{"id":3636,"date":"2020-11-26T14:59:57","date_gmt":"2020-11-26T13:59:57","guid":{"rendered":"https:\/\/www.masterchefhugo.com\/?p=3636"},"modified":"2021-04-01T14:39:53","modified_gmt":"2021-04-01T12:39:53","slug":"hovadzie-maso-po-burgundsky-od-huga","status":"publish","type":"post","link":"https:\/\/www.masterchefhugo.com\/lv\/hovadzie-maso-po-burgundsky-od-huga\/","title":{"rendered":"LIELLOPS BURGUNDIJAS GAUM\u0112 no Hugo"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p><\/p>\n<p>[vc_row][vc_column][vc_single_image image=&#8221;3637&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_column_text]Vai ar\u012b &#8220;Boeuf Bourgignon&#8221; ir fran\u010du klasika. Le\u0123end\u0101rs un teiksm\u0101m apv\u012bts \u0113diens, ko katr\u0101 re\u0123ion\u0101 gatavo at\u0161\u0137ir\u012bgi. Fran\u010diem pat\u012bk gatavot ilgi un pi\u0146\u0137er\u012bgi, kas nav man\u0101 stil\u0101, bet k\u0101re nobaud\u012bt \u0161o \u0113dienu guva virsroku. Svar\u012bgi izv\u0113l\u0113ties kvalitat\u012bvu ga\u013cu \u2013 v\u0113lams no jaunlopa filejas vai paka\u013ck\u0101jas da\u013cas, l\u012bdz ar to saut\u0113\u0161anas laiku samazinot tie\u0161i uz pusi. V\u012bnu, viside\u0101l\u0101kaj\u0101 gad\u012bjum\u0101, izv\u0113l\u0113ties Burgundieti (man gan tr\u0101p\u012bj\u0101s no Sp\u0101nijas).<\/p>\n<p>Jums b\u016bs nepiecie\u0161ams:<br \/>\n\ud83d\udc4d 1 kg jaunlopa ga\u013cas ( var liellopu, bet tad gatavo\u0161ana b\u016bs ilg\u0101ka)<br \/>\n\ud83d\udc4d 100 grami bekona<br \/>\n\ud83d\udc4d 700 ml sarkanv\u012bna<br \/>\n\ud83d\udc4d 1 liels s\u012bpols<br \/>\n\ud83d\udc4d 6 burk\u0101ni (300 grami)<br \/>\n\ud83d\udc4d 4 \u0137iploka daivi\u0146as<br \/>\n\ud83d\udc4d 200 grami svaigu s\u0113\u0146u<br \/>\n\ud83d\udc4d 1 \u0113damkarote miltu vai cietes<br \/>\n\ud83d\udc4d Provansas gar\u0161vielu mais\u012bjums (ja nav, pietiek ar timi\u0101nu un rozmar\u012bnu)<br \/>\n\ud83d\udc4d 2 lauru lapas<br \/>\n\ud83d\udc4d S\u0101ls, malti melnie pipari<br \/>\n\ud83d\udc4d 1 t\u0113jkarote cukura (es izmantoju medu)<br \/>\n\ud83d\udc4d 2 \u0113damkarotes tom\u0101tu bieze\u0146a<br \/>\n\ud83d\udc4d P\u0113ters\u012b\u013ci<\/p>\n<p>Process:<br \/>\nAtrodiet saut\u0113jamo katlu ar biez\u0101k\u0101m sieni\u0146\u0101m un v\u0101ku.<br \/>\nApcepiet ne smalkos kubi\u0146os sagrieztu bekonu tie\u0161i katl\u0101. Atlieciet mal\u0101 uz \u0161\u0137\u012bvja. Taj\u0101 pa\u0161\u0101 katl\u0101 labi apcepiet pr\u0101v\u0101kos kubi\u0146os sagrieztu ga\u013cu no vis\u0101m pus\u0113m. Pirms tam to apvi\u013c\u0101ju kartupe\u013cu ciet\u0113. Ja taukvielas ir maz, pievienojiet nedaudz e\u013c\u013cu. Apcepto ga\u013cu ar\u012b atlieciet mal\u0101 uz \u0161\u0137\u012bvja.<br \/>\nTurpat katl\u0101, taj\u0101s pat taukviel\u0101s, apcepiet ne p\u0101r\u0101k smalki sasmalcin\u0101tu s\u012bpolu. Kad s\u012bpoli tapu\u0161i caursp\u012bd\u012bgi , pievienojiet parupji sagrieztus burk\u0101nus, apcepiet. Tad beigu posm\u0101 pievienojiet \u0137iploku daivi\u0146as, a\u0161i visu apcepiet.