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A fűszeres lány Gulyas spice mix 60g
2 490 Ft
About the spicy girl:
"There is no perfect spice mix and there is always another flavor combination that I have to try, so there is something to research, test and develop all the time."
About the spice:
BEYOND THE BEACH
"The king of cooking at the weekend, the rotting cauldron. I experimented with heavy, serious dishes, goulash, beef and game stews.
It was like my international distributor forced me to make a separate spice mix for our little gastro ambassador, goulash. I delved into the subject, tried many of the varieties, and liked a special juniper berry version the most. Anyway, juniper berries are an essential ingredient in game meats, wild boar or venison stew, so they also fit super well.
I recommend it for long, sizzling, red meat dishes, in good company, if possible in a cauldron.
Goulash Spice mix ingredients: paprika, juniper berry, black pepper, garlic granules, parsley, cumin, bay leaf "
"There is no perfect spice mix and there is always another flavor combination that I have to try, so there is something to research, test and develop all the time."
About the spice:
BEYOND THE BEACH
"The king of cooking at the weekend, the rotting cauldron. I experimented with heavy, serious dishes, goulash, beef and game stews.
It was like my international distributor forced me to make a separate spice mix for our little gastro ambassador, goulash. I delved into the subject, tried many of the varieties, and liked a special juniper berry version the most. Anyway, juniper berries are an essential ingredient in game meats, wild boar or venison stew, so they also fit super well.
I recommend it for long, sizzling, red meat dishes, in good company, if possible in a cauldron.
Goulash Spice mix ingredients: paprika, juniper berry, black pepper, garlic granules, parsley, cumin, bay leaf "
"But why did goulash become our best - known international dish?
Goulash has an exciting and rich history of becoming a national food and then an internationally known Hungaricum. It was first mentioned in food at the end of the 1700s by written sources, but it was certainly prepared by the shepherds of the Great Plain much earlier. Only they even called it “meat,” they cooked meat. They didn’t like to over-encrypt things.
It has political roots in becoming a national food. II. The serious centralization efforts of the ruling ruler provoked resistance in the lower strata of the population as well. The result of this resistance was the appreciation of traditional Hungarian culture, as opposed to German influence. The goulash originated so much from the middle of the Great Plain that it was out of the question for any kind of Germanization, and its consumption became a kind of national forging force.
Initially, it was food for the poorer strata, it slowly crawled up the menu of the city's inns and restaurants.
There are prosaic reasons for his international conquest. On the one hand, it was a constant catch for innkeepers along roads with heavy international traffic, all of which were eaten by passers-by. On the other hand, as an important player in military food, it has also come a long way through soldiers stationed and fighting abroad.
Over the centuries, numerous variations specific to each region have developed:
Cauldron goulash: version flavored with garlic and tomatoes.
Lowland goulash: a version richly enriched with vegetables (beets, turnips, etc.).
Goulash from Szeged: goulash made with vegetables and chips.
Andrassy goulash: made from beef
Esterházy goulash: the vegetables are made by cutting them into thin strips
Emperor goulash: from imperial bacon
Cluj-Napoca goulash: made with sweet cabbage.
Serbian goulash: a version enriched with kale and flavored with marjoram.
Csango goulash: made with sauerkraut.
Bean goulash: dry soybeans soaked for a long time are cooked with the meat at the same time. It should be seasoned richly.
Sheep sheep: the meat, peppers and onions are layered in a greased dish. The meat is main in its own juice, and the result is very similar to stew. "
The product is made in a plant that also packs celery, mustard seeds and sesame seeds!
Goulash has an exciting and rich history of becoming a national food and then an internationally known Hungaricum. It was first mentioned in food at the end of the 1700s by written sources, but it was certainly prepared by the shepherds of the Great Plain much earlier. Only they even called it “meat,” they cooked meat. They didn’t like to over-encrypt things.
It has political roots in becoming a national food. II. The serious centralization efforts of the ruling ruler provoked resistance in the lower strata of the population as well. The result of this resistance was the appreciation of traditional Hungarian culture, as opposed to German influence. The goulash originated so much from the middle of the Great Plain that it was out of the question for any kind of Germanization, and its consumption became a kind of national forging force.
Initially, it was food for the poorer strata, it slowly crawled up the menu of the city's inns and restaurants.
There are prosaic reasons for his international conquest. On the one hand, it was a constant catch for innkeepers along roads with heavy international traffic, all of which were eaten by passers-by. On the other hand, as an important player in military food, it has also come a long way through soldiers stationed and fighting abroad.
Over the centuries, numerous variations specific to each region have developed:
Cauldron goulash: version flavored with garlic and tomatoes.
Lowland goulash: a version richly enriched with vegetables (beets, turnips, etc.).
Goulash from Szeged: goulash made with vegetables and chips.
Andrassy goulash: made from beef
Esterházy goulash: the vegetables are made by cutting them into thin strips
Emperor goulash: from imperial bacon
Cluj-Napoca goulash: made with sweet cabbage.
Serbian goulash: a version enriched with kale and flavored with marjoram.
Csango goulash: made with sauerkraut.
Bean goulash: dry soybeans soaked for a long time are cooked with the meat at the same time. It should be seasoned richly.
Sheep sheep: the meat, peppers and onions are layered in a greased dish. The meat is main in its own juice, and the result is very similar to stew. "
The product is made in a plant that also packs celery, mustard seeds and sesame seeds!