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Stuffed balls


Wash the gules well, peel them and scoop them out carefully. We boil them in salted water for 4 minutes, drain them and let them cool. To the minced meat we add a finely chopped onion, rice, thyme, paprika, salt, pepper. Mix the ingredients until the composition is homogeneous, then fill the gills. Put them in a pan, add the vegetable soup so that they are covered and put them to boil for 10 minutes.

Meanwhile, prepare the tomato sauce: in a pan heat the second onion in olive oil, put the tomato juice over it, 2 tablespoons of wine, flour and basil leaves. Boil for 2-3 minutes and set aside. Put the goulash and sauce in a heat-resistant dish, cover with foil and put them in the oven at 200 ° C for 30 minutes.

Serve hot with sour cream and lettuce. Good appetite!


Goulash soup stuffed with meat

& Icirc & # 539i must:
5 gulii
3 pieces & # 259 & # 539i carrots
2 pcs & # 259 & # 539i p & # 259trunjel
500 g minced meat & # 259 pork
5 tablespoons rice
3 or & # 259
1 box of 200 g sm & acircnt & acircn & # 259
salt and pepper to taste
zeam & # 259 de l & # 259m & acircie dup & # 259 gust
p & # 259trunjel verde
Preg & # 259te & # 537ti a & # 537a:
Cut the carrots into small pieces and boil the chicken in boiling water with salt and pepper. & Icircntre meanwhile, scobe & # 537ti guliile.
Prepare the composition for the filling (as for the bristles): mix the meat with the eggs, the rice, the salt and the pepper. Fill the jars and boil them. In about 20 minutes, during which time, from the rest of the meat composition, you shape the hair.
After the 20 minutes have passed and the filled balls have already been pierced, add the bristles and the pieces of gulia that have remained from their hollow.
After all is boiled, put a box of sour cream, mixed with a little juice from the soup, sour parsley, after the taste. , with l & # 259m & acircie juice.

Preparation: 50 minutes Boiling: 60 minutes
Re & # 539et & # 259 by Elena F & # 259r & # 259g & # 259u, loc. S & acircngeorgiu de Mure & # 537, jud. Mure & # 537

Enter here, you will find the recipe for a delicious soup.


Stuffed balls

ingredients
8 medium goulash (2 for each serving)
For the filling
800 g minced meat to taste
2 large carrots
1 tablespoon sugar
salt
pepper
For the sauce
2 tablespoons oil
1 tablespoon flour
the soup in which they boiled the goulash
hollow core
4 tablespoons sour cream
salt
pepper
8 tablespoons rice

1. Peel a squash, grate it and squeeze the juice. Boil the gules in salted water and strain them, keeping the juice in which they boiled.

2. Separately, boil the whole carrots in salted water, to which you add a tablespoon of sugar.

3. Finely chop half of the core and fry in oil. Add the minced meat and fry it with the core until it completely changes color. Fill the goulis with this mixture and place them in a heat-resistant form together with the sliced ​​carrots, the picked and washed rice and the preserved core of the gullies, which you cut into cubes.

4. Mix the oil, flour, broth soup, salt and pepper to taste, and add this mixture in the form with the broth, which you put in the oven for about 20 minutes. 5 minutes before it is ready, take out the bowl and pour the cream over the rice, carrot and kernels. Leave for another 5 minutes in the oven, writes Click.


Goulash soup stuffed with meat

& Icirc & # 539i must:
5 gulii
3 pieces & # 259 & # 539i carrots
2 pcs & # 259 & # 539i p & # 259trunjel
500 g minced meat & # 259 pork
5 tablespoons rice
3 or & # 259
1 box of 200 g sm & acircnt & acircn & # 259
salt and pepper to taste
zeam & # 259 de l & # 259m & acircie dup & # 259 gust
p & # 259trunjel verde
Preg & # 259te & # 537ti a & # 537a:
Cut the carrots into small pieces and boil the chicken in boiling water with salt and pepper. & Icircntre meanwhile, scobe & # 537ti guliile.
Prepare the composition for the filling (as for the bristles): mix the meat with the eggs, the rice, the salt and the pepper. Fill the jars and boil them. In about 20 minutes, during which time, from the rest of the meat composition, you shape the hair.
After the 20 minutes have passed and the filled balls have already been pierced, add the bristles and the pieces of gulia that have remained from their hollow.
After they have all boiled, put a box of sour cream, mixed with a little juice from the soup, sour parsley, to taste, after the taste. , with l & # 259m & acircie juice.

