Traditional recipes

Transylvanian stew with mushrooms and sausages

Transylvanian stew with mushrooms and sausages


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mihaelar63 1

27.01.2010, 16:16

when the pig is slaughtered, it goes to relatives or close "fresh", that is, mice, ear [if it is], beetle, sausage, meat and blood. the unwritten rule is to pay them with the same currency. dry, wine and plum jinars.


How to make chicken stew with mushrooms quick recipe?

How to prepare chicken for stew?

The chicken is cleaned and salted. Heat the oil in a pan and add the chicken wings. I used wings because I like them to be with skin and bones. You can also use thighs, preferably with bone. Or you can slice a whole chicken into smaller pieces, but I don't necessarily want to have chicken breast in the stew.

Lightly fry the wings on all sides. Thus, they will have a special taste, the fat will also melt and practically only have to boil a lot, being already almost cooked by frying.

We clean the onion and cut it into small pieces and lightly brown it with the meat, 1-2 minutes no more. If you want you can now put 1 bell pepper cut into pieces.

Then add the mushrooms. I had some very small mushrooms and left them whole. If they were bigger, I would cut them into quarters.

I let the mushrooms brown a little, then, when they started to leave the water, I added the spices: salt, pepper and paprika (paprika).

How much does a chicken stew with mushrooms boil?

I added a little water (enough to cover the meat) and let the chicken stew cook for 20 minutes (on low heat).

It must be mixed in the pan every 5 minutes so that it does not stick. After 20 minutes the water evaporated and remained a nice and good sauce.

I tasted a little if you need more salt or pepper and I added a little of each. I chopped some green parsley on top and that's it!


Ingredients Beans With Sausages:

  • 500 grams of dried beans after weighing soaked overnight in cold water, scalded and boiled for 45 & # 8211 60 minutes
  • 2 large onions
  • 3 cloves of garlic
  • 2 bay leaves
  • 3 carrots
  • 1 parsnip root
  • 6 fresh or lightly smoked sausages, of the right size (about 200 grams / piece)
  • 2 large tomatoes
  • 150 ml. of broth
  • 1 tablespoon oil
  • salt and pepper

Preparing Sausage Beans:

The ingredients are simple and available to anyone, the sausages can be chosen from everyone's favorite assortment, but I wholeheartedly recommend some traditional homemade sausages for this recipe.

1. The beans I used in this recipe were weighed dry, then selected and well washed and soaked in cold water overnight. The next day I drained the water in which it soaked and boiled it in cold water. As soon as it boiled and the foam began to accumulate on the surface, I drained the beans from the water and rinsed it well. This pre-scalding has the role of making the beans easier to digest and to remove (at least partially) the bloating effect that may follow the consumption of this legume.

2. I boiled the beans in another water and boiled it for 50 minutes, until it was tender. Normally, beans soaked overnight should be boiled for up to 1 hour, but sometimes it takes longer. After the beans boiled, I drained the water and proceeded to the next steps of the recipe.

3. Heat the oil in a large pot and briefly brown the sausages on all sides. Remove the sausages on a plate and add in the remaining fat the onion and the roots (carrots and parsnips) cleaned and chopped, together with the crushed garlic. Sprinkle with 1 pinch of salt and sauté the vegetables until the onions begin to soften.

4. Add the pre-cooked beans, scalded tomatoes, peeled and cut into cubes, sausages, bay leaves and broth and cover everything with hot water. Boil the food on the stove, over low heat, but just as well (or maybe even better) it can be prepared in the preheated oven at 170 degrees for 40 minutes, of which the first 30 under the lid, as I shown in the bean recipe (a recipe without meat, but very tasty).

5. Finally, match the taste of the salt and pepper food and sprinkle the food with greens. It is served with bread and a red onion salad and is simply delicious.


Ingredients Pork stew

600 gr pork (neck)
2 onions
4 cloves garlic
1 teaspoon ground vegeta
80 ml broth
1 tablespoon sweet pepper paste (from the Hungarian one)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot pepper paste (harissa)
2 tablespoons oil
2 parsley threads

Preparation Pork stew

  1. Cut the pork into cubes. Heat the oil in a pot and fry the meat, about 10 minutes on high heat, until it starts to brown.
  2. Add the finely chopped onion and cook until it softens well, about 10 minutes, this time over medium heat.
  3. Add the crushed garlic and after 1 minute quench with 1 cup of water and add the vegeta. Let it boil with the lid on for about 10 minutes.
  4. Add the pepper paste, the broth, the rest of the spices (thyme, salt, pepper) and another 1 cup of water. Boil with a lid for about 30 minutes on medium heat.
  5. In the last 5 minutes we add harissa, taste the spices and add more if necessary. When it's ready, sprinkle with chopped parsley.
    * instead of harissa you can add a little hot paprika or chili powder with thyme, just enough to be slightly spicy stew
  6. Serve hot with polenta or puree.

3. Extinguish with water and homemade vegetables

5. Boil with the rest of the spices

6. Pork stew


Mushroom stew simple recipe & # 8211 mushroom ciulama

Mushroom stew & # 8211 simple recipe with onion, dill and parsley. Mushroom stew recipe. Mushroom food or mushroom ciulama thickened at the end with milk and flour (optional). How to make mushroom stew?

I currently do this mushroom stew white or brown mushrooms but occasionally they also use forest mushrooms: yellows, mushrooms, etc. You can also use canned or jar mushrooms but they do not have the same flavor and texture as fresh ones.

This one mushroom ciulama or mushroom stew can be served as a side dish to meat or can be a kind of stand-alone. With it you can fill pie sheets, rolls or cabbage appetizer.

Mushroom stew it is very tasty when cooked from fresh mushrooms. I'm not saying it doesn't come out of canned mushrooms, but now you can always find mushroom pots in supermarkets. If you have a few wild mushrooms at hand (bought from verified sources!) You can add them as well. The flavor of the stew will be special!

In summer I use green onions to prepare stews. The seasoning is simple: salt and pepper. Pepper is very important because it gives personality to this mushroom stew.

And here you will find a flour recipe browned mushrooms in a pan (with garlic).

Saute mushrooms in a pan with aromatic herbs

Mushroom stew is a cheap and quick dish. If you don't start with a piece of butter and don't thicken it at the end with milk and flour, it can be a kind of post (vegan). Fresh mushrooms reduce a lot when cooking (about 50%) so you will have to double the recipe if you have more people at the table.

  • 500 g fresh mushrooms
  • 2-3 green onion rings or 1 medium old onion
  • 2 tablespoons oil + a piece of butter (optional but recommended)
  • salt pepper
  • dill and / or chopped green parsley


Video: Mushroom Chicken Sausage (June 2022).


Comments:

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