beef

Beef and Mushroom Risotto / Rižoto sa junetinom i gljivama

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This dish isn’t difficult to make at all. Sure, it takes some time so it’s a labor of love, but it’s also well worth it. All the gentle simmering makes the aromas merry into wonderful rich and deep sauce. Once you add your rice to that, it’s magic. Magic, I tell you. So, while you’re enjoying a slow Saturday morning, start prepping your meat and your veggies and you’ll later enjoy this lunch fit to feast with the gods. Oh yeah, it’s that good.

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INGREDIENTS:

(Yields 6 servings / 0.99 EUR per serving / 5.97 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 tbsp butter (0.27 EUR)

250 g oyster mushrooms (1.33 EUR)

200 g of lean beef (1.33 EUR)

½ tsp nutmeg (0.03 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 onion (0.10 EUR)

2 carrots (0.20 EUR)

1 parsley root (0.20 EUR)

3 garlic cloves (0.10 EUR)

1 bay leaf (0.03 EUR)

1 tsp dried thyme (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 cups tomato puree (0.53 EUR)

6 cups veggie broth (0.40 EUR)

2 cups rice (0.40 EUR)

Handful of fresh parsley (0.20 EUR)

3 tbsp sour cream (0.20 EUR)

½ cup finely grated hard cheese (0.40 EUR)

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METHOD:

Tear the mushrooms into strips. Finely dice the beef. Wash and peel the veggies, then pulse them in a food processor until finely grated but stop before they turn into a mush.

Add the oil, butter and mushrooms to a deep skillet on medium heat, then cook for about 10 minutes until mushrooms are slightly browned. Add in the beef, season with nutmeg, salt and pepper, then cook briefly to develop some color on the meat. Add in the shredded veggies, bay leaf, thyme, basil, tomato puree and a bit of veggie broth. Bring to a gentle simmer, reduce heat to low and cook with a lid on for about one and a half hour. Be sure to stir occasionally and as needed add in a bit more broth.

After the sauce has reduced and the beef softened, taste and adjust seasonings. Add in the rice, then gradually add in the broth, a cup at a time, allowing the rice to absorb all the broth before adding in more. Once the rice is cooked through and all the broth is absorbed, stir in fresh parsley, sour cream and cheese. Serve warm.

This dish reheats great and will actually taste even better on the next day. You’ll probably need to add in a splash of water before reheating to thin it out a bit.

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Ovo jelo uopće nije komplicirano za pripremiti, međutim treba vam nešto vremena da se sve nježno iskrčka, a arome prožmu i formiraju prekrasan bogat i ukusan umak. Još kada na kraju u sve dodate i rižu, desi se apsolutna čarolija. Tako da kada budete uživali u nekom sporom subotnjem prijepodnevu, lagano krenite pripremati meso i povrće, a kasnije ćete imati pravu bogovsku gozbu. Da da, definitivno je ovo sve skupa tako fino.

SASTOJCI:

(Za 6 porcija / 7,44 kn po porciji / 44.66 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 žlice maslaca (2,00 kn)

250 g bukovača (10,00 kn)

200 g krte junetine (10,00 kn)

½ žličice muškatnog oraščića (0,25 kn)

½ žličice soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

1 luk (0,75 kn)

2 mrkve (1,50 kn)

1 korijen peršina (1,50 kn)

3 češnja češnjaka (0,75 kn)

1 lovorov list (0,20 kn)

1 žličica sušenog timijana – majčine dušice (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 šalice pasirane rajčice (4,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

2 šalice riže (3,00 kn)

Pregršt svježeg peršina (1,50 kn)

3 žlice kiselog vrhnja (1,50 kn)

½ šalice fino ribanog tvrdog sira (3,00 kn)

PRIPREMA:

Gljive prstima natrgajte na trakice. Junetinu narežite na sitne kockice. Operite i ogulite svo povrće, pa ga propulsirajte u multipraktiku da se usitni, ali obavezno stanite prije nego se sve pretvori u kašu.

