stdClass Object ( [id] => 1358260 [title] => Meso pohano na ovaj način nekoć je bilo veliki specijalitet, danas ga se mnogi ne usude naručiti. Šteta, jako je dobro! [alias] => meso-pohano-na-ovaj-nacin-nekoc-je-bilo-veliki-specijalitet-danas-ga-se-mnogi-ne-usude-naruciti-steta-jako-je-dobro [catid] => 484 [published] => 1 [introtext] => [fulltext] =>

Volite li pohano meso, trebali biste znati za ovo jelo. Morali biste se s njim bolje upoznati i ako ste ljubitelj paprika, gljiva i pikantnih umaka.

Možda ste već čuli za njega, nekoć je bilo iznimno popularno, ne samo na našim prostorima nego i šire, jer izvorno je, što je manje poznato, riječ o njemačkom jelu. Radi se o pohanim odrescima od telećeg, svinjskog ili pilećeg mesa koje se prije posluživanja preljeva pikantnim umakom po kojem nosi ime - ciganskom umaku. 

Zašto je umak nazvan ciganskim, mogli bismo samo nagađati, no moguće je da je ime zaslužio svojim šarenilom boja i raznovrsnošću sastojaka: u ciganski umak idu paprike različite boje, luk, gljive i rajčice te začini poput slatke i ljute paprike. Ipak, nanese li vas put u Njemačku pa poželite probati ovaj specijalitet, sjetite se podatka da je naziv ciganski odrezak ocijenjen uvredljivim pa je zamijenjen alternativnim nazivom paprikaschnitzel.

Mi vam ga spominjemo pod starim, politički nekorektnim nazivom jer je upravo pod njim kod nas bio jako poznat i pod njim se navodio u kuharicama i u restoranskim jelovnicima. Vi ga zovite kako god vam je drago, samo ga naučite pripremati jer je izvrstan.

Zigeunerschnitzel

Sastojci:

500 g svinjskih kotleta bez kostiju
150 g krušnih mrvica
50 g maslaca
2 žlice brašna
2 žličice slatke paprike u prahu
2 jaja
2 žlice ulja
sol, papar

Za umak 

400 g cijelih pelata
100 g šampinjona
1 žlica ulja
125 ml bijelog vina
2 luka
2 režnja češnjaka
1 crvena paprika
1 žuta paprika
2 žlice paste od rajčice ili pirea od rajčice
1 žličica slatke paprike
1 žličica ljute paprike
1 žličica šećera
sol, papar

Priprema:

Odreske tanko istucite, dobro posolite i popaprite.

U plitkoj zdjeli pomiješajte brašno i papriku u prahu, u drugoj posudi razmutite jaja i malo soli, a u treću posudu stavite krušne mrvice.

Uvaljajte meso u brašno, umočite ga u jaja pa ga obložite krušnim mrvicama.

Za umak prodinstajte paprike i luk, kad omekšaju dodajte češnjak i pastu od rajčice te promiješajte. Kuhajte kratko dok ne zamiriše pa dodajte pelate i kuhačom ih grubo usitnite. Dodajte vino, papriku u prahu i šećer. Začinite solju i paprom, zatim pirjajte 10 minuta dok se ne reducira. Ulijte u zdjelu ili manju tavu i držite na toplom.

Pohano meso ispržite na mješavini ulja i maslaca, podijelite ih na tanjure i prelijte umakom te poslužite s prženim krumpirom i kriškama limuna.

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Volite li pohano meso, trebali biste znati za ovo jelo. Morali biste se s njim bolje upoznati i ako ste ljubitelj paprika, gljiva i pikantnih umaka.

Možda ste već čuli za njega, nekoć je bilo iznimno popularno, ne samo na našim prostorima nego i šire, jer izvorno je, što je manje poznato, riječ o njemačkom jelu. Radi se o pohanim odrescima od telećeg, svinjskog ili pilećeg mesa koje se prije posluživanja preljeva pikantnim umakom po kojem nosi ime - ciganskom umaku. 

Zašto je umak nazvan ciganskim, mogli bismo samo nagađati, no moguće je da je ime zaslužio svojim šarenilom boja i raznovrsnošću sastojaka: u ciganski umak idu paprike različite boje, luk, gljive i rajčice te začini poput slatke i ljute paprike. Ipak, nanese li vas put u Njemačku pa poželite probati ovaj specijalitet, sjetite se podatka da je naziv ciganski odrezak ocijenjen uvredljivim pa je zamijenjen alternativnim nazivom paprikaschnitzel.

Mi vam ga spominjemo pod starim, politički nekorektnim nazivom jer je upravo pod njim kod nas bio jako poznat i pod njim se navodio u kuharicama i u restoranskim jelovnicima. Vi ga zovite kako god vam je drago, samo ga naučite pripremati jer je izvrstan.

