Hungarian sauce can be eaten with bread or, for example, with potato pancakes. The recipe for this dish is very easy and everyone handle it as well. The dish is quick, but tasty, of course, unless someone or hot dogs. If you have never been doing, is worth a try, it can become a hit on your table.
- half a kilo of sausages
- half a kilo of mushrooms
- tablespoon flour
- half jar of tomato paste
- 15 grams of cheese
- sharp and sweet peppers ground
- oil for frying
Start preparing the sauce from the Hungarian slice onions into cubes and browning it in oil.
For the onions need to add water (about 2 cups), and tomato paste and seasonings to taste.
Sauce Hungarian would not be as delicious without the mushrooms. Cut them into slices and cook in the fat for 10 minutes. Then add the onions. For now, we have mushroom sauce.
To produce the sauce you need to add a Hungarian sausage. Cut them into slices and add to this delicious dish.
You can thicken the sauce, Hungarian 2 tablespoons of flour distributed in a little water.
Was not it pretty simple? Now lay off the delicious dinner plates and sprinkle with grated cheese. Enjoy!
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• 1 1 / 4 cup water
• 1 tablespoon (large) lemon flavor
• 45 grams of sugar
• potato flour (8 tablespoons)
• powdered sugar
• 4 tablespoons cold water
For the above-stated portions of water pouring sugar mix. Then cook it on medium heat until thick syrup (about 20 minutes). Then mix the flavor with water (4 tablespoons), and potato flour. Then pour the flour mixing with the aroma of the pre-made syrup. Stir until the creation of transparent mass (about one minute). Once ready, it add it to previously oiled form. Leave it for several hours (about 9) in a cool place. Then cut it into cubes and sprinkle with powdered sugar.
2 liters of water
70 grams of beef ribs
15 sprigs coriander
6 sprigs dill
6 cloves garlic
5 grains of black pepper
All the ingredients, except salt, put in a pot with water, brought to a boil, reduce heat and cook on very low heat for about 2 - 2.5 hours, until the broth reduces its volume by 1 / 3.
During cooking, collect the foam. After cooking broth decant the soup through a sieve, place in the fridge for several hours, collect the grease. Add salt and serve hot soup with noodles.