{"id":344,"date":"2013-06-30T19:28:46","date_gmt":"2013-06-30T17:28:46","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=344"},"modified":"2013-06-30T22:59:00","modified_gmt":"2013-06-30T20:59:00","slug":"svieckova-na-smotane-nepacovana","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=344","title":{"rendered":"Svie\u010dkov\u00e1 na smotane – nep\u00e1covan\u00e1"},"content":{"rendered":"

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

 <\/p>\n\n\n\n\n
\"\u010cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 90 min + pr\u00edprava<\/td>\n<\/tr>\n
\"Po\u010det<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 3 zenske porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

500g hovadzie maso,
\n180g mrkvy,
\n130g zeleru,
\n80g kaler\u00e1bu,
\nk\u00fasok petr\u017elenu,
\n1 cibu\u013ea,
\n2 bobkov\u00e9 listy, 5 guli\u010diek nov\u00e9ho korenia, 1 mala lyzicka soli
\n250 ml smotany,
\n2 pl\u00e1tky slaniny
\n2 lyzice olej<\/p>\n

N\u00e1lev : 1 liter vody, 6 zarovnanych PL cukor, 2 PL ocot, 2 CL sol<\/p>\n

Postup<\/h2>\n

Maso nakrajame na platky hrube cca 1,5 cm…nevyklepavame ich !
\nZeleninu ocistime a nakrajame na hrubsie kusky.
\nSlaninu a cibulu nakrajame na kocky.
\nV hrnci, v ktorom\u00a0 budeme svieckovu robit, rozohrejeme olej a dobre na nom opecieme maso z obidvoch stran. Maso vyberieme a odlozime na teple miesto.
\nDo hrnca vhodime slaninu a nechame rozprazit, pridame cibulu, bobkovy list, nove korenie\u00a0 a zeleninu….orestujeme. Tento zaklad velmi zlahka posolime, okorenime cerstvo mletym korenim.
\nMaso tiez velmi velmi zlahka osolime a okorenime a vlozime na zeleninovy zaklad.
\nNechame zovriet liter vody a maso zalejeme. Dame pod pokrievku a dusime asi hodinu.
\nPo hodine by malo by maso uz skoro uplne makke a tekutiny by uz nemalo byt vela.
\nUvarime si nalev zo surovin, uvedenych v ingredienciach.
\nPolovicu nalevu vylejeme k masu a nechame dodusit cca 30 minut. Ak maso stale nie je makke, tak postupne dodusime do makka a dolievame nalev.
\nJa tento nalev obycajne nespotrebujem….miniem asi tak polovicu, ale pre istotu si vzdy uvarim liter.
\nMakke platky masa vyberiem. Vyhodim bobkovy list a zeleninu zmixujem ponornym mixerom do hladkej omacky.
\nK zeleninovej omacke prilejem 250 ml smotany na varenie a necham prevriet. Ak mam omacku stale velmi hustu, tak pouzijem nalev na doriedovanie.
\nDo omacky vratim maso a optimalne necham svieckovu postat do druheho dna. Podavame s knedlou. Ak Vam tato chut nevyhovuje, tak este pridajte citronovu stavu, trosku cukru a sol.<\/p>\n

Ja uz vacsinou nepridavam vobec nic…rokmi som si ten nalev vypilovala tak, aby som to mala hotove bez ochutnavania . Pravdou je, ze manzel si obcas omacku dokysluje.<\/p>\n

Co sa tyka druhu masa…..ja si kupujem tafelspitz. Usilovala som sa zistit z ktorej casti kravy to je, aby som vedela co to moze byt v slovencine a zistila som, ze sa to vola vrchny sal. Maso zo stehna, alebo nebodaj falosna svieckova…to som kupovala, len ako neskusena gazdina a nikdy som nevedela z toho uvarit maso makkucke, tak ako z tohto kusa masa. Skratka aby bolo maso mramorovane.<\/p>\n

\"\"<\/p>\n

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

  \u010cas pr\u00edpravy:\u00a0 90 min + pr\u00edprava Po\u010det porci\u00ed (kusov):\u00a0 3 zenske porcie Suroviny: 500g hovadzie maso, 180g mrkvy, 130g zeleru, 80g kaler\u00e1bu, k\u00fasok petr\u017elenu, 1 cibu\u013ea, 2 bobkov\u00e9 listy, 5 guli\u010diek nov\u00e9ho korenia, 1 mala lyzicka soli 250 ml smotany, 2 pl\u00e1tky slaniny 2 lyzice olej N\u00e1lev : 1 liter vody, 6 zarovnanych PL […]<\/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":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-344","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-5y","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/344","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=344"}],"version-history":[{"count":6,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/344\/revisions"}],"predecessor-version":[{"id":356,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/344\/revisions\/356"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}