In der Serie “Gulasch - Stefan Marquard @ Home ungeschminkt & ungeschnitten” gibt der bekannte Koch Stefan Marquard exklusive Einblicke in seine kulinarische Welt. In jeder Folge geht es um ein spezielles Gericht oder eine Zutat, die er auf seine eigene, kreative Art und Weise zubereitet. Die Zuschauer können dabei nicht nur von seinen Erfahrungen, sondern auch von seinen praktischen Tipps profitieren.

Gulasch - Stefan Marquard @ Home “ungeschminkt & ungeschnitten”

The message begins with an announcement that the content will be about a live call with Leon that will take place on Sunday, July 26 at 7 pm. Attendees are encouraged to send in any questions they may have, and even if their questions are not answered, they can still stay for the conversation. The speakers then switch to talking about their dinner plans, specifically, a Hungarian goulash that they are making. The speaker explains that the key ingredients include meat, red wine, and a variety of herbs and vegetables, such as pepper and tomato paste. The host stresses the importance of taking time with the meat, cutting it into equal parts and lining it with the spices and seasonings before cooking.

The speaker also offers advice to those who may not be fond of the marbled meat flavor or the fatty parts of beef. He suggests substituting it with other options, such as beef neck or even vegetables. The speaker also emphasizes the importance of going to a good butcher to get the right quality meat for the dish. Furthermore, he offers additional cooking tricks like letting the meat sit for at least ten minutes after seasoning it and caramelizing the onions.

The speaker highlights the value of quality ingredients and the method of slowly simmering the dish to bring out the flavors of the meat and spices. The host encourages the viewer to experiment with the herbs they use, citing the use of lovage and fennel to give the dish even more flavor.

Overall, the speaker’s message is rich with advice concerning cooking goulash. He emphasizes the importance of going to a quality butcher to get good quality meat and the use of spices and herbs for flavor. Additionally, he encourages experimentation to give the dish a personal touch. Anyone who is interested in cooking goulash will find this message quite helpful as it provides excellent tips and tricks for making the dish.
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