Zigeunerschnitzel

Sastojci:

500 g svinjskih kotleta bez kostiju
150 g krušnih mrvica
50 g maslaca
2 žlice brašna
2 žličice slatke paprike u prahu
2 jaja
2 žlice ulja
sol, papar

Za umak 

400 g cijelih pelata
100 g šampinjona
1 žlica ulja
125 ml bijelog vina
2 luka
2 režnja češnjaka
1 crvena paprika
1 žuta paprika
2 žlice paste od rajčice ili pirea od rajčice
1 žličica slatke paprike
1 žličica ljute paprike
1 žličica šećera
sol, papar

Priprema:

Odreske tanko istucite, dobro posolite i popaprite.

U plitkoj zdjeli pomiješajte brašno i papriku u prahu, u drugoj posudi razmutite jaja i malo soli, a u treću posudu stavite krušne mrvice.

Uvaljajte meso u brašno, umočite ga u jaja pa ga obložite krušnim mrvicama.

Za umak prodinstajte paprike i luk, kad omekšaju dodajte češnjak i pastu od rajčice te promiješajte. Kuhajte kratko dok ne zamiriše pa dodajte pelate i kuhačom ih grubo usitnite. Dodajte vino, papriku u prahu i šećer. Začinite solju i paprom, zatim pirjajte 10 minuta dok se ne reducira. Ulijte u zdjelu ili manju tavu i držite na toplom.

Pohano meso ispržite na mješavini ulja i maslaca, podijelite ih na tanjure i prelijte umakom te poslužite s prženim krumpirom i kriškama limuna.

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StoryEditorOCM
Slanomoćno i pikantno

Meso pohano na ovaj način nekoć je bilo veliki specijalitet, danas ga se mnogi ne usude naručiti. Šteta, jako je dobro!

Piše T.S.M.
25. siječnja 2024. - 12:03

Volite li pohano meso, trebali biste znati za ovo jelo. Morali biste se s njim bolje upoznati i ako ste ljubitelj paprika, gljiva i pikantnih umaka.

Možda ste već čuli za njega, nekoć je bilo iznimno popularno, ne samo na našim prostorima nego i šire, jer izvorno je, što je manje poznato, riječ o njemačkom jelu. Radi se o pohanim odrescima od telećeg, svinjskog ili pilećeg mesa koje se prije posluživanja preljeva pikantnim umakom po kojem nosi ime - ciganskom umaku. 

Zašto je umak nazvan ciganskim, mogli bismo samo nagađati, no moguće je da je ime zaslužio svojim šarenilom boja i raznovrsnošću sastojaka: u ciganski umak idu paprike različite boje, luk, gljive i rajčice te začini poput slatke i ljute paprike. Ipak, nanese li vas put u Njemačku pa poželite probati ovaj specijalitet, sjetite se podatka da je naziv ciganski odrezak ocijenjen uvredljivim pa je zamijenjen alternativnim nazivom paprikaschnitzel.

Mi vam ga spominjemo pod starim, politički nekorektnim nazivom jer je upravo pod njim kod nas bio jako poznat i pod njim se navodio u kuharicama i u restoranskim jelovnicima. Vi ga zovite kako god vam je drago, samo ga naučite pripremati jer je izvrstan.

Zigeunerschnitzel

Sastojci:

500 g svinjskih kotleta bez kostiju
150 g krušnih mrvica
50 g maslaca
2 žlice brašna
2 žličice slatke paprike u prahu
2 jaja
2 žlice ulja
sol, papar

Za umak 

400 g cijelih pelata
100 g šampinjona
1 žlica ulja
125 ml bijelog vina
2 luka
2 režnja češnjaka
1 crvena paprika
1 žuta paprika
2 žlice paste od rajčice ili pirea od rajčice
1 žličica slatke paprike
1 žličica ljute paprike
1 žličica šećera
sol, papar

Priprema:

Odreske tanko istucite, dobro posolite i popaprite.

U plitkoj zdjeli pomiješajte brašno i papriku u prahu, u drugoj posudi razmutite jaja i malo soli, a u treću posudu stavite krušne mrvice.

Uvaljajte meso u brašno, umočite ga u jaja pa ga obložite krušnim mrvicama.

Za umak prodinstajte paprike i luk, kad omekšaju dodajte češnjak i pastu od rajčice te promiješajte. Kuhajte kratko dok ne zamiriše pa dodajte pelate i kuhačom ih grubo usitnite. Dodajte vino, papriku u prahu i šećer. Začinite solju i paprom, zatim pirjajte 10 minuta dok se ne reducira. Ulijte u zdjelu ili manju tavu i držite na toplom.

Pohano meso ispržite na mješavini ulja i maslaca, podijelite ih na tanjure i prelijte umakom te poslužite s prženim krumpirom i kriškama limuna.

Želite li dopuniti temu ili prijaviti pogrešku u tekstu?
14. svibanj 2024 11:25