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Masak Tumis Daging


Masak Tumis Daging Bumbu Hongaria
Apa kabar...., Semoga anda semua dalam keadaan yang baik selalu, sekarang kita akan masak masakan Tumis Daging.

Menu masak pada saat ini akan mencoba membahas resep Tumis Daging, namun masak tumis kali ini mencoba memadukan antara cara masak Indonesia dengan bumbu masak asal Hongaria agar terasa lebih berbeda dengan resep masak lainnya.

Memasak tumis adalah mudah karena kita sudah sering melakukannya hampir setiap hari. Namun masak tumis dengan rasa bumbu Hongaria adalah hal berbeda yang dapat kita sajikan untuk keluarga.

Cara masak masakannya juga agak berbeda dengan tumis ala Indonesia, karena masak kali ini sedikit menggunakan kreasi agar masakan tumis memiliki rasa serta tampilan yang berbeda. Oke, mari kita mulai masak memasak kali ini.
source: http://www-kue.blogspot.com/2012/12/masak.html
Bahan untuk masak :
  • 550 gram daging has dalam, iris dadu.
  • 1 buah paprika merah, di iris kasar.
  • 1 buah bawang bombay, iris bulat.'
  • 4 siung bawang putih, cincang halus.
  • 1 sendok teh marjoram segar, di iris halus.
  • 2 sendok makan pasta tomat.
  • 2 batang peterseli
  • 1 lembar bay leaf.
  • ½ sendok teh thyme kering.
  • 1 sendok makan gula pasir.
  • 1 sendok teh tepung terigu, larutkan dengan sedikit air.
  • 50 ml air.
  • Pasta rebus secukupnya, untuk pelengkap.

Cara masak :
  • Panaskan margarin, tumis bawang bombay, bawang putih juga marjoram hingga harum.
  • Masukkan daging paprika, garam, pasta tomat dan kaldu. Aduk rata.
  • Ikat peterseli dan bay leaf jadi satu dengan tali. Masukkan ke dalam campuran daging. Tambahkan thyme serta gula pasir. Di aduk rata.
  • Masak hingga mendidih sampai daging cukup lunak.
  • Masukkan larutan tepung terigu, di aduk hingga kental, angkat.
  • Sajikan daging bumbu Hongaria bersama pasta.

Nah, sajikan saat hangat bersama nasi putih hangat akan memberikan rasa yang khas. Semoga masak memasak Tumis Daging Bumbu Hongaria ini bermanfaat bagi kita semua. Selamat masak ...

Baca juga artikel makan lainnya.
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