{"id":1319,"date":"2011-05-01T19:40:53","date_gmt":"2011-05-01T19:40:53","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1319"},"modified":"2011-05-01T19:40:53","modified_gmt":"2011-05-01T19:40:53","slug":"ungarischer-gulasch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/01\/ungarischer-gulasch\/","title":{"rendered":"Ungarischer Gulasch"},"content":{"rendered":"<p>Feingehackte Zwiebel in hei\u00dfem Fett goldgelb d\u00fcnsten, mit Edels\u00fc\u00dfpaprika w\u00fcrzen und mit etwas Wasser abschrecken. W\u00fcrflig geschnittenes Fleisch, Tomatenmark, streifig geschnittene Paprikaschoten hinzuf\u00fcgen, salzen, etwas Wasser an.gie\u00dfen und langsam garen.<br \/>\nWenn man das ganze \u00fcber Holz in einem Kessel zubereit, hat man den guten ungarischen Kesselgulasch. Und davon kann man nicht genug bekommen, besonders nicht mit frischem Wei\u00dfbrot.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Feingehackte Zwiebel in hei\u00dfem Fett goldgelb d\u00fcnsten, mit Edels\u00fc\u00dfpaprika w\u00fcrzen und mit etwas Wasser abschrecken. W\u00fcrflig geschnittenes Fleisch, Tomatenmark, streifig geschnittene Paprikaschoten hinzuf\u00fcgen, salzen, etwas Wasser an.gie\u00dfen und langsam garen. Wenn man das ganze \u00fcber Holz in einem Kessel zubereit, hat man den guten ungarischen Kesselgulasch. Und davon kann man nicht genug bekommen, besonders nicht &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/01\/ungarischer-gulasch\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,47],"tags":[111],"class_list":["post-1319","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-gulasch","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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Mai 2011","format":false,"excerpt":"Zutaten: 800-1000 g Fischfllet (Goldbarsch) 40 g Sonja 20 g Speck 300 g Zwiebeln 2 E\u00dfl\u00f6ffel Edels\u00fc\u00dfpaprika etwas Salz Tomatenmark 1 Zehe Knoblauch. Zubereitung: Sonja auslassen und darin die kleingeschnittenen Zwiebeln und die Knoblauchzehe glasig bis goldgelb d\u00fcnsten. Mit Wasser oder Br\u00fche abschrecken, die Pfanne vom Feuer nehmen und Edels\u00fc\u00dfpaprika\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1471,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/falsches-gulasch\/","url_meta":{"origin":1319,"position":1},"title":"Falsches Gulasch","author":"Steffen","date":"7. Mai 2011","format":false,"excerpt":"Eine recht gro\u00dfe in Scheiben geschnittene Zwiebel wird in Fett ger\u00f6stet, abgel\u00f6scht und mit einem kleinen L\u00f6ffel Edels\u00fc\u00dfpaprika bestreut, hierzu gibt man einen E\u00dfl\u00f6ffel Tomatenmark und 1\/4 kg der L\u00e4nge nach gevierteilte Kartoffeln. Dies wird mit 1,5 Liter Wasser, eventuell auch Knochenbr\u00fche, aufgegossen, gesalzen und langsam gekocht bis die Kartoffeln\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7844,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/10\/20\/bohnengericht-mit-lammfleisch\/","url_meta":{"origin":1319,"position":2},"title":"Bohnengericht mit Lammfleisch","author":"Steffen","date":"20. Oktober 2021","format":false,"excerpt":"Bohnengericht mit Lammfleisch 750 Gramm Lammgulasch750 Gramm Busch oder Stangenbohnen750 Gramm Tomaten (geh\u00e4utet)700 Gramm Zwiebeln1 Paprikaschote1 PeperoniButterschmalz oder MagarineGew\u00fcrzePfeffer (Salz und s\u00fc\u00dfen Paprika) Das Gulasch sch\u00f6n anbraten und nach dem Anbraten mit Pfeffer und Salz gut w\u00fcrzen. Nun werden die kleingeschnittenen und rohen Bohnen auf das Gulasch geschichtet Bei den\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1463,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/szegediner-gulasch\/","url_meta":{"origin":1319,"position":3},"title":"Szegediner Gulasch","author":"Steffen","date":"7. 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