{"id":5612,"date":"2014-03-11T20:27:12","date_gmt":"2014-03-11T20:27:12","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5612"},"modified":"2014-01-13T20:36:59","modified_gmt":"2014-01-13T20:36:59","slug":"pferderagout-mit-bunten-paprikaschoten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/11\/pferderagout-mit-bunten-paprikaschoten\/","title":{"rendered":"Pferderagout mit bunten Paprikaschoten"},"content":{"rendered":"

Zutaten<\/strong>
\n800 g Pferdebratenfleisch
\n2 EL Oliven\u00f6l
\nSalz
\nRotwein
\n1 EL Butter
\n3 Zwiebeln
\n1 Rote Paprikaschote
\n2 Gelbe Paprikaschote
\n350 g Tomatenp\u00fcree<\/p>\n

Zubereitung<\/strong>
\nAlle Hautreste und Sehnen vom Pferdefleisch sorgf\u00e4ltig entfernen, in grobe W\u00fcrfel schneiden, diese im Oliven\u00f6l scharf anbraten. Hat das Fleisch eine sch\u00f6ne Farbe bekommen, salzen und mit Rotwein abl\u00f6schen. Die Hitze zur\u00fccknehmen und bei ganz kleiner Flamme weiterschmoren lassen, so dass der Wein langsam einkocht.
\nIn der Zwischenzeit die Butter in einem zweiten Topf schmelzen, die Zwiebeln hobeln und in der Butter and\u00fcnsten. Paprikaschoten waschen, entkernen, in unregelm\u00e4\u00dfige, nicht zu kleine St\u00fccke schneiden (etwa die Gr\u00f6\u00dfe einer Streichholzschachtel). Zu den Zwiebeln geben und mitd\u00fcnsten. Mach ein paar Minuten, Tomatenp\u00fcree einr\u00fchren, eine halbe Stunde k\u00f6cheln lassen. Dann die Fleischw\u00fcrfel hineingeben, alles zusammen noch eine weitere halbe Stunde garen. Hei\u00df servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 800 g Pferdebratenfleisch 2 EL Oliven\u00f6l Salz Rotwein 1 EL Butter 3 Zwiebeln 1 Rote Paprikaschote 2 Gelbe Paprikaschote 350 g Tomatenp\u00fcree Zubereitung Alle Hautreste und Sehnen vom Pferdefleisch sorgf\u00e4ltig entfernen, in grobe W\u00fcrfel schneiden, diese im Oliven\u00f6l scharf anbraten. Hat das Fleisch eine sch\u00f6ne Farbe bekommen, salzen und mit Rotwein abl\u00f6schen. Die Hitze … <\/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],"tags":[694],"class_list":["post-5612","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","tag-pferd","item-wrap"],"yoast_head":"\nPferderagout mit bunten 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