- Naman sa - 450 Grams (a yanka a cikin cubes)
- Matsakaicin kwan fitila - 1 yanki
- Dankali - 2 Kayan (matsakaici)
- Gida - 50 Grams
- Yanke tumatir - 200 Grams
- Red barkono - 1 Kayan (matsakaici)
- Man zaitun - abubuwa 3. spoons
- Freshly ƙasa baki barkono - 1/2 Teaspoon
- Tafarnuwa - 1 hakori
- Paprika - 3/4 Teaspoons (pounded)
- Cinnamon - 1/4 Teaspoons
- Gishiri da nama - 1/2 Kofuna (ƙaramin kwari na broth a ruwa mai dumi)
- Red wine - 100 milliliters
- Dried ganye - 1/2 teaspoons
A cikin kwano, zuba gari da barkono. Rubuta cubes na naman sa a cikin gari da kuma toya a cikin wutar lantarki (preheated) (wutan lantarki) da frying kwanon rufi tare da 2-tbsp. na man zaitun. Fry don kimanin minti 3 yana motsawa kullum. Bayan dukan naman sa yana soyayyen. Ƙara 1 tablespoon na frying kwanon rufi. man shanu da kuma soyayyen albasa da tafarnuwa har sai m, game da minti 2. Jira kullum. A cikin kwanon rufi, ƙara albasa dafa, naman sa, tumatir, kirfa, paprika, diced dankali, tafarnuwa, broth, ruwan inabi da kuma ganye. Sanya sosai. Kuma sanya shi a cikin tanda a gaban da 180 ° C. Cook don 2 hours. Bayan awa daya, cire kwanon rufi kuma ya haɗa duk abin da ya kamata, to, ku sake shirya. Minti 20 kafin goulash ya shirya, toya ja barkono akan zafi mai zafi tsawon minti 10 kuma ya bar shi ya kwantar (minti 5). Sa'an nan, a yanka a cikin tube. Bayan sa'o'i 2, fitar da kwanon rufi daga tanda kuma ƙara barkono a can sannan kuma a mayar da shi a cikin tanda na wani minti 5. Goulash yana shirye. Ku bauta wa zafi tare da kowane kayan lambu. Bon sha'awa.
Ayyuka: 4