My version of gulash! It's excellent with hot sauce (mad dog silver it's wonderful here) or fresh peppers!
The pics are taken from an experiment i made some time ago with lots of vegetables, so if you see white onions instead red as listed and so on don't worry. Similar thing for an animated gif, i used a slightly simpler procedure to cook meat, but it's worth to do something more. I've posted the correct quantities and procedure.
You need around 3 hours for this thing, but in my opinion it's well worth!
Ah, it's strongly suggested to wait some hours before eating, or eat it next day, it becomes way better.
Ingredients:
Wine: quite a troubled one... We call it tocai rosso. There were a quarrel with hungarians and they got the name (Tokaji, tokaj and who know if something else...). Now that i think it's funny considering that original gulash is an hungarian recipe... I don't know true story but i've heard that originates form Friuli (an Italian region). Anyway now they call it Tai for Veneto and Friulano for Friuli... This in particular is Barbarano because it's tipical of my small village and afaik it's approved only if done in Vicenza province. it's a type of Tai. Of course here people wich were used for decades if not centuries to call it Tocai, well, they still call it Tocai.
This has been done from my uncle in 2012 and was truly an excellent one. Anyway it's best has been in January or February 2013. It's still very good, but in that time it was truly excellent. I think it's aorund 13,5 alcoholic degrees.
Cooking time:
Onion: first we boil shortly on little water the onion (instead of frying at beginnig, it's lighter), then we put oil, salt, black pepper powder. It doesn't need to be cooked for long
Meat: you take some cooked onion, when the pan is hot you put meat with some sage, rosemary and garlic. You need to sear meat surface then put wine:
Then you cook for some minutes, the wine should evaporate (some if not all).
Then you put spices (cumin, hot stuff, bay tree (alloro), rosemary, sage, garlic), carrots, broth, tomatoes and the rest of onions. Of course you need to chop/mince things (finely spices, roughly tomatoes and carrots). You must not use all broth, only to barely cover all, besided if it evaporates too quickly you have some left. If you want some evo oil.
Cook for 50 minutes with medium high fire and put salt if needed.
Then i put chopped potatoes and chopped red and green peppers.
Cook other 50 minutes and put other salt if needed.
Here the progress:
Pay attention! In this animated gif i used a different procedure, i put the meat and wine directly in pan without using the suggested procedure as explained above.
That time i used too much stuff, i had to separate then reunite.
In the last 15-30 minutes you should put 2 tablespoons of flour, it helps to amalgamate.
You need to stir often, especially when you put flour.
At the end, when you put out fire, other evo oil.
Here a pic of final dish:
Bad, bad, and bad again pic, i took it when i had just finished cooking it... As said it's better to wait some hours or eat next day, it is way better both in taste and in looking. Besides here it's very vegetable oriented, with measures as beginning it's even better in taste and looking.
The pics are taken from an experiment i made some time ago with lots of vegetables, so if you see white onions instead red as listed and so on don't worry. Similar thing for an animated gif, i used a slightly simpler procedure to cook meat, but it's worth to do something more. I've posted the correct quantities and procedure.
You need around 3 hours for this thing, but in my opinion it's well worth!
Ah, it's strongly suggested to wait some hours before eating, or eat it next day, it becomes way better.
Ingredients:
- 2kg old sterr or young cow meat. Here we use "vitellone" or "sorana" (wich aren't the same thig, but both good for this purpose), too old to be a steer, too young to be a cow. Cheaper and tastier than steer and you need to cook it shorter than adult cow meat), chopped for stew. It's important otherwise timing are different (less for young steer, more for old cow)
- 1,3 kg potatoes
- 1,3 kg red onions
- 4 medium sized carrots
- 2 L broth from stock cube
- 6 medium sized tomatoes
- black pepper powder
- rosemary
- sage
- garlic, some cloves
- salt
- 2 tablespoons of flour
- 3-4 leaves of bay tree (not sure is the correct plant,in italian it's "alloro")
- 2 red pepper
- 2 yellow peppers
- evo oil
- red wine, 1 glass
- cumin (2-3 tablespoons)
- hot stuff: whatever you like! Mad Dog Silver edition it's very good, trinidad scorpion too, habanero the same. Why not a mix?
Wine: quite a troubled one... We call it tocai rosso. There were a quarrel with hungarians and they got the name (Tokaji, tokaj and who know if something else...). Now that i think it's funny considering that original gulash is an hungarian recipe... I don't know true story but i've heard that originates form Friuli (an Italian region). Anyway now they call it Tai for Veneto and Friulano for Friuli... This in particular is Barbarano because it's tipical of my small village and afaik it's approved only if done in Vicenza province. it's a type of Tai. Of course here people wich were used for decades if not centuries to call it Tocai, well, they still call it Tocai.
This has been done from my uncle in 2012 and was truly an excellent one. Anyway it's best has been in January or February 2013. It's still very good, but in that time it was truly excellent. I think it's aorund 13,5 alcoholic degrees.
Cooking time:
Onion: first we boil shortly on little water the onion (instead of frying at beginnig, it's lighter), then we put oil, salt, black pepper powder. It doesn't need to be cooked for long
Meat: you take some cooked onion, when the pan is hot you put meat with some sage, rosemary and garlic. You need to sear meat surface then put wine:
Then you cook for some minutes, the wine should evaporate (some if not all).
Then you put spices (cumin, hot stuff, bay tree (alloro), rosemary, sage, garlic), carrots, broth, tomatoes and the rest of onions. Of course you need to chop/mince things (finely spices, roughly tomatoes and carrots). You must not use all broth, only to barely cover all, besided if it evaporates too quickly you have some left. If you want some evo oil.
Cook for 50 minutes with medium high fire and put salt if needed.
Then i put chopped potatoes and chopped red and green peppers.
Cook other 50 minutes and put other salt if needed.
Here the progress:
Pay attention! In this animated gif i used a different procedure, i put the meat and wine directly in pan without using the suggested procedure as explained above.
That time i used too much stuff, i had to separate then reunite.
In the last 15-30 minutes you should put 2 tablespoons of flour, it helps to amalgamate.
You need to stir often, especially when you put flour.
At the end, when you put out fire, other evo oil.
Here a pic of final dish:
Bad, bad, and bad again pic, i took it when i had just finished cooking it... As said it's better to wait some hours or eat next day, it is way better both in taste and in looking. Besides here it's very vegetable oriented, with measures as beginning it's even better in taste and looking.
