{"id":2275,"date":"2013-12-08T17:17:52","date_gmt":"2013-12-08T15:17:52","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2275"},"modified":"2013-12-08T17:36:17","modified_gmt":"2013-12-08T15:36:17","slug":"masove-gulky-v-hrbatej-omacke","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2275","title":{"rendered":"M\u00e4sov\u00e9 gu\u013eky v hrbatej om\u00e1\u010dke"},"content":{"rendered":"

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

Fa\u0161\u00edrky v smotanovej omacke s kyslymi uhorkami a zampinonmi, trochu nezvycajna kombinacia, ale prijemna. Ja a moj dobry manzel sme vyrastali na uplne rozdielnych kuchyniach a co ma rad on, nemusim ja….Tepla uhorka patri k jednemu z nich…on ich zboznuje….ja …ee.\u00a0 Tento recept ma zaujal tu<\/a>, ale som ho urobila trochu po svojom.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 45 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2 porcie (4 gulky)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

250g mlete bravcove maso
\n1 vajce (1 vajce bude stacit aj na 500g masa)
\n1\/2 cibule
\n1 lyzicka suseny tymian
\n1 plytka lyzicka sol
\n1 CL s kopcekom mleta stiplava paprika
\nstruhana pomarancova kora z 1\/2 pomaranca
\n2 PL jemna struhanka
\n2 PL olej<\/p>\n

Na omacku :
\n1 salotka
\n200g drobnucke zampinony
\n100g malicke koktejlove uhorcicky
\n1 PL horcica
\n200 ml sladka smotana
\n2 PL biely nesladky jogurt
\n1 CL hladka muka
\nsol
\n2 PL na drbono nasekana petrzlenova vnat<\/p>\n

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

Postup<\/h2>\n

Cibulu nasekame na drobno. Mlete maso vymiesame s vajcom, cibulou, tymianom,\u00a0 pomarancovou korou, solou a paprikou. Zmes je riedka a tak ju zahustim struhankou. Ak budete robit 4 porcie z 500g masa, tak to 1 vajce bude stacit, Ja som robila len z polovicnej davky a 1 vajce sa mi nechcelo delit. Miesame kym sa nam zmes nespoji. Vlhkymi rukami urobime gulky velke ako cca tenisove lopticky…mne z 250 g vysli 4 kusy.<\/p>\n

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

Na panvici rozorhrejeme olej a gulky opecieme zo vsetkych stran do tmavo zlata. Vyberieme ich a vo vypeku poprazime ocistenu a nakrajanu salotku a umyte malicke zampiony. Ja som mala naozaj velmi malicke…aj uhorky, specialne koktejlove, ale kludne pouzite take ako mate, akurat zampiony naplatkujte a uhorky pokrajajte na hranolky. No a prihodime do vypeku aj uhorky.<\/p>\n

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

Orestovanu zmes<\/p>\n

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

osolime a pridame horcicu. Smotanu, jogurt a muku preslahame dokopy a vlejeme na zmes. Vsetko prehrjeme, aby sa nam spojilo. Ja som este pridala vodu, ktorou som vyplachla kelimok od smotany.<\/p>\n

Omacku vlejeme do pekacika a polozime k nej fasirky<\/p>\n

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

Pekacik zakryjeme alobalom a dame piect do vyhriatej rury na 200 stupnov na cca 45 minut. Ja som mala po tejto dobe, omacku celkom riedku, tak som na 10 minut nechala este bez alobalu omacku zredukovat……<\/p>\n

Do hotovej omacky zamiesame nasekanu petrzlenovu vnat.<\/p>\n

Ja som podavala s knedlou, ale cestoviny by tiez neboli zla volba.<\/p>\n

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

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Fa\u0161\u00edrky v smotanovej omacke s kyslymi uhorkami a zampinonmi, trochu nezvycajna kombinacia, ale prijemna. Ja a moj dobry manzel sme vyrastali na uplne rozdielnych kuchyniach a co ma rad on, nemusim ja….Tepla uhorka patri k jednemu z nich…on ich zboznuje….ja …ee.\u00a0 Tento recept ma zaujal tu, ale som ho urobila trochu po svojom. \u010cas pr\u00edpravy: […]<\/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":[6],"tags":[],"class_list":["post-2275","post","type-post","status-publish","format-standard","hentry","category-mlete-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-AH","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2275","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=2275"}],"version-history":[{"count":1,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2275\/revisions"}],"predecessor-version":[{"id":2283,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2275\/revisions\/2283"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}