Goulash: Sachertorte: Chocolate cake with apricot Recipes

Goulash is a traditional Hungarian stew made with tender chunks of beef, onions, peppers, and tomatoes, seasoned with paprika and other spices for a savory and comforting meal.

Sachertorte is a decadent Austrian dessert consisting of layers of rich chocolate cake filled with apricot jam and topped with a glossy chocolate glaze, creating a perfect balance of sweet and tangy flavors.

Both dishes are beloved in Central European cuisine and are sure to impress your guests with their bold flavors and unique combinations.

Goulash Recipe:

Goulash Recipe:

Ingredients:

1. - 2 lbs beef chuck, cut into 1-inch cubes

2. - 2 tablespoons vegetable oil

3. - 1 large onion, chopped

4. - 2 cloves garlic, minced

5. - 2 tablespoons paprika

6. - 1 teaspoon caraway seeds

7. - 1 teaspoon salt

8. - 1/2 teaspoon black pepper

9. - 1 can (14.5 oz) diced tomatoes

10. - 2 cups beef broth

11. - 1 red bell pepper, chopped

12. - 1 green bell pepper, chopped

13. - 1 cup sour cream (optional)

14. - Chopped parsley for garnish

Instructions:

1. In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes.

2. Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes.

3. Stir in the paprika, caraway seeds, salt, and black pepper, and cook for another minute.

4. Add the diced tomatoes and beef broth to the pot, stirring to combine. Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 1 1/2 to 2 hours, until the beef is tender.

5. Add the chopped bell peppers to the pot and cook for an additional 10 minutes.

6. If desired, stir in the sour cream to add creaminess to the goulash.

7. Serve the goulash hot, garnished with chopped parsley.

Sachertorte Recipe:

Sachertorte: Chocolate cake with apricot

Ingredients:

1. - 1 cup all-purpose flour

2. - 1/2 cup unsweetened cocoa powder

3. - 1 teaspoon baking powder

4. - 1/4 teaspoon salt

5. - 4 oz bittersweet chocolate, chopped

6. - 1/2 cup butter, softened

7. - 1 cup granulated sugar

8. - 4 large eggs

9. - 1 teaspoon vanilla extract

10. - 1/2 cup apricot preserves

11. - Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan.

2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

3. In a heatproof bowl set over a pan of simmering water, melt the bittersweet chocolate, stirring until smooth. Remove from heat and let cool slightly.

4. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

5. Gradually add the melted chocolate to the butter mixture, stirring until well combined. Fold in the dry ingredients until just incorporated.

6. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

8. Heat the apricot preserves in a small saucepan until melted. Brush the top of the cake with the warm preserves.

9. Dust the cake with powdered sugar before serving.

Enjoy your delicious Goulash and Sachertorte!

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