Ulje, maslac i gljive stavite u duboku tavu na srednje jaku vatru, pa kuhajte desetak minuta da se gljive blago karameliziraju. Dodajte junetinu, začinite muškatnim oraščićem, solju i paprom, te kratko kuhajte da meso dobije boju. Ubacite sjeckano povrće, lovor, timijan, bosiljak, pasiranu rajčicu i malo temeljca. Neka sve lagano zakrčka, pa onda smanjite vatru na najniže, poklopite i kuhajte oko sat i pol. S vremena na vrijeme sve dobro promiješajte, a prema potrebi dodajte još malo temeljca.

Kada se umak reducirao, a junetina omekšala, kušajte i prilagodite začine. Dodajte rižu, pa postepeno ulijevajte i temeljac, svaki puta po šalicu, kako bi riža popila svu tekućinu prije nego dodate još. Kuhajte uz miješanje, a kada je riža gotova i popila sav temeljac, umiješajte svježi peršin, kiselo vrhnje i sir. Poslužite toplo.

Ovo se jelo super podgrijava i biti će još finije idućeg dana. Morati ćete samo prije podgrijavanja dodati mrvicu vode da malo sve razrijedite.

Beef and Mushroom Risotto / Rižoto sa junetinom i gljivama

Beef, Mushroom and Red Pepper Stir-Fry / Junetina s gljivama i crvenom paprikom iz woka

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I’ve realized that I haven’t made anything stir-fried in a while and I guess the main reason is that I usually crave those quick dishes in warmer months. However, I’ve felt the insane Chinese food craving the other day and decided to whip this up from various odds and ends.

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INGREDIENTS:

(Yields 4 servings / 1.21 per serving / 4.84 EUR for all)

For the meat:

300 grams of lean beef (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tsp sesame oil (0.13 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

200 grams oyster mushrooms (1.00 EUR)

1 onion (0.10 EUR)

2 red bell peppers (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tsp corn starch (0.01 EUR)

¼ cup water (–)

Additional for serving:

4 tbsp sesame seeds (0.27 EUR)

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METHOD:

Cut the meat into thin strips. Toss it with salt, pepper, soy sauce and sesame oil then let it rest at room temperature for 20-30 minutes. While you are waiting for the meat to marinade, wash, peel and slice up all the veggies and mushrooms.

Place a wok or a deep skillet on medium heat and allow to thoroughly warm up. Add in a bit of oil then fry the meat for a few minutes until cooked through. Remove all the beef from the pan and set it aside. Add in the remaining oil and dump in the mushrooms. Cook the mushrooms for a few minutes to slightly caramelize before adding in the onion and peppers. Season with salt and pepper, give a good stir and cook for a few minutes before adding in minced garlic and Gochujang. Return the meat to the wok to thoroughly warm up then season everything with soy sauce and sesame oil. Finally, dissolve corn starch in water, pour in and stir to combine. As soon as the sauce thickens, remove from heat and serve sprinkled with sesame seeds over a bed of cooked rice.

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Shvatila sam da odavno nisam smutila ništa u woku, a nekako je glavni razlog tome činjenica da mi se takva brza papica uglavnom jede u toplijim mjesecima, dok sam po zimi nekako više raspoložena za jela na žlicu. Međutim, osjetila sam onaj neodoljivi zov kineske hrane pa sam na brzinu pripremila nešto od raznoraznih ostataka.

SASTOJCI:

(Za 4 porcije / 9,02 kn po porciji / 36,07 kn za sve)

Za meso:

300 g krte junetine (15,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

1 žlica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Za wok:

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

200 g bukovača (7,50 kn)

1 luk (0,75 kn)

2 crvene paprike (6,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

3 češnja češnjaka (0,75 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

1 žlica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žličica kukuruznog škroba (0,05 kn)

¼ šalice vode (–)

Dodatno za posluživanje:

4 žlice sezama (2,00 kn)

PRIPREMA:

Junetinu narežite na tanke trakice te ju pomiješajte sa solju, paprom, soja sosom i sezamovim uljem. Ostavite meso da se marinira na sobnoj temperaturi 20-30 minuta. U međuvremenu dok čekate operite, ogulite i nasjeckajte svo povrće i gljive.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite junetinu. Meso maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje i gljive. Kuhajte par minuta da se gljive blago karameliziraju prije nego dodate luk i paprike. Začinite solju i paprom, dobro promiješajte i kuhajte par minuta pa dodajte i češnjak i Gochujang. Meso vratite u wok da se dobro ugrije, te sve začinite soja sosom i sezamovim uljem. Za kraj rastopite kukuruzni škrob u vodi, time zalijte meso i povrće, te promiješajte. Čim se umak zgusne maknite sve s vatre i poslužite posipano sezamom uz kuhanu rižu.