<br \/>\nTagad lieciet atpaka\u013c katl\u0101 bekonu un ga\u013cu. Pievienojiet s\u0101li, maltus melnos piparus, lauru lapas, Provansas gar\u0161vielas, 700 ml sarkanv\u012bna, nedaudz buljona un tom\u0101tu biezeni. R\u016bp\u012bgi samaisiet, uzv\u0101riet, p\u0101rlieciet v\u0101ku, samaziniet uguni l\u012bdz minimumam un l\u0113ni v\u0101riet vismaz 2 stundas. Raugieties lai saut\u0113jums b\u016btu p\u0101rkl\u0101ts ar \u0161\u0137idrumu, bet ne vair\u0101k, vajadz\u012bbas gad\u012bjum\u0101 papildinot buljonu.<br \/>\nKad ga\u013ca ir gandr\u012bz gatava, apcepiet s\u0113nes uz pannas zeltainas un pievienojiet t\u0101s ga\u013cai kop\u0101 ar sasmalcin\u0101tiem p\u0113ters\u012b\u013ciem.<br \/>\nKad ga\u013ca ir gatava (t\u0101 viegli dal\u0101s), noprov\u0113jiet, vajadz\u012bbas gad\u012bjum\u0101 bag\u0101tiniet ar s\u0101li, pipariem. Pievienojiet medu (vai cukuru). Ja m\u0113rce liekas par \u0161\u0137idru, pievienojiet \u016bden\u012b at\u0161\u0137aid\u012btu cieti.<br \/>\nGATAVS!!<\/p>\n<p>Piedev\u0101s, tradicion\u0101li, pasniedz kartupe\u013cu biezeni.<br \/>\nProtams, gl\u0101ze laba v\u012bna un veca fran\u010du plate ir ieteicama ar \u0161o \u0113dienu, un teleport\u0113s J\u016bs tie\u0161i uz k\u0101du no Provansas v\u012bna d\u0101rziem!!!<\/p>\n<p>Lai labi gar\u0161o, draugi!<br \/>\nJ\u016bsu Hugo[\/vc_column_text][\/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<p><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_single_image image=&#8221;3637&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_column_text]Vai ar\u012b &#8220;Boeuf Bourgignon&#8221; ir fran\u010du klasika. Le\u0123end\u0101rs un teiksm\u0101m apv\u012bts \u0113diens, ko katr\u0101 re\u0123ion\u0101 gatavo at\u0161\u0137ir\u012bgi. Fran\u010diem pat\u012bk gatavot ilgi un pi\u0146\u0137er\u012bgi, kas nav man\u0101 stil\u0101, bet k\u0101re nobaud\u012bt \u0161o \u0113dienu guva virsroku. Svar\u012bgi izv\u0113l\u0113ties kvalitat\u012bvu ga\u013cu \u2013 v\u0113lams no jaunlopa filejas vai paka\u013ck\u0101jas da\u013cas, l\u012bdz ar to saut\u0113\u0161anas laiku samazinot&hellip;<\/p>\n","protected":false},"author":2,"featured_media":3637,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,7],"tags":[],"class_list":["post-3636","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\/3636","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=3636"}],"version-history":[{"count":2,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3636\/revisions"}],"predecessor-version":[{"id":3783,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3636\/revisions\/3783"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media\/3637"}],"wp:attachment":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media?parent=3636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/categories?post=3636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/tags?post=3636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}