For those who want to prepare the typical Hungarian dish, Goulash (or Gulasch), this spicy and aromatic mix is ​​perfect! It contains all the elements traditionally used in the recipe, with complex notes that can enhance the ingredients of a Goulash. The classic ones such as paprika, marjoram, cumin and chives; those to strengthen elements present in the dish such as tomato and onion; up to the seasonings such as salt and black pepper. The mix of seasonings for Goulash, with its fine spices increases the sweet and full-bodied taste of the dish. It also makes the characteristic dark red color of the paprika, which colors the meat with a unique effect.

The spices and aromatic herbs in the mix for Goulash

Paprika is the Hungarian spice par excellence, an aromatic base for this delicate and slightly pungent dish, with some bitter notes that enhance the flavor of the meat.
Onion adds a slightly spicy and sweetish flavour, a delicate aroma that adds a delicate note to the Goulash preparation, in balance with the pepper.
Cumin adds a pungent but overall delicate flavour, reminiscent of fennel; its warm aroma with slightly toasted notes amplifies the complexity of the Goulash preparation.
Black pepper infuses a strong but not spicy aroma, a strong and deep flavour, perfect when paired with the meat of the stew.
Marjoram gives the preparation a peppery flavour and a herbaceous aroma, with fresh and persistent notes that spread excellently at the end of cooking.
Dehydrated tomato gives a rounded and acidic flavour that pairs well with the tomato in the Goulash recipe; it adds variety with spicy and sweet notes.
Chives tease the palate, evoking the smells of onion, with a stronger flavour and an intense aroma; perfect as a crunchy element in the preparation.

How to use the Goulash preparation?

The mixture of seasonings becomes a fundamental ingredient in traditional dishes such as beef goulash and German goulash soup. It can be used to flavor the different versions, from the classic beef one to chicken or fish goulash. Usually the preparation is used when the meat is already fried and before starting to cook with the broth. The spices should be measured according to taste but never too little, since they must be felt decisively when tasting. You can choose to add only this Goulash preparation in abundance, or reinforce it with other sweet paprika powder, to make it taste like a real Hungarian dish.

How to prepare Goulash

In the recipe of traditional Hungarian cuisine, this dish is identified as a beef stew, which is first fried with onions and then left to cook for a long time in the broth. The result is very tender meat, wrapped in a semi-liquid and aromatic glazed sauce - the taste and aroma will be spicy. The secret is slow cooking, in fact, which can vary from 1 hour and a half to 3 hours, to soften the meat, impregnate it with the soft glaze and all the spicy scents. In this recipe, in fact, it is essential to use particular spices, especially cumin and paprika, sweet or spicy. These spices give the Goulash its particular taste, very different from the classic "Italian" stews and an alternative to braised meats. Other essential ingredients are tomato paste or sauce and other aromatic herbs. As we have mentioned, there are many recipes for goulash, and not only in the type of meat or fish used. The main variation concerns the use or not of potatoes, which make it a complete dish from a nutritional point of view. Those who do not like adding potatoes, can serve the goulash with polenta, slow or compact according to taste. In addition, wine or “sour cream” are added to several international recipes to add more complexity to the flavors.

The Recipe: Hungarian Goulash

Ingredients:
800 g of beef (silverside or priest's hat) – 1.5 liters of meat broth - 450 g potatoes - 300 g of white onions, thinly sliced ​​- 1 green horn pepper, thinly sliced ​​- 1 red pepper, thinly sliced ​​– 1 copper tomato, diced – 2 tablespoons of tomato puree - 1 clove of garlic, finely chopped - 1 tablespoon of sweet paprika powder - 1 generous tablespoon of goulash mix - 5 tablespoons of olive oil - fine salt to taste - 75 ml dry white wine - 30 g butter - 30 g flour (to flour the meat) Preparation
Prepare the meat broth and, at the same time, prepare the meat: remove fat strands, connective tissue and cut it first into thin slices of about 2 cm and then into cubes. Heat 1 tablespoon of olive oil in a saucepan with a thick bottom and high edges. Sprinkle

For those who want to prepare the typical Hungarian dish, Goulash (or Gulasch), this spicy and aromatic mix is ​​perfect! It contains all the elements traditionally used in the recipe, with complex notes that can enhance the ingredients of a Goulash. The classic ones such as paprika, marjoram, cumin and chives; those to strengthen elements present in the dish such as tomato and onion; up to the seasonings such as salt and black pepper. The mix of seasonings for Goulash, with its fine spices increases the sweet and full-bodied taste of the dish. It also makes the characteristic dark red color of the paprika, which colors the meat with a unique effect.

