{"id":4234,"date":"2024-02-04T19:43:53","date_gmt":"2024-02-04T17:43:53","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=4234"},"modified":"2024-02-04T19:43:53","modified_gmt":"2024-02-04T17:43:53","slug":"schweinefilet-in-sahnesauce","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=4234","title":{"rendered":"Schweinefilet in Sahnesauce"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/mynewssports.com\/rezepte\/wp-content\/uploads\/2023\/12\/Schweinefilet-in-Sahnesauce.jpeg\" alt=\"\" class=\"wp-image-685\" style=\"width:451px;height:auto\"\/><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\">Zutaten:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">150 g Fr\u00fchlingszwiebel(n)<br>800 g Schweinefilet(s)<br>2 EL \u00d6l<br>200 g Sahne<br>150 ml Gem\u00fcsebr\u00fche<br>50 g Cr\u00e8me fra\u00eeche<br>1 TL Senf (Dijon-Senf)<br>Salz<br>Pfeffer, wei\u00dfer<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Zubereitung:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Fr\u00fchlingszwiebeln in feine Ringe schneiden. Das Fleisch in ca. 2-3 cm dicke Scheiben schneiden. Das \u00d6l in der Pfanne erhitzen. Schweinemedaillons darin bei gro\u00dfer Hitze von beiden Seiten anbraten, mit Salz und Pfeffer w\u00fcrzen und herausnehmen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fr\u00fchlingszwiebeln hineingeben und kurz and\u00fcnsten. Sahne, Br\u00fche, Cr\u00e8me fraiche und Senf zuf\u00fcgen und aufkochen lassen. Fleisch in der Sauce 5 Minuten k\u00f6cheln lassen. Mit Salz und Pfeffer abschmecken.<br>Dazu passen R\u00f6sti.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Vergessen Sie nicht das Rezept f\u00fcr sp\u00e4ter aufzubewahren!<\/h5>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 150 g Fr\u00fchlingszwiebel(n)800 g Schweinefilet(s)2 EL \u00d6l200 g Sahne150 ml Gem\u00fcsebr\u00fche50 g Cr\u00e8me fra\u00eeche1 TL Senf (Dijon-Senf)SalzPfeffer, wei\u00dfer Zubereitung: Fr\u00fchlingszwiebeln in feine Ringe schneiden. Das Fleisch in ca. 2-3 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4235,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-4234","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\/4234","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=4234"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/4234\/revisions"}],"predecessor-version":[{"id":4236,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/4234\/revisions\/4236"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/4235"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}