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Do prije dvadesetak godina, možda i manje, kako kod koga, gotovo nitko nije jeo ručak u trku, na brzinu, s nogu ili, bože sačuvaj, iz dostave. Sve je bilo domaće, pažljivo skuhano, pa makar i dan-dva unaprijed. Vremena su se promijenila, ali nekim navikama tako se lijepo vratiti. Ako ste se zaželjeli pravog, domaćeg ručka poput onih koje pamtite iz djetinjsrva, jedan od najboljih izbora bit će naoko sasvim obični, a tako dobri šniceli u toću s pireom i salatom od kupusa. Eto, recite, teško da može jednostavnije i bolje.

Samo se potrudite meso kuhati dugo i s potrebnom pažnjom i već prvi zalogaj vratit će vas u neka sporija, mirnija vremena. Trebaju li vam kojim slučajem recepti i poneki savjet, u nastavku nudimo dobar recept za šnicele u toću čija je posebnost u tome što se pripremaju u pećnici, a što se tiče pirea, ovdje imate dobar savjet, dok ćete ovdje doznati kako napraviti najbolju salatu od kupusa.

Šniceli u toću

Sastojci:

oko 1 kg junetine u komadu
200 ml crnog vina
200 ml temeljca (može i kocka za juhu rastopljena u vodi)
1 žlica koncetrata rajčice (ili 3 žlice umaka od rajčice)
1 žlica senfa
1 žlica maslaca
1 žlica ulja
4 režnja češnjaka
2 luka
2 mrkve
2-3 grančice timijana
1/2 stabljike selena
sol i papar

Priprema:

Meso posolite i namažite senfom pa ga zapecite u posudi koja može u pećnicu na mješavini ulja i maslaca dok sa svih strana ne uhvati lijepu koricu. Meso izvadite pa dodajte nasjeckanu mrkvu, luk i selen te češnjak u komadu. Pirjajte dok ne zamitiše pa dodajte koncentrat ili umak od rajčice i pirjajte uz miješanje dok ne potamni. Zalijte vinom, kuhajte par minuta pa dodajte začine, temeljac i meso.

Poklopite posudu pa je stavite u pećnicu zagrijanu na 160 stupnjeva. Pecite oko dva sata pa pojačajte temperaturu na 180 stupnjeva. Kad je meso mekano, a povrće se raspalo, izvadite iz pećnice.

Meso narežite na ploške, a sve ostalo ubacite u blender ili propasirajte za gusti umak. Umak vratite u posudu, posložite u njega i narezano meso, kratko prokuhajte da se sve prožme pa poslužite.

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Do prije dvadesetak godina, možda i manje, kako kod koga, gotovo nitko nije jeo ručak u trku, na brzinu, s nogu ili, bože sačuvaj, iz dostave. Sve je bilo domaće, pažljivo skuhano, pa makar i dan-dva unaprijed. Vremena su se promijenila, ali nekim navikama tako se lijepo vratiti. Ako ste se zaželjeli pravog, domaćeg ručka poput onih koje pamtite iz djetinjsrva, jedan od najboljih izbora bit će naoko sasvim obični, a tako dobri šniceli u toću s pireom i salatom od kupusa. Eto, recite, teško da može jednostavnije i bolje.

Samo se potrudite meso kuhati dugo i s potrebnom pažnjom i već prvi zalogaj vratit će vas u neka sporija, mirnija vremena. Trebaju li vam kojim slučajem recepti i poneki savjet, u nastavku nudimo dobar recept za šnicele u toću čija je posebnost u tome što se pripremaju u pećnici, a što se tiče pirea, ovdje imate dobar savjet, dok ćete ovdje doznati kako napraviti najbolju salatu od kupusa.

