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【人気レシピ選】パプリカパウダーを使いこなせ！ハンガリー大使館直伝 ビーフシチュー「グヤーシュ」
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=O4Pus1qp1TE
2024/2/16更新 • ハンガリー大使館レシピ再生リスト • • ハンガリー大使館 • ▼チャプターリスト • 00:00 紹介ムービー • 0:58材料一覧料 • 【材料】6人分 • 牛すね肉 500g • じゃがいも 200g • 人参 150g • パプリカ（赤）80g • 玉ねぎ 500g • トマト 60g • セロリ（茎） 50 g • ニンニク 30g • パプリカパウダー（甘口） 30 g • パプリカパウダー（辛口）又は、唐辛子 3g • キャラウェイ 3 g • 塩 20 g • 黒こしょう粉末 3g • ひまわり油 またはサラダ油 100g • 水 1500cc • ・・・・・・・・・・・・・・・・・・ • 【Ingredients】 for6 • Beef shank 500g • Potato 200g • Carrot 150ｇ • Red paprika 80g • Onion 500g • Tomato 60g • Celery 50g • Garlic 30ｇ • Paprika powder 30g • Hot paprika powder 3g • Caraway 3g • Sunflower oil 100g • Water 1500cc • ハンガリーの有名料理「グヤーシュスープ」 • 肉とニンニクの力強さとパプリカパウダーの風味が絶品の食べるスープです。 • ポイントはパプリカパウダーは焦がさないこと！ • チャンネル登録よろしくお願いします！ • 配信中 • スウェーデン大使館、イタリア大使館、メキシコ大使館、トルコ大使館、パキスタン大使館シェフレシピ、コロンビア大使館、デンマーク大使館、ハンガリー大使館 • / @bs4_kitchen • SNSもぜひチェックしてください • 【Instagram】 / amazingembassycooking • 【Twitter】 / embassycooking • #料理 #ハンガリー #スープ • 製作著作：ＢＳ日テレ • 制作：PAPILLON MAGIC • • −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− • This video demonstrates the process of making Gulyásleves, a popular Hungarian dish made with beef, vegetables, and paprika. The chef shares tips on caramelizing onions, using garlic and paprika powder, and adding the ingredients to create a flavorful soup. The dish is enjoyed for its rich flavors and is considered a national symbol of Hungarian gastronomy. • • [00:01]This section introduces the chef and the ingredients used in making the Hungarian dish called Gulyásleves (Goulash soup). • The chef introduces himself as Gaia Gurant, the chef of the Hungarian embassy in Tokyo. • The ingredients for the Gulyásleves include onions, garlic, oil, paprika powder, two types of sweet paprika, Japanese beef leg, and vegetables. • The chef emphasizes the importance of garlic in Hungarian cuisine and assures that the flavor will harmonize well with the other ingredients. • • [02:10]This section discusses the importance of chopping ingredients and controlling the fire when making the base for the paprika soup. • Chopping ingredients, such as paprika and celery, does not require perfect size. • The size of the meat affects the cooking time, so smaller dices are preferred. • Paprika powder can easily burn, so it is crucial to control the fire while making the base. • Onions should be caramelized to a deep brown color for the best flavor. • • [04:23]In this section, the chef explains the process of adding onions, celery, and tomatoes to the dish, and emphasizes that tomatoes should always be added last. • Onions are being prepared for coloration. • The chef adds roasted celery for a caramel flavor. • Tomatoes are added last to prevent the disappearance of juice and softness. • Paprika powder is added to the dish to enhance the color and prevent burning. • • [06:42]The process of making Gulyásleves (Hungarian Goulash soup) is shown, including adding meat, water, and cooking until tender, and the dish's origins as a traditional Hungarian cowboy dish. • Meat is added to the pot with a little bit of water. • The meat is cooked until it becomes tender. • The soup is cooked until it becomes thick and heavy. • Potatoes and other ingredients are added, and the dish is served. • Gulyásleves originated as a dish prepared by Hungarian cowboys on the Great Hungarian Plain. • • [08:48]Gulyásleves, a traditional Hungarian dish, is known for its rich flavors and the use of paprika as the main ingredient. • The dish typically consists of tender meat and a variety of vegetables. • The plate used to serve the dish is from the Hungarian porcelain manufacturer, Herend, which has a long history. • The wine recommended to pair with goulash is from the V line wine region of Hungary, known for its red wines with a nice spiciness.
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