{"id":3187,"date":"2014-06-10T23:26:35","date_gmt":"2014-06-10T21:26:35","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3187"},"modified":"2014-06-10T23:26:35","modified_gmt":"2014-06-10T21:26:35","slug":"hovadzie-daube-na-taliansky-sposob","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3187","title":{"rendered":"Hov\u00e4dzie daube na taliansky sp\u00f4sob"},"content":{"rendered":"

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

Toto je najlepsi hovadzi gulas, ktory som kedy jedla. Recept som nasla v jednom nemeckom casopise tam sa volal Talianky hovadzi gulas…tak si vyberte. Nech sa uz vola akokolvek….strasne som rada, ze som ho vyskusala….urcite som ho nerobila naposledy. Z mojej strany to bola laska na prve ochutnanie.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 120 min<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 4 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

1,2 kg hovadzie maso , ja som mala hovadzi krk
\n650 g masove paradajky
\n1 cervena cibula
\n150 g zeler
\n300 g mrkva
\n20 g susene huby
\n60 g susene paradajky
\n200 g zlte a cervene ceresnove paradajky
\n3 PL paradajkovy pretlak
\n5 strucikov cesnak
\n700 ml cervene vino
\n500 ml vyvar
\n1 CL feniklove semienka
\n2 bobkove listy
\nsol, cerstvo mlete korenie
\ncerstve bylinky ..ja som 1 vetvicku malu rozmarinu, par vetviciek tymianu a 2 salviove listky<\/p>\n

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

Postup<\/h2>\n

Maso nakrajame na take vacsie kusy. Zeleninu ocistime …zeler a mrkvu nakrajame na kusky, cibulu na tenke polmesiaciky, cesnak nechame v celku, len ich plochou stranou noza rozpucime.
\nMasove paradajky na minutu ponorime do vriacej vody, ochladime ich pod studenou vodou a stiahneme im supku. Paradajky zbavime mokreho stredu a nakrajame ich na kocky.
\nDo velkeho kastrola dame rozohriat olej. Maso zo vsetkych stran dobre opecieme zo vsetkych stran. Dierovanou varechou ho vyberieme a odlozime na teple miesto.
\nDo vypeku dame cibulu, zeler, mrkvu, susene huby, 2 bobkove listy a feniklove semena. Vsetko poriadne orestujeme.
\nMaso vratime do kastrola, zmiesame so zakladom, posolime a pokorenime.
\nDo masa zamiesame paradajkovy pretlak, vlejeme horuci vyvar a cervene vino.
\nNakoniec pridame paradajkove kocky a popucene cesnakove struciky.
\n\"IMG_0670\"<\/a><\/p>\n

Gulas privedieme do varu, prikryjeme pokrievkou, stisime zdroj tepla a dusime hodinu.
\nPo hodine pridame nakrajane susene paradajky a dalej dusime povedzme 30 minut.
\nJa som mala v podstate uz maso makke, ale dala som tomu este nejakych 10 minut.
\nCeresnove paradajky prerezeme na dve polovicky a ked je uz maso bezpecne makke, tak do gulasu vhodime paradajky a bylinky.<\/p>\n

 <\/p>\n

\"IMG_0671\"<\/a><\/p>\n

Este raz dame pod pokrievku a dusime 10 minut.
\nHotovy gulas este dochutime podla seba solou .
\nJa som podavala s chlebom, ale na obrazku v casopise boli gnocchi…tak sa rozhodnite sami co budete chciet.<\/p>\n","protected":false},"excerpt":{"rendered":"

Toto je najlepsi hovadzi gulas, ktory som kedy jedla. Recept som nasla v jednom nemeckom casopise tam sa volal Talianky hovadzi gulas…tak si vyberte. Nech sa uz vola akokolvek….strasne som rada, ze som ho vyskusala….urcite som ho nerobila naposledy. Z mojej strany to bola laska na prve ochutnanie. \u010cas pr\u00edpravy:\u00a0 120 min Po\u010det porci\u00ed (kusov):\u00a0 […]<\/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-3187","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-Pp","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3187","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=3187"}],"version-history":[{"count":1,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3187\/revisions"}],"predecessor-version":[{"id":3192,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3187\/revisions\/3192"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}