Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "c6599bfdca60479bac8a34a8da39eb5a",
    "updated": "2025-05-07T16:29:11.958Z",
    "title": "Pork Goulash Pierogi",
    "subtitle": "A Festival Favorite to Remember",
    "description": "A staple at the EPCOT International Food & Wine Festival Marketplace since 1996, Poland remains one of the few countries featuring a dish continuously on the menu from the festival's inception: pierogi. This version, introduced in 2014, features classic Polish dumplings filled with sauerkraut and served alongside a hearty pork goulash.",
    "ingredients": [
      {
        "section": "For Pork Goulash",
        "ingredients": [
          "canola oil",
          "spanish onion, diced",
          "pork butt, diced, exterior pieces of fat trimmed",
          "coarse salt",
          "freshly ground black pepper",
          "hungarian paprika, divided",
          "garlic, minced",
          "bay leaves",
          "caraway seeds",
          "red pepper flakes",
          "tomato paste",
          "flour",
          "chicken stock",
          "sauerkraut, thoroughly drained"
        ]
      },
      {
        "section": "For Sauerkraut Pierogi",
        "ingredients": [
          "all-purpose flour",
          "salt",
          "water or chicken stock",
          "eggs",
          "butter, softened",
          "sauerkraut, thoroughly drained",
          "butter"
        ]
      }
    ],
    "instructions": [
      "Heat canola oil in a large braising pan over medium-high heat.",
      "Add the onions and cook, stirring occasionally, until caramelized and lightly browned, about 10 to 12 minutes.",
      "Season the diced pork with salt, pepper, and 1 tablespoon of paprika.",
      "Reduce heat to medium, add the garlic and seasoned pork to the onions.",
      "Sauté for 2 minutes.",
      "Add the bay leaves, caraway seeds, red pepper flakes, and remaining paprika.",
      "Cook until the meat begins to brown.",
      "Stir in the tomato paste until the mixture is well-coated.",
      "Sprinkle the flour over the mixture and stir to combine.",
      "Add the chicken stock and stir well.",
      "Reduce the heat to a simmer and cook for about 30 minutes, stirring occasionally to prevent sticking.",
      "Add the sauerkraut and continue to simmer for about 30 minutes or until the meat is tender, stirring occasionally. Add water or chicken stock as needed to adjust the consistency; the goulash should be thick but sauce-like.",
      "Remove and discard the bay leaves.",
      "Take the pan off the heat, cover, and set aside until ready to serve.",
      "In a large bowl of a stand mixer, combine the flour and salt.",
      "Using the bread hook attachment, mix on low speed while adding the chicken stock, eggs, and butter. Continue mixing on medium speed until the dough forms a ball, adding a little water or flour as needed. (Alternatively, this dough can be made using a large food processor.)",
      "Cover the dough with plastic wrap and let it rest for about 30 minutes.",
      "Divide the dough into 4 equal portions. On a lightly floured surface, roll one portion out to about 1/8-inch thickness. Cut into individual pierogi shapes using a floured 3- to 4-inch biscuit cutter or mold.",
      "Place 1 tablespoon of drained sauerkraut in the center of each pierogi, being careful not to overfill.",
      "Moisten the edges with water, then fold the dough over and press the edges firmly to seal.",
      "Repeat with remaining dough and sauerkraut, keeping the pierogi covered with a damp towel while assembling the others.",
      "Bring 2 quarts of salted water to a boil in a large pot, then reduce to a simmer. Cook the pierogi in batches for 2 to 3 minutes or until they float to the surface.",
      "Remove the pierogi with a slotted spoon and place them on a tray or plate to drain and dry.",
      "Melt the butter in a large sauté pan over medium-high heat until it begins to brown. Reduce heat to medium and add the pierogi, cooking until they are lightly browned on both sides. Remove from the pan and keep warm, adding more butter as necessary for subsequent batches.",
      "Reheat the pork goulash, thinning with water, chicken stock, or red wine if needed, until it reaches a sauce-like consistency.",
      "Serve 3 or 4 pierogi on each plate, topped generously with the pork goulash. Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]