Gulas (Goulash)

Sastojci: 500g juneceg ili svinjskg mesa (meso od vrata), 500g crnog luka, 2-3 cena belog luka, 1 paradajz, komad celera, 1 manji koren persuna, 150ml paradajz soka ili sos od paradajza (pasiranog paradajza), vegeta po ukusu, 1 kasicica suve zalfije, 2 lista lovora.  

Priprema:
1) Meso iseci na kocke (velicine zalogaja). Crni luk oljustiti i iseci na kockice. Beli luk oljustiti i sitno iseckati. Paradajz oljustiti i iseci na kocke. Celer i persun oljustiti. Persun preseci na pola po duzini.
2) U serpu staviti ulje i sacekati da se zagreje. Dodati crni luk i na srednjoj temperaturi (4) ili (3) prziti luk dok ne postane staklast tj. promeni boju, povremeno mesajuci paziti da ne zagori, oko 10 minuta. 
3) Dodati meso i proprziti oko 3 minuta. Naliti vodom. Dodati celer, persun, lovor i krckati dok meso ne bude gotovo. Dodati vegetu, zalfiju, paradajz i sok od paradajza i kuvati jos 10 minuta.   

Za one koji ne vole crni luk, mozete staviti manje glavice crnog luka i kad je meso gotovo izvaditi. Ukus nije isti ali eto.  

Ingredients: 500g of beef or pork (neck meat), 500g of onion, 2-3 cloves of garlic, 1 tomato, a piece of celery, 1 smaller parsley root, 150ml of tomato juice or tomato sauce (strained tomatoes), vegeta to taste, 1 tsp of dried sage , 2 bay leaves.

Preparation:
1) Cut the meat into cubes (bite sizes). Peel the onions and cut into cubes. Peel the garlic and finely chop. Peel the tomato and cut them into cubes. Peel celery and parsley. Cut the parsley in half lengthwise.
2) Put the oil in the pot and wait for it to warm up. Add the onions and fry the them at medium temperature (4) or (3) until it is vitreous, ie laight yellow, stirring occasionally, not to burn, about 10 minutes.

3) Add the meat and fry for about 3 minutes. Pour with water. Add celery, parsley, bay leaves and simmer until meat is done. Add vegeta, sage, tomato and tomato juice and cook for another 10 minutes.

For those who do not like onions, you can put smaller onions and when the meat is done remove them. The taste is not the same but there it is.

Piletina u sosu od senfa (Chicken in mustard sauce)

Sastojci: 600g pileceg belog mesa, 1 kasika senfa, 2-3 cena belog luka, vegeta po ukusu, 1/2 kasicice suve mirodjije, 1/2 kasicice suvog ruzmarina, 1/2 kasicice suvog persuna, rendana kora od jednog limuna, par kapi soka od limuna, 200ml vode.

Priprema:
1) Belo meso iseci na vece kocke i izbockati spicastim nozem na par mesta. Beli luk olustiti i sitno iseckati.
2) Posuti belo meso sa vegetom i dobro promesati.
3) U tiganj staviti ulja da prekrije dno i kad se ugreje, na rednjoj temperaturi (4) prziti 10 minuta ili dok ne postane zlatno braon sa obe strane. Dodati vodu i krckati jos 5 minuta. Dodati beli luk, senf i polako promesati. Kuvati jos 10 minuta. Dodati mirodjiju, ruzmarin, persun, koru limuna i sok od limuna i krckati jos 20 minuta.

Predlog: ovu pilece belo meso mozete posluziti uz Krompir pire ili uz Pirinac sa blitvom u rerni.  

Ingredients: 600g chicken breasts, 1 tablespoon of mustard, 2-3 cloves of garlic, vegeta to taste, 1/2 teaspoon dried dill, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried parsley, grated lemon peel, a couple drops of lemon juice, 200ml of water.

Preparation:
1) Cut the chicken breasts into larger cubes and pop out with a spiked knife in several places. Peel the garlic and chop it finely.
2) Sprinkle meat with vegeta and stir well.
3) Put the oil in the pan to cover the bottom and, when heated, fry for 10 minutes at medium temperature (4) or until golden brown on both sides. Add water and simmer for another 5 minutes. Add garlic, mustard and stir slowly. Cook for another 10 minutes. Add the dill, rosemary, parsley, lemon peel and lemon juice and simmer for another 20 minutes.


Suggestion: You can serve this chicken meat with Mashed potatoes or Rice with swiss chard in the oven.