stdClass Object ( [id] => 1340855 [title] => Irski gulaš, istinska poslastica za sve ljubitelje osobite vrste mesa. Ovako pripremljena topi se u ustima od mekoće [alias] => irski-gulas-istinska-poslastica-za-sve-ljubitelje-osobite-vrste-mesa-ovako-pripremljena-topi-se-u-ustima-od-mekoce [catid] => 484 [published] => 1 [introtext] => [fulltext] =>

Jeste li čuli za irski gulaš? Vjerojatno vam je prva asocijacija pivo pa mislite da je to samo još jedan od načina pripreme pivskog gulaša, ali u krivu ste. Irski se gulaš izvorno prirema isklkjučivo od luka, krumpira i jedne posebne vrste mesa koja je nekoć bila vrlo široko korištena, u našim krajevima također, no danas će se za nju mašiti samo najhrabriji.

Pogađate li možda o kojem je mesu riječ? Nije teško pogoditi, radi se o bravetini. Meso specifičnog mirisa i okusa ovom jelu daje posebnu aromu, a baš je savršeno za kuhanje na ovaj način jer na kraju bude jako sočno i meko. Ipak, bravetina mnogima više nije po volji pa se u novije vrijeme mijenja janjetinom pa čak i govedinom. 

U novijim receptima u jelo se stavljaju i drugi dodaci pored spomenutih krumpira i luka: pastrnjak, repa, korijen celera i peršina te mrkva najčešće se koriste jer pored toga što popravljaju okus jelu daju i gustoću. Lovor se obično ne stavlja, no nasjeckani peršin je obavezan. Neki vole dodati i malo ječma, žitarice koja je u Irskoj jako popularna, a neki neće odoljeti da ne uliju i malo Guinessa...

Nudimo vam recept, a koju ćete točno vrstu mesa koristiti prepuštamo vama na odluku. Potrudite se samo da bude riječ o nekoj poziciji prikladnoj za dugo i polagano kuhanje - idealni bi bili lijepo prošarani komadi, poput onih od vrata i lopatice.

Irski gulaš

Sastojci:

700 g ovčetine
700 g krumpira
700 ml mesne juhe
2 mrkve
2 rebra celera
1 luk
1 pastrnjak 
3 žlice nasjeckanog peršina
3 žlice ulja
2 žlice brašna
po 1 1/2 žličice soli i papra

Priprema:

Zagrijte pola količine ulja pa zapecite meso narezano na kockice pa ga izvadite. Na isto ulje dodajte brašno pa ga prijajte uz miješanje dok ne dobije lijepu boju. Dodajte juhu, neprestano miješajući te kuhajte dok se malo ne zgusne.

U drugoj posudi na ostatku ulja pirjajte nasjeckani luk dok ne postane staklast, zatim mu dodajte ostalo povrće osim krumpira, prethodno usitnjeno, te pirjajte uz miješanje oko pet minuta.

Dodajte meso, krumpir, sol i papar, promiješajte te dolijte juhu sa zaprškom. Kuhajte poklopljeno na laganoj vatri najmanje sat i pol do dva. Ovaj dio posla možete obaviti i u pećnici zagrijanoj na 150 stupnjeva, ali će potrajati i do tri sata - ovisno o tvrdoći mesa.

Skuhani gulaš poslužite posut nasjeckanim peršinom.

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Jeste li čuli za irski gulaš? Vjerojatno vam je prva asocijacija pivo pa mislite da je to samo još jedan od načina pripreme pivskog gulaša, ali u krivu ste. Irski se gulaš izvorno prirema isklkjučivo od luka, krumpira i jedne posebne vrste mesa koja je nekoć bila vrlo široko korištena, u našim krajevima također, no danas će se za nju mašiti samo najhrabriji.

Pogađate li možda o kojem je mesu riječ? Nije teško pogoditi, radi se o bravetini. Meso specifičnog mirisa i okusa ovom jelu daje posebnu aromu, a baš je savršeno za kuhanje na ovaj način jer na kraju bude jako sočno i meko. Ipak, bravetina mnogima više nije po volji pa se u novije vrijeme mijenja janjetinom pa čak i govedinom. 

U novijim receptima u jelo se stavljaju i drugi dodaci pored spomenutih krumpira i luka: pastrnjak, repa, korijen celera i peršina te mrkva najčešće se koriste jer pored toga što popravljaju okus jelu daju i gustoću. Lovor se obično ne stavlja, no nasjeckani peršin je obavezan. Neki vole dodati i malo ječma, žitarice koja je u Irskoj jako popularna, a neki neće odoljeti da ne uliju i malo Guinessa...

