{"id":2004,"date":"2013-11-11T16:11:34","date_gmt":"2013-11-11T14:11:34","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2004"},"modified":"2018-03-24T17:25:09","modified_gmt":"2018-03-24T15:25:09","slug":"madarsky-gulas","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2004","title":{"rendered":"Ma\u010farsk\u00fd gul\u00e1\u0161"},"content":{"rendered":"

\"IMG_0231\"<\/a><\/p>\n

Ked som sem vkladala hovadzi gulas<\/a> tak som napisala, ze netusim aky je rozdiel medzi nim a madarskym gulasom. Moja najlepsia priatelka Eva mi napisala, ze ked zila v Srbsku tak madari co tam zili, tvrdili, ze pravy madarsky gulas musi mat zaklad na slanine a musi mat aj mrkvu. Uverila som jej. Este som sa chcela ubezpecit, ci tam dam ozaj vsetko, tak som sa prebila madarskymi strankami s receptami a vyhladala som si vsetky mozne gulase a zistila som toto…..To co som nazvala hovadzim gulasom sa vola v madarsku hovadzi perkelt. Gulas sa robi z hovadzieho a skutocne sa robi na slanine a pridava sa okrem papriky a paradajok aj mrkva a naviac zemiaky.\u00a0 Podoba sa to trochu na nas kotlikovy gulas….akurat do nasho kotlikoveho ide aj bravcove a do madarskeho nie. No a zistila som naviac dalsiu vec….ze pravy madarsky gulas neexistuje a existuje len gulas, co sa dedi z kuchara na kuchara s pridavkom tej ci onej invencie….<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 ? min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 3 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

500g hovadzie maso na gulas (nozina, krk)
\n100g udena slanina
\n1 velka cibula
\n1 velka paprika
\n2 stiplave papricky
\n200 ml pasirovane paradajky (ak mate 3 zrele paradajky z Vasej zahrady tak tie)
\n4 struciky cesnak
\n1 CL paliva mleta paprika
\n1PL sladka mleta paprika
\n1 CL mlete korenie
\n1 PL sol
\n2 zemiaky
\n3 PL olej<\/p>\n

\"IMG_0226\"<\/a><\/p>\n

 <\/p>\n

Postup<\/h2>\n

V rychlovarnej konvici nechame zovriet vodu a tuto nechame zvriet podla potreby pocas celeho varenia, v ziadnom pripade nepouzivame vodu studenu, letnu a teplu.<\/p>\n

v kastrole rozohrejeme olej. Rozprazime na nom slaninu a pridame nasekanu cibulu, cesnak, mrkvu\u00a0 a stiplavu papricku.
\nOrestujeme a prikryjeme pokrievkou…nechame na slabom plameni asi 5 minut. Po 5 minutach pusti tento zaklad trosku tekutiny.<\/p>\n

\"IMG_0227\"<\/a><\/p>\n

Posypeme\u00a0 solou, korenim a paprikami.\u00a0 Premiesame a zalejeme vriacou vodou…pouzijeme tak 100ml.<\/p>\n

\"IMG_0228\"<\/a><\/p>\n

Do tejto kasicky pridame nakrajane maso a obalime v nej kazdy kusok. Nakoniec podlejeme horucou vodou….tak aby bolo masa spola zakryte. Ak pouzijete zrele letne paradajky, tak v tomto momente ich pridajte k masu. Nezabudnite ich osupat.<\/p>\n

 <\/p>\n

\"IMG_0229\"<\/a><\/p>\n

Maso prikryjeme pokrievkou a dusime cca 45 minut. Po tejto dobe pridame polovicu pruzkov z papriky a polovicu pasirovanych paradajok. Dame dusit dovtedy kym nie je maso skoro uplne makke. Cas neviem odhadnut, pretoze kazde maso je ine…moje bolo zo strasne starej kravy \ud83d\ude41<\/p>\n

Zemiaky ocistime a nakrajame na kocky. Ked je maso uz makke, tak do gulasu pridame druhu polovicu papriky, zemiaky, pasirovane paradajky a trochu vriacej vody. Prikryjeme pokrievkou a nechame varit…nemalo by sa dusit ale varit mensim klokotom. Davame pozor, aby nic nevyvrelo a neprihorelo.<\/p>\n

Gulas prechadza roznymi vylepseniami..toto je ten zakladny.. Pridavame naviac rozne bylinky,\u00a0 koreniny, mozeme podlievat vinom. Skratka co ako kto chce.<\/p>\n

Gulas je najlepsi s chlebom…su tam zemiaky, takze knedla, cestovina…moze, ale nemusi byt.<\/p>\n

No a na zaver..ked som fotila pridala som ako ozdobu kolieska cervenej cibule, potom som ju jednoducho zamiesala do gulasu a ochutnala..chutilo to fantasticky, takze som skrajala celu na drobne kococky a taku surovu ju tam primiesala. Viem, ze to mojmu dobremu manzelovi bude chutit, takze som sa nebala to urobit s celou varkou. Ak to chcete vyskusat, tak najprv u seba v tanieri…..a hlavne len s cervenou, alebo bielou cibulou….popripade jarnou, alebo salotkou.<\/p>\n

\"IMG_0232\"<\/a><\/p>\n

 <\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Ked som sem vkladala hovadzi gulas tak som napisala, ze netusim aky je rozdiel medzi nim a madarskym gulasom. Moja najlepsia priatelka Eva mi napisala, ze ked zila v Srbsku tak madari co tam zili, tvrdili, ze pravy madarsky gulas musi mat zaklad na slanine a musi mat aj mrkvu. Uverila som jej. Este som […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-2004","post","type-post","status-publish","format-standard","hentry","category-hovadzie-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-wk","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2004"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2004\/revisions"}],"predecessor-version":[{"id":7360,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2004\/revisions\/7360"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}