heart into it.
STEP 10/16
Stir-fry whole garlic and carrots in 1t of butter in the pan where onions are stir-fried. (Carrots are fat-soluble vitamins)
STEP 11/16
After frying the carrots, add zucchini and coat them slightly.
STEP 12/16
Put carrots & pumpkins in the broth where potatoes and onions are boiling, and add paprika and mushrooms one by one, considering the rate of vegetables being cooked. The mushrooms swell and shrink at first.
STEP 13/16
I put in the beef jangjorim meat that I put on the beef jangjorim.
(If you don't have marinated meat, add beef in step 8.)
STEP 14/16
Remove bay leaves and dried peppers just before completion.
The vegetables and broth are getting thickened.
Taste it. I don't know what else you need...If you need more spicy flavor, add 1TOR spicy paprika powder. If you need more rich flavor, add a little more tomato paste.
STEP 15/16
All the vegetables are cooked and the beef meat is softened.
Gulash tastes better if you cool it down and boil it again than eat it right away. (Like curry)
STEP 16/16
If you sprinkle black pepper right before you eat it, the gulash is complete
It's slow food, so it takes a lot of effort. It was my first time cooking, but it tasted pretty good. It's slightly less spicy, but..I feel like my body is getting warm and healthy
There's a lot of ingredients and the way to make it looks complicated at first glance, but...You can think of it as a soup that you can keep vegetables at home, stir-fry basic beef, put vegetables in order, and boil them for a long time. Is there anything you're curious about? When it doesn't taste good..If you leave a comment like that, I'll give you a sincere answer.
Cooking review
5.00
score
  • 658*****
    score
    It's a food that goes well with cold weather. It is an exotic taste that can satisfy the elderly.
    2017-01-08 21:38
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