Beef, Mushroom and Red Pepper Stir-Fry / Junetina s gljivama i crvenom paprikom iz woka

Chebureki – Russian Meat Filled Snacks / Chebureki – ruska verzija bureka

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If you are from Balkans then you can appreciate a good burek. This Russian turnover has a similar concept, but is traditionally deep fried. Since I care very little for traditions, I decided to try roasting Chebureki in the oven. The finished result was a success and we devoured the whole lot of them with magnificent speed.

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INGREDIENTS:

(Yields about 10 Chebureki / 0.43 EUR per Cheburek / 4.29 EUR for all)

For the dough:

3 cups all-purpose flour (0.20 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

1 tbsp vodka (0.13 EUR)

¾ cup to 1 cup warm water (–)

For the mince filling:

1 large onion (0.10 EUR)

Handful of fresh parsley (0.27 EUR)

450 grams lean ground beef (3.33 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 tbsp yogurt (0.07 EUR)

Additional:

Flour for dusting (0.01 EUR)

5 tbsp sunflower seed oil (0.07 EUR)

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METHOD:

Prepare the dough by whisking together flour, sugar and salt. Add in the oil, vodka and ¾ cups of water. Stir to combine and if needed add in a bit more water. Turn the dough out on a clean, lightly floured work surface and knead for a few minutes until the smooth. The final dough needs to be soft and pliable, but not too sticky. Tightly wrap the dough in cling foil and allow it to rest at room temperature for an hour.

While the dough is resting prepare the filling. Roughly chop the onion and parsley, then throw them in a food processor and blitz until finely chopped. Add in minced beef, salt, black pepper and yogurt. Blitz some more so that everything is well incorporated. Refrigerate and allow the flavors to marry while your dough is resting.

Preheat the oven to 200°C and line a baking tray with parchment paper. Roll the dough into a sausage then divide into 10 equal parts. Keep the dough pieces covered with a sheet of cling foil to prevent it from drying out while you’re working on assembling the Chebureki. Shape each dough piece into a ball then roll out into a thin circle. Place about two tablespoons of meat filling onto one half of the circle, fold over and press the edges firmly down with a fork. Repeat until all the dough and filling are used up.

Spread the Chebureki on a prepared baking tray and brush their tops with oil. Bake for 30 minutes, until crispy and golden brown to your liking. For better results flip the Chebureki over once, halfway through the baking. Serve hot with a glass of cold yogurt and a big salad.

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Ako ste kojim slučajem sa Balkana, onda sigurno znate cijeniti dobar burek. Ova ruska poslastica koncepcijski je jako slična, ali razlika je u tome što se Chebureki tradicionalno prže u dubokom ulju. Pošto meni tradicije i nisu baš visoko na listi životnih prioriteta, odlučila sam si pojednostaviti život i Chebureke peći u pećnici. Krajnji rezultat je bio ogroman uspjeh a cijelu hrpu Chebureka smazali smo u rekordnom vremenu.

SASTOJCI:

(Za oko 10-tak Chebureka / 3,21 kn po Chebureku / 32,07 kn za sve)

Za tijesto:

3 šalice glatkog brašna (1,50 kn)

1 žlica šećera (0,05 kn)

1 žličica soli (0,01 kn)

4 žlice suncokretovog ulja (0,40 kn)

1 žlica votke (1,00 kn)

¾ do 1 šalice tople vode (–)

Za mesni nadjev:

1 veliki luk (0,75 kn)

Pregršt svježeg peršina (2,00 kn)

450 g krte mljevene junetine (25,00 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

2 žlice jogurta (0,50 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

5 žlica suncokretovog ulja (0,50 kn)

PRIPREMA:

Napravite tijesto tako da prvo pomiješate brašno, šećer i sol. Dodajte ulje, votku i ¾ šalice vode. Miješajte da se sjedini, pa po potrebi dodajte još malo po malo vode. Tijesto iskrenite na čistu, lagano pobrašnjenu radnu plohu te mijesite par minuta dok ne bude glatko. Konačno bi tijesto trebalo biti mekano, ali ne previše ljepljivo. Čvrsto umotajte tijesto u prijanjajuću foliju i ostavite ga da miruje na sobnoj temperaturi sat vremena.

