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Romanian - Tocănițe
Aici veți afla numele diferitelor tipuri de tocană în engleză, cum ar fi „hot pot”, „mulligan stew” și „beef stroganoff”.
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a French beef stew made with red wine, beef broth, vegetables, and seasoned with herbs and spices
vita bourguignon
a Russian dish made with sautéed beef strips, mushrooms, onions, and a sour cream sauce, typically served over egg noodles or rice
beef stroganoff
a traditional Polish stew made with various meats, sauerkraut, cabbage, and a blend of spices
bigos
a traditional southern American dish made with a variety of ingredients including lima beans, corn, okra, and meat, usually chicken or pork
tocană de Brunswick
a thick and highly seasoned stew or soup, typically made with a variety of meats and vegetables, and often served at outdoor gatherings and events
tocană groasă
a dish in which chicken meat is cooked in wine, originated in France
pui cu vin
a dish made by cooking chicken pieces and vegetables in a broth or sauce until tender and flavorful
tocană de pui
a hot dish of chopped meat with chili peppers and beans, originated in Mexico
chili con carne
a dish of meat and vegetables slowly cooked in liquid with paprika, originated in Hungary
gulaș
a traditional dish from Ireland made with lamb or mutton, potatoes, onions, and other vegetables
tocană irlandeză
a stew that consists of mutton or lamb cooked with vegetables and topped with sliced potatoes
mâncare caldă din Lancashire
a dish consisting of tomatoes, zucchinis, peppers, eggplants, and onions cooked together, originated in France
ratatouille
a Chinese dish that involves cooking thinly sliced meat and vegetables in a simmering broth at the table, with diners dipping the cooked ingredients into a variety of sauces
hot pot
a dish made by combining various ingredients, such as meat, vegetables, and potatoes, in a pot and cooking them together to create a hearty and flavorful stew
tocană muligan
a French beef stew that is cooked slowly with vegetables and aromatic herbs until the meat is tender and the broth is flavorful
pot-au-feu
a thick soup or stew made by boiling vegetables, grains, and sometimes meat together
tocană
a dish of small pieces of meat boiled with vegetables and a variety of spices, originated in France
ragout
a type of stew that originated in Liverpool, England, typically made with beef or lamb, vegetables, and potatoes
scouse
a type of creamy, seafood soup or stew popular in the Andean region of South America, particularly in Peru
chupe
a traditional Georgian stew made with lamb or beef, tarragon, sour plums, and white wine
chakapuli