Preparation: 50 minutes Boiling: 60 minutes
Re & # 539et & # 259 by Elena F & # 259r & # 259g & # 259u, loc. S & acircngeorgiu de Mure & # 537, jud. Mure & # 537

Enter here, you will find the recipe for a delicious soup.


Stuffed balls

  • Gulii umplute (Maria Baciu / Epoch Times) Gulii umplute
  • Preparing the gully for filling (Maria Baciu / Epoch Times) Preparing the gully for the filling
  • Hardened onions mixed with rice, paprika and pepper (Maria Baciu / Epoch Times) Hardened onions mixed with rice, paprika and pepper
  • Add the minced meat and breadcrumbs, season with salt, pepper, and mix well until smooth (Maria Baciu / Epoch Times) Add the minced meat and breadcrumbs, season with salt, pepper, and mix well until smooth.
  • We fill the gills with the obtained paste (Maria Baciu / Epoch Times) We fill the gills with the obtained paste
  • Put the remaining core from the pan in the pan, mixed with a diced pepper (Maria Baciu / Epoch Times).
  • Add enough water to cover the gullies and then boil the pan over a suitable heat (Maria Baciu / Epoch Times) Add enough water to cover the gullies and then boil the pan over a suitable heat
  • To prepare the sauce, mix a tablespoon of flour with milk (Maria Baciu / Epoch Times) To prepare the sauce, mix a tablespoon of flour with milk
  • When the goulash is penetrated, pour the resulting sauce into the pan over the goulash (Maria Baciu / Epoch Times) When the goulash is penetrated, pour the resulting sauce into the pan over the goulash
  • The delicious stuffed goulash is ready to serve! (Maria Baciu / Epoch Times) The delicious stuffed goulash is ready to serve!

Since ancient times, gulia has been one of the favorite vegetables of both the European nobility and the peasants.

Gulia, with its slightly sweet and delicate aroma, crunchy and tender texture, began to regain its popularity, especially among vegetarians. Having special nutritional values, a low calorie content and being rich in dietary fiber is warmly recommended in diets. It also has a high content of potassium, vitamins A, C, B6, folic acid, calcium and phosphorus.

If we make a foray into history, we learn from Apicius, the one who wrote the oldest cookbook, that gulia occupied a place of honor in the dishes cooked at the tables of imperial Rome.

Under the reign of Charlemagne, who was crowned Emperor of the Holy Roman Empire in 800 AD, gulia began to be widely cultivated. By the sixteenth century, gulia had reached as far northeast as India. The Hindus considered it indispensable in the diet and put it in a place of honor, along with rice and other vegetables.

More recently, this modest vegetable is increasingly common in cuisines in Israel, China and Africa. In Europe, from the time of Charlemagne to the present, it is mainly used in the Nordic countries, Italy, France and Germany.

In Romania, it is more popular in the central areas of the country, probably due to the Saxon influence. After the war, we all knew there was little food. The elders of the village said that in those days, a soup or a meal with gules, was considered a royal dish.

We now present a very tasty recipe for stuffed goulash that I know from my mother. I remember that every time she did it, it was completely consumed. I don't think there's ever anything left for the next day.

Ingredient:

For the filling:

  • 300 g minced meat (pork, beef or veal)
  • 60 g round grain rice
  • 1 white onion
  • 1-2 tablespoons breadcrumbs
  • Hardening oil
  • salt, ground pepper, paprika
  • 100 ml milk and / or 2 tablespoons cream
  • 1 tablespoon flour
  • Finely chopped fresh dill

Preparation:

It starts with preparing the goulash for filling. Remove the leaves, peel them and then wash them. Start digging out the core with a teaspoon, being careful not to break the walls. Finally, the walls will be about 1 cm thick. Do not throw the core of the gully, because it is placed in the pan next to the stuffed gully, to give more consistency to the sauce.