U međuvremenu dok tijesto odmara pripremite mesni nadjev. Grubo narežite luk i peršin, pa ih ubacite u multipraktik i pulsirajte da se usitne. Onda dodajte junetinu, sol, papar i jogurt, pa još malo pulsirajte da se sve sjedini. Stavite nadjev u hladnjak i pustite i njega da odstoji kako bi se okusi proželi, a sve dok čekate tijesto.

Zagrijte pećnicu na 200°C i protvan obložite papirom za pečenje. Tijesto oblikujte u kobasicu i podijelite na 10 jednakih dijelova. Komadiće tijesta držite pokrivenima sa prijanjajućom folijom dok spravljate Chebureke kako se oni ne bi previše isušili. Svaki komadić tijesta oblikujte u kuglicu, pa razvaljajte u tanki krug. Oko dvije žlice nadjeva stavite na polovicu tijesta, presavijte, pa viljuškom dobro stisnite rubove da se spoje. Ponavljajte dok ne potrošite svo tijesto i nadjev.

Chebureke raširite po pripremljenom protvanu i sa gornje strane premažite uljem. Pecite 30-tak minuta, dok ne budu zlatno smeđi po vašem ukusu. Za još bolje rezultate preokrenite Chebureke jednom tijekom pečenja. Poslužite vruće sa čašom hladnog jogurta i velikom salatom.

Chebureki – Russian Meat Filled Snacks / Chebureki – ruska verzija bureka

Beef and Mushroom Stir-Fry / Junetina s gljivama iz woka

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I guess by now my love for Chinese food is probably a well-known thing. It’s no surprise I am constantly experimenting with ingredients and flavor combinations. For this recipe I wanted to step away from the usual chicken and opted for a lean cut of beef. The combination with earthy mushrooms turned out delicious, so I am sure I’ll be making this dish again pretty soon.

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INGREDIENTS:

(Yields 4 servings / 1.64 per serving / 6.57 EUR for all)

For the meat:

400 grams of lean beef like from rump steak (2.67 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 tbsp soy sauce (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

2 onions (0.20 EUR)

100 grams shiitake mushrooms (1.33 EUR)

400 grams button mushrooms (1.60 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tbsp corn starch (0.01 EUR)

½ cup water (–)

Additional:

Handful of chopped scallion stalks (0.13 EUR)

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METHOD:

Cut the meat into thin strips. Toss it with oil, soy sauce, salt and pepper and leave to rest in a fridge for at least 30 minutes, but best overnight. Wash, peel and chop up all the veggies and mushrooms.

Place a wok or a deep skillet on medium heat and allow to thoroughly warm up. Add in a bit of oil then fry the meat for a few minutes until cooked through. It’s best to do this in two smaller batches, so you don’t overcrowd the pan. Remove all the beef from the pan and set it aside. Add in the remaining oil and dump in the onions and all mushrooms. Cook for about ten minutes so everything cooks down and starts to slightly caramelize. Add in minced garlic, Gochujang, soy sauce and sesame oil, stir and cook those for additional few minutes before returning the meat to the pan.

In a bowl whisk together corn starch and water. Once the corn starch is fully dissolved, pour the mixture into the pan and give everything a really good stir. Once the sauce thickens, turn off heat and serve over cooked rice and sprinkled with chopped scallions.

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Mislim da je moja ljubav prema kineskoj hrani već općepoznata stvar, pa nije ni čudo da uvijek eksperimentiram sa novim kombinacijama sastojaka i okusa. Za ovaj sam se recept odlučila odmaknuti od piletine koja je dosta česti dio mojih kreacija tog tipa te sam se odlučila za krti komad junećeg buta. U kombinaciji sa gljivama ovo je jelo ispalo odlično, tako da sam sigurna da ću ga ubrzo ponovo pripremati.

