{"id":5317,"date":"2015-11-01T11:07:45","date_gmt":"2015-11-01T09:07:45","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=5317"},"modified":"2015-11-01T11:07:45","modified_gmt":"2015-11-01T09:07:45","slug":"jesenny-gulas-z-mleteho-masa","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=5317","title":{"rendered":"Jesenn\u00fd gul\u00e1\u0161 z mlet\u00e9ho m\u00e4sa"},"content":{"rendered":"

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

Tak…jasne , ze si ho mozeme uvarit hocikedy v roku, teraz ked uz mame prisun zeleniny po cely rok, to nie je problem.\u00a0 Bola som v pokuseni nazvat ho halloweensky gulas\u00a0 (vid predhovor<\/a>) \ud83d\ude42 To by bol ale cista provokacia…u nas sa takto toto jedlo nikdy nevolalo….volali sme ho gulas z mleteho masa a hokkaido ;-). S kvakou som ho robila prvykrat, predtym som davala zemiaky….a je to taky , povedzme eintopf..povodne som tento rcp videla niekde pred rokmi , v nemeckom casopise, takze ho vlastne mozeme nazvat aj jesenny eintopf. Viete co…volajte to ako chcete….hlavne, aby Vam chutilo…<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

500 g miesane mlete maso
\n300 g tekvicovej duziny
\n1\/2 vacsej kvaky, alebo ked nemate tak cca 3\u00a0 vacsie zemiaky
\n1 cerstva kapia
\n1 velka cibula
\n1 velky cesnakovy strucik
\n1 stiplava papricka (podla svojej chuti pridajte, alebo uplne odoberte)
\n1 CL suseny tymian, alebo vetvicky cerstveho
\nsol, cerstvo mlete korenie
\ntrochu citronovej kory…mozete vynechat
\n2 PL olej<\/p>\n

Postup<\/h2>\n

Tekvicu hokkaido prerezeme a vyberieme pavucinove vnutro. Ja ho nevyhadzujem…..ja z neho varim normalnu polievku…..takuto<\/a>, alebo takuto<\/a>.
\nTekvicu v ziadnom pripade nesupajte….pokial nechceme varit nejaku kremovu omacku, alebo polievku, tak hokkiado pouzivame vzdu neosupane. No a takuto pripravenu ju nakockame na mensie kusky….tak aby sa zmestili do lyzice…takej vacsej lyzice.
\nKvaku tu zas obielit musime :o) a nakrajame ju na kocky, ona prijme do seba chut masovej stavy..vobec nezbadate, ze jete repu. Okruhlicu a vodnicu, ktoru som videla predavat v Kauflande, ako kvaku (hanba im) nedoporucujem. Tu su odfotene obidve…aj kvaka aj okruhlica. <\/a>\u00a0 Kvaka je druh repy a okruhlicu by som skor radila medzi redkovky…aspon podla mojej chuti. Ale Vam by mozno pochutila prave ta okruhlica, ale s tym neviem ako by to chutilo, pretoze ako pisem, ja by som ju sem nedala.
\nAk nemate kvaku, tak puzite normalne zemiaky…kym som neobjavila, kde mam kvaku kupovat, tak som davala len zemiaky.
\nVsetku zeleninu umyjeme,\u00a0 ocistime a nakrajame.\u00a0 Cibulu nakrajame len na tenke rebra, nemusime na kocky.
\nNo a ideme konecne varit.
\nNa oleji orestujeme do makka a vonava cibulu…pridame mlete maso. Maso restujeme dovtedy, kym nie je opecene zo vsetkych stran a rozpada sa. \"gulas<\/a>
\nTeraz ho posolime, pridame pruzky kapie, stiplavu papricku, pridame tymian a podlejeme cca 300 ml horucou vodou…nepouzivajme studenu…ja ked zacnem varit, tak si vzdy dam do rychlovarnej konvice zvriet vodu a tu mam v pohotovosti.
\nV rozpise uvadzam aj citronovu koru…ide o to, ze ja pouzivam hrubozrnnu sol, ktora je namiesana s citronovou korou (vdaka Dobra Svagrina). Ak nemate tak nedate…to je pochopitelne.
\nVsetko v hrnci premiesame, privedieme k varu, stisime plamen, prikryjeme pokrievkou a dusime nejakych 40 minut.
\nJa som pocas varenia, vobec nepodlievala, lebo to uz mam odskusane na mojich hrncoch, ale Vy si to zasledujte, podla Vasich a v pripade potreby podlievajte.
\nPo tych 40 minutach, pridavam do masa kvaku, alebo zemiaky. Znovu podlievam cca 200 ml horucou vodou.
\nVarim 25 minut .
\nPo tejto dobe by malo byt uz v hrnci makke aj maso, aj vsetko ostatne.
\nAk nie je…varime dalej, kym vsetko makke nie je.
\nNa uplny zaver do hrnca pridavame hokkaido. Ak treba dolejeme horucu vodu na hustotu, aku chcete mat. U nas robievam hustejsiu konzistenciu.
\nS hokkaidom varime maximalne 10 minut a vypneme. Urcite uz bude makke. Ak tuto tekvicu date skor, tak sa Vam duzina absolutne rozvari a Vam budu v jedle\u00a0 plavat len supky.\u00a0 Tuto chybu s dlhym varenim som urobila len raz….uz som sa poucila. Isteze…budete ho mat krasne zahusteny tekvicovym kremom…ale ako som pisala v uvode…toto nie je nasim cielom.<\/p>\n

\"gulas<\/a>
\nNa zaver som este prelisovala cesnakovy strucik, dosolila a na hotove porcie som umlela trochu korenia. V kazdom rcp pisem o cersto mletym koreni. Ak nemate mlyncek na korenie , tak si ho rozhodne zadovazte, rozdiel medzi kupovanym mletym a tym prave namletym je obrovsky..To su dve uplne neporovnatelne veci. Verte mi.
\nTak a podavame….s chlebom.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tak…jasne , ze si ho mozeme uvarit hocikedy v roku, teraz ked uz mame prisun zeleniny po cely rok, to nie je problem.\u00a0 Bola som v pokuseni nazvat ho halloweensky gulas\u00a0 (vid predhovor) \ud83d\ude42 To by bol ale cista provokacia…u nas sa takto toto jedlo nikdy nevolalo….volali sme ho gulas z mleteho masa a hokkaido […]<\/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-5317","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-1nL","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5317","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=5317"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5317\/revisions"}],"predecessor-version":[{"id":5323,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5317\/revisions\/5323"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}