Hungarian (Refined) · Main
Goulash
Goulash, cuisine de saison, pour 6 convives. Comptez 45 minutes de preparation et 240 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 45 min
- Cuisson
- 240 min
- Pour
- 6
Ingrédients
- boeuf cheeks, trimmed — 6 × 180 g
- Onions, diced — 300 g
- Lard or oil — 50 g
- Sweet Hungarian paprika — 25 g
- Hot paprika — 3 g
- Caraway, ground — 2 g
- tomate paste — 40 g
- Dry red vin — 300 ml
- Veal or fond de boeuf — 1 L
- Red peppers — 400 g
- beurre — 40 g
- Sherry vinegar — 10 ml
- oignons grelots — 200 g
- sucre — 10 g
- sel — 14 g
- Sour creme — 100 g
Méthode
- Sear seasoned cheeks hard on all sides; set aside. Gold the onions in the same fat, 12 minutes; off heat add paprikas, caraway, tomate paste.
- Deglaze with vin, reduce by half; add fond and cheeks. Braise covered at 150°C for 3.5 hours until a spoon cuts them.
- Roast red peppers at 250°C until blistered; peel, blend with 20 g beurre and vinegar to a tight purée; season.
- Glaze oignons grelots: simmer with 20 g beurre, sucre, a pinch of sel and water to cover until tender and lacquered, 15 minutes.
- Strain the braise; reduce to a glossy, paprika-bright glaze. Roll the cheeks in it over low heat to lacquer.
- Warm purée; loosen sour creme to a drizzle.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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