Slobodna Dalmacija
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Zahladilo je, pravo je vrijeme za dobar gulaš - samo malo, uvijek je pravo vrijeme za dobar gulaš! No znate li kako ga napraviti? Da bude baš dobar i gust, a meso da se topi u ustima. Možda mislite da znate, no uvijek ima prostora za usavršavanje. Stoga vam donosimo nekoliko savjeta, a potom i recept.

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1. Odaberite pravi komad mesa
Najbolja je junetina, no poslužit će i govedina, svinjetina te divljač. Birajte vrat, plećku, potkoljenicu ili mišiće koljenice.

2. Dobro ga začinite
Neizostavan sastojak dobrog gulaša je mljevena slatka paprika, no mali trik koji jamči najbolji okus je utrljati je u meso prije kuhanja. Ne zaboravite i luk, češnjak te koji list lovora, grančicu timijana, a na odmet neće biti ni malo kima te papar u zrnu. 

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3. Pravilno ga skuhajte
Meso narezano na kockice najprije prepržite, najbolje na svinjskoj masti. Za najmekše meso potrebna je dugotrajna termička obrada, stoga ne žurite s kuhanjem. Zog toga nemojte nipošto u isto vrijeme staviti kuhati meso i povrće, čak ni luk! Njega dodajte kad se meso karameliziralo, a mrkvu, celer, krumpir i grašak, odnosno što već volite dodati gulašu, ubacite najmanje pola sata nakon što počnete kuhati meso.

Najukusniji gulaš

kilogram junetine

1 žlica domaće svinjske masti

150 grama žutog luka

100 grama mrkve

50 grama celera

30 grama mljevene crvene paprike

1 žlica koncentrata rajčice

300  mililitara crnog vina

15 grama mljevenog kima

5 grama sušenog mažurana ili timijana

sol i papar

 Meso narezano na kockice natrljajte crvenom paprikom pa prepecite na svinjskoj masnoći ili ulju, nekoliko puta kako bi se savršeno prepeklo.

Izvadite sve meso, a na masnoći prepržite luk narezan na kockice, potom na njega dodajte ostalo povrće i koncentrat rajčice, promiješajte pa zalijte vinom.

Ubacite meso, kim i mažuran, a kad zakuha, smanjite vatru i kuhajte barem dva sata uz povremeno dolijevanje vode.

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Zahladilo je, pravo je vrijeme za dobar gulaš - samo malo, uvijek je pravo vrijeme za dobar gulaš! No znate li kako ga napraviti? Da bude baš dobar i gust, a meso da se topi u ustima. Možda mislite da znate, no uvijek ima prostora za usavršavanje. Stoga vam donosimo nekoliko savjeta, a potom i recept.

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1. Odaberite pravi komad mesa
Najbolja je junetina, no poslužit će i govedina, svinjetina te divljač. Birajte vrat, plećku, potkoljenicu ili mišiće koljenice.

2. Dobro ga začinite
Neizostavan sastojak dobrog gulaša je mljevena slatka paprika, no mali trik koji jamči najbolji okus je utrljati je u meso prije kuhanja. Ne zaboravite i luk, češnjak te koji list lovora, grančicu timijana, a na odmet neće biti ni malo kima te papar u zrnu. 

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3. Pravilno ga skuhajte
Meso narezano na kockice najprije prepržite, najbolje na svinjskoj masti. Za najmekše meso potrebna je dugotrajna termička obrada, stoga ne žurite s kuhanjem. Zog toga nemojte nipošto u isto vrijeme staviti kuhati meso i povrće, čak ni luk! Njega dodajte kad se meso karameliziralo, a mrkvu, celer, krumpir i grašak, odnosno što već volite dodati gulašu, ubacite najmanje pola sata nakon što počnete kuhati meso.

Najukusniji gulaš

kilogram junetine

1 žlica domaće svinjske masti

150 grama žutog luka

100 grama mrkve

50 grama celera

30 grama mljevene crvene paprike

1 žlica koncentrata rajčice

300  mililitara crnog vina

15 grama mljevenog kima

5 grama sušenog mažurana ili timijana

sol i papar

 Meso narezano na kockice natrljajte crvenom paprikom pa prepecite na svinjskoj masnoći ili ulju, nekoliko puta kako bi se savršeno prepeklo.

Izvadite sve meso, a na masnoći prepržite luk narezan na kockice, potom na njega dodajte ostalo povrće i koncentrat rajčice, promiješajte pa zalijte vinom.

Ubacite meso, kim i mažuran, a kad zakuha, smanjite vatru i kuhajte barem dva sata uz povremeno dolijevanje vode.

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Beef goulash with mushrooms and vegetables. Symbolic image. Concept for a tasty and hearty dish. Bright wooden background
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Beef goulash with mushrooms and vegetables. Symbolic image. Concept for a tasty and hearty dish. Bright wooden background
za polizati prste

Znate li napraviti savršen gulaš? Imamo tri ključna savjeta za odabir i pripremu mesa, donosimo i najbolji recept koji ste do sada isprobali

Piše Stil
30. rujna 2020. - 15:20

Zahladilo je, pravo je vrijeme za dobar gulaš - samo malo, uvijek je pravo vrijeme za dobar gulaš! No znate li kako ga napraviti? Da bude baš dobar i gust, a meso da se topi u ustima. Možda mislite da znate, no uvijek ima prostora za usavršavanje. Stoga vam donosimo nekoliko savjeta, a potom i recept.

1. Odaberite pravi komad mesa
Najbolja je junetina, no poslužit će i govedina, svinjetina te divljač. Birajte vrat, plećku, potkoljenicu ili mišiće koljenice.

2. Dobro ga začinite
Neizostavan sastojak dobrog gulaša je mljevena slatka paprika, no mali trik koji jamči najbolji okus je utrljati je u meso prije kuhanja. Ne zaboravite i luk, češnjak te koji list lovora, grančicu timijana, a na odmet neće biti ni malo kima te papar u zrnu. 

3. Pravilno ga skuhajte
Meso narezano na kockice najprije prepržite, najbolje na svinjskoj masti. Za najmekše meso potrebna je dugotrajna termička obrada, stoga ne žurite s kuhanjem. Zog toga nemojte nipošto u isto vrijeme staviti kuhati meso i povrće, čak ni luk! Njega dodajte kad se meso karameliziralo, a mrkvu, celer, krumpir i grašak, odnosno što već volite dodati gulašu, ubacite najmanje pola sata nakon što počnete kuhati meso.

Najukusniji gulaš

kilogram junetine

1 žlica domaće svinjske masti

150 grama žutog luka

100 grama mrkve

50 grama celera

30 grama mljevene crvene paprike

1 žlica koncentrata rajčice

300  mililitara crnog vina

15 grama mljevenog kima

5 grama sušenog mažurana ili timijana

sol i papar

 Meso narezano na kockice natrljajte crvenom paprikom pa prepecite na svinjskoj masnoći ili ulju, nekoliko puta kako bi se savršeno prepeklo.

Izvadite sve meso, a na masnoći prepržite luk narezan na kockice, potom na njega dodajte ostalo povrće i koncentrat rajčice, promiješajte pa zalijte vinom.

Ubacite meso, kim i mažuran, a kad zakuha, smanjite vatru i kuhajte barem dva sata uz povremeno dolijevanje vode.

#GULAŠ#KULINARSKI SAVJETI
12. svibanj 2024 23:27