SASTOJCI:

(Za 4 porcije / 12,33 kn po porciji / 49,31 kn za sve)

Za meso:

400 g krte junetine, kao npr. od buta (20,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 žlica soja sosa (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

Za wok:

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

2 luka (1,50 kn)

100 g shiitaka (10,00 kn)

400 g šampinjona (12,00 kn)

3 češnja češnjaka (0,75 kn)

1 žlica Gochujanga – korejske čili paste (1,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žlica kukuruznog škroba (0,10 kn)

½ šalice vode (–)

Dodatno:

Sjeckane stabljike mladog luka (1,00 kn)

PRIPREMA:

Meso narežite na tanke trakice te ga pomiješajte sa uljem, soja sosom, soli i paprom, pa ostavite u hladnjaku da se marinira minimalno pola sata, a najbolje preko noći. Operite, ogulite i nasjeckajte svo povrće i gljive.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite junetinu. Za najbolje rezultate pržite meso u dvije manje ture kako vam wok ne bi bio prenatrpan. Gotovo meso maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje, luk i sve gljive. Kuhajte desetak minuta da tekućina ispari iz gljiva te se one blago karameliziraju. Ubacite u wok sjeckani češnjak, Gochujang, soja sos i sezamovo ulje. Promiješajte i kuhajte par minuta prije nego što u wok vratite meso.

U zdjelici razmutite kukuruzni škrob sa vodom. Kada se škrob skroz otopi, ulijte mješavinu u wok i sve jako dobro promiješajte. Maknite sve s vatre čim se umak zgusne. Poslužite preko kuhane riže, posipano sa sjeckanim stabljikama mladog luka.

Beef and Mushroom Stir-Fry / Junetina s gljivama iz woka

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom

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If you’re in a mood for a fancy sandwich, this is a great idea how you can treat yourself. You can even be super nice and treat your friends and your family too. These sandwiches are the bomb and everyone should make them. I mean, if they are into meat and dairy, that is.

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INGREDIENTS:

(Yields 2 servings / 1.85 EUR per serving / 3.69 EUR for all)

For the beef:

150 grams of beef rump (1.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the caramelized onions:

2 onions (0.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Pinch of salt (0.01 EUR)

Good pinch of brown sugar (0.01 EUR)

For the spinach:

Large handful of baby spinach (0.67 EUR)

3 garlic cloves, minced (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For sandwich assembly:

2 large, thick slices of toasted bread (0.27 EUR)

2 tsp mustard (0.08 EUR)

100 grams of Brie cheese (1.00 EUR)

Drizzle of Sriracha sauce (0.07 EUR)

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METHOD:

First prepare and season the meat, so it has a bit of a time to sit while you assemble the rest. Thinly slice the beef rump, making sure you are cutting against the grain. Toss the meat strips with oil, salt and pepper and set aside to rest while you make everything else.

Thinly slice the onions and add them to a non-stick skillet with a tablespoon of oil on a medium heat. Sprinkle with a pinch of salt, then cook for about ten minutes, until the onions are softened and caramelized. When the onions are already soft and nicely browned, sprinkle them with a bit of brown sugar and cook for another minute or two for that extra punch. Remove from the skillet and keep warm.

Add the spinach and minced garlic to the same skillet and season with salt and pepper. Give a good stir and cook for a minute or two, just until the spinach wilts down. Remove from the skillet and also keep warm.

If needed, wipe the skillet down with a paper towel before adding in sliced beef rump.Cook for 3-4 minutes, until thoroughly cooked on all sides.

Once you have everything prepared, assemble your sandwiches. Thinly spread some mustard on toasted bread, then top with Brie, spinach, beef and onions. Finally, drizzle a bit of Sriracha (or any other hot sauce of your choosing) over everything and dig in. To completely round the meal, serve the sandwiches with a big leafy salad.

