{"id":5584,"date":"2024-04-23T12:12:54","date_gmt":"2024-04-23T09:12:54","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=5584"},"modified":"2024-04-23T12:12:54","modified_gmt":"2024-04-23T09:12:54","slug":"ungarisches-gulasch-herzhaftes-und-aromatisches-rindfleischsuppenrezept","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=5584","title":{"rendered":"Ungarisches Gulasch: herzhaftes und aromatisches Rindfleischsuppenrezept"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Rezept<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vorbereitung:&nbsp;<strong>20 Min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kochen:&nbsp;<strong>30 Min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Schwierigkeit:&nbsp;<strong>Mittel<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dosierung f\u00fcr:&nbsp;<strong>4 Personen<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/01\/Gulash-ungherese-1200x675.jpe\" alt=\"Bild\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Gulasch&nbsp;ist ein&nbsp;typischer&nbsp;<strong>zweiter Gang der&nbsp;<\/strong><strong>ungarischen<\/strong>&nbsp;K\u00fcche , eine Art schmackhafter und saftiger Rindfleischeintopf auf der Basis von Zwiebeln, Kartoffeln und Paprika mit der Zugabe von Tomatensauce, Speck, Karotten, Lorbeerbl\u00e4ttern, Thymian, Kreuzk\u00fcmmel&nbsp;<strong>und<\/strong><strong><\/strong><strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sobald das Gulasch fertig ist, servieren Sie es mit&nbsp;<strong>Polenta<\/strong>&nbsp;oder&nbsp;<strong>Kartoffelp\u00fcree<\/strong>&nbsp;, um das Gericht noch vollst\u00e4ndiger und schmackhafter zu machen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Probieren Sie auch dieses Rezept aus<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zutaten<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rinderragout<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 kg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zwiebel<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">700 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wasser<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rotwein<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tomatenkonzentrat<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">30 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">w\u00fcrziger Paprika<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 EL<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lorbeer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 Bl\u00e4tter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">S\u00fc\u00dfe Paprika<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Essl\u00f6ffel<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rosmarin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Timo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kreuzk\u00fcmmel<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Verkauf<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">schwarzer Pfeffer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Samen\u00f6l<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Speck<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100gr<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">So bereiten Sie ungarisches Gulasch zu<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Die Zwiebel hacken und den Speck in Streifen schneiden.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Das \u00d6l in die Pfanne gie\u00dfen und den Speck goldbraun braten. Nehmen Sie es aus dem Topf und legen Sie es beiseite.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Das Rindfleisch in denselben Topf geben und br\u00e4unen lassen. Nehmen Sie es aus der Pfanne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Zwiebel anbraten, bis sie weich ist. Das Fleisch wieder in den Topf geben und umr\u00fchren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salz, Pfeffer, Rosmarin, Thymian, Kreuzk\u00fcmmel, Tomatenmark, s\u00fc\u00dfes und scharfes Paprikapulver hinzuf\u00fcgen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gie\u00dfen Sie den Rotwein zum Vermischen, dann das Wasser und f\u00fcgen Sie die Lorbeerbl\u00e4tter hinzu.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Setzen Sie den Deckel auf und kochen Sie es 30 Minuten lang oder bis das Fleisch weich und zart ist.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Das Gulasch sch\u00f6n hei\u00df servieren.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Lagerung<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Sie k\u00f6nnen das Gulasch in einem luftdichten Beh\u00e4lter im K\u00fchlschrank&nbsp;<strong>2 Tage<\/strong>&nbsp;lang aufbewahren . Beim Erhitzen ein halbes Glas hei\u00dfes Wasser hinzuf\u00fcgen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.cookist.it\/\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rezept Vorbereitung:&nbsp;20 Min Kochen:&nbsp;30 Min Schwierigkeit:&nbsp;Mittel Dosierung f\u00fcr:&nbsp;4 Personen Gulasch&nbsp;ist ein&nbsp;typischer&nbsp;zweiter Gang der&nbsp;ungarischen&nbsp;K\u00fcche , eine Art schmackhafter und saftiger Rindfleischeintopf auf der Basis von Zwiebeln, Kartoffeln und Paprika mit der [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":5585,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-5584","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\/5584","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\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5584"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/5584\/revisions"}],"predecessor-version":[{"id":5586,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/5584\/revisions\/5586"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/5585"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}