【ハンガリー編】「グヤーシュ」作る工程が細かく知りたいならこのレシピを｜牛肉と野菜のパプリカスープ ｜Hungary Cuisine｜Gulyásleves

【ハンガリー編】「グヤーシュ」作る工程が細かく知りたいならこのレシピを｜牛肉と野菜のパプリカスープ ｜Hungary Cuisine｜Gulyásleves

2021/3/12更新

ハンガリー大使館レシピ再生リスト

▼チャプターリスト
00:00 紹介ムービー
1:14材料一覧料

【材料】6人分
牛すね肉 500g
じゃがいも 200g
人参 150g
パプリカ（赤）80g
玉ねぎ 500g
トマト 60g
セロリ（茎） 50 g
ニンニク 30g
パプリカパウダー（甘口） 30 g
パプリカパウダー（辛口）又は、唐辛子 3g
キャラウェイ 3 g
塩 20 g
黒こしょう粉末 3g
ひまわり油　またはサラダ油 100g
水 1500cc

・・・・・・・・・・・・・・・・・・
【Ingredients】 for6
Beef shank 500g
Potato 200g
Carrot　150ｇ
Red paprika 80g
Onion 500g
Tomato 60g
Celery 50g
Garlic　30ｇ
Paprika powder 30g
Hot paprika powder 3g
Caraway　3g
Sunflower oil 100g
Water　1500cc

ハンガリーの国民食でハンガリー大使館でもゲストに一番人気の「グヤーシュスープ」
肉と野菜の濃厚なコクとパプリカパウダーの風味が絶品のスープです。
牛すね肉が柔らかくなるまでしっかりと煮込みます。
パプリカパウダーは焦がさないようにご注意を！
ぜひハンガリーの味を一緒に楽しみましょう♪

【次回配信】
大使館シェフのおいしいレシピ、ハンガリー大使館編③パンに塗って食べる「リプタウアー」を3/19（金）12時から配信スタート！

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配信中
スウェーデン大使館、イタリア大使館、メキシコ大使館、トルコ大使館、パキスタン大使館シェフレシピ、コロンビア大使館、デンマーク大使館、ハンガリー大使館
https://www.youtube.com/channel/UCvUUrVSUnqdwFW7d-YdvMgw

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#料理 #ハンガリー #スープ

製作著作：ＢＳ日テレ
制作：PAPILLON MAGIC

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This video demonstrates the process of making Gulyásleves, a popular Hungarian dish made with beef, vegetables, and paprika. The chef shares tips on caramelizing onions, using garlic and paprika powder, and adding the ingredients to create a flavorful soup. The dish is enjoyed for its rich flavors and is considered a national symbol of Hungarian gastronomy.

[00:01]This section introduces the chef and the ingredients used in making the Hungarian dish called Gulyásleves (Goulash soup).
– The chef introduces himself as Gaia Gurant, the chef of the Hungarian embassy in Tokyo.
– The ingredients for the Gulyásleves include onions, garlic, oil, paprika powder, two types of sweet paprika, Japanese beef leg, and vegetables.
– The chef emphasizes the importance of garlic in Hungarian cuisine and assures that the flavor will harmonize well with the other ingredients.

[02:10]This section discusses the importance of chopping ingredients and controlling the fire when making the base for the paprika soup.
– Chopping ingredients, such as paprika and celery, does not require perfect size.
– The size of the meat affects the cooking time, so smaller dices are preferred.
– Paprika powder can easily burn, so it is crucial to control the fire while making the base.
– Onions should be caramelized to a deep brown color for the best flavor.

[04:23]In this section, the chef explains the process of adding onions, celery, and tomatoes to the dish, and emphasizes that tomatoes should always be added last.
– Onions are being prepared for coloration.
– The chef adds roasted celery for a caramel flavor.
– Tomatoes are added last to prevent the disappearance of juice and softness.
– Paprika powder is added to the dish to enhance the color and prevent burning.

[06:42]The process of making Gulyásleves (Hungarian Goulash soup) is shown, including adding meat, water, and cooking until tender, and the dish’s origins as a traditional Hungarian cowboy dish.
– Meat is added to the pot with a little bit of water.
– The meat is cooked until it becomes tender.
– The soup is cooked until it becomes thick and heavy.
– Potatoes and other ingredients are added, and the dish is served.
– Gulyásleves originated as a dish prepared by Hungarian cowboys on the Great Hungarian Plain.

[08:48]Gulyásleves, a traditional Hungarian dish, is known for its rich flavors and the use of paprika as the main ingredient.
– The dish typically consists of tender meat and a variety of vegetables.
– The plate used to serve the dish is from the Hungarian porcelain manufacturer, Herend, which has a long history.
– The wine recommended to pair with goulash is from the V line wine region of Hungary, known for its red wines with a nice spiciness.