{"id":2446,"date":"2014-01-19T17:37:15","date_gmt":"2014-01-19T15:37:15","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2446"},"modified":"2014-01-19T17:45:42","modified_gmt":"2014-01-19T15:45:42","slug":"flamsky-gulas","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2446","title":{"rendered":"Fl\u00e1msky gul\u00e1\u0161"},"content":{"rendered":"

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

Toto je absolutne uzasne jedlo….hovadzi gulas, uplne iny, na aky som bola zvyknuta. Flamsko je cast Belgicka a Francuzska a\u00a0 vraj to bol gulas flamskych banikov, preto musel byt husty a vydatny. Robieval sa z konskeho masa….neviem, ci by som dokazala prezriet koninu, aj ked samozrejem nevylucujem, ze to raz , z nejakeho dovodu, urobim.
\nJa som robila z hovadzieho, na obrazku nakreslenej kravy, je to cast masa v policku 4.<\/a> Netusim ako sa to vola u masiara .
\nV holandstine (kym som prisla na to, ze v belgicku sa hovori vlastne holandsky……) mi vyguglilo, ze sa pouziva len bobkovy list. Ja som mala zbytky tymianu a rozmarinu…..nech mi odpusti kazdy flamsky banik….hodila som ich tam.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 100 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

500 g hovadzie (pod uvodnym obrazkom je odkaz, ktore som kupila ja)
\n2 velke cibule
\n150 g prerastana slanina
\nCerstve vetvicky byliniek, bobkovy list
\n1 PL\u00a0 trstinovy cukor
\n1 PL cerveny ocot
\n250 ml cierne pivo
\nvelky orech masla
\nolej
\nhladka muka
\nsol, cerstvo mlete korenie
\nstiplava papricka (nemusi byt)
\n2 platky toastoveho chleba
\nhorcica na potretie<\/p>\n

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

Postup<\/h2>\n

Maso nakrajame na vacsie kusy. Ocistenu cibulu na mesiaciky a slaninu na na hranolceky.
\nNa panvici roztopime maslo s olejom a vyprazime slaninu. Vypecenu slaninu vyberieme, nechame odkvapkat a odlozime na teple miesto. Do vypeku vhodime cibulu a orestujeme ju do zlata.\u00a0 Tiez ju vyberieme, nechame dobre odkvapkat a odlozime ku slanine. Ja som k cibuli pridala aj nakrajanu stiplavu papricku, ale zalezi od Vasej chuti, ci chcete, alebo nechcete palive.
\nDo tej istej panvice aj s vypekom,\u00a0 dame roztopit cukor<\/p>\n

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

Po roztopeni\u00a0 cukor zalejeme pivom (zo zaciatku pozor, zaprska si) a pridame ocot. Ja som to ochutnala a zdalo sa mi to dost nevyrazne, tak tam dala este trochu octu. Vsetko nechame prevriet.
\nPokrajane maso osolime a posypeme cerstvo namletym korenim a zlahka obalime v hladkej muke.<\/p>\n

Do cistej panvice pridame olej, rozpalime ho a maso dobre opecieme z obidvoch stran. Opekame vedla seba, kazdy kusok. Ak sa Vam maso nezmesti na panvicu, tak opekajte v davkach.<\/p>\n

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

Do pekacika poukladame na dno\u00a0 cibulu, na cibulu, vypecenu slaninu<\/p>\n

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

Na slaninu naukladame opecene maso<\/p>\n

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

Do pekacika vlejeme pivovy nalev. Do panvice po opekani masa vlejeme vriacu vodu a dolejeme do pekacika tak, aby bolo maso uplne ponorene.<\/p>\n

Toastovy chlieb nasucho zlahka opecieme v hriankovaci..ak nemate hriankovac tak ho nechajte neopeceny…na oleji ho nepecte. Chlieb potrieme dobrou vrstvou horcice<\/p>\n

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

a priklopime ho natrenou stranou na gulas<\/p>\n

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

Pekacik utesnime pevnejsim alobalom, ak mate tenky, tak dajte dvojitu vrstvu. Dame piect do predhriatej rury na cca 220 stupnov na 15 minut. Potom stiahnime teplotu na 200 a pecieme cca 2 hodiny. Ja som mala maso makke uz po hodine a pol…zalezi od Vasej rury.<\/p>\n

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

Ja som podavala s chlebom, ale urobte si prilohu aku chcete. Omacka ju nadherne husta a maso makkucke tak, ze sa dalo krajat lyzicou. Vynikajuce sme si pochutili.<\/p>\n

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

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

Toto je absolutne uzasne jedlo….hovadzi gulas, uplne iny, na aky som bola zvyknuta. Flamsko je cast Belgicka a Francuzska a\u00a0 vraj to bol gulas flamskych banikov, preto musel byt husty a vydatny. Robieval sa z konskeho masa….neviem, ci by som dokazala prezriet koninu, aj ked samozrejem nevylucujem, ze to raz , z nejakeho dovodu, urobim. […]<\/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-2446","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-Ds","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2446","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=2446"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2446\/revisions"}],"predecessor-version":[{"id":2460,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2446\/revisions\/2460"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}