The spices and aromatic herbs in the mix for Goulash

Paprika is the Hungarian spice par excellence, an aromatic base for this delicate and slightly pungent dish, with some bitter notes that enhance the flavor of the meat.
Onion adds a slightly spicy and sweetish flavour, a delicate aroma that adds a delicate note to the Goulash preparation, in balance with the pepper.
Cumin adds a pungent but overall delicate flavour, reminiscent of fennel; its warm aroma with slightly toasted notes amplifies the complexity of the Goulash preparation.
Black pepper infuses a strong but not spicy aroma, a strong and deep flavour, perfect when paired with the meat of the stew.
Marjoram gives the preparation a peppery flavour and a herbaceous aroma, with fresh and persistent notes that spread excellently at the end of cooking.
Dehydrated tomato gives a rounded and acidic flavour that pairs well with the tomato in the Goulash recipe; it adds variety with spicy and sweet notes.
Chives tease the palate, evoking the smells of onion, with a stronger flavour and an intense aroma; perfect as a crunchy element in the preparation.

How to use the Goulash preparation?

The mixture of seasonings becomes a fundamental ingredient in traditional dishes such as beef goulash and German goulash soup. It can be used to flavor the different versions, from the classic beef one to chicken or fish goulash. Usually the preparation is used when the meat is already fried and before starting to cook with the broth. The spices should be measured according to taste but never too little, since they must be felt decisively when tasting. You can choose to add only this Goulash preparation in abundance, or reinforce it with other sweet paprika powder, to make it taste like a real Hungarian dish.

How to prepare Goulash

In the recipe of traditional Hungarian cuisine, this dish is identified as a beef stew, which is first fried with onions and then left to cook for a long time in the broth. The result is very tender meat, wrapped in a semi-liquid and aromatic glazed sauce - the taste and aroma will be spicy. The secret is slow cooking, in fact, which can vary from 1 hour and a half to 3 hours, to soften the meat, impregnate it with the soft glaze and all the spicy scents. In this recipe, in fact, it is essential to use particular spices, especially cumin and paprika, sweet or spicy. These spices give the Goulash its particular taste, very different from the classic "Italian" stews and an alternative to braised meats. Other essential ingredients are tomato paste or sauce and other aromatic herbs. As we have mentioned, there are many recipes for goulash, and not only in the type of meat or fish used. The main variation concerns the use or not of potatoes, which make it a complete dish from a nutritional point of view. Those who do not like adding potatoes, can serve the goulash with polenta, slow or compact according to taste. In addition, wine or “sour cream” are added to several international recipes to add more complexity to the flavors.

The Recipe: Hungarian Goulash

Ingredients:
800 g of beef (silverside or priest's hat) – 1.5 liters of meat broth - 450 g potatoes - 300 g of white onions, thinly sliced ​​- 1 green horn pepper, thinly sliced ​​- 1 red pepper, thinly sliced ​​– 1 copper tomato, diced – 2 tablespoons of tomato puree - 1 clove of garlic, finely chopped - 1 tablespoon of sweet paprika powder - 1 generous tablespoon of goulash mix - 5 tablespoons of olive oil - fine salt to taste - 75 ml dry white wine - 30 g butter - 30 g flour (to flour the meat) Preparation
Prepare the meat broth and, at the same time, prepare the meat: remove fat strands, connective tissue and cut it first into thin slices of about 2 cm and then into cubes. Heat 1 tablespoon of olive oil in a saucepan with a thick bottom and high edges. Sprinkle

0102/50

Data sheet

Zuccherata
Spezie in polvere

Specific References

EAN13
8056479082759
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