Die eerste groot winter-koue het sy verskyning gemaak, ook met \u2019n donsskimmel van sneeu op die baie ho\u00eb bergpieke. Dus het die tyd aangebreek vir lang, stadige sielskos om die koue mee af te weer. <\/p>\n\n\n\n
Hierdie Hongaarse Goulash is ware trooskos wanneer die weer buite snerpend is. <\/p>\n\n\n\n
Supersagte stukkies beesvleis geprut in \u2019n diep, ryk sous vol heerlike paprika, \u2019n tikkie tamatie en karwysaad, afgewerk met suurroom, maak dit \u2019n baie geurige en hartlike goulash. <\/p>\n\n\n\n
Hierdie resep word in kitspot gemaak, maar word net so goed op die stoof, of self in \u2019n potjie oor die kole, gemaak. Sit dit voor saam met noodles van jou keuse vir \u2019n ware Hongaarse ervaring.<\/p>\n\n\n\n
\n Jy benodig <\/b>
\n (genoeg vir 6 porsies):<\/b>\n<\/p>\n\n\n\n
1 kg beenlose beesvleis vanaf die voorkwart, soos dikrib of skenkel <\/p>\n\n\n\n
3 eetl. botter <\/p>\n\n\n\n
1 groot ui, gekap<\/p>\n\n\n\n
4 knoffelhuisies, fyn gesny<\/p>\n\n\n\n
2 eetl. soet Hongaarse paprika<\/p>\n\n\n\n
2 eetl. tamatiepasta<\/p>\n\n\n\n
3 eetl. meel (2 vir die bredie en 1 vir die roux)<\/p>\n\n\n\n
2 tlp. karwysade<\/p>\n\n\n\n
3 koppies beesaftreksel<\/p>\n\n\n\n
2 soetrissies (enige kleur) in klein blokkies gesny<\/p>\n\n\n\n
2 eetl suurroom (nog\u2019n bietjie vir opdiening)<\/p>\n\n\n\n
Vars gekapte pietersielie om te garneer<\/p>\n\n\n\n
\n So maak jy:<\/b>\n<\/p>\n\n\n\n
Stel jou kitspot op die soteer-instelling. Sodra dit opwarm, voeg botter en uie by, soteer dan die uie vir sowat vyf minute (tot deurskynend en sag). Voeg knoffel by en kook vir nog \u2018n minuut.<\/p>\n\n\n\n
Sny intussen jou beesvleis in klein blokkies. Voeg dit in die kitspot en soteer vir sowat 10 minute.<\/p>\n\n\n\n
Voeg paprika, meel, tamatiepasta en karwysaad by. Meng alles saam en roer deur vir so een minuut.<\/p>\n\n\n\n
Voeg die beesaftreksel by, bedek en stel drukkoker vir 20 minute op hoog. Sodra die 20 minute klaar is en jou drukkoker in \u2019n warm stelling gaan, moenie die druk laat los nie! Laat dit natuurlik afneem. As jy die druk los, kan die vleis taai word en sal dit nie so sag wees nie. Dit kan \u2019n rukkie neem, tussen 20 en 40 minute voordat al die druk vrygestel word. Maar die wag is die moeite werd.<\/p>\n\n\n\n
Sodra jou druk vrygestel is, maak die kitspot oop en voeg gekapte soetrissies by. Soteer en kook die goulash met soetrissies vir nog 10-15 minute tot soetrissies sag is. Proe vir geurmiddels en pas met sout en peper aan indien nodig.<\/p>\n\n\n\n
Berei intussen die suurroomsous voor: Meng een eetlepel meel met suurroom en \u2019n skeut water en meng tot gladde pasta. <\/p>\n\n\n\n
Sodra jou goulash heeltemal gaar is, meng \u2019n eetlepel warm goulash-vloeistof by die suurroommengsel en meng goed. Gaan so voort totdat jy \u2019n volle koppie hiervan het en gooi dit dan by die goulash en meng goed deur. <\/p>\n\n\n\n
Laat kook vir \u2019n minuut of twee totdat die sous verdik het. <\/p>\n\n\n\n
Bedien met \u2019n sprinkel vars pietersielie op noodles, rys of kappokaartappels.<\/p>\n\n\n\n
Geniet dit<\/p>\n\n\n\n
\n Stoof metode<\/b>\n<\/p>\n\n\n\n
Voeg botter en uie in \u2019n groot swaar bodempot, soteer dan die uie vir sowat vyf minute (tot deurskynend en sag). Voeg knoffel by en kook vir nog \u2018n minuut.<\/p>\n\n\n\n
Sny intussen jou beesvleis in klein blokkies. Voeg dit in die pot en soteer vir sowat 10 minute.<\/p>\n\n\n\n
Voeg paprika, meel, tamatiepasta en karwysaad by. Meng alles goed saam.<\/p>\n\n\n\n
Voeg dan die beesaftreksel by, bedek en kook vir sowat 1.5 uur (tot die vleis sag is).<\/p>\n\n\n\n
Voeg gekapte soetrissies by, bedek en kook vir nog 10-15 minute tot soetrissies sag is. Kyk vir geurmiddels en pas met sout en peper aan.<\/p>\n\n\n\n
Volg die metode bo vir die suurroomsous asook bediening.<\/p>\n","protected":false},"excerpt":{"rendered":"
Die eerste groot winter-koue het sy verskyning gemaak, ook met \u2019n donsskimmel van sneeu op die baie ho\u00eb bergpieke. Dus het die tyd aangebreek vir lang, stadige sielskos om die koue mee af te 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