Preparate de-ți lasă gura apă, la Festivalul Ceaunelor. ,,Vedeta culinară” a fost Ceaunul Tinereții
Preparate de-ți lasă gura apă, la Festivalul Ceaunelor. ,,Vedeta culinară” a fost Ceaunul Tinereții
Duminică, 27 august, încă de la primele ore ale dimineţii, pe platoul din spatele Primăriei din Ghiroda, s-au întâlnit cei mai buni bucătari într-ale specialităţilor făcute la ceaun. S-au încins focurile la 14 ceaune, şi fiecare dintre bucătari, după gustul şi „specialitatea casei”, a pregătit tocăniţa sârbească, ungurească, săsească, secuiască şi românească, din toate legumele sezonului și în amestec cu carne de porc sau vită, cartofi găluşte ori fasole.
bograccs2.mov
- Cum se face bogracs. Reteta traditionala de bogracs
culinary tv reportage at the Buzias Papricas Festival UNITATEA SPECIALA de BUCATE - Ep 16
This time it's a different kind of show... interactive and in constant motion!! :)
Surrounded by dozens of pots, we hardly made room among the participants of the Papricas Festival in Buzias to capture, on film, what happened there.
In this episode of USB you will not have a single recipe, as you are used to, but a reportage sprinkled with mini interviews, funny phases and details almost from each stand.
A magyar gulyás - hungarian Goulash - recept
▶IRATKOZZ FEL ITT▶▶▶ ◀◀◀
Mi is a gulyás? A mi fogalmaink szerint bő lére eresztett marhapörkölt burgonyával és csipetkével. Tulajdonképpen egy tartalmas leves. A gasztronómiai lexikon mintegy ötvenféle gulyást ír le. Többek között: Alföldi, Bécsi, Betyár, Béka, Csórgó, Hal, Ürü, Svejk, Székely, ami nem székely és még kevésbé gulyás, znaimi, stb. Bizonyára nagyon régi étel. Talán már ették a Honfoglalás korában is. Pásztorok tápláléka volt egykor - mint a neve is mutatja - írja Draveczky Balázs a Történetek terített asztalokról és környékükről című könyvében.
Barta László gasztronómiai előadásainak irodalmi forrásjegyzéke:
Draveczky Balázs: Történetek terített asztalokról és környékükről
Draveczky Balázs: Újabb történetek terített asztalokról és környékükről
Váncsa István szakácskönyve
Magyar Elek: Az ínyesmester nagy szakácskönyve
Kövi Pál: Erdélyi lakoma
Csemer Géza: Cigányok főztje
Láng György: Klasszikus magyar konyha
Kamagra, Super Kamagra
Beef Goulash - Hungarian Beef Goulash Recipe
This time we show you how to prepare the typically hungarian Goulash (Beef Stew made with typical trademark magyar paprika; the ground red pepper!) It is not -really- a soup but rather a hungarian beef-stew in a soup-like thick gravy - halfway between a stew and a thick & rich soup!By the book about 50 kinds of goulash are known!..This time we're going to show you how to cook a special version made with Filet Mignon (or Tenderloin), the prime meat of Beef. (It's definitely a City meal; not of the countryside!)
- To start with (using kettle or a large cooking pot): Chop up onions (at least 2-3 heads per chilo) and a few bell peppers to first prepare a pörkölt base (hungarian stew) as a foundation of the Goulash: After having sautéd the onions,bell pepper -with added pieces of tomatoes- we add the pieces of tenderloin and not much water then season this thick stew-like base -first of all- with mild hungarian paprika, salt, ground black pepper, some garlic and caraway seed (cumin). Next add the cubes of potatoes and cook it gently shaking or stirring at times.
Remember: not to delute it with too much water, make it rather a stew with a long & thick grayy, then a soup!
When it's done serve it adding precooked tiny pieces of csipetke (like dumplings or gnocchi) on the top!
(Hot chili-like peppers are optional;served on the side!) It's eaten with bread (optional).
Enjoy your meal!
Ha a Forte Communications Kft.-t bízza meg, akkor minden sajtó, média megjelenését, legyen szó brossúráról, katalogusról, nyomtatott sajtóról, internetes vagy elektronikus médiáról, rádióról, televízióról szó, szakszerű tervezés előz meg, hogy ne csak kidobott pénz legyen reklám, PR költése.
Arizona MPS Kft.
(Minden ami a professzionális televíziózáshoz, videó és műsor készítéshez szükséges)
Gulaș la ceaun ( Rețetă Ungurească ) Ungarisches Gulasch ( Goulash) Bográcsban Gulyás
Gulaș la ceaun
Ingrediente:
-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 (
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Artist:
How to make traditional Hungarian Gulyás over campfire
In this video I show you how to make the famous Hungarian Gulyas Gulyas is probably the most famous Hungarian dish, and made in many international restuarants, yet it is almost always misrepresented, often not what it's supposed to be like.
(When I filmed this video I was camping in Squamish, Canada, BC.)
Ingredients: (for approx. 6 servings)
- 1 lb beef (or pork)
- 1 small / medium onion
- a handful of cut up bacon
- 2-3 tomatoes
- 1 red bell pepper
- salt, pepper, paprika, garlic, water
The amount of the ingredients are not super important. The tomato and red bell peppers add to the texture, color and flavor, you can add more or less.
Directions:
1. cut the meat bite sized,chop the onion, tomatoes and pepper very small
2. Optional: make a campfire, add tripod with cauldron
3. Add bacon, onions and spices, sauté
4. Add vegetables and a little water
5. add the beef and more water
6. Taste and add salt or pepper if needed.
7. Serve in a bowl, add a slice of old fashioned bread.
For gulyas you can technically use any kind of meat, lamb, for example, or pork, (wild boar of course is fine), technically even chicken, but when we talk about gulyas, it's usually understood that it's with beef.
History of gulyas:
This goes back hundreds of year when our cattle hearders (The Hungarian cowboys) were out on the fields for weeks at a time and they had no access to home cooked meals. They would make a fire and hold a huge cauldron over it. They would add bacon, beef, lots of parprika, salt and pepper and nothing else. This was not soup, this was a very thick stew with lot of meet. They would simple eat it with bread.
Later on they added potatoes if they had some with them, and when they were hearding pork, or lamb, they would add those types of meat instead of beef.
Hopefully you enjoyed this and will try it out. As you can see it's very easy, but it is delicious and very filling