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Ponev z govedino in krompirjem s hrustljavimi robovi

Ponev z govedino in krompirjem s hrustljavimi robovi
Zabeležil uporabnik @test2 | 0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 400 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 620 kcal
31% DV
Skupne maščobe 36.0g
55% DV
Skupni ogljikovi hidrati 34.0g
11% DV
Beljakovine 38.0g
76% DV

O tem

Preprosta, rustikalna jed iz zapečene govedine in mehkega krompirja, pečenega do slastnega, nasitnega okusa. To je tolažilni obrok, bogat z beljakovinami, z ravnovesjem škroba in polnega domačega okusa.

Sestavine

Ponev z govedino in krompirjem s hrustljavimi robovi

Uvodna opomba


To je neposredna, nasitna jed iz ponve, zgrajena na tihi prepričljivosti govedine in krompirja. Postopek je zasnovan tako, da ustvari globoko zapečenost, mehko sredico krompirja in končno teksturo, ki je hkrati krepka in čista. Okus mora biti celovit brez okraskov, pri čemer vsak element nosi svojo težo.

Osnovne informacije o receptu


  • Kategorija jedi: Slana jed iz ponve

  • Kuhinja ali izvor: Sodobna

  • Vrsta obroka: Glavna jed

  • Količina: 1 porcija

  • Velikost porcije: 400 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 22 minut

  • Skupni čas: 32 minut

  • Zahtevnost: Srednja


    • Oprema


  • Težka ponev premera 24 cm

  • Lopatica

  • Kuharski nož

  • Deska za rezanje

  • Digitalna tehtnica


    • Sestavine


    Glavno


  • Govedina, obrezana in narezana na 2 cm velike kose: 220 g

  • Krompir, olupljen in narezan na 1,5 cm velike kocke: 180 g


    • Postopek


  • 1. Ponev postavite na srednje močan do močan ogenj in jo pustite, da se popolnoma segreje, približno 2 minuti. Dodajte govedino v eni plasti in jo 3 minute pecite brez premikanja, dokler spodnja stran ni močno zapečena. Obrnite in pecite še 2 minuti, dokler govedina ne dobi čvrste skorjice in površina ni več surova.


  • 2. V ponev dodajte krompir in premešajte, da se obda z izločeno maščobo in zapečenimi delci z dna ponve. Kuhajte 12 do 14 minut in premešajte vsaki 2 minuti, dokler krompir v sredini ni mehak, robovi pa zlato zapečeni in rahlo hrustljavi.


  • 3. Zmanjšajte ogenj na srednjo jakost in kuhajte še 2 minuti, pri čemer mešanico enkrat ali dvakrat obrnite, da govedina ostane sočna, krompir pa dobi končno enakomerno barvo. Končana jed mora biti sijoča od sokov iz ponve, govedina povsem prepečena, krompir pa se mora pod nožem gladko vdati.


    • Serviranje in postrežba


    Vsebino ponve prenesite na topel krožnik ali v plitvo skledo. Oblikujte jo v kompakten kupček, tako da zapečene površine ostanejo vidne. Postrezite takoj, ko so robovi krompirja še hrustljavi, govedina pa vroča in sočna.

    Strokovne opombe


  • Govedino na začetku ohranite v eni plasti; prenatrpanost bo zavrla zapečenje.

  • Krompir narežite enakomerno, da bo hkrati dosegel enako mehkobo in barvo.

  • Končna tekstura mora biti krepka, vendar ne mastna, z jasno ločnico med hrustljavo zunanjostjo in mehko notranjostjo.
    • Brez glutenaBrez mlečnih izdelkovPaleo
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