Romanian Chicken Legs in Sour Cream Sauce / Ciulama

Ingredients:

(about) 8 chicken drumsticks / 6 thighs / 6-8 pulpe de pui
2 1/2 c water / 2 1/2 cani apa (1 cana = 225 ml)
salt and pepper to taste / sare si piper dupa gust
1/2 tsp onion powder / 1/2 lgt. praf de ceapa
sour cream / 1/4 cana de smantana (2-3 linguri)
2-3 tsp. cornstarch (for thickening) / 2-3 lgt. amidon

Directions:

1. Put the chicken legs in a pot, add water, salt, pepper and onion powder, and cook on the stove on low about an hour, until the chicken is cooked.
2. Place the chicken legs in a glass dish or a oven safe dish, leaving the liquid in the pan(optional: bake on high for a few minutes to get a nice crisp). In the meantime, make the sauce in the pan: add 1/4 c of sour cream to the sauce, then thicken with cornstarch + 1/2 c water, mixing constantly, on low heat, for about 2 minutes. You can add more water if you want more sauce. Check for salt. Pour the sauce on the chicken (optional: sprinkle with chopped parsley).

Serve with potatoes and other veggetables.
(I am trying to cook healthier, ... I use water instead of broth in all my recipes, and you can't even tell the difference)

1. Se pun pulpele de pui intr-o cratita, se adauga apa, sare, piper si praful de ceapa. Se fierb inpreuna la foc mic aprox o ora, pana carnea devine frageda.
2. Se scot pulpele (fara lichid) si se pun intrun vas de iena (optional: se baga la cuptor sa se rumeneasca putin). Intre timp, se face sosul in cratita. Se adauga smantana peste lichid, apoi se ingroase cu amidon + 1/2 c apa, amestecandu-se incontinuu la foc mic. Se verifica de sare. Se toarna sosul peste pulpe, si se poate presara deasupra patrunjel taiat marunt.

Se serveste cu cartofi (salata, muraturi...)

Schnitzels in creamy sauce / Snitele in smantana

Ingredients:

• slices of beef / felii de carne de vita
• 1 Tbsp oil / 1 Lg ulei
• 2-3 Tbsp sour cream / 2-3 Lg smantana
• salt and pepper to taste / sare si piper dupa gust

Directions:

1. Put 1 Tbsp of vegetable oil in a wide pan, salt and pepper each slice of beef, then put them in the pan.
2. Fry them about one minute on each side on medium heat, then add water, 1-3 cups, depending on the quantity of meat. It should cover the meat partly, and it should be enough to be able to cook the beef on low heat for about an hour. Check it every once in a while, it may need more water, and at the end, add water depending on how much gravy you want to have in the end. I like to have a lot! Check for salt.
3. Add 2-3 Tbsp of sour cream (depending on the quantity of beef, or according to taste) and thicken sauce with corn starch.

Serve it with potatoes and other veggetables.
P.S. It seems too simple to be good, but give it a try. This is my favorite simple recipe. I often make it when I have guests and everybody asks me what spices I used that it is so good, and in fact all it has is sour cream...

1. Se pune uleiul intr-o cratita intinsa. Se sareaza si pipereaza fiecare felie, se pun toate in cratita.
2. Se prajesc cca 1 minut pe fiecare parte, apoi se adauga apa. O cana - doua, depinde de cantitatea de carne. Trebuie sa fie apa suficienta incat sa se fiarba la foc mic aprox o ora. Intre timp se verifica sa nu scada prea mult si se mai adauga apa daca este nevoie. La sfarsit se adauga apa in functie de cantitatea de sos dorita. Verificati de sare!
3. Se adauga smantana, 2-3 linguri, depinde de cantitatea de carne (sau de gust) si se ingroasa sosul cu amidon sau faina.

Romanian Ghirosh

Ingredients:

- meat for stew (about 3 lb) / carne pt tocanita
- 1 onion sliced / o ceapa taiata felii
- 1 tsp minced garlic / 1 lgt. usturoi marunt
- 1 tsp italian seasoning / 1 lgt. condiment italian (este un amestec de oregano, cimbru, rosmary, majoram)
- 1 tsp curry powder / 1 lgt curry
- (optional) a dash of summer savory and/or thime / putin cimbru si thyme
- salt and pepper to taste / sare si piper dupa gust
- 1-2 Tbsp oil / 1-2 Lg ulei

(cooks in about one hour) / (e gata in aprox. o ora)

Directions:

1. Mix all these in a large pan. (It is reccomended to keep it in the fridge for a few hours, so that the flavors get into the meat better, but it is perfectly ok if it's cooked right away).
2. Fry it for about 5 minutes on med-hi heat, stirring, then add water, 2-3 cups. Cook it for about an hour on low, covered, checking every once in a while and adding more water if needed.
3. When it is done, depending on how much gravy you want, you may want to add more water (and salt), then thicken it with corn starch. Serve over rice.

1. Se amesteca toate ingredientele intr-o cratita intinsa. Se recomanda sa se tina la frigider cateva ore sa intre gustul in carne, dar iese foarte bine si daca se gateste imediat.
2. Se pune pe foc se se amesteca, timp de cateva minute, dupa care se adauga apa, vreo doua cani. Se pune capacul si se lasa pe foc mic aprox o ora. Intre timp se verifica sa nu scada sosul, si se mai adauga putina apa daca e nevoie.
3. Cand este gata, se adauga apa in functie de cat sos doriti (si sare), apoi se ingroase sosul cu amidon sau faina. Se serveste cu orez.