Nudimo vam recept, a koju ćete točno vrstu mesa koristiti prepuštamo vama na odluku. Potrudite se samo da bude riječ o nekoj poziciji prikladnoj za dugo i polagano kuhanje - idealni bi bili lijepo prošarani komadi, poput onih od vrata i lopatice.

Irski gulaš

Sastojci:

700 g ovčetine
700 g krumpira
700 ml mesne juhe
2 mrkve
2 rebra celera
1 luk
1 pastrnjak 
3 žlice nasjeckanog peršina
3 žlice ulja
2 žlice brašna
po 1 1/2 žličice soli i papra

Priprema:

Zagrijte pola količine ulja pa zapecite meso narezano na kockice pa ga izvadite. Na isto ulje dodajte brašno pa ga prijajte uz miješanje dok ne dobije lijepu boju. Dodajte juhu, neprestano miješajući te kuhajte dok se malo ne zgusne.

U drugoj posudi na ostatku ulja pirjajte nasjeckani luk dok ne postane staklast, zatim mu dodajte ostalo povrće osim krumpira, prethodno usitnjeno, te pirjajte uz miješanje oko pet minuta.

Dodajte meso, krumpir, sol i papar, promiješajte te dolijte juhu sa zaprškom. Kuhajte poklopljeno na laganoj vatri najmanje sat i pol do dva. Ovaj dio posla možete obaviti i u pećnici zagrijanoj na 150 stupnjeva, ali će potrajati i do tri sata - ovisno o tvrdoći mesa.

Skuhani gulaš poslužite posut nasjeckanim peršinom.

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Shutterstock
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Slanomoćan okus

Irski gulaš, istinska poslastica za sve ljubitelje osobite vrste mesa. Ovako pripremljena topi se u ustima od mekoće

Piše Spiza SD
21. studenog 2023. - 13:24

Jeste li čuli za irski gulaš? Vjerojatno vam je prva asocijacija pivo pa mislite da je to samo još jedan od načina pripreme pivskog gulaša, ali u krivu ste. Irski se gulaš izvorno prirema isklkjučivo od luka, krumpira i jedne posebne vrste mesa koja je nekoć bila vrlo široko korištena, u našim krajevima također, no danas će se za nju mašiti samo najhrabriji.

Pogađate li možda o kojem je mesu riječ? Nije teško pogoditi, radi se o bravetini. Meso specifičnog mirisa i okusa ovom jelu daje posebnu aromu, a baš je savršeno za kuhanje na ovaj način jer na kraju bude jako sočno i meko. Ipak, bravetina mnogima više nije po volji pa se u novije vrijeme mijenja janjetinom pa čak i govedinom. 

U novijim receptima u jelo se stavljaju i drugi dodaci pored spomenutih krumpira i luka: pastrnjak, repa, korijen celera i peršina te mrkva najčešće se koriste jer pored toga što popravljaju okus jelu daju i gustoću. Lovor se obično ne stavlja, no nasjeckani peršin je obavezan. Neki vole dodati i malo ječma, žitarice koja je u Irskoj jako popularna, a neki neće odoljeti da ne uliju i malo Guinessa...

Nudimo vam recept, a koju ćete točno vrstu mesa koristiti prepuštamo vama na odluku. Potrudite se samo da bude riječ o nekoj poziciji prikladnoj za dugo i polagano kuhanje - idealni bi bili lijepo prošarani komadi, poput onih od vrata i lopatice.

Irski gulaš

Sastojci:

700 g ovčetine
700 g krumpira
700 ml mesne juhe
2 mrkve
2 rebra celera
1 luk
1 pastrnjak 
3 žlice nasjeckanog peršina
3 žlice ulja
2 žlice brašna
po 1 1/2 žličice soli i papra

Priprema:

Zagrijte pola količine ulja pa zapecite meso narezano na kockice pa ga izvadite. Na isto ulje dodajte brašno pa ga prijajte uz miješanje dok ne dobije lijepu boju. Dodajte juhu, neprestano miješajući te kuhajte dok se malo ne zgusne.

U drugoj posudi na ostatku ulja pirjajte nasjeckani luk dok ne postane staklast, zatim mu dodajte ostalo povrće osim krumpira, prethodno usitnjeno, te pirjajte uz miješanje oko pet minuta.

Dodajte meso, krumpir, sol i papar, promiješajte te dolijte juhu sa zaprškom. Kuhajte poklopljeno na laganoj vatri najmanje sat i pol do dva. Ovaj dio posla možete obaviti i u pećnici zagrijanoj na 150 stupnjeva, ali će potrajati i do tri sata - ovisno o tvrdoći mesa.

Skuhani gulaš poslužite posut nasjeckanim peršinom.

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17. svibanj 2024 22:34