Peel an onion, finely chop it and put it to harden in a pan in which I put 2 tablespoons of oil. When the onion becomes glassy, ​​add the rice (washed beforehand and kept in lukewarm water to swell). Add the paprika and pepper, then set aside to cool. After cooling, add the minced meat and breadcrumbs, season with salt, pepper, and mix well until smooth.

Fill the gullies with the obtained paste, then place them in a saucepan. Place the remaining core between them, mixed with diced peppers. Add enough water to cover the gills, Put a pinch of salt in the water. Bring the pan to a boil over medium heat until simmering, then reduce the heat to low.

To prepare the sauce, mix a tablespoon of flour with milk until the sauce becomes the consistency of cream. You can now add the two tablespoons of cream. When the goulash is penetrated, pour the resulting sauce into the saucepan over the goulash, mix and let it boil for another 5 minutes. After removing the pan from the heat, add the finely chopped dill.


Gullies are not too often used vegetables and it is a pity because they are very good, whether we eat them raw or cooked, for breakfast or dinner. So I thought I'd give you three amazing recipes for goulash.

Moroccan chicken meatballs with goulash.

We need 500g of minced chicken that is mixed with a grated onion and a carrot and two slices of peeled bread. Add a yolk, a tablespoon of chopped parsley and salt and pepper. Mix the meat well and form the meatballs.

Separately chop another very finely chopped onion, along with 3 sliced ​​garlic cloves and fry in a few tablespoons of olive oil. Add half a teaspoon of turmeric and half a bar of cinnamon. Add 400 ml of water and place the meatballs inside together with the slices of gulia cut into segments, just like an apple. Put the lid on and let it simmer for 50 minutes. The water must drop.

Tunisian salad with goulash

The gills are cut into sticks. Cut the bell pepper into joulien. Celery celery is also cut into sticks. Add olive oil, lemon juice, salt, pepper and harissa. If you don't have harissa, you can mix sweet paprika with a little hot paprika. Coriander is sprinkled on top. It is then left for a few hours to intertwine the tastes.

This salad can be eaten as such and as a garnish for couscous dishes.

Gules stuffed with cheese

It is a recipe that we can make from pieces of vegetables left in the fridge. Peel a squash, grate it and squeeze the juice. The hollowed-out core is squeezed in the hand so that the water comes out of it. The hollowed gules are boiled with a little salt until they have softened a little. Then remove to cold water, then allow to drain.

Grate the carrot. So is zucchini, celery, cauliflower. Once they are all shaved, they are squeezed to get the water out of them. Mix with the core of the gully and then with grated Parmesan cheese, with the crushed telemea, chopped white and blue mold cheeses as well. Add chopped parsley and chopped walnuts and season with very little salt and crushed black pepper. The whole composition is mixed with an egg to bind it.

In a frying pan put water about 1-2 cm, to be about half a gallon. Add butter, white wine, minced garlic and salt.

Fill the gills with the vegetable composition with cheese. Place the stuffed dumplings in the pan with the sauce. Grate Parmesan over the goulash and sauce. Cover the pan with foil and leave for 4-5 minutes on medium heat.

Place on a plate and sprinkle with a few tablespoons of sauce and a few drops of olive oil. For a fresher image, you can add fresh parsley.


Stuffed balls

  • Gulii umplute (Maria Baciu / Epoch Times) Gulii umplute
  • Preparing the gully for filling (Maria Baciu / Epoch Times) Preparing the gully for the filling
  • Hardened onions mixed with rice, paprika and pepper (Maria Baciu / Epoch Times) Hardened onions mixed with rice, paprika and pepper
  • Add the minced meat and breadcrumbs, season with salt, pepper, and mix well until smooth (Maria Baciu / Epoch Times) Add the minced meat and breadcrumbs, season with salt, pepper, and mix well until smooth.
  • We fill the gills with the obtained paste (Maria Baciu / Epoch Times) We fill the gills with the obtained paste
  • Put the remaining core from the pan in the pan, mixed with a diced pepper (Maria Baciu / Epoch Times).
  • Add enough water to cover the gullies and then boil the pan over a suitable heat (Maria Baciu / Epoch Times) Add enough water to cover the gullies and then boil the pan over a suitable heat
  • To prepare the sauce, mix a tablespoon of flour with milk (Maria Baciu / Epoch Times) To prepare the sauce, mix a tablespoon of flour with milk
  • When the goulash is penetrated, pour the resulting sauce into the pan over the goulash (Maria Baciu / Epoch Times) When the goulash is penetrated, pour the resulting sauce into the pan over the goulash
  • The delicious stuffed goulash is ready to serve! (Maria Baciu / Epoch Times) The delicious stuffed goulash is ready to serve!

