{"id":1616,"date":"2023-11-26T20:13:15","date_gmt":"2023-11-26T18:13:15","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=1616"},"modified":"2023-11-26T20:13:15","modified_gmt":"2023-11-26T18:13:15","slug":"das-zarteste-rezept-fur-gebackenes-schweinefleisch-das-geheimnis-ist-super-einfach-schweinefleisch-mit-zwiebeln","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=1616","title":{"rendered":"Das zarteste Rezept f\u00fcr gebackenes Schweinefleisch \u2013 Das Geheimnis ist super einfach! Schweinefleisch mit Zwiebeln"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2023\/11\/image-181-1024x576.png\" alt=\"\" class=\"wp-image-1618\" srcset=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2023\/11\/image-181-1024x576.png 1024w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2023\/11\/image-181-300x169.png 300w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2023\/11\/image-181-768x432.png 768w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2023\/11\/image-181.png 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Zutaten<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 \u00bd <a><\/a>kg Schweiner\u00fccken, ausgel\u00f6st<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 Zwiebeln<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Zehe Knoblauch<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 Dosen Champignons, zu je 850 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salz und Pfeffer, wei\u00dfer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 g Schmand oder Creme fraiche<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">25 0 g Schlagsahne<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Liter Tomatenketchup<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Glas Letscho, (700 ml) oder Ajvar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zubereitung<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. Zuerst das Fleisch in ca. 1,5 cm dicke Scheiben schneiden und flachklopfen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zwiebel und Knoblauch sch\u00e4len.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zwiebel in Ringe schneiden.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Knoblauch halbieren und ein gro\u00dfes Blech damit ausreiben.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Champignons gut abtropfen lassen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. Jetzt das Fleisch mit Salz und Pfeffer w\u00fcrzen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Den Boden des Blechs mit ca. 3 Fleischscheiben auslegen. Je ca. 1\/2 Zwiebel und Pilze darauf verteilen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Danach Schmand und Sahne verr\u00fchren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zirka die H\u00e4lfe \u00fcber das Fleisch gie\u00dfen, so dass es vollst\u00e4ndig bedeckt ist.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dazu schmecken Kartoffeln und Reis.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 1 \u00bd kg Schweiner\u00fccken, ausgel\u00f6st 4 Zwiebeln 1 Zehe Knoblauch 2 Dosen Champignons, zu je 850 ml Salz und Pfeffer, wei\u00dfer 250 g Schmand oder Creme fraiche 25 0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1617,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1616","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/1616","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1616"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/1616\/revisions"}],"predecessor-version":[{"id":1619,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/1616\/revisions\/1619"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/1617"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}