Tocanita de miel cu cartofi (Lamb and Potato Stew)

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        Eu sunt un fan foarte mare al tocanitelor pe care le prepar destul de des, insa cea de miel nu se afla printre preferintele mele, de altfel nu mancam nimic preparat din miel cand eram copil, iar singura data cand se gatea miel la noi in casa era de Paste o portie foarte mica de friptura pentru ai mei :)...timpul a trecut si acum o gatesc cu mare drag destul de des, caci aici gasesc peste tot miel in supermarket in orice perioada a anului, iar de Paste fac traditionala friptura cu miel in vin la cuptor, e o nebunie!!!  Sa revin la reteta de fata, nu stiu daca sa o numesc tocanita sau gulyas (denumirea ungureasca), eu zic ca e tocanita, caci gulyas fac de vita de obicei dupa o reteta extraordinara de origine ungureasca, pe care o voi posta in viitor de asemenea. Sper sa va placa!

Ingrediente: 

    500-700 g carne de miel frageda 
    cca 10 cartofi
    3 cepe mari
    2 linguri ulei
    sare, piper
    1 lingurita boia de ardei dulce






Cum se face:

  Mai intai spalam carnea foarte bine si o taiem bucati mai mici (punem si oasele pentru ca dau gust). Curatam si tocam ceapa marunt (eu am o obsesie cu ceapa sa fie tocata marunt, soacra mea face tocanita cu ceapa taiata felii, eu daca vad bucati de ceapa nu ma ating de mancarea respectiva :))).

Intr-o cratita mai mare (sau ceaun daca aveti) incingem uleiul si punem ceapa sa o prajim.

  Dupa ce ceapa s-a inmuiat putin adaugam boiaua si amestecam.

Adaugam bucatile de carne si amestecam bine.

Condimentam cu sare si piper si punem apa calduta sa depaseasca carnea cu vreo 2 degete si lasam sa fiarba acoperit la foc mic timp de aproximativ 1 ora, depinde de cat de frageda e carnea.(apa va scadea)

Intre timp curatam si taiem cartofii felii mai mari, deoarece se vor zdrobi cand fierb si vor forma sosul de pe carne, eu nu pun faina in aceasta tocanita.

Cand carnea e aproape fiarta, adaugam cartofii, mai punem putina sare si lasam sa fiarba acoperit la foc mic in continuare timp de aproximativ 35 minute.

Cand cartofii sunt moi si se zdrobesc usor (puteti sa zdrobiti cu furculita putin pentru a ajuta la formarea sosului), tocanita e gata, condimentati si serviti apoi cu muraturi. Bon appetit!

English version

   
        I am a big fan of stews and I prepare them pretty often, but the lamb stew wasn't among my favorites, actually when I was younger I wouldn't even taste anything cooked with lamb, and the only time that my mother used to cook it was on Easter time, a very small size of lamb steak just for my parents :)...time has passed and now I found myself cooking lamb often, i also can find it here everywhere in supermarkets all year long, and on easter I make a traditional lamb steak with red wine, it's amazing!!! Back to this recipe, I don't know if I should call it a stew or gulyas (the hungarian name), I say that it's a stew, because I usually make gulyas using beef and I use an extraordinary hungarian recipe, which I'll post on the blog soon. I hope you enjoy!

Ingredients:

   500-700 g lamb (I bought lamb shoulder)

   10 potatoes 

   3 big onions

   salt, pepper

   1 full teaspoon sweet paprika

How it's made:       

First, we wash the meat very well and leave it aside. We peel the onion and chop it thinly.(If I find slices of onions in food, I won't touch that dish, I find it disgusting, so I have an obsession of chopping the onion very well :))).

In a large pot we heat the oil, add the onion and we cook it until it's soft.

We add the paprika and stir, we add the meat, some salt and pepper stir very well, and add warm water, just until it gets above the meat.

We let the stew cook covered on low heat for 1 hour (depending on the meat)

Meanwhile, we peel the potatoes and we cut them in big slices like in the picture (I don't use any flour for the sauce).

When the meat is almost done, we add the potatoes to the stew, we add a little bit more salt, and let it cook for about 35 minutes on low heat.

When the potatoes start to smash (you can smash some as well using a fork, so that we obtain a sauce), the stew is finished.

We serve with pickled vegetables. Bon appetit!

Boeuf Stroganoff (Beef Stroganoff)

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         Boeuf Stroganoff este o reteta clasica foarte raspandita in intreaga lume cu o istorie interesanta si una dintre mancarurile mele preferate. Chiar daca suna sofisticat, aceasta e o mancare foarte simplu de facut si foarte aromata cu care va puteti impresiona invitatii.

 Ingrediente:             

    500 g muschi de vita
    250 g ciuperci albe
    1 ceapa
    1-2 lingurite mustar Dijon
    1/2 lingurita pasta de tomate
    200 g smantana
    unt pentru sotat
    patrunjel verde
    sare, piper



Cum se face:


     Mai intai spalam bine carnea si o taiem fasii subtiri. Curatam ceapa si o tocam marunt, iar ciupercile le curatim de coaja si le taiem felii subtiri.

Intr-o tigaie, incingem carnea in 3 linguri de unt si o lasam sa se soteze pana cand scade tot lichidul.

Intr-o cratita punem la calit in 3 linguri de unt ceapa, iar cand devine translucida, adaugam ciupercile.

Cand ciupercile s-au inmuiat, adaugam carnea de vita, punem 200 ml apa si le lasam sa fiarba la foc mic pentru 15 minute.

Dupa 15 minute, luam de pe foc si adaugam mustarul, bulionul si smantana, condimentam si amestecam, punem din nou pe foc 2-3 minute, dupa care adaugam patrunjelul tocat marunt.
Servim cu orez, paste, sau in cazul nostru, cu mamaliga si un pahar de vin. Bon appetit!

English version


     Beef Stroganoff is a classic recipe spread all across the world with a very interesting history, and one of my favourite recipes. Even though it sounds very sophisticated, it gets easily prepared and it's very flavourful.

Ingredients:

    500 g beef meat 

    250 g mushrooms champignons

    1 onion

    1-2 teaspoons dijon mustard

    1/2 teaspoon tomato paste

    200 g sour cream

    butter for frying

    fresh parsley leaves

    salt, pepper

How it's made:

     First of all, we wash the meat, and cut it in strips. We chop the onion and peel and slice the mushrooms.

     In a pan, we add butter and we fry the meat, and we continue to do that until all the water evaporates, and then we set it aside.

     In a pot, we add butter and we fry the onion a little bit, we add the mushrooms, we fry them together for a minute, and after that we add the cooked meat, we pour 200 ml water and let them boil all together slowly.

     After 15 minutes, we set aside, we add the mustard, the tomato paste and sour cream, we stir, and continue boiling for 2-3 minutes until the sauce thickens. When it has the consistency we want, we add the chopped parsley.

     Serve with rice, pasta or home made polenta in our case. Bon appetit!