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Ako ste raspoloženi za fensi sendviče, ovo je baš prava poslastica s kojom se možete počastiti. A možete počastiti i prijatelje i obitelj. Ovi sendviči su totalna bomba i mislim da ih apsolutno svi trebaju isprobati. Naravno, ako jedu meso i mliječne proizvode.

SASTOJCI:

(Za 2 porcije / 13,72 kn po porciji / 27,43 kn za sve)

Za meso:

150 g junećeg buta (9,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

Za karamelizirani luk:

2 velika luka (1,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

Prstohvat soli (0,01 kn)

Dobar prstohvat smeđeg šećera (0,05 kn)

Za špinat:

Veliki pregršt baby špinata (5,00 kn)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

Za sendviče:

2 velike, debele šnite tostiranog kruha (2,00 kn)

2 žličice senfa (0,60 kn)

100 g Brie sira (7,50 kn)

Malo Sriracha umaka (0,50 kn)

PRIPREMA:

Prvo pripremite i začinite meso, tako da ima vremena odmoriti dok spremate sve ostalo. Tanko narežite but na trakice, pazeći da režete poprečno od vlakana. Pomiješajte meso sa uljem, solju i paprom i stavite na stranu.

Tanko narežite luk i sa žlicom ulja bacite na neprijanjajuću tavu na umjerenoj vatri. Začinite luk sa solju te kuhajte desetak minuta, dok ne omekša i ne karamelizira se. Kada luk već dobije smećkastu boju, posipajte sa malo smeđeg šećera i kuhajte još koju minutu-dvije, za završni štih. Maknite iz tave i držite na toplom.

U istu tavu ubacite špinat sa češnjakom, solju i paprom. Dobro promiješajte i kuhajte samo minutu-dvije, koliko je potrebno da špinat povene. Maknite iz tave i također držite na toplom.

Po potrebi, tavu prebrišite kuhinjskim ručnikom prije nego u nju stavite meso. Kuhajte 3-4 minute, dok ne bude gotovo sa svih strana.

Kada su vam svi sastojci spremni, složite sendviče. Tostirani kruh tanko premažite senfom. Stavite brie, špinat, junetinu i luk. Za kraj sve pokapajte Srirachom ili kojim drugim ljutim umakom po vašem izboru i navalite. Da zaokružite obrok, sendviče poslužite sa velikom zelenom salatom.

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom

Grilled Thin Sliced Beef Bottom Steaks / Pečeni juneći šnicli na naglo

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Obviously, I haven’t invented anything new with throwing a bunch of steaks on a grilling pan. This dish is so simple you can barely call it a recipe anyway, but if you think that grilling thin steaks is something overly complex – fear not; this is super simple and you should definitely do it.

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INGREDIENTS:

1 kilo thinly sliced beef bottom steaks

1 tsp salt

1 tsp freshly ground black pepper

5 garlic cloves, minced

5 tbsp olive oil

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METHOD:

Start off by bashing the stakes up with a tenderizer on both sides. For easier cleanup, wrap your cutting board in cling foil and put a freezer bag over the meat. Once all the steaks are beaten thinly, place them in a clean zip-lock bag and add in salt, pepper, garlic and olive oil. Using your hands massage it all into the stakes, squeeze out as much excess air as you can out of the bag, seal and refrigerate overnight.

When ready to grill, remove the meat from fridge and allow it to come to room temperature for about 15 minutes. Preheat the grilling pan on medium-high heat for a few minutes. Drain the meat off excess marinade and add to preheated pan. Briefly grill on each side. For best results, keep the meat a bit underdone. Serve immediately.

Raw stakes will keep refrigerated in this marinade for a few days, so go ahead and prepare a bigger batch for a super quick lunch.

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Očito je da nisam izmislila ništa novo kada sam šnicle bacila na tavu. Ovo jelo je toliko jednostavno da ga se i ne može nazvati receptom. Ali ako mislite da je ispeći juneće šnicle neka jako komplicirana radnja – ne bojte se. Ovo ne može biti lakše i nema razloga da ne prionete na posao.

