BEEF MEAT

🇪🇺BEEF GOULASH

Beef goulash is a hearty main course. Here is a great recipe for a successful dish that I want to share with you. I don’t add much onion just like other European recipe about half a kilo onion. Please don’t forget to subscribe to my YouTube channel. Check it out people.

Beef goulash

YOU NEED…….

500g Beef meat for goulash the best is the shoulder part

2pcs big Onion

1tbsp Tomato paste

2tbsp Paprika powder

Pinch of Caraway seeds

1 1/2tbsp Vinegar

4 cloves Garlic

Salt and Pepper

1tsp Marjoram

1/4Liter Beef broth

3pcs small Potatoes

2tbsp Olive oil

HOW TO…….

👩‍🍳MY COOKING ON VALENTINES DAY! Down here, way back 11 years ago. And here I used Maggi Fix for Goulash base. Another option compared to the one above. The choice is yours. Thanks for dropping by and please check my YOUTUBE CHANNEL too.

PURE VEGGIES

POTATOE GOULASH

One of my GOULASH SORTIMENT!
Goulash is a dish, originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás the word for a cattle stockman or herdsman.

YOU NEED…….

* 1 kg Potatoes cut into cubes
* 500 g onions also cut into cubes
* 1 pack Frankfurter sausage, sliced
* 1 pack Debrezina sausage, sliced
* 4 tbsps. tomatoe ketchup
* 2 tbsps. paprika powder
* 1 tbsp. worcester sauce
* 1 tbsps majoran
* salt and pepper
* some vegetable oil, I use Canola oil!

HOW TO…….

1.) In a pot, heat some oil, then fry onions until lightly brown. Add potatoes, frankfurter and debrezina sausages and stir.

2.) Then tomatoe ketchup, paprika, salt and pepper, majoran, worcester sauce and water.

3.) Cover and braise all round until potatoes is done and sauce is thickened. Serve with French bread.

ABOUT, RESTAURANTS

YESTERDAY’S MERYENDA (MERIENDA)

Sala sa lamig, sala sa init…iayan ang kasabihang aking nabatid…tOINKZ!
Last Friday ang ganda ng araw, sumikat at mainit ang panahon nang bandang hapon kaya naman naupo kaming mag-ina (with my daughter) sa aming paboritong tambayan habang kumakain ng ice cream.

Bakit kamo, kasi may WLAN na (libre), eksakto sa aming panlasa ang ice cream nila at sa murang halaga na kayang-kaya ng bulsa!
Nakaka-miss din ang pagkain ng ice cream lalo pa at medyo nag-uulan dito sa lugar namin. Wala yatang tamang summer season sa taong ito. Parang Pilipinas madalas makulimlim at umuulan ang panahon, samantalang dapat ay panahon ng tag-init na sa ngayon. Napagalaman ko na bago na pala ang nagmamay-ari ng ng tambayan naming ito at may libreng internet pa. So lalo kaming nasiyahan mag-ina bagong serbisyo na napadagdag sa dating Ice Salon na ito. Walang nabago kundi napadagdag pa ang WLAN nila. Saan ka pa at sadyang malapit sa aming tirahan 3 minutes walk sabi ng aking dalagang maganda:-)

Nang malaunan at medyo kakapit na ang dilim ay nagpasya kaming umuwi na mag-ina. Resulta sa sobrang kasipagan ko ay nagluto ako ng Goulash Soup na ito na sana ay late meryenda naming mag-iina, kaso meryenda-hapunan na ang nangyari. Inihain ko na may kasamang freanch bread at nang malaunan ay kumain ako muli na may kasamang kanin…hahaha…Pilipino kaya ako!
This is a great meal on a fall or winter afternoon or evening. Reheats well. So hindi lamang pang meryenda ang nagyari. Dito sa europa isa lamang ako sa mga milyong Pilipino na kumakain ng Goulash with rice…hehehe…as usual marami akong paraan ng paghanda ng goulash.

Goulash is an easy, one pan meal that takes about 20 minutes from start to finish. You can make this dish as spicy as you want, or have it fairly mild. It is a very versatile meal. Here I usede beef meat, and added potatoes, and frankforter. Of course not to forget paparika powder the sweet one. Check it out folks all the previous recipe of mine for more info.

PORK MEAT

FRANKFURTER (FRANKFORTER SAUSAGE)-BELL PEPPERS GOULASH

Who does not think with Goulash automatically of Hungary? Nevertheless is the Hungarian Goulash is the forefather or origin of all Goulash speciality. But Goulash is not equal to Goulash. And in addition for such a long time no more that Goulash must be absolutely cooked after the standard recipe and with beef. Goulash is more fierily meat-pots, the straight at the colder season on the table comes and by its sharp ingredients the mind warmed up, when outside becomes colder. The fine speciality was often copied and adapted to the international kitchen. The Hungarian Goulash is nevertheless the original Goulash. But for some sensitive palates we have the Hungarian Goulash somewhat moderately composed. I kidnap you on a journey into far of countries and show to you which variety of Goulasch is possible. Particularly by differences by adding like Paprika, Chilli or potatoes gets a Goulash its personal note. Do you know that one can become through simple Goulash adding from Chilli sauce to an exotic benefit? Because finally the meal is already a benefit! Have fun and hope that your suitable Goulash recipe soon to be find.

So this was kids lunch yesterday!
Goulash dish are hearty and contentful, can be completely differently prepared – depending upon origin of the prescription or recipe, the tradition or family excessive quantity -. With a dainty and flavourful salad as supplement or side dish can be serve. I serve it with brown bread no salad that completes the meal.

In modern households the time, also during the week, is often missing complicated and extravagant meals to cook. But therefore nobody must do without healthy and dainty meal, because there are numerous finished products and powders, which make a cooking substantially simpler and faster. Just like the 1 Pouch of Knorr Sausage Goulash Basis whic I used here. And 500g Frankforters (Frankfurter), 3 pcs. of Bell Peppers (different colors such as red, green and yellow), and Mazola Oil or any vegetable Oil you have.

Sliced Frankforters (Frankfurter) and brown in some hot oil. Like Mazola Oil or any vegetable oil you have.

Pour with 1/4 liter or 250ml cold water. Stir in 1 pouch of Knorr Basis for about 5 minutes continue stirring under low heat until done. And that’s it:D

BEEF MEAT

SPAETZLE with BEEF GOULASH SAUCE

SPAETZLE a kind of fresh pasta from the South of Germany), with beef goulash as a sauce is our lunch for today. Since my two kids love Goulash very much, so I used spaetzle (noodle) too. Not the traditional one from Hungarian but this is very easy way using Knorr Goulash Base. Really my quick version of it which I wanted to share to everybody. So here is my recipe for this…

You can also use ground or minced beef meat instead of meat, just like picture above. Procedure is just the same.
The amount of fat that remains once the ground beef has been cooked depends on preparation methods. A study published in the “Journal of the American Dietetic Association” concluded that draining the fat from cooked ground beef, as well as running it under water, significantly reduced the fat content without impairing overall nutritional value.

And this is my ground meat goulash!
An alternative instead of beef meat, you can use pork or beef according to your preferences.

YOU NEED…….

* 250 g Spaetzle, cooked in boiling water for about 12 to 14 minutes with salt
* 300 g beef meat for stewing without fat
* 1 pack of Knorr Goulash Base
* some water for mixing Goulash Base
* 1 big Onion, peeled and chopped roughly
* some vegetable oil
* some water for cooking beef meat

HOW TO…….