{"id":901,"date":"2011-04-23T05:34:58","date_gmt":"2011-04-23T05:34:58","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=901"},"modified":"2011-04-23T05:34:58","modified_gmt":"2011-04-23T05:34:58","slug":"rinderbraten-strindberg","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/23\/rinderbraten-strindberg\/","title":{"rendered":"Rinderbraten Strindberg"},"content":{"rendered":"

Zutaten:<\/b>
\n500 g Jungzwiebeln (geschnitten)
\nButterschmalz, Meersalz, Pfeffer aus der M\u00fchle
\n4 Rumpsteaks (schier zugeputzt, ohne Fett)
\n4 Eigelb
\nGr\u00fcner Pfeffer, Senf, Mehl
\n125 ml eingekochter brauner Kalbsfond
\nGrie\u00dfkn\u00f6del<\/i>
\n140 g Butter
\n4 Eier
\n240 g Grie\u00df
\n200 g Wei\u00dfbrot (entrindet und fein gew\u00fcrfelt)
\n125 ml Sauerrahm
\n450 g mehlige Kartoffeln (gekocht)
\nMeersalz, Muskatnuss <\/p>\n

\nZubereitung: <\/b>
\nZwiebel in Butterschmalz goldgelb and\u00fcnsten, salzen und pfeffern. Abtropfen lassen und mit K\u00fcchenpapier trocken tupfen. Rumpsteaks zwischen Klarsichtfolie vorsichtig klopfen. Eigelb und Senf vermischen, Rumpsteaks auf einer Seite damit bestreichen. Die Zwiebel dar\u00fcber verteilen, leicht andr\u00fccken und mit Mehl best\u00e4uben. Butterschmalz in einer Pfanne m\u00e4\u00dfig erw\u00e4rmen und darin die Steaks mit der Zwiebelseite nach unten 2 Minuten braten. Mit Pfeffer und
\nSalz w\u00fcrzen, vorsichtig wenden und weitere 2 Minuten anbraten. Herausnehmen und warm stellen. Aus der Pfanne Fett abgie\u00dfen und mit Kalbsfond aufgie\u00dfen. Saft kurz durchkochen.
\nF\u00fcr die Grie\u00dfkn\u00f6del:<\/em>
\nButter schaumig r\u00fchren, die Eier und den Grie\u00df unterr\u00fchren. Den Teig etwa eine Stunde ruhen lassen. Die Brotw\u00fcrfel in Sauerrahm einweichen lassen. Die gekochten Kartoffeln noch hei\u00df grob zerteilen und auf ein Backblech legen, bei 200\u00b0C 5 bis 7 Minuten trocknen. Danach durch eine Kartoffelpresse dr\u00fccken und mit der Grie\u00dfmasse sowie dem Wei\u00dfbrot verr\u00fchren, mit Salz und Muskatnuss abschmecken. Kleine Kn\u00f6del formen und ca. 15 Minuten in kochendem Salzwasser ziehen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 500 g Jungzwiebeln (geschnitten) Butterschmalz, Meersalz, Pfeffer aus der M\u00fchle 4 Rumpsteaks (schier zugeputzt, ohne Fett) 4 Eigelb Gr\u00fcner Pfeffer, Senf, Mehl 125 ml eingekochter brauner Kalbsfond Grie\u00dfkn\u00f6del 140 g Butter 4 Eier 240 g Grie\u00df 200 g Wei\u00dfbrot (entrindet und fein gew\u00fcrfelt) 125 ml Sauerrahm 450 g mehlige Kartoffeln (gekocht) Meersalz, Muskatnuss Zubereitung: … <\/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-901","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","item-wrap"],"yoast_head":"\nRinderbraten Strindberg<\/title>\n<meta name=\"description\" content=\"- Rinderbraten Strindberg\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/23\/rinderbraten-strindberg\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rinderbraten Strindberg\" \/>\n<meta property=\"og:description\" content=\"- Rinderbraten Strindberg\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/23\/rinderbraten-strindberg\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-23T05:34:58+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/23\\\/rinderbraten-strindberg\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/23\\\/rinderbraten-strindberg\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Rinderbraten Strindberg\",\"datePublished\":\"2011-04-23T05:34:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/23\\\/rinderbraten-strindberg\\\/\"},\"wordCount\":229,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Hauptgerichte\",\"Rind\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/23\\\/rinderbraten-strindberg\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/23\\\/rinderbraten-strindberg\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/23\\\/rinderbraten-strindberg\\\/\",\"name\":\"Rinderbraten Strindberg\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-23T05:34:58+00:00\",\"description\":\"- Rinderbraten Strindberg\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/23\\\/rinderbraten-strindberg\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/23\\\/rinderbraten-strindberg\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/23\\\/rinderbraten-strindberg\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rinderbraten Strindberg\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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