SASTOJCI:

1 kilogram tanko narezanih junećih šnicli

1 žličica soli

1 žličica svježe mljevenog crnog papra

5 češnjeva češnjaka, sitno nasjeckanih

5 žlica maslinovog ulja

PRIPREMA:

Za početak batom dobro istucite šnicle na obje strane. Da lakše sve počistite, dasku za rezanje omotajte u prijanjajuću foliju, a preko mesa stavite vrećicu za smrzavanje. Kada ste istukli sve šnicle, stavite ih u čistu vrećicu za smrzavanje te ubacite unutra sol, papar, češnjak i maslinovo ulje. Rukama umasirajte sve sastojke u šnicle, istisnite višak zraka iz vrećice, zavežite i stavite u hladnjak preko noći.

15-tak minuta prije nego krenete sa pečenjem izvadite šnicle iz hladnjaka da dođu na sobnu temperaturu. Gril tavu dobro ugrijte na srednje-jakoj vatri. Ocijedite meso od viška marinade i stavite na zagrijanu tavu. Kratko pecite na obje strane, a za najbolje rezultate bolje je da je meso slabije pečeno. Poslužite odmah.

Sirovi šnicli u ovakvoj marinadi mogu stajati u hladnjaku i do par dana, pa za brzi ručak slobodno unaprijed pripremite i malo veću količinu.

Grilled Thin Sliced Beef Bottom Steaks / Pečeni juneći šnicli na naglo

Beefy Hot and Sour Soup / Juneća kiselo-ljuta juha

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A few days ago I’ve made an enormous pot of super tasty beef broth. I’ve decided to spice things up a little, so I turned a portion of it into a delicious hot and sour soup. Any broth would work here, though, so feel free to use whatever you currently have on hand. Also, any veggie combination will also do well, so adapt the things to your liking.

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INGREDIENTS:

(Yields 6 servings)

3 tbsp sunflower seed oil

3 large carrots

2 sweet red horn peppers

2 chili peppers

4 garlic cloves

Handful of shiitake mushrooms

Block of smoked tofu

4 spring onions

8 cups beef broth

¼ cup soy sauce

Pinch of red pepper flakes

1 tsp toasted sesame oil

2 tbsp apple cider vinegar

¼ cup corn starch

2 eggs

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METHOD:

Wash, peel and finely slice all the vegetables, mushrooms and tofu. Set aside and reserve a bit of peppers, chili and green parts of onions for garnishing. Add the oil to a large heavy pot and then add in the chopped vegetables one by one in this order: carrots, horn peppers, chili peppers, garlic, mushrooms, tofu and spring onions. Briefly stir-fry before adding a new veggie, so the flavors have time to develop. Pour broth over everything, then add in soy sauce, red pepper flakes, sesame oil and vinegar. Bring to a boil and simmer for about 5-10 minutes. Taste and adjust seasoning.

Dissolve corn starch in a few tablespoons of water, then slowly pour the mixture into the simmering soup, while stirring the soup constantly. The soup will quickly begin to thicken, so turn off the heat when desired consistency is reached. Whisk the eggs in a small bowl and slowly pour them into the soup. They’ll cook immediately since the soup is piping hot. Stir again to break the eggs. Serve hot, sprinkled with reserved peppers, chili and green onion parts.

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Neki dan sam napravila enormni lonac finog goveđeg temeljca. Odlučila sam stvari učiniti malo interesantnijima, pa sam dio upotrijebila za ukusnu kiselo-ljutu juhu. Bilo koji drugi temeljac bi ovdje funkcionirao, pa slobodno upotrijebite ono što vam je pri ruci. Također, i kombinaciju povrća isto možete modificirati prema vlastitom ukusu.

SASTOJCI:

(Za 6 porcija)

3 žlice suncokretovog ulja

3 velike mrkve

2 slatke crvene roga paprike

2 čili papričice

4 češnja češnjaka

Pregršt gljiva shii taka

Komad dimljenog tofua

4 mlada luka

8 šalica goveđeg temeljca

¼ šalice soja sosa

Prstohvat sušenog čilija u pahuljicama

1 žličica tostiranog sezamovog ulja

2 žlice jabučnog octa

¼ šalice kukuruznog škroba

2 jaja

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće, gljive i tofu. Izdvojite za kasnije malo narezanih paprika, čilija i zelenja od mladog luka. Dodajte ulje u veliki lonac, pa jedno po jedno ubacujte povrće ovim redoslijedom: mrkve, paprike, čili, češnjak, gljive, tofu i mladi luk. Kratko miješajte i pržite svako povrće prije nego ubacite novo, a sve kako bi se okusi bolje razvili. Prelijte preko svega temeljac i dodajte soja sos, sušeni čili, sezamovo ulje i ocat. Pustite neka zavrije i krčkajte 5-10 minuta. Kušajte i prilagodite začine.