Since ancient times, gulia has been one of the favorite vegetables of both the European nobility and the peasants.

Gulia, with its slightly sweet and delicate aroma, crunchy and tender texture, began to regain its popularity, especially among vegetarians. Having special nutritional values, a low calorie content and being rich in dietary fiber is warmly recommended in diets. It also has a high content of potassium, vitamins A, C, B6, folic acid, calcium and phosphorus.

If we make a foray into history, we learn from Apicius, the one who wrote the oldest cookbook, that gulia occupied a place of honor in the dishes cooked at the tables of imperial Rome.

Under the reign of Charlemagne, who was crowned Emperor of the Holy Roman Empire in 800 AD, gulia began to be widely cultivated. By the sixteenth century, gulia had reached as far northeast as India. The Hindus considered it indispensable in the diet and put it in a place of honor, along with rice and other vegetables.

More recently, this modest vegetable is increasingly common in cuisines in Israel, China and Africa. In Europe, from the time of Charlemagne to the present, it is mainly used in the Nordic countries, Italy, France and Germany.

In Romania, it is more popular in the central areas of the country, probably due to the Saxon influence. After the war, we all knew there was little food. The elders of the village said that in those days, a soup or a meal with gules, was considered a royal dish.

We now present a recipe for particularly tasty stuffed goulash that I know from my mother. I remember that every time she did it, it was completely consumed. I don't think there's ever anything left for the next day.

Ingredient:

For the filling:

  • 300 g minced meat (pork, beef or veal)
  • 60 g round grain rice
  • 1 white onion
  • 1-2 tablespoons breadcrumbs
  • Hardening oil
  • salt, ground pepper, paprika
  • 100 ml milk and / or 2 tablespoons cream
  • 1 tablespoon flour
  • Finely chopped fresh dill

Preparation:

It starts with preparing the goulash for filling. Remove the leaves, peel them and then wash them. Start digging out the core with a teaspoon, being careful not to break the walls. Finally, the walls will be about 1 cm thick. Do not throw the core of the gully, because it is placed in the pan next to the stuffed gully, to give more consistency to the sauce.

Peel an onion, finely chop it and put it to harden in a pan in which I put 2 tablespoons of oil. When the onion becomes glassy, ​​add the rice (washed beforehand and kept in lukewarm water to swell). Add the paprika and pepper, then set aside to cool. After cooling, add the minced meat and breadcrumbs, season with salt, pepper, and mix well until smooth.

Fill the gullies with the obtained paste, then place them in a saucepan. Place the remaining core between them, mixed with diced peppers. Add enough water to cover the gills, Put a pinch of salt in the water. Bring the pan to a boil over medium heat until simmering, then reduce the heat to low.

To prepare the sauce, mix a tablespoon of flour with milk until the sauce becomes the consistency of cream. You can now add the two tablespoons of cream. When the goulash is penetrated, pour the resulting sauce into the pan over the goulash, mix and let it boil for another 5 minutes. After removing the pan from the heat, add the finely chopped dill.


What foods can you cook from the goulash - 8 seasonal recipes

Gulia is a very popular vegetable in the Nordic countries. In our country it is less used in the kitchen, because, in some areas, it still has a reputation as a fodder plant, intended for feeding animals.

But, being a vegetable from the cabbage family, the consumption of gulia brings many benefits. For example, it is a rich source of vitamins (B6, C) and minerals such as phosphorus, potassium, magnesium, calcium and copper. Also, for those who want to lose weight, gulia is the ideal choice - in 100 g there are only 27 calories.

At the same time, the best goulash can be found between October and March.

Therefore, we suggest you try at least one of these recipes based on goulash:
1. Gules stuffed with vegetables