A baya, lakabi na gurasa ya yi nama mai laushi daga nama mai narkar, yayin da ake amfani da ita yau da kullum akan wannan lokaci, yana nuna wani tasa kamar goulash - nama da kayan lambu, wanda ya dade yana da zafi kadan a lokacin farin ciki. Yana da game da fasalin karshe na wannan tasa da za mu yi magana game da girke-girke.
Gasa girke-girke a cikin tukwane a cikin tanda
Sinadaran:
- rago - 950 g;
- albasa - 240 g;
- dankali - 480 g;
- stalks na seleri - 2 pcs.;
- karas - 160 g;
- turnip - 170 g;
- kaza mai kaza - 360 ml;
- leaf of laurel.
Shiri
Yayin da yawan zafin jiki na tanda ya kai digiri 155, yanke nama a cikin cubes of 2.5 cm kauri, yayin cire manyan ƙananan mai. Yi daidai da kayan lambu. Saka nama da kayan marmari a cikin lokaci guda, don dandana su da su, saka laurel kuma cika shi da broth. Tsoma stew a cikin tanda na kimanin awa 2, tunawa don haɗawa da abinda ke ciki na brazier lokaci-lokaci. Daga kayan da aka shirya, ɗauki laurel kafin yin hidima.
Gasa a gida - girke-girke da naman alade
Sinadaran:
- naman alade - 1,2 kg;
- tafarnuwa - 3 hakora;
- Worcestershire miya - 30 ml;
- ketchup - 55 ml;
- thyme - 8 rassan;
- sukari - 20 g;
- albasa kore - fuka-fukan gas 4;
- tumatir - 530 g;
- albasa - 90 g;
- sukari 30 g.
Shiri
Dice naman alade a cikin filastik ko gangami, sannan kuma kuyi shi da tafarnuwa, wister, ketchup, thyme da ganye. Bayan hadawa, ƙyale nama ya yi zafi na kimanin awa daya. A cikin brazier, zuba a cikin man fetur da kuma zub da sukari, to, bari a kwashe su kafin su ƙara nama. Ciyar da naman alade a caramel don kimanin minti 15, to, ku sa tumatir, da albasarta, kuma ku bar tasa na minti 10, har sai tumatir za su fara duhu da kuma rarraba. Zuba ruwa cikin ruwa don rufe nama, kuma bayan tafasa ruwan ya bar naman nama ga sa'a daya.
Idan kana so ka samo girke-girke na wannan gabar a cikin multivark, kawai maimaita matakan da ke sama ta amfani da hanyar "Baking" kafin ƙara ruwa, da "Quenching" bayan. Goma tare da taimakon na'urar kayan abinci yana ɗaukan kimanin awa daya.
Gurasa nama - girke-girke
Sinadaran:
- naman sa - 1.2 kg;
- giya - 490 ml;
- purple albasa - 110 g;
- karas - 140 g;
- tumatir - 370 g;
- tumatir manna - 35 g;
- Dried coriander, barkono cayenne - 1/2 teaspoon kowane;
- naman alade - 310 ml.
Shiri
Yi zafi a gilashin man zaitun a cikin brazier, yi amfani da shi don kwashe albasa albasa da karas da tumatir. Lokacin da kayan lambu suka yi taushi, haxa su tare da tumatir manna, kakar tare da coriander da barkono cayenne, sa'an nan kuma ƙara zuwa ƙanshin nama na naman sa. Lokacin da naman ya kwance a kowane bangare kuma ya fara launin ruwan kasa, ya cika shi tare da cakuda giya da naman gaura. Rage zafi kuma bar sashin frying karkashin murfi na akalla awa daya. A wannan lokacin, naman sa dole ne ya yi laushi kuma kusan zubar da ciki.
Gurashin gasa - girke-girke
Sinadaran:
- Zakaran - 760 g;
- gira - 340 g;
- albasa - 220 g;
- Dried thyme, Rosemary - 1 teaspoon;
- tumatir manna - 25 g;
- tumatir - 320 g;
- gari - 10 g;
- naman kaza - 510 ml;
- man shanu - 25 g;
- tafarnuwa - 6 hakora;
- sabon faski.
Shiri
Cakuda Spasseruyte, ta amfani da man shanu. Lokacin da albasa albasa fara caramelize, ƙara zuwa gare su dried ganye da yankakken namomin kaza. Wannan karshen zai ba da ruwa mai yawa, wanda dole ne a bar shi ya ƙafe kuma kawai sai a kara gari a cikin kwanon rufi. Yi watsi da tumatir manna a cikin broth kuma cika da abinda ke cikin frying pan. Ka ba sauya daga tumatir zuwa broil da thicken, sa'an nan kuma ƙara duk abin da faski da finely yankakken tafarnuwa.