{"id":5950,"date":"2014-08-04T17:52:42","date_gmt":"2014-08-04T17:52:42","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5950"},"modified":"2014-06-05T18:19:10","modified_gmt":"2014-06-05T18:19:10","slug":"poerkoelt-grundrezept","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/04\/poerkoelt-grundrezept\/","title":{"rendered":"P\u00f6rk\u00f6lt (Grundrezept)"},"content":{"rendered":"

Zutaten<\/strong>
\n800g mageres Rindfleisch gew\u00fcrfelt
\n300g Zwiebeln gew\u00fcrfelt
\n30g Paprika edels\u00fcss
\n1 EL Tomatenmark
\nSalz
\nOliven\u00f6l
\n1 gr\u00fcne Paprika in W\u00fcrfel geschnitten
\neventuell 0,5 liter Rotwein zum abl\u00f6schen oder Fleischbr\u00fche
\nLorbeer
\nKnoblauch
\nK\u00fcmmel
\nZitronenschale
\nMajoran<\/p>\n

Zubereitung<\/strong>
\nZwiebeln in einem Topf mit \u00d6l gut anr\u00f6sten. Dann das Mark dazu und etwas mitr\u00f6sten, das bringt Geschmack in die Sache. Das Fleisch dazu und unter r\u00fchren anbraten. Dann das Paprikapulver dar\u00fcber und etwas mit r\u00f6sten. Nicht zu lange, denn dann wird es bitter. Mit der Fl\u00fcssigkeit abl\u00f6schen. Gew\u00fcrze dazugeben und bei geschlossenem Deckel ca. 2-3 Stunden schmoren. Jetzt die Paprika dazugeben und noch einmal mindestens 30 min schmoren lassen.
\nDas Gericht l\u00e4sst sich hervorragend am Tage vor dem Verzehr zubereiten. Man kann auch Schweinefleisch und Rindfleisch mischen. Zum sch\u00e4rfen kann man eine Chilischote zusammen mit den Zwiebeln r\u00f6sten und mitd\u00fcnsten lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 800g mageres Rindfleisch gew\u00fcrfelt 300g Zwiebeln gew\u00fcrfelt 30g Paprika edels\u00fcss 1 EL Tomatenmark Salz Oliven\u00f6l 1 gr\u00fcne Paprika in W\u00fcrfel geschnitten eventuell 0,5 liter Rotwein zum abl\u00f6schen oder Fleischbr\u00fche Lorbeer Knoblauch K\u00fcmmel Zitronenschale Majoran Zubereitung Zwiebeln in einem Topf mit \u00d6l gut anr\u00f6sten. Dann das Mark dazu und etwas mitr\u00f6sten, das bringt Geschmack in … <\/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":[733],"class_list":["post-5950","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","tag-poerkoelt","item-wrap"],"yoast_head":"\nGrundrezept 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