Ovo je odličan recept za jesen. Topal punog ukusa, I tamne boje. Ne odskače previše od hrvatskih nepaca ali ima neke novine...
sastojci
smrzunto šumsko voće
svježe meso junetine izrezano u tanke fete količine od prilike pola kila za 2 odraslih ljudi
papirika
čaša crnog vina
bijeli luk
2 kapule
ružmarin
senf
lovor
Karotu ili 2
Meso treba posoliti I frigati kratko na jakom ulju da uhvati smeđu boju, te odljevati stalno sok koji pušta meso u odvojenu teču.
U teču pofrigati na maslinovom ulju , lovor, generoznu količinu ružmarina, 2 kapule, 2 češnja bijelog luka, jednu isjeckanu crvenu papriku, isjeckane karote, I veliku šaku smrznutog bobičastog voća (borovince, maline, ribizl) te dodati sok koji ispušta meso. Kada svo povrće omekša, staviti meso koje je već dijelom frigano , u povrće, te zaliti sa dva deca crnog vina.
Mješavinu kuhati na lagano 2 sata dok sve ne omekša i saft zgusne. Alternativno sve se može staviti u vatrostalnu posudu te ostaviti da kuha u pečnici na 170 2 sata.
Okus je super. Poslužiti s prie kumpirom, palentom, rižom ili što već volite. :)
A great autumn/ winter recepie.
Ingridents
Fresh slices of raw beef, these must be aobut half a centimetre thick - not thicker than 1 centimetre, - about half a kilo serves 2 adults generously or 3 ..
a generous fist full of Frozen mixed berries
Mustard
3 Bay leafs
generous amount of Rosemary
garlick
2onions
2 carotts
1 red pepper
glass of red vine
Fry the meat slices on hot oil, pouring away jucies produced into a large pan, the meat must brown on both sides and than be removed.
In the juices of the meat add olive oil, than fry the bay leafs, a handful of rosemary, chopped carrots, onions, berries, and peppers. When the veg softens, add the meat, and pour over the glass of vine ,than add a teas spoon of mustard. cover with hot water so that the meat does is beneath the water surface.
simmer for 2 hours on low heat- alternatively place all into a casarrole dish and bake on 170 for 2 hours.
Serve with mash potatoe,s palenta, rice.. Anything that will partialy soak the gravy of the schnitzels, and enjoy!
