{"id":512,"date":"2010-01-31T19:02:19","date_gmt":"2010-01-31T18:02:19","guid":{"rendered":"http:\/\/foodies.dk\/?p=512"},"modified":"2010-01-31T19:02:19","modified_gmt":"2010-01-31T18:02:19","slug":"gulyas-ungarsk-gulash","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=512","title":{"rendered":"Guly\u00e1s &#8211; Ungarsk Gulash"},"content":{"rendered":"<p>\t\t\t\tVintervejr er suppevejr, s\u00e5 inspireret at det smukke vinterlandskab som de sidste dages snevejr har givet os, blev aftensm\u00e5ltidet i dag suppe.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_0149-Small.JPG\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-517\" title=\"Gulash\" src=\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_0149-Small-300x225.jpg?resize=300%2C225\" alt=\"Gulash\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<p>Gulash, som i den danske udgave er en stuvning der serveres til kartoffelmos, er i sin oprindelige ungarske version en l\u00e6kker suppe krydret med st\u00e6rk ungarsk paprika.<\/p>\n<p>600g Oksek\u00f8d (Gulash k\u00f8d) i 2x2cm tern<br \/>\n2 Spsk Olie<br \/>\n2 l\u00f8g, hakket<br \/>\n2 fed hvidl\u00f8g, presset<br \/>\n2 guler\u00f8dder, i tern<br \/>\n1 pastinak, i tern<br \/>\n1 Spsk koncentreret tomat pur\u00e9<br \/>\n2 peberfrugter, strimlet<br \/>\n3 mellemstore kartofler, sk\u00e5ret i skiver<br \/>\n1 Spsk ungarsk paprika (eller rosen paprika)<br \/>\n1 tsk st\u00f8dt kommen<br \/>\n1 laurb\u00e6rblad<br \/>\nSalt &amp; peber<br \/>\nVand<\/p>\n<p>Varm olien op i en tykbundet gryde og svitz l\u00f8gene heri. N\u00e5r l\u00f8gene er gyldent brune kommes paprika og switzes med under konstant omr\u00f8ring.<\/p>\n<p>Kom k\u00f8det i og sauter under omr\u00f8ring indtil k\u00f8det brunes let. Kom hvidl\u00f8g, kommen, en smule salt, peber og laurb\u00e6rbladet i og h\u00e6ld vand i til det hele er d\u00e6kket.<\/p>\n<p>D\u00e6mp varmen og lad suppen simre i ca. 1\u00bd time til k\u00f8det er ved at v\u00e6re m\u00f8rt.<\/p>\n<p>Tils\u00e6t guler\u00f8dder, kartofler og pastinak og hvis n\u00f8dvendigt lidt mere salt. Fyld efter med vand til det hele er d\u00e6kket igen.<\/p>\n<p>Suppen simres til gr\u00f8ntsagerne er n\u00e6sten f\u00e6rdige, hvorefter tomat pur\u00e9 og peberfrugter tils\u00e6ttes. Koges yderligere 5min, evt. uden l\u00e5g hvis suppen \u00f8nskes en smule tykkere.<\/p>\n<p>Serveres med godt br\u00f8d til.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\t\t\t\tGulash, som i den danske udgave er en stuvning der serveres til kartoffelmos, er i sin oprindelige ungarske version en l\u00e6kker suppe krydret med st\u00e6rk ungarsk paprika.\t\t<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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","enabled":false},"version":2}},"categories":[2,16],"tags":[206,239,298,317,337,346,405,409,425,431,433,434,502,602,615,623],"class_list":["post-512","post","type-post","status-publish","format-standard","hentry","category-aftensmad","category-suppe","tag-gulerrd","tag-hvidlg","tag-kartoffel","tag-kommen","tag-laurbrblad","tag-lg","tag-oksekd","tag-olie","tag-paprika","tag-pastinak","tag-peber","tag-peberfrugt","tag-salt","tag-tomatpure","tag-ungarsk","tag-vand"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-8g","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=512"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/512\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}