{"id":4582,"date":"2012-11-08T20:24:55","date_gmt":"2012-11-08T20:24:55","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4582"},"modified":"2012-11-08T20:24:55","modified_gmt":"2012-11-08T20:24:55","slug":"saftgulyas-gulasch-auf-wiener-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/08\/saftgulyas-gulasch-auf-wiener-art\/","title":{"rendered":"Saftgulyas (Gulasch auf Wiener Art)"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Dickbl\u00e4ttrig geschnittener Wadschinken (Unterschenkel des Rindes), kleinfingerdicke Scheiben a 30-40g
\n150 Gramm Schweinefett
\n800 Gramm Bl\u00e4ttrig geschnittene wei\u00dfe Zwiebeln
\n1 Spritzer Essig, mit 1\/16 l Wasser verd\u00fcnnt
\n40-50 Gramm Edels\u00fc\u00df- oder Delikate\u00dfpaprika
\n2 Zerdr\u00fcckte Knoblauchzehen
\n1 TL Majoran
\n1 TL Gehackter K\u00fcmmel
\nSalz
\n1 EL Paradeismark (Tomatenmark, optional)<\/p>\n

Zubereitung<\/strong>
\nDie Zwiebeln werden in sehr hei\u00dfem Schweinefett goldgelb ger\u00f6stet, wobei man st\u00e4ndig mit dem Kochl\u00f6ffel r\u00fchren muss, dann (nach der alten Schule) paprizieren, ganz kurz durchr\u00fchren und sofort mit Essig und Wasser abl\u00f6schen. Ganz kurz d\u00fcnsten lassen, das Fleisch beigeben, etwas salzen, den mit gehacktem K\u00fcmmel
\nzerdr\u00fcckten Knoblauch sowie Majoran beigeben (nach Wunsch auch etwas Tomatenmark), nicht ganz zugedeckt alles im eigenen Saft eind\u00fcnsten.
\nDabei soll der Saft einigemal eingehen, worauf jedesmal mit ganz wenig Wasser wieder untergossen wird. (W\u00fcrde man zuviel Wasser beigeben, w\u00fcrde das Fleisch kochen, es darf aber nur d\u00fcnsten!) Nur so erh\u00e4lt man den braunen, fetten Saft mit der satten Farbe des Wiener Saftgulyas (den man an einem Wirtshaus-Gulyas so sch\u00e4tzt!). Au\u00dferdem „verkochen“ nur auf diese Weise die Zwiebeln zur G\u00e4nze und geben dem Gulyas die n\u00f6tige Bindung. Sobald das Fleisch kernig-weich geworden ist, gibt man soviel Wasser bei, dass das Fleisch vom Saft bzw. von der Fl\u00fcssigkeit gerade bedeckt ist. Dann l\u00e4sst man das Fleisch noch etwa 10 Minuten sehr langsam kochen, bis das rotbraun gef\u00e4rbte Fett teilweise an die Oberfl\u00e4che aufsteigt und der Saft seine „mollige“ Konsistenz zeigt.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Dickbl\u00e4ttrig geschnittener Wadschinken (Unterschenkel des Rindes), kleinfingerdicke Scheiben a 30-40g 150 Gramm Schweinefett 800 Gramm Bl\u00e4ttrig geschnittene wei\u00dfe Zwiebeln 1 Spritzer Essig, mit 1\/16 l Wasser verd\u00fcnnt 40-50 Gramm Edels\u00fc\u00df- oder Delikate\u00dfpaprika 2 Zerdr\u00fcckte Knoblauchzehen 1 TL Majoran 1 TL Gehackter K\u00fcmmel Salz 1 EL Paradeismark (Tomatenmark, optional) Zubereitung Die Zwiebeln werden … <\/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":[111],"class_list":["post-4582","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","tag-gulasch","item-wrap"],"yoast_head":"\nSaftgulyas 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K\u00fcmmel2 Teel. Rosenpaprika1 Lorbeerblatt1\/2 Liter Weisswein1 Teel. MajoranSalz F\u00fcr das polnische Nationalgericht gibt es kein einheitliches Rezept. Je nach der Gegend wird es mit Wei\u00df- oder auch Sauerkraut und\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2137,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/puszta-schnitzel-mit-pikantem-letscho-und-petersilienkartoffel\/","url_meta":{"origin":4582,"position":2},"title":"Puszta-Schnitzel mit pikantem Letscho und Petersilienkartoffel","author":"Steffen","date":"17. Juli 2011","format":false,"excerpt":"Zutaten 4 Schweinsschnitzel 2 Rote Paprika 2 Gr\u00fcne Paprika 2 Gelbe Paprika 1 Pfefferoni 2 gro\u00dfe Zwiebeln 4 Tomaten 5 Knoblauchzehen 2 Rosmarinzweige 2 Thymianzweige 600 Gramm Kartoffeln (gekocht und gesch\u00e4lt) Paprikapulver (edels\u00fc\u00df oder scharf) 1 EL Tomatenmark 250 ml Suppe Pfeffer, Salz Gehackte Petersilie Senf \u00d6l zum Braten Zubereitung\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2832,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/09\/21\/fisch-soljanka\/","url_meta":{"origin":4582,"position":3},"title":"Fisch-Soljanka","author":"Steffen","date":"21. September 2011","format":false,"excerpt":"Zutaten 500 g Fisch 2 Zwiebeln 2 EL Butter; Margarine oder Oel 2 EL Tomatenmark; Puree 4 kleine Salzgurken; o. Essiggurken 2 Tomaten 1 EL Kapern 1 Lorbeerblatt 1\/2 Zitrone Salz Pfeffer Petersilie; oder Dill Zutaten Zwiebel kleinschneiden, leicht in Fett r\u00f6sten, Tomatenmark zusetzen und 5 - 6 Minuten d\u00fcnsten.\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3963,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/19\/gulaschsuppe\/","url_meta":{"origin":4582,"position":4},"title":"Gulaschsuppe","author":"Steffen","date":"19. Februar 2012","format":false,"excerpt":"Zutaten 250 g Zwiebeln 250 g Rindfleisch 40 g Butter 2 EL Paprika 2 EL Tomatenmark 2 EL Mehl 1 Becher Joghurt 1\/2 Tasse Rotwein 1 l Fleischbr\u00fche Salz,Pfeffer,Zucker Zubereitung Die Butter erhitzen, die in Ringe geschnittenen Zwiebeln und das in ganz kleine W\u00fcrfelchen geschnittene Rindfleisch darin sch\u00f6n braun anbraten.\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"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":4582,"position":5},"title":"Szegediner Gulasch","author":"Steffen","date":"7. Mai 2011","format":false,"excerpt":"Zutaten: 300 g Schweinefleisch 125 g Zwiebeln 30 g Schmalz 20 g Tomatenmark Gulaschgew\u00fcrz Edels\u00fc\u00df- Paprika 400 g Sauerkraut Zubereitung: Zuerst das Fleisch und die klein geschnittenen Zwiebeln im Schmalz anbraten, mit Tomatenmark und Gulaschgew\u00fcrz abschmecken. Etwa 2\/3 des Sauerkrautes unter den Gulaschansatz ziehen, dann abbinden und mit einer Prise\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"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\/4582","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=4582"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4582\/revisions"}],"predecessor-version":[{"id":4583,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4582\/revisions\/4583"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}