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Tradicionalni Recepti
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Punjeni
Biftek s Mladim Krumpirom
Sastojci:
1 biftek, oko
1.8 kg
2 žlice maslaca
ili margarina
1 mala glavica
crvenog luka, sitno nasjeckanog
4 kriške bijelog
kruha ili 2 velika peciva
1 šalica mlijeka
(2.5 dl)
2 šalice tanko
narezanih svježih gljiva
1/2 šalice šunke
ili pršuta, izrezanog na kockice
1 žlica peršina,
sitno nasjeckanog
2 žlice
kvalitetnog bijelog vina
Sol i mljeveni
crni papar po okusu
2 žlice ulja
6 kriški slanine
1 kg mladog
krumpira, veličine golf loptice, ostruganog, opranog i osušenog
Priprema:
- Spljoštite biftek da bude debeo oko
2 cm, te ga posolite i popaprite sa obje strane. Stavite na stranu.
- U
srednje velikoj zdjeli namočite
kruh ili peciva u mlijeku.
- U
tavi s debelim dnom rastopite maslac i lagano popržite
luk dok ne dobije svijetlo smeđu boju, dodajte
narezane gljive i kuhajte oko 3 do 4 minute ili dok gljive malo omeknu.
- Dodajte
isjeckanu šunku ili
pršut i kuhajte oko 3 minute. Dodajte
kruh iz kojeg ste prije toga iscijedili mlijeko, i onda dodajte toj
smjesi peršun i vino. Dodajte jos soli
i papra po ukusu.
- Premažite
nadjev preko mesa i umotajte kao roladu. Prekrijte
biftek sa slaninom narezanom na kriške i pričvrstite sa kuhinjskom špagom.
- Zagrijte
pećnicu na 170ºC.
- Smjestite meso
u nauljeni teški protvan za prženje, dodajte 1/3 šalice hladne vode i
pecite na laganoj temperaturi u pećnici (170ºC)
oko 1-1/2 do 1-3/4 sata ili dok nije gotovo.
- Oko
40 minuta prije nego što je pečenje
gotovo dodajte pripremljeni mladi krumpir u masnoču
(gudlju) oko pečenja, okrečući
krumpir tako da sav bude prekriven masnočom
od pečenja. Pecite krumpir i meso zajedno s mesom dok krumpir i
meso nije gotovo, uz povremeno okretanje. Posolite krumpir i poslužite vruć s mesom.
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