Rinds-Gulyas
Chop onions finely & fry slowly in the fat while stirring often. They should become golden, translucent, but not too brown. Might take a while.
Stir in the tomato paste and fry for 1–2 minutes.
Add paprika, stir, then add the water and vinegar.
Stew shortly, then add the meat, add chopped cumin (to taste, but not too little), marjoram, salt, and pressed garlic.
Stew while not covered. The gulyas should boil down a few times; add a very little amount of water (or clear soup) then. The meat has to be simmered very slowly, not boiled. Depending on the amount of gulyas, it might take more than an hour or more.
When the meat is butter-soft, dust the stew with the flour and combine. Add water or soup then to achieve the desired consistency.
Simmer slowly for another 10 minutes, uncovered.
Stir in the tomato paste and fry for 1–2 minutes.
Add paprika, stir, then add the water and vinegar.
Stew shortly, then add the meat, add chopped cumin (to taste, but not too little), marjoram, salt, and pressed garlic.
Stew while not covered. The gulyas should boil down a few times; add a very little amount of water (or clear soup) then. The meat has to be simmered very slowly, not boiled. Depending on the amount of gulyas, it might take more than an hour or more.
When the meat is butter-soft, dust the stew with the flour and combine. Add water or soup then to achieve the desired consistency.
Simmer slowly for another 10 minutes, uncovered.
Sweet Potato-Peanut-Spinach Curry
Peel the onions and finely dice them. Peel and finely grate the ginger. Peel the sweet potatoes and cut into 2 cm cubes.
Heat oil in a saucepan, sauté onion over medium-high heat until translucent. Stir in the ginger and fry briefly. Stir in the tomato paste and curry and roast for 1 minute while stirring. Pour in the passata, coconut milk and 400 ml water and bring to the boil. Stir in the peanut butter and diced sweet potatoes. Season generously with salt. Cover and let simmer for about 25 minutes.
Meanwhile, rinse the rice in cold water in a sieve and place in 500 ml of boiling salted water. Boil again over high heat. Reduce the heat to low and let the rice soak, covered, for about 20 minutes.
Meanwhile, roughly chop the peanuts. Pluck the coriander leaves.
Remove curry from heat and stir in spinach until wilted.
Serve the curry with rice, sprinkle with peanuts and coriander and serve.
Heat oil in a saucepan, sauté onion over medium-high heat until translucent. Stir in the ginger and fry briefly. Stir in the tomato paste and curry and roast for 1 minute while stirring. Pour in the passata, coconut milk and 400 ml water and bring to the boil. Stir in the peanut butter and diced sweet potatoes. Season generously with salt. Cover and let simmer for about 25 minutes.
Meanwhile, rinse the rice in cold water in a sieve and place in 500 ml of boiling salted water. Boil again over high heat. Reduce the heat to low and let the rice soak, covered, for about 20 minutes.
Meanwhile, roughly chop the peanuts. Pluck the coriander leaves.
Remove curry from heat and stir in spinach until wilted.
Serve the curry with rice, sprinkle with peanuts and coriander and serve.
Hayashi Rice
Peel carrots & onions. Clean button mushrooms. Slice all vegetables. Cut the beef into bite-sized pieces.
Melt half of the butter in a pan to fry the beef. Afterwards, put the beef into a bowl and set aside for later.
Melt the rest of the butter and fry onions, garlic and carrots. Mix in the flour and douse with the wine and gravy. Add ketchup, meat, mushrooms and sugar and let simmer for 5 minutes.
Add tomatoes, bay leaf, soy sauce and oyster sauce and keep simmering on high heat for 10 ore minutes. Mix occasionally.
When done, remove the bay leaf and serve with steamed rice.
Melt half of the butter in a pan to fry the beef. Afterwards, put the beef into a bowl and set aside for later.
Melt the rest of the butter and fry onions, garlic and carrots. Mix in the flour and douse with the wine and gravy. Add ketchup, meat, mushrooms and sugar and let simmer for 5 minutes.
Add tomatoes, bay leaf, soy sauce and oyster sauce and keep simmering on high heat for 10 ore minutes. Mix occasionally.
When done, remove the bay leaf and serve with steamed rice.
Lentils
Make a roux with butter & flour. Drain the lentils & catch their juice. Add more butter to the roux & fry diced onion and garlic until fragrant.
Add the juice of the lentils and a bit of water, bring to a boil. Add bay leaf, thyme and buillon cube and let boil until the cube is dissolved.
Add the drained lentils. Add a splash of lemon juice or vinegar for tartness.
Let the lentils cook for a while until the sauce has thickened & it is ready to serve with Semmelknödel and optionally fried bacon.
Add the juice of the lentils and a bit of water, bring to a boil. Add bay leaf, thyme and buillon cube and let boil until the cube is dissolved.
Add the drained lentils. Add a splash of lemon juice or vinegar for tartness.
Let the lentils cook for a while until the sauce has thickened & it is ready to serve with Semmelknödel and optionally fried bacon.