Nkhumba imapanga ndi gravy - Chinsinsi

M'nkhani ino, tikukupatsani inu chithandizo cha nkhumba goulash ndi gravy. Pamodzi ndi yokazinga, kenako amawotchera ndi anyezi ndi zonunkhira za nyama, amagwiritsidwa ntchito kwambiri pamphaka, zomwe zimapatsa nkhumba goulash kukoma kokometsetsa. Zake zakuda pafupifupi zokhazikika zowonjezera zimapezeka powonjezerapo ufa, ndi mitundu yosiyanasiyana ya oonetsera - zomwe zili mu phwetekere phala, masamba, kirimu wowawasa ndi zonunkhira zosiyanasiyana.

Pansipa tidzakuuzani momwe mungakonzekerere goulash yokongola kuchokera ku nkhumba ndi gravy.

Chinsinsi chophika nkhumba goulash ndi gravy

Zosakaniza:

• nkhumba ya nkhumba - 550 g;
• anyezi - 175 g;
• phwetekere - 50 g;
• shuga granulated - 15 g;
• tsabola wofiira - 5 g;
• drychamhika - 15 g;
• laurel masamba - 2-3 zidutswa;
• ufa wa tirigu - 30 g;
• mafuta a masamba - 75 ml;
• mchere - kulawa;
• madzi oyera.

Kukonzekera

Nkhumba zamkati zimatsukidwa, zouma ndi pepala chopukutira, kudula ang'onoang'ono brusochkami ndi kuika pa poto kutenthedwa ndi masamba mafuta. Timawunikira nyama kuchokera kumbali zonse, kuyambitsa nthawi zina.

Onjezerani anyezi odulidwa, tsabola wofiira, tsabola wouma komanso wophika kuti mukhale wowonongeka wa anyezi, peeled ndi odulidwa ndi mizere kapena miche. Ndiye kutsanulira mu ufa ndi mwachangu, oyambitsa, awiri kapena atatu maminiti. Tsopano yikani phwetekere, nyengo ndi shuga, mchere ndi kuimirira maminiti atatu, oyambitsa.

Timatsanulira madzi otentha kuti tiphike kuti tiphimbe nyamayo, tiyikanganitse bwino, tiponyeni masamba a laurel ndikuyiyika pansi pa chivindikiro kwa mphindi makumi atatu kapena makumi anayi.

Nkhumba imang'amba kirimu wowawasa mu multivark

Zosakaniza:

• nkhumba ya nkhumba - 650 g;
• anyezi - 250 g;
• phwetekere - 100 g;
• kirimu wowawasa - 125 g;
• nthaka ya paprika - 15 g;
• masamba a laurel - zidutswa ziwiri;
• adyo - 1-2 cloves;
• nandolo ya tsabola wokoma - 4-5 ma PC.;
• ufa wa tirigu - 60 g;
• mafuta a masamba - 50 ml;
• mchere - kulawa;
• Kusakaniza kwa tsabola - kulawa;
• madzi oyera kapena msuzi.

Kukonzekera

Nkhumba imatsukidwa ndi madzi ozizira, zouma ndi kudula mutizidutswa ting'onoting'ono tating'ono ting'onoting'ono. Mphamvu ya multivarka ili ndi mafuta a masamba, timasunthira nyama mkati mwake ndikuikapo "Kuphika" mawonekedwe kwa mphindi makumi anayi. Patadutsa mphindi makumi awiri, timayika anyezi wochepetsedwa ndikudulidwa ndikudulidwa mu mphete kapena timadzi timene timasakaniza. Pakadutsa mphindi khumi, tsitsani ufa wa tirigu, kusakaniza tsabola pansi ndikupita kukatsiriza kukonza frying.

Tsopano yikani phwetekere, tomato wowawasa, paprika, adyo wodulidwa ndi kutsanulira msuzi wotentha kapena madzi kuti mutseke nyama. Ikani nandolo ya tsabola wokoma, masamba a laurel ndi kusakaniza bwino. Timaika multivark mu "Kutseka" mawonekedwe ndi kukonzekera ora ndi theka.

Nyama ya nkhumba ndi ng'ombe yophika ndi nyemba ndi soya msuzi

Zosakaniza:

• Nkhumba ya nkhumba - 300 g;
• Nkhumba ya ng'ombe - 300 g;
• anyezi - 250 g;
• phwetekere - 65 g;
• msuzi wa soya - 75ml;
• nyama msuzi - 200 ml;
• masamba a laurel - zidutswa ziwiri;
• ufa wa tirigu - 30 g;
• mafuta a masamba - 50 ml;
• tsabola wofiira - kulawa;
• mchere - kulawa;
• nthaka osakaniza tsabola - kulawa.

Kukonzekera

Ng'ombe imatsukidwa, youma, kudula mu magawo ang'onoang'ono ndipo mwachangu mu frying poto ndi mafuta masamba mpaka wofiira. Onjezani anyezi odulidwa ndi mwachangu kwa maminiti ena asanu ndi awiri. Timatsanulira ufa, timadutsa kwa mphindi zitatu, tikuyambitsa, kutsanulira theka la msuzi ndikudya pansi pa chivindikiro kwa mphindi makumi atatu.

Mosiyana ndi bulauni tili ndi mafuta a masamba omwe timadulidwa mu cubes kapena cubes ya nkhumba, nyengo ndi zonunkhira, kutsanulira mu msuzi wa soya ndikuyimira pamoto kwa mphindi imodzi. Tsopano yambani nkhumba ndi ng'ombe, kutsanulira otsala msuzi, kuwonjezera phwetekere phala ndi kulawa mchere. Ife tikuyiyika iyo pansi pa chivindikiro kwa makumi anayi ndi makumi asanu mphindi. Mphindi 10 kumapeto kwa kuphika, onjezerani tsabola wa ku Bulgaria kudulidwa.