{"id":2001,"date":"2011-06-12T14:30:02","date_gmt":"2011-06-12T14:30:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2001"},"modified":"2011-06-12T14:30:02","modified_gmt":"2011-06-12T14:30:02","slug":"schweinelende-in-dunkelbier-mit-herzoginkartoffeln","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/12\/schweinelende-in-dunkelbier-mit-herzoginkartoffeln\/","title":{"rendered":"Schweinelende in Dunkelbier mit Herzoginkartoffeln"},"content":{"rendered":"

Zutaten<\/strong>
\n500 Gramm Schweinelende
\n2 EL Butterschmalz
\nSalz
\nPfeffer
\nPaprika
\nK\u00fcmmel, gemahlen
\n1\/4 Liter Bier, dunkel
\n1\/4 Liter Fleischbr\u00fche
\n100 Gramm Creme fra\u00eeche
\nHerzoginkartoffeln<\/em>
\n500 Gramm Kartoffeln
\n100 Gramm Butter
\nSalz
\nMuskat
\n3 Eigelb <\/p>\n

Zubereitung<\/strong>
\nDas Fleisch von allen Seiten in hei\u00dfem Butterschmalz anbraten. Das Fett abgie\u00dfen, mit Salz, Pfeffer, Paprika und K\u00fcmmel w\u00fcrzen und das Bier angie\u00dfen. Auf kleinster Flamme knapp 10 Minuten ziehen lassen. Das Fleisch herausnehmen und warm stellen.
\nDie Sauce etwas einkochen lassen und die Creme fra\u00eeche unterr\u00fchren. Nochmals abschmecken. Das Fleisch in schr\u00e4ge Scheiben schneiden und die Sauce dazu reichen.
\nF\u00fcr die Herzogin-Kartoffeln 500 g Kartoffeln als Salzkartoffeln kochen und noch hei\u00df durch die Kartoffelpresse geben. Mit 100 g Butter, Salz, Muskat und dem Eigelb zu einer schaumigen Masse verr\u00fchren. Mit dem Spritzbeutel nun kleine Rosetten auf ein gefettetes Backblech setzen und mit verquirltem Eigelb bestreichen. Im vorgeheizten Backofen bei 220\u00b0 C ca. 10 Minuten backen.
\nDazu als Beilage Prinzessbohnen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 Gramm Schweinelende 2 EL Butterschmalz Salz Pfeffer Paprika K\u00fcmmel, gemahlen 1\/4 Liter Bier, dunkel 1\/4 Liter Fleischbr\u00fche 100 Gramm Creme fra\u00eeche Herzoginkartoffeln 500 Gramm Kartoffeln 100 Gramm Butter Salz Muskat 3 Eigelb Zubereitung Das Fleisch von allen Seiten in hei\u00dfem Butterschmalz anbraten. Das Fett abgie\u00dfen, mit Salz, Pfeffer, Paprika und K\u00fcmmel w\u00fcrzen und … <\/p>\n

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":[363],"class_list":["post-2001","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-schweinelende","item-wrap"],"yoast_head":"\nSchweinelende 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Dezember 2011","format":false,"excerpt":"Zutaten 400 g Kartoffeln 50 g Butterschmalz 100 g M\u00f6hren 100 g Petersilienwurzel (ersatzweise Sellerie) 400 g Lammfleisch, gew\u00fcrfelt 1 Prise Salz, Pfeffer, Muskat 1 mittlere Zwiebel, fein gehackt 100 ml Rotwein, trocken 250 ml Rinderfond etwas hei\u00dfe Milch 1 EL Mehl 2 EL Petersilie, fein geschnitten 1 EL Butter\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2001"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2001\/revisions"}],"predecessor-version":[{"id":2002,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2001\/revisions\/2002"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}