Tag: stew

Mushroom Stew – 's Mushroom Stew Recipe – Italian Cuisine

First of all, peel carrots, celery and onion and chop them.
Clean the mushrooms and cut them into slices, add a small part of the chopped vegetables and cook them in a non-stick pan with a little salt, oil and parsley.

Sauté the rest of the mince in another large pan with the oil; add the meat cut into chunks and brown it on all sides.
Sprinkle in the flour, stirring immediately to avoid lumps.

Deglaze with the wine, close with a lid and cook for about 40 minutes over medium-low heat, adding hot broth when needed to prevent the meat from sticking.
A few minutes before the end of cooking, add the mushrooms and season with salt and pepper.

The mushroom stew is ready, you just have to serve it.

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Who knows the differences between stew and goulash? – Italian Cuisine

All the secrets not to confuse the two traditional meat-based recipes. And the preparations to cook them to perfection without confusing the Italian and Hungarian dishes

Meat cut into cubes, long cooking and frequent pairing with coarsely cut potatoes. But stew and goulash, seen up close, they don't look so much alike. In fact, the basic ingredients with which they are prepared are very different, thanks also to the traditions and geographical areas of origin. Here then are the main differences that will help us not to confuse them, and here are the recipes to prepare them.

Meat

Anyone who thinks that the basic ingredient is generic red meat cubes is out of the way. In fact, to prepare a good goulash, the the neck, the turn or the shoulder of the beef. The traditional recipe for stew, on the other hand, involves the use of fatty cuts of veal such as the white meat.

The fat

Stew and goulash are not light recipes. For this reason they are often consumed during the winter season and considered real unique dishes. And if in goulash the fat used in the traditional recipe is it lard, the preparation of the stew involves the use of extra virgin olive oil and butter.

Spices and vegetables

Both recipes involve the preparation of a vegetable base. For the stew, prepare a sauté of celery, carrots, onion while in the Hungarian recipe we find only the onion, sometimes accompanied by garlic. Herbs and spices also mark a watershed between the two recipes. In fact, in the stew we find bay leaf, sage, rosemary, parsley and pepper while goulash is characterized by the use of paprika and cumin.

The wine and the flour

These ingredients appear only in the stew recipe and are used in the step of browning some meat. In the goulash recipe, on the other hand, it starts with a low heat cooking on a base of lard and paprika, which gives the dish its characteristic red color.

The recipes

So here are the recipes for preparing stew and goulash to perfection. What is your favorite?

Pumpkin stew – 's pumpkin stew recipe – Italian Cuisine

First, cut the pumpkin into cubes.

Also cut the meat into chunks (trying to get similar dimensions to each other, for a more uniform cooking) and pass them well in the flour.

Brown the meat in a saucepan (preferably non-stick) with a mix of butter and oil, turning it to brown evenly.
Add sage and rosemary and blend with Marsala, then add 250 ml of broth and cook for about 30 minutes.

Add garlic and pumpkin, add the remaining broth and cook for another 20-30 minutes.

The pumpkin stew is ready: you just have to remove the garlic and serve.