4 T Bacon fat 5 ea Lg onions; coarsly chopped 2 ea Lg green peppers; chopped 3 ea Garlic clove; minced 1 1/2 T Hungarian Paprika 3 lb Stewing beef; in 1" cubes 1 x Pepper; to taste 1 x Salt; to taste 6 oz Tomato paste 1 x Sour cream; at room temp. Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving.
How To make Bogracs Gulyas (Kettle Goulash)'s Videos
-200 g slănină afumată - 1,5 kg ceapă - 1 țelină mare - 3 ardei -1 kg morcovi -1,3 kg cartofi -1 căpățână de usturoi -1 rădăcină pătrunjel - 2,5 kg carne de vită
Gulyás a vízforralón összetevők:
-200 g füstölt szalonnát - 1,5 kg hagymát - 1 nagy zeller - 3 paprika -1 kg sárgarépa -1,3 kg burgonya -1 fokhagymás fej -1 petrezselyemgyökér - 2,5 kg marhahús
Goulash on the kettle ingredients:
-200 g of smoked bacon - 1,5 kg onions - 1 large celery - 3 peppers -1 kg carrots -1,3 kg of potatoes -1 garlic head -1 parsley root - 2,5 kg of beef
Gulasch Zutaten
-200 g geräucherter Speck - 1,5 kg Zwiebel - 1 großer Sellerie - 3 Paprika -1 kg Karotten -1,3 kg Kartoffeln -1 Knoblauchkopf -1 Wurzel Petersilie - 2,5 kg Rindfleisch
gulash ingredientes:
-200g de tocino ahumado - Cebollas de 1,5 kg. - 1 apio grande - 3 pimientos -1 kg de zanahorias -1.3 kg de papas -1 cabeza de ajo -1 raíz de perejil - 2,5 kg de carne de vacuno.
???? Nu copiați și repostați acest videoclip????
♥ Cu ce filmez? Canon EOS 750D/ iPhone 8 /
♥ Cu ce editez? iMovie
Cold Funk - Funkorama by Kevin MacLeod este licențiată în baza unei licențe Creative Commons Attribution license ( Sursă: Artist:
Hungarian Cooking Pot Bogrács - Copcoshop.com
Bogrács is a heavy pot used to cook outdoors, usually over a wood fire. It has a distinctive round shape and is made with either stainless steel, porcelain, cast iron, or cooper with some pots containing an enameled coating. - See more at:
Gulas- cibulka do zlatova
Soep uit de ketel
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HaagPresents vs. BIG5 #1 - A Bogrács
A mai részben betekintést nyerhettek egy kis forgatásba a BIG5 csapatával, majd láthatjátok mit ökörködünk össze miután lement a jelenete felvétele! :) A jelenet utáni rész teljesen impro, Áron barátunkat nem lehetett kizökkenteni a szerepéből! És hogy miket sűrítettünk a videóba? Szellemírtók, BanánPhone, Hatszemű, Csizma, Főzőállvány ja és persze a Bogrács!
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Cooking a Hungarian goulash stew (GULYÁSLEVES) outside over a fire in a cauldron is the best way to make a delicious meal.
1. Let your fire burn down to ambers and add only a little bit of wood at a time to keep the fire going. 2. Add diced bacon, a lot of it, let it sizzle and reduce in size, get nice and golden. Get a slag or 2 packages of the thick smoked bacon. It's easier to dice if its nice and cold. 3. Add diced onions. I add 2 or 3 large onions. Let them simmer and fuse with the bacon until golden brown. 4. Add the beef. We season ours with salt and garlic a few hours beforehand. Careful don't tip the cauldron and don't burn your hands. Let it simmer in the bacon fat and onions and stir occasionally until all sides are cooked. 5. Add the paprika and stir. I like to cook it for at least 5 minutes, make sure it doesn't burn. 6. Add some water. I usually add at least 1 liter. And some red wine. why not? 7. Add potatoes and carrots. I like to add some diced tomato and don't add noodles. 8. I also like to add a few spoonfuls of Gulyaskrem and Piros Arany. 9. Simmer for about 2-3 hours. Keep the ambers going. Don't cover the cauldron allow the smoke to work its way into the goulash.
We always like to have a glass of cabernet or merlot, and some quality bread for dunking into the goulash. You can add salt, sour cream and don't forget to consume with a sour pickle or dill pickle to balance the palate.