Le recipe ye-Croatian ye-venison goulash noma i- gulaš ivela ku-chef Julia Jaksic, umphathi weNew York City wezintaba zaseCroatia-American. Funda kabanzi mayelana ne-Jaksic, ngezansi, emva kwemiyalelo eya kule recipe.
Uyakuthanda ukukhonza lesi sitshalo phezu kombhede we-polenta noma i- palenta ngesiCroatia (i- mamaliga yaseRomania ingaba yinhle futhi), kodwa amazambane aphethwe noma ama-noodle amaqanda asebenza kahle. Qhathanisa le recipe neRomania Veal Stew nge-Polenta Recipe.
Le recipe recipe ye-Bosnian Poached Apples (Tufahije) esuka ku-Jaksic izoba isiphelo esiphelele salesi sidlo.
Okuzokwenza
- Amakhilogremu angu-5 ayinambitheka kusukela ku-hindmost, ahlala ngamakhilomitha angu-1 intshi
- 2 anyanisi omhlophe aqoshiwe
- 4 cloves oqoshiwe oqoshiwe
- 1/4 indebe yamafutha omnqumo
- 1 iqabunga elikhulu lama-bay
- 4 izinkomishi inkukhu stock noma amanzi
- 4 wezipuni emnandi ipuri Hungarian
- Usawoti ukunambitha
- 3 wezipuni Vegeta
- 1/4 indebe ehlutshiwe neyisikiwe (ozikhethela)
- 1/4 indebe ehlutshiwe amakhowe (ozikhethela)
- 1/2 isipuni pepper omnyama
- 1/4 isipuni se-cayenne pepper
Indlela Yokwenza
- Faka amakhemikhali enyamazane esitsheni esingenakulinganiswa bese uwabhoboza nge anyanisi, i-garlic, amafutha omnqumo, kanye neqabunga le-bay, ukumboza nge-plastic etrap and marinate ubusuku bonke.
- Susa amaqabunga e-bay kanye nokusesha inyama ngokushisa okuphakathi okuphakathi kwamabhasi usebenzisa ibhodlela elikhulu lobumba noma imbiza enkulu. Kumelwe kube namafutha okwanele ekudleni ukuze inyama inganamatheli.
- Buyisa yonke inyama enolwandle kanye nanoma iyiphi i-juice exudisiwe ebhodweni, bese ufaka isitokisi noma amanzi. Letha emathunjini, unciphise ukushisa futhi ubambe ngezinga eliphansi, elimboziwe, cishe amahora angu-3, evuselela njalo, enezela isamba noma amanzi amaningi, uma kunesidingo.
- Engeza i-paprika nosawoti. Qhubeka ukupheka elinye ihora noma kuze kube yilapho inyama ithenda futhi ihlukana. Engeza i-Vegeta, izaqathe nama-mushroom, uma usebenzisa, futhi uphepele omnyama ne-cayenne.
- Qhubeka ukupheka kuze kube yilapho inyama nemifino zihamba kahle. Khonza phezu kwe-polenta, amazambane ahlambulukile noma ama-noodle.
Okuningi mayelana neChef Julia Jaksic
UJakikic wakhula esebenza eMilwaukee esitolo sokugaya isitolo, ekhiqiza inyamazane futhi efunda ubuciko ngaphambi kokuya esikoleni sokudla.
Chef Jaksic iyinhlobo ethakazelisayo. Wazalelwa eMilwaukee waya eMico Jaksic, owayevela edolobheni eliseduze neKarvava eCroatia, noDeborah Widmer Jaksic, ongumCroatia-waseMelika.
Ubaba wakhe waletha indlela yokubamba ama-spin-spin-roasting ku-States futhi wavula i-Domines ibhizinisi lokugcoba futhi lokugcoba elinobugobe kanye newundlu, okuyinto ayenayo futhi ayisebenze.
Umsebenzi wakhe wokuqala owawusebenzela ubaba wakhe kwakuwukugcoba inyama yezinyosi ezidliwayo bese wenza i-hamburger yezinyamazane. Ngesikhathi eneminyaka engu-12 ubudala, wayesekhanda izingulube zezingulube ezigodini zensimbi zezingulube zezinkukhu, nokwenza izinsalela zazo zonke izinhlobo, kuhlanganise ne-sausage yegazi.
Wasiza futhi izinsimu zokubhema nezinkumbi ( pecinica ), futhi ingulube yenyama yengulube efana ne-Italian lardo (amafutha ekhumba aphulukisiwe).
Ngemva kokuphothula iLeCordon Bleu Culinary College eChicago ngo-1999, waqala umsebenzi wakhe wokupheka ukupheka izindawo zokudlela ezihamba phambili ezweni lonke.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 614 |
| Inani lamafutha | 14 g |
| I-Fat egcwele | 2 g |
| I-Fat Unsaturated | 6 g |
| I-cholesterol | 0 mg |
| I-sodium | 476 mg |
| Ama-carbohydrate | 113 g |
| I-Fiber Dietary | 16 g |
| Amaphrotheni | 16 g |