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Tava s govedinom i krumpirom s hrskavim rubovima

Tava s govedinom i krumpirom s hrskavim rubovima
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Nutritivne vrijednosti

Po porciji od 400 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 620 kcal
31% DV
Ukupne masti 36.0g
55% DV
Ukupni ugljikohidrati 34.0g
11% DV
Proteini 38.0g
76% DV

O proizvodu

Jednostavno, rustikalno jelo od zapečene govedine i mekanog krumpira, pečenih dok ne postanu puni okusa i zasitni. Utješan obrok bogat proteinima, s dobrim omjerom škroba i punog, domaćeg okusa.

Sastojci

Tava s govedinom i krumpirom sa zapečenim rubovima

Uvodna napomena


Ovo je izravno, zasitno jelo iz tave koje se oslanja na tihu snagu govedine i krumpira. Metoda je osmišljena tako da postigne duboko tamnjenje, nježnu unutrašnjost krumpira i završnu teksturu koja je istodobno snažna i čista. Jelo bi trebalo imati zaokružen okus i bez dodatnih ukrasa, pri čemu svaki element nosi vlastitu težinu.

Osnovne informacije o receptu


  • Kategorija jela: Slano jelo iz tave

  • Kuhinja ili podrijetlo: Suvremena

  • Vrsta obroka: Glavno jelo

  • Količina: 1 porcija

  • Veličina porcije: 400 g

  • Vrijeme pripreme: 10 minuta

  • Vrijeme kuhanja: 22 minute

  • Ukupno vrijeme: 32 minute

  • Težina: Srednje zahtjevno


    • Oprema


  • Teška tava promjera 24 cm

  • Lopatica

  • Kuharski nož

  • Daska za rezanje

  • Digitalna vaga


    • Sastojci


    Glavno


  • Govedina, očišćena i narezana na komade od 2 cm: 220 g

  • Krumpir, oguljen i narezan na kockice od 1,5 cm: 180 g


    • Postupak


  • 1. Stavite tavu na srednje jaku vatru i pustite da se potpuno zagrije, oko 2 minute. Dodajte govedinu u jednom sloju i pecite je bez pomicanja 3 minute, dok donja strana ne poprimi duboko smeđu boju. Okrenite i nastavite peći još 2 minute, dok govedina ne dobije čvrstu koricu i površina više ne bude sirova.


  • 2. Dodajte krumpir u tavu i promiješajte da se obloži otopljenom masnoćom i zapečenim sokovima s dna tave. Kuhajte 12 do 14 minuta, miješajući svake 2 minute, dok krumpir ne omekša u sredini, a rubovi ne postanu zlatni i lagano hrskavi.


  • 3. Smanjite vatru na srednju i nastavite kuhati 2 minute, okrećući smjesu jednom ili dvaput kako bi govedina ostala sočna, a krumpir dobio završnu, ujednačenu boju. Gotovo jelo treba biti sjajno od sokova iz tave, s potpuno pečenom govedinom i krumpirom koji se pod nožem lako reže.


    • Serviranje i posluživanje


    Prebacite sadržaj tave na zagrijani tanjur ili plitku zdjelu. Oblikujte ga u kompaktan humak, tako da zapečene površine ostanu vidljive. Poslužite odmah, dok je krumpir još hrskav na rubovima, a govedina vruća i sočna.

    Profesionalne napomene


  • Govedinu na početku držite u jednom sloju; pretrpavanje će spriječiti tamnjenje.

  • Krumpir narežite ravnomjerno kako bi istodobno postigao jednaku mekoću i boju.

  • Završna tekstura treba biti zasitna, ali ne masna, s jasnom razlikom između hrskave vanjštine i mekane unutrašnjosti.
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