{"id":2782,"date":"2020-05-14T17:06:01","date_gmt":"2020-05-14T15:06:01","guid":{"rendered":"https:\/\/www.masterchefhugo.com\/?p=2782"},"modified":"2020-06-26T17:23:31","modified_gmt":"2020-06-26T15:23:31","slug":"vynikajuci-stroganov-od-huga","status":"publish","type":"post","link":"https:\/\/www.masterchefhugo.com\/lv\/vynikajuci-stroganov-od-huga\/","title":{"rendered":"STROGANOVS no Hugo"},"content":{"rendered":"

[vc_row][vc_column][vc_single_image image=”2783″ img_size=”full” alignment=”center”][vc_column_text]\u0100tri, fantastiski, aristokr\u0101tiski!<\/p>\n

Viena no le\u0123end\u0101m v\u0113sta, ka recepti izgudrojis k\u0101ds fran\u010du pav\u0101rs un gatavojis to krievu gr\u0101fam Stroganovam. L\u012bdz ar to vienlaic\u012bgi radies \u0113diena nosaukums.<\/p>\n

Jums b\u016bs nepiecie\u0161ams: (2 porcijas)
\n\ud83d\udc4d<\/span><\/span>200 – 250 grami – kvalitat\u012bvas liellopu ga\u013cas (m\u012bkstums bez c\u012bpsl\u0101m)
\n(vai vistas kr\u016bti\u0146a \u2013 tad b\u016bs \u201ea la Stroganovs\u201d)
\n\ud83d\udc4d<\/span><\/span> Puse s\u012bpola
\n\ud83d\udc4d<\/span><\/span> 100 grami svaigas s\u0113nes (\u0161ampinjoni)
\n\ud83d\udc4d<\/span><\/span> 1 t\u0113jkarote – Di\u017eonas sinepes
\n\ud83d\udc4d<\/span><\/span> 1 t\u0113jkarote tom\u0101tu bieze\u0146a (vai 2 \u0113damkarotes sasmalcin\u0101tu tom\u0101tu)
\n\ud83d\udc4d<\/span><\/span> 1 gur\u0137\u012btis, marin\u0113ts vai s\u0101l\u012bts
\n\ud83d\udc4d<\/span><\/span> Nedaudz e\u013c\u013cas
\n\ud83d\udc4d<\/span><\/span> \u0160\u013cuka konjaka vai brendija (+- 50 ml)
\n\ud83d\udc4d<\/span><\/span> Nedaudz salda kr\u0113juma
\n\ud83d\udc4d<\/span><\/span> 1 \u0113damkarote sk\u0101ba kr\u0113juma
\n\ud83d\udc4d<\/span><\/span> Malti melnie pipari, s\u0101ls, maltas \u0137imenes<\/span><\/p>\n

\n

Proced\u016bra:
\nGatavojiet visu uz piln\u012bgas uguns, \u0101tri, un iev\u0113rojot ingredientu pievieno\u0161anas sec\u012bbu.
\n\u0112rt\u0101k visu sagriezt un atrast nepiecie\u0161amo iepriek\u0161.<\/p>\n

Karst\u0101 pann\u0101, karst\u0101 e\u013c\u013c\u0101 \u0101tri apcepiet str\u0113mel\u012bt\u0113s sagrieztu ga\u013cu.
\nPievienojiet konjaku un kars\u0113jiet, kam\u0113r alkohols iztvaiko.
\nPievienojiet s\u0101li, maltus piparus un \u0161\u0137ipsni\u0146u \u0137imenes – uzkars\u0113.
\nPievienojiet sagrieztu s\u012bpolu, tom\u0101tu biezeni un sinepes – uzkars\u0113.
\nPievienojiet sagrieztas s\u0113nes un salmi\u0146os sagrieztu gur\u0137\u012bti – uzkars\u0113.
\nVisu labi apcep un pievieno nedaudz sald\u0101 kr\u0113juma un 1 \u0113damkaroti sk\u0101b\u0101 kr\u0113juma. \u013bauj m\u0113rcei pakars\u0113ties 1 min\u016bti, lai t\u0101 sabiez\u0113tu.
\nGATAVS!!<\/p>\n

“M\u0146am” !!!!!
\nIesaku ar r\u012bsiem.<\/p>\n

Lai labi gar\u0161o, draugi!
\nJ\u016bsu Hugo<\/p>\n<\/div>\n

[\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/3″][vc_single_image image=”2784″ img_size=”full” alignment=”center”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”2785″ img_size=”full” alignment=”center”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”2786″ img_size=”full” alignment=”center”][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][vc_column][\/vc_column][vc_column][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_single_image image=”2783″ img_size=”full” alignment=”center”][vc_column_text]\u0100tri, fantastiski, aristokr\u0101tiski! Viena no le\u0123end\u0101m v\u0113sta, ka recepti izgudrojis k\u0101ds fran\u010du pav\u0101rs un gatavojis to krievu gr\u0101fam Stroganovam. L\u012bdz ar to vienlaic\u012bgi radies \u0113diena nosaukums. Jums b\u016bs nepiecie\u0161ams: (2 porcijas) \ud83d\udc4d200 – 250 grami – kvalitat\u012bvas liellopu ga\u013cas (m\u012bkstums bez c\u012bpsl\u0101m) (vai vistas kr\u016bti\u0146a \u2013 tad b\u016bs \u201ea la Stroganovs\u201d) \ud83d\udc4d…<\/p>\n","protected":false},"author":2,"featured_media":2783,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,7],"tags":[],"class_list":["post-2782","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-masite-jedla","category-recepty","category-10","category-7","description-off"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/2782","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/comments?post=2782"}],"version-history":[{"count":3,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/2782\/revisions"}],"predecessor-version":[{"id":3109,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/2782\/revisions\/3109"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media\/2783"}],"wp:attachment":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media?parent=2782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/categories?post=2782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/tags?post=2782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}