Šniceli u toću

Sastojci:

oko 1 kg junetine u komadu
200 ml crnog vina
200 ml temeljca (može i kocka za juhu rastopljena u vodi)
1 žlica koncetrata rajčice (ili 3 žlice umaka od rajčice)
1 žlica senfa
1 žlica maslaca
1 žlica ulja
4 režnja češnjaka
2 luka
2 mrkve
2-3 grančice timijana
1/2 stabljike selena
sol i papar

Priprema:

Meso posolite i namažite senfom pa ga zapecite u posudi koja može u pećnicu na mješavini ulja i maslaca dok sa svih strana ne uhvati lijepu koricu. Meso izvadite pa dodajte nasjeckanu mrkvu, luk i selen te češnjak u komadu. Pirjajte dok ne zamitiše pa dodajte koncentrat ili umak od rajčice i pirjajte uz miješanje dok ne potamni. Zalijte vinom, kuhajte par minuta pa dodajte začine, temeljac i meso.

Poklopite posudu pa je stavite u pećnicu zagrijanu na 160 stupnjeva. Pecite oko dva sata pa pojačajte temperaturu na 180 stupnjeva. Kad je meso mekano, a povrće se raspalo, izvadite iz pećnice.

Meso narežite na ploške, a sve ostalo ubacite u blender ili propasirajte za gusti umak. Umak vratite u posudu, posložite u njega i narezano meso, kratko prokuhajte da se sve prožme pa poslužite.

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Slanodobri kao bakini

Ručak s okusom nostalgije: šniceli u toću po ovom su receptu mekani da se tope u ustima, a uz ove priloge idu najbolje

Piše Spiza SD
23. listopada 2023. - 14:20

Do prije dvadesetak godina, možda i manje, kako kod koga, gotovo nitko nije jeo ručak u trku, na brzinu, s nogu ili, bože sačuvaj, iz dostave. Sve je bilo domaće, pažljivo skuhano, pa makar i dan-dva unaprijed. Vremena su se promijenila, ali nekim navikama tako se lijepo vratiti. Ako ste se zaželjeli pravog, domaćeg ručka poput onih koje pamtite iz djetinjsrva, jedan od najboljih izbora bit će naoko sasvim obični, a tako dobri šniceli u toću s pireom i salatom od kupusa. Eto, recite, teško da može jednostavnije i bolje.

Samo se potrudite meso kuhati dugo i s potrebnom pažnjom i već prvi zalogaj vratit će vas u neka sporija, mirnija vremena. Trebaju li vam kojim slučajem recepti i poneki savjet, u nastavku nudimo dobar recept za šnicele u toću čija je posebnost u tome što se pripremaju u pećnici, a što se tiče pirea, ovdje imate dobar savjet, dok ćete ovdje doznati kako napraviti najbolju salatu od kupusa.

Šniceli u toću

Sastojci:

oko 1 kg junetine u komadu
200 ml crnog vina
200 ml temeljca (može i kocka za juhu rastopljena u vodi)
1 žlica koncetrata rajčice (ili 3 žlice umaka od rajčice)
1 žlica senfa
1 žlica maslaca
1 žlica ulja
4 režnja češnjaka
2 luka
2 mrkve
2-3 grančice timijana
1/2 stabljike selena
sol i papar

Priprema:

Meso posolite i namažite senfom pa ga zapecite u posudi koja može u pećnicu na mješavini ulja i maslaca dok sa svih strana ne uhvati lijepu koricu. Meso izvadite pa dodajte nasjeckanu mrkvu, luk i selen te češnjak u komadu. Pirjajte dok ne zamitiše pa dodajte koncentrat ili umak od rajčice i pirjajte uz miješanje dok ne potamni. Zalijte vinom, kuhajte par minuta pa dodajte začine, temeljac i meso.

Poklopite posudu pa je stavite u pećnicu zagrijanu na 160 stupnjeva. Pecite oko dva sata pa pojačajte temperaturu na 180 stupnjeva. Kad je meso mekano, a povrće se raspalo, izvadite iz pećnice.

Meso narežite na ploške, a sve ostalo ubacite u blender ili propasirajte za gusti umak. Umak vratite u posudu, posložite u njega i narezano meso, kratko prokuhajte da se sve prožme pa poslužite.

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15. svibanj 2024 23:34