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Glulaš je jedno od jela koja su toliko omiljena da nemaju sezonu - rado se jedu tijekom cijele godine. Osobito ako znate napraviti dobar gulaš. No znate li kako ga napraviti da bude baš dobar i gust, a meso da se topi u ustima? Možda mislite da znate, no uvijek ima prostora za usavršavanje. Stoga vam donosimo nekoliko savjeta, a potom i recept.

1. Odaberite pravi komad mesa

Najbolja je junetina, no poslužit će i govedina, svinjetina te divljač. Birajte vrat, plećku, potkoljenicu ili mišiće koljenice.

2. Dobro ga začinite

Neizostavan sastojak dobrog gulaša je mljevena slatka paprika, no mali trik koji jamči najbolji okus je utrljati je u meso prije kuhanja. Ne zaboravite i luk, češnjak te koji list lovora, grančicu timijana, a na odmet neće biti ni malo kima te papar u zrnu. 

3. Pravilno ga skuhajte

Meso narezano na kockice najprije prepržite, najbolje na svinjskoj masti. Za najmekše meso potrebna je dugotrajna termička obrada, stoga ne žurite s kuhanjem. Zog toga nemojte nipošto u isto vrijeme staviti kuhati meso i povrće, čak ni luk! Njega dodajte kad se meso karameliziralo, a mrkvu, celer, krumpir i grašak, odnosno što već volite dodati gulašu, ubacite najmanje pola sata nakon što počnete kuhati meso.

Najukusniji gulaš

Sastojci:

1 kilogram junetine
1 žlica domaće svinjske masti
150 grama žutog luka
100 grama mrkve
50 grama celera
30 grama mljevene crvene paprike
1 žlica koncentrata rajčice
300  mililitara crnog vina
15 grama mljevenog kima
5 grama sušenog mažurana ili timijana
sol i papar

Priprema:

 Meso narezano na kockice natrljajte crvenom paprikom pa prepecite na svinjskoj masnoći ili ulju, nekoliko puta kako bi se savršeno prepeklo.

Izvadite sve meso, a na masnoći prepržite luk narezan na kockice, potom na njega dodajte ostalo povrće i koncentrat rajčice, promiješajte pa zalijte vinom.

Ubacite meso, kim i mažuran, a kad zakuha, smanjite vatru i kuhajte barem dva sata uz povremeno dolijevanje vode.

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Served of portion of traditional Beef stew - 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Glulaš je jedno od jela koja su toliko omiljena da nemaju sezonu - rado se jedu tijekom cijele godine. Osobito ako znate napraviti dobar gulaš. No znate li kako ga napraviti da bude baš dobar i gust, a meso da se topi u ustima? Možda mislite da znate, no uvijek ima prostora za usavršavanje. Stoga vam donosimo nekoliko savjeta, a potom i recept.

1. Odaberite pravi komad mesa

Najbolja je junetina, no poslužit će i govedina, svinjetina te divljač. Birajte vrat, plećku, potkoljenicu ili mišiće koljenice.

2. Dobro ga začinite

Neizostavan sastojak dobrog gulaša je mljevena slatka paprika, no mali trik koji jamči najbolji okus je utrljati je u meso prije kuhanja. Ne zaboravite i luk, češnjak te koji list lovora, grančicu timijana, a na odmet neće biti ni malo kima te papar u zrnu. 

3. Pravilno ga skuhajte

Meso narezano na kockice najprije prepržite, najbolje na svinjskoj masti. Za najmekše meso potrebna je dugotrajna termička obrada, stoga ne žurite s kuhanjem. Zog toga nemojte nipošto u isto vrijeme staviti kuhati meso i povrće, čak ni luk! Njega dodajte kad se meso karameliziralo, a mrkvu, celer, krumpir i grašak, odnosno što već volite dodati gulašu, ubacite najmanje pola sata nakon što počnete kuhati meso.

Najukusniji gulaš

Sastojci:

1 kilogram junetine
1 žlica domaće svinjske masti
150 grama žutog luka
100 grama mrkve
50 grama celera
30 grama mljevene crvene paprike
1 žlica koncentrata rajčice
300  mililitara crnog vina
15 grama mljevenog kima
5 grama sušenog mažurana ili timijana
sol i papar

Priprema:

 Meso narezano na kockice natrljajte crvenom paprikom pa prepecite na svinjskoj masnoći ili ulju, nekoliko puta kako bi se savršeno prepeklo.

Izvadite sve meso, a na masnoći prepržite luk narezan na kockice, potom na njega dodajte ostalo povrće i koncentrat rajčice, promiješajte pa zalijte vinom.

Ubacite meso, kim i mažuran, a kad zakuha, smanjite vatru i kuhajte barem dva sata uz povremeno dolijevanje vode.

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Served of portion of traditional Beef stew - goulash

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Savjetidobro je znati

Znate li napraviti baš dobar gulaš, s mesom mekanim da se topi u ustima? Uz ove savjete i recept uspjet ćete kao od šale

Piše Spiza SD
24. srpnja 2023. - 08:05

Glulaš je jedno od jela koja su toliko omiljena da nemaju sezonu - rado se jedu tijekom cijele godine. Osobito ako znate napraviti dobar gulaš. No znate li kako ga napraviti da bude baš dobar i gust, a meso da se topi u ustima? Možda mislite da znate, no uvijek ima prostora za usavršavanje. Stoga vam donosimo nekoliko savjeta, a potom i recept.

1. Odaberite pravi komad mesa

Najbolja je junetina, no poslužit će i govedina, svinjetina te divljač. Birajte vrat, plećku, potkoljenicu ili mišiće koljenice.

2. Dobro ga začinite

Neizostavan sastojak dobrog gulaša je mljevena slatka paprika, no mali trik koji jamči najbolji okus je utrljati je u meso prije kuhanja. Ne zaboravite i luk, češnjak te koji list lovora, grančicu timijana, a na odmet neće biti ni malo kima te papar u zrnu. 

3. Pravilno ga skuhajte

Meso narezano na kockice najprije prepržite, najbolje na svinjskoj masti. Za najmekše meso potrebna je dugotrajna termička obrada, stoga ne žurite s kuhanjem. Zog toga nemojte nipošto u isto vrijeme staviti kuhati meso i povrće, čak ni luk! Njega dodajte kad se meso karameliziralo, a mrkvu, celer, krumpir i grašak, odnosno što već volite dodati gulašu, ubacite najmanje pola sata nakon što počnete kuhati meso.

Najukusniji gulaš

Sastojci:

1 kilogram junetine
1 žlica domaće svinjske masti
150 grama žutog luka
100 grama mrkve
50 grama celera
30 grama mljevene crvene paprike
1 žlica koncentrata rajčice
300  mililitara crnog vina
15 grama mljevenog kima
5 grama sušenog mažurana ili timijana
sol i papar

Priprema:

 Meso narezano na kockice natrljajte crvenom paprikom pa prepecite na svinjskoj masnoći ili ulju, nekoliko puta kako bi se savršeno prepeklo.

Izvadite sve meso, a na masnoći prepržite luk narezan na kockice, potom na njega dodajte ostalo povrće i koncentrat rajčice, promiješajte pa zalijte vinom.

Ubacite meso, kim i mažuran, a kad zakuha, smanjite vatru i kuhajte barem dva sata uz povremeno dolijevanje vode.

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17. svibanj 2024 13:55