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Prženi krompir sa hrskavim goveđim ćuftama i kečapom

Prženi krompir sa hrskavim goveđim ćuftama i kečapom
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Nutritivne vrednosti

Po porciji od 360 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 860 kcal
43% DV
Ukupne masti 50.0g
77% DV
Mononezasićene masti23.0g
Polinezasićene masti11.0g
Zasićene masti13.0g
Trans masti0.8g
Ukupni ugljeni hidrati 78.0g
26% DV
Vlakna7.0g
Skrob64.0g
Šećeri7.0g
Proteini 24.0g
48% DV
Životinjski proteini20.0g
Biljni proteini4.0g

O proizvodu

Porcija debelo sečenog pomfrita sa nekoliko prženih goveđih ćufti i malo kečapa. Ovo je kaloričan obrok bogat mastima i skrobom, uz umeren sadržaj proteina i natrijuma.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)11.0mcg37%
Holin95.0mg17%
Folat (B9)62.0mcg16%
Niacin (B3)6.8mg43%
Pantotenska kiselina (B5)1.6mg32%
Riboflavin (B2)0.4mg29%
Tiamin (B1)0.3mg27%
Vitamin A18.0mcg2%
Vitamin B122.1mcg88%
Vitamin B60.8mg50%
Vitamin C18.0mg20%
Vitamin D0.6mcg3%
Vitamin E2.8mg19%
Vitamin K14.0mcg12%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum58.0mg6%
Bakar320.0mcg36%
Gvožđe3.9mg22%
Magnezijum62.0mg15%
Fosfor285.0mg41%
Kalijum1280.0mg27%
Selen24.0mcg44%
Natrijum980.0mg43%
Cink4.8mg44%

Krompir pržen kao uz biftek sa hrskavim goveđim ćufticama i kečapom

Uvodna napomena


Ovo jelo uzima poznatu kombinaciju sa uličnih kioska i uvodi joj disciplinu: krompir isečen na ujednačen pomfrit, govedina oblikovana u male ćuftice i kečap upotrebljen uz meru kao završni akcenat. Rezultat treba da bude hrskav po ivicama, sočan u sredini i izraženo začinjen u svakom zalogaju. Ovde ništa nije dekorativno; svaki element mora da opravda svoje mesto.

Osnovne informacije o receptu


  • Kategorija jela: Slano glavno jelo

  • Kuhinja ili poreklo: Comfort food inspirisan francuskom kuhinjom

  • Vrsta obroka: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 360 g

  • Vreme pripreme: 20 minuta

  • Vreme kuvanja: 25 minuta

  • Ukupno vreme: 45 minuta

  • Težina: Srednje zahtevno


    • Oprema


  • Kuvarski nož

  • Daska za sečenje

  • Posuda za mešanje

  • Mala tacna

  • Težak tiganj, 24 cm

  • Kašika sa prorezima ili pauk-kašika

  • Tacna obložena papirom

  • Fino rende


    • Sastojci



    Krompir


  • 180 g krompira, oljuštenog i isečenog na ujednačen pomfrit

  • 18 g biljnog ulja

  • 2 g soli


    • Goveđe ćuftice


  • 110 g govedine, sitno mlevene

  • 12 g crnog luka, sitno narendanog

  • 8 g prezli

  • 8 g jajeta, umućenog

  • 2 g soli

  • 1 g crnog bibera

  • 10 g biljnog ulja, za prženje


    • Za završetak


  • 20 g kečapa


    • Postupak


  • 1. Pripremite krompir. Isecite krompir na pomfrit jednake debljine, oko 1 cm širine. Kratko isperite, zatim temeljno osušite. Površina mora biti bez vidljive vlage kako bi pomfrit mogao da porumeni umesto da se pari.


  • 2. Začinite krompir. Pomešajte osušeni krompir sa biljnim uljem i solju dok svaki komad ne bude lagano obložen. Ostavite na sobnoj temperaturi dok pripremate ćuftice.


  • 3. Oblikujte mesnu smesu. U posudi sjedinite govedinu, narendani crni luk, prezle, umućeno jaje, so i crni biber. Mešajte samo dok se sastojci ravnomerno ne povežu; preterano mešanje će zategnuti teksturu. Podelite na male ćuftice približno jednake veličine i oblikujte ih da budu glatke.


  • 4. Ispržite krompir. Zagrejte težak tiganj na srednje jakoj vatri. Dodajte krompir u jednom sloju i pecite 15 do 18 minuta, redovno okrećući, dok ne postane tamnozlatan, hrskav po ivicama i mekan u sredini. Prebacite na tacnu obloženu papirom i držite na toplom.


  • 5. Skuvajte ćuftice. Po potrebi obrišite tiganj, dodajte biljno ulje i vratite ga na srednju vatru. Pržite ćuftice 8 do 10 minuta, pažljivo ih okrećući da dobiju boju sa svih strana. Gotove su kada je spoljašnjost dobro zapečena, a sredina čvrsta, vruća i više nije ružičasta.


  • 6. Doterajte začinjenost. Probajte krompir i ćuftice zajedno i po potrebi korigujte samo odmerenom solju, u okviru navedenih količina. Završni balans treba da bude slan, čist i direktan, bez viška masnoće na tanjiru.


    • Serviranje i iznošenje


    Rasporedite pomfrit u uredan sloj, stavite ćuftice pored i delimično preko njega, pa završite kečapom u kontrolisanoj liniji ili maloj barici. Tanjir treba da deluje hrskavo, zapečeno i kompaktno, pri čemu kečap daje svežinu umesto da dominira. Poslužite odmah, dok je pomfrit još čvrst, a ćuftice vruće.

    Profesionalne napomene


  • Suv krompir je neophodan; vlaga je neprijatelj čistog rumenjenja.

  • Narendani crni luk začinjava meso iznutra i održava ćuftice mekima.

  • Ćuftice treba da budu dovoljno male da se ispeku do kraja pre nego što krompir izgubi svoju hrskavost.

  • Kečap mora ostati akcenat; jelo pre svega treba da ima ukus krompira, govedine i pravilnog zapečenja.
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