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Malo je koja namirnica tako izdašna i svestrana kao piletina. Što se sve može s njome napraviti teško je i nabrojiti - od pečene, pohane i grillane piletine do tjestenine s komadićima piletine, pilećeg paprikaša i drugih gustih, finih jela na žlicu kakava baš sad najviše volimo, a u kojima ta namirnica ima glavnu ulogu. Jedno od njih je pileći gulaš, klasik kojem popularnost ne blijedi i koji samo kod onih koji ga ne znaju dobro pripremiti kaska po popularnosti za klasičnim gulašem od junetine ili govedine.

Pileći gulaš lijepo će vas zagrijati, podsjetit će vas na maminu i bakinu kuhinju i što je najbolje, možete ga skuhati malo više pa imati spreman ručak i za sutradan.

Što se tiče pozicije mesa, mnogi ovaj recept koriste za dati malo više sočnosti bijelom mesu od prsiju, no mi bismo vam savjetovali da iskoristite batke, jer će tijekom kuhanja otpustiti sastojke koji lijepo zgušnjavaju umak, ili pak iskoristite cijelu koku, jer je ekonomičnije. U tom slučaju stavite je pola ili udvostručite ostale sastojke.  

Pileći gulaš

Sastojci:

400 g piletine

50 g pancete

200 ml bijelog vina

2 žlice ulja

1 žlica koncentrata rajčice

3-4 krumpira

2 mrkve

1 luk

1 režanj češnjaka

2 žličice dimljene paprike

1 žličica timijana

sol i papar

Priprema:

Zagrijte ulje pa na njemu prepecite meso. Izvadite meso iz teće pa ubacite sitno nasjeckanu pancetu, malo okrenite da zacvrči, malo smanjite vatru i ubacite sjeckani luk i češnjak pa miješajte dok ne zamiriše. Ubacite usitnjeni celer, mrkvu i krumpir pa miješajte i kuhajte dok se povrće ne karamelizira. Ulijte bijelo vino, promiješajte i ubacite meso. Dodajte koncentrat rajčice, timijan i mljevenu papriku pa miješajte dok alkohol ne ispari. Zalijte toplom vodom (još je bolji temeljac) dok se ne prekriju svi sastoci pa poklopite i kuhajte na laganoj vatri sat vremena uz povremeno miješanje i dolijevanje tekućine. Kad je meso mekano, dodajte sol i papar pa poslužite. 

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Malo je koja namirnica tako izdašna i svestrana kao piletina. Što se sve može s njome napraviti teško je i nabrojiti - od pečene, pohane i grillane piletine do tjestenine s komadićima piletine, pilećeg paprikaša i drugih gustih, finih jela na žlicu kakava baš sad najviše volimo, a u kojima ta namirnica ima glavnu ulogu. Jedno od njih je pileći gulaš, klasik kojem popularnost ne blijedi i koji samo kod onih koji ga ne znaju dobro pripremiti kaska po popularnosti za klasičnim gulašem od junetine ili govedine.

Pileći gulaš lijepo će vas zagrijati, podsjetit će vas na maminu i bakinu kuhinju i što je najbolje, možete ga skuhati malo više pa imati spreman ručak i za sutradan.

Što se tiče pozicije mesa, mnogi ovaj recept koriste za dati malo više sočnosti bijelom mesu od prsiju, no mi bismo vam savjetovali da iskoristite batke, jer će tijekom kuhanja otpustiti sastojke koji lijepo zgušnjavaju umak, ili pak iskoristite cijelu koku, jer je ekonomičnije. U tom slučaju stavite je pola ili udvostručite ostale sastojke.  

Pileći gulaš

Sastojci:

400 g piletine

50 g pancete

200 ml bijelog vina

2 žlice ulja

1 žlica koncentrata rajčice

3-4 krumpira

2 mrkve

1 luk

1 režanj češnjaka

2 žličice dimljene paprike

1 žličica timijana

sol i papar

Priprema:

Zagrijte ulje pa na njemu prepecite meso. Izvadite meso iz teće pa ubacite sitno nasjeckanu pancetu, malo okrenite da zacvrči, malo smanjite vatru i ubacite sjeckani luk i češnjak pa miješajte dok ne zamiriše. Ubacite usitnjeni celer, mrkvu i krumpir pa miješajte i kuhajte dok se povrće ne karamelizira. Ulijte bijelo vino, promiješajte i ubacite meso. Dodajte koncentrat rajčice, timijan i mljevenu papriku pa miješajte dok alkohol ne ispari. Zalijte toplom vodom (još je bolji temeljac) dok se ne prekriju svi sastoci pa poklopite i kuhajte na laganoj vatri sat vremena uz povremeno miješanje i dolijevanje tekućine. Kad je meso mekano, dodajte sol i papar pa poslužite. 

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Shutterstock
Shutterstock

Goulash or stew in copper pan with spoon on rustic kitchen table over dark wooden background

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tako lijepo grije

Kulinarski klasik zbog kojeg ćete lizati prste: imamo i rješenje za povoljniju opciju, kao i za ručak za više dana

Piše stil
Foto Shutterstock
23. siječnja 2023. - 14:18

Malo je koja namirnica tako izdašna i svestrana kao piletina. Što se sve može s njome napraviti teško je i nabrojiti - od pečene, pohane i grillane piletine do tjestenine s komadićima piletine, pilećeg paprikaša i drugih gustih, finih jela na žlicu kakava baš sad najviše volimo, a u kojima ta namirnica ima glavnu ulogu. Jedno od njih je pileći gulaš, klasik kojem popularnost ne blijedi i koji samo kod onih koji ga ne znaju dobro pripremiti kaska po popularnosti za klasičnim gulašem od junetine ili govedine.

Pileći gulaš lijepo će vas zagrijati, podsjetit će vas na maminu i bakinu kuhinju i što je najbolje, možete ga skuhati malo više pa imati spreman ručak i za sutradan.

Što se tiče pozicije mesa, mnogi ovaj recept koriste za dati malo više sočnosti bijelom mesu od prsiju, no mi bismo vam savjetovali da iskoristite batke, jer će tijekom kuhanja otpustiti sastojke koji lijepo zgušnjavaju umak, ili pak iskoristite cijelu koku, jer je ekonomičnije. U tom slučaju stavite je pola ili udvostručite ostale sastojke.  

Pileći gulaš

Sastojci:

400 g piletine

50 g pancete

200 ml bijelog vina

2 žlice ulja

1 žlica koncentrata rajčice

3-4 krumpira

2 mrkve

1 luk

1 režanj češnjaka

2 žličice dimljene paprike

1 žličica timijana

sol i papar

Priprema:

Zagrijte ulje pa na njemu prepecite meso. Izvadite meso iz teće pa ubacite sitno nasjeckanu pancetu, malo okrenite da zacvrči, malo smanjite vatru i ubacite sjeckani luk i češnjak pa miješajte dok ne zamiriše. Ubacite usitnjeni celer, mrkvu i krumpir pa miješajte i kuhajte dok se povrće ne karamelizira. Ulijte bijelo vino, promiješajte i ubacite meso. Dodajte koncentrat rajčice, timijan i mljevenu papriku pa miješajte dok alkohol ne ispari. Zalijte toplom vodom (još je bolji temeljac) dok se ne prekriju svi sastoci pa poklopite i kuhajte na laganoj vatri sat vremena uz povremeno miješanje i dolijevanje tekućine. Kad je meso mekano, dodajte sol i papar pa poslužite. 

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18. svibanj 2024 19:31