{"id":2190,"date":"2011-07-23T08:39:39","date_gmt":"2011-07-23T08:39:39","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2190"},"modified":"2011-07-23T08:39:39","modified_gmt":"2011-07-23T08:39:39","slug":"rindfleisch-burgunder-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/rindfleisch-burgunder-art\/","title":{"rendered":"Rindfleisch Burgunder Art"},"content":{"rendered":"

Zutaten<\/strong>
\n400 g R\u00fcebli (M\u00f6hre)
\n250 g Zwiebeln
\n250 g Champignons
\n150 g Magere Bratspecktranchen
\n1 EL Bratbutter
\n800 g Rindspl\u00e4tzli (Schnitzel) zum Schmoren ca. 1\/2 cm dick geschnitten
\nSalz
\nSchwarzer Pfeffer
\nDelikatesspaprika
\n5 dl Rotwein; z.B. Burgunder
\n50 ml Cognac
\n2 Lorbeerbl\u00e4tter
\n2 Nelken
\n1\/2 Bund Thymian
\n1 Bund Petersilie <\/p>\n

Zubereitung<\/strong>
\nR\u00fcebli sch\u00e4len und schr\u00e4g in d\u00fcnne Scheiben schneiden. Zwiebeln sch\u00e4len und achteln. Champignons r\u00fcsten und in dicke Scheiben schneiden. Die Bratspecktranchen in Streifen schneiden. In einem Schmortopf in der heissen Bratbutter knusprig r\u00f6sten. Vom Feuer ziehen und die H\u00e4lfte des Specks herausnehmen. Die H\u00e4lfte der R\u00fcebli und der Zwiebeln in den Topf geben. Die Rindspl\u00e4tzli mit Salz, Pfeffer und Paprika kr\u00e4ftig w\u00fcrzen. Die H\u00e4lfte der Fleischscheiben auf das Gem\u00fcse legen. Mit den restlichen R\u00fcebli, Zwiebeln und Rindspl\u00e4tzli decken. Die Champignons dar\u00fcber verteilen, mit Salz und Pfeffer w\u00fcrzen und den restlichen Speck darauf geben. Rotwein und Cognac dazugiessen. Die Lorbeerbl\u00e4tter je mit 1 Nelke bestecken und mit den Thymianzweigen in die Fl\u00fcssigkeit legen. Den Schmortopf decken. Den Fleischtopf im auf 150 Grad vorgeheizten Ofen auf der untersten Rille gut 3 1\/2 Stunden garen. Am Schluss die Petersilie hacken und \u00fcber das fertige Gericht streuen. In der Pfanne servieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 400 g R\u00fcebli (M\u00f6hre) 250 g Zwiebeln 250 g Champignons 150 g Magere Bratspecktranchen 1 EL Bratbutter 800 g Rindspl\u00e4tzli (Schnitzel) zum Schmoren ca. 1\/2 cm dick geschnitten Salz Schwarzer Pfeffer Delikatesspaprika 5 dl Rotwein; z.B. Burgunder 50 ml Cognac 2 Lorbeerbl\u00e4tter 2 Nelken 1\/2 Bund Thymian 1 Bund Petersilie Zubereitung R\u00fcebli sch\u00e4len 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":[6,57],"tags":[],"class_list":["post-2190","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","item-wrap"],"yoast_head":"\nRindfleisch Burgunder 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