Hungarian goulash, bean B Ganesh


Hungarian cuisine is a very appreciated, delicious, satioasa and based on traditional ingredients. Recipes stored with Holiness from mosi, ancestors that you cook and day today with the same pleasure.
B Ganesh is part of Hungarian culinary art and I invite you to prepare together.

Hungarian goulash, bean B Ganesh
Timp preparare
Timp gatire
Timp total
Portii: 6
  • 700 g white beans
  • 400 g pork meat
  • 300 grams of smoked knuckle
  • 2 large onions
  • 2 peppers
  • 2 carrots, sliced 4 celery
  • 2 leaves of Laurel
  • 1 tin of peeled tomatoes 400 g of
  • 3 tbsp oil
  • 2 tablespoons sweet paprika
  • 1 tablespoon of flour
  • 1 tsp ground cumin
  • 2 leaves of Laurel
  • Salt, pepper, parsley
Cum preparam:
  1. Beans are good if we can keep one today on tomorrow at dipped in warm water.
  2. Tocam chopped onion, cut into cubes and sotam peppers in hot oil until onion softens.
  3. Meanwhile put to boil the beans and let you give it 2-3 times then a dam away.
  4. Cut the meat into cubes, according to ciolanul dezostat, cut into cubes or sliced carrots and celery, and put them over the onions.
  5. Distuim them until meat changes color easily (10-15 minutes), then add: paprika, fennel, Bay leaves and flour amestecad well everything.
  6. Put over 2 liters of water and tomatoes from preserve, leave to boil on low heat.
  7. Beans are a drain of water first I boiled it and put to boil in the pot with the meat.
  8. Let everything boil until beans are cooked (about 2 hours) during the boiling broth if too much water falls more boiled water. Before being boiled beans add salt and pepper to taste.
  9. When ready add the chopped parsley.
  10. Serve goulash with il hot pickles or a tasty salad of red onion.

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Good appetite!

Flavor and good taste-bean goulash, Hungarian gulyas-Bab

© 2015 – 2016, Florentina Mirela.

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