Otopite kukuruzni škrob u par žlica vode i polako ulijevajte u juhu koja se krčka, s time da juhu bez prestanka miješate. Juha će se brzo početi zgušnjavakti, pa ugasite vatru kada dostigne željenu gustoću. Razmutite jaja u maloj zdjelici pa ih polako ulijevajte u vruću juhu. Ona će se odmah skuhati. Još jednom promiješajte da razbijete jaja na manje komadiće. Poslužite vruće, posipano sa paprikom, čilijem i zelenjem od luka.

Beefy Hot and Sour Soup / Juneća kiselo-ljuta juha

Beefy Shepherd’s Pie / Juneća pastirska pita

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I know that you need to have sheep to have a real shepherd’s pie. What I’ve made would technically be cheating. Or blasphemy, depending on how seriously you take your food. Or you could simply name it a cowboy’s pie and just call it a day. IMGP4557

INGREDIENTS:

(Yields 8 generous servings / 1.36 EUR per serving / 10.89 EUR for all)

For meaty part:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion, diced (0.10 EUR)

1 kilo minced beef (7.33 EUR)

3 garlic cloves, minced (0.10 EUR)

3 large carrots, diced (0.10 EUR)

1 cup frozen peas (0.53 EUR)

½ cup white wine (0.67 EUR)

1 cup beef stock (0.33 EUR)

2 tablespoons tomato concentrate (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Handful of fresh parsley, finely chopped (0.27 EUR)

For mashed potatoes:

1 kilo potatoes (0.67 EUR)

3 tbsp butter (0.40 EUR)

½ cup milk (0.10 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR) IMGP4560

METHOD:

Saute onion with tablespoon of oil on high heat until it becomes slightly translucent. Add in minced beef and break it into small chunks with your spatula. Cook for about five minutes before adding garlic, carrots and peas. Stir everything and cook for a few minutes for vegetables to soften a bit. Pour in wine and cook until alcohol evaporates. This may take two to three minutes.

Add in stock, tomato concentrate, paprika, salt, pepper and parsley, reduce heat and allow everything to simmer for about 30 minutes, so all the tastes can combine, with a lid cracked open. You’d want to stir occasionally, so it doesn’t burn. If necessary, add a splash of water. You want the sauce to be thick and rich. IMGP4566

Meanwhile, peel and dice the potatoes and add to a pot of water. Bring to a rolling boil and cook for 20 minutes. Once done, drain potatoes and mash together with butter, milk, salt and pepper, until uniform.

Preheat oven to 200°C. Pour the cooked beef into a casserole dish and carefully scoop mashed potatoes on top. Using a spoon or a spatula, even out the potatoes. Bake for 30 minutes, until the top is crispy and slightly golden. IMGP4568

Just a small note, be sure to use a big enough casserole dish (unlike me!), as the pie will get all bubbly while cooking. Just to ensure you don’t have a whole oven to scrub, place a baking tray underneath your casserole dish to catch any drippings.

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Znam da bi trebali imati ovce za pastirsku pitu. Ono što sam ja napravila zapravo bi se moglo nazvati varanjem. Ili blasfemijom, ovisno o tome koliko ozbiljno shvaćate svoju hranu. Ili jednostavno možete ovo jelo nazvati kaubojskom pitom i tako riješiti probleme.

SASTOJCI:

(Za 8 izdašnih porcija / 10,19 kn po porciji / 84,52 kn za sve)

Za mesni dio:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk, narezan na kockice (0,75 kn)

1 kg mljevene junetine (55,00 kn)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

3 velike mrkve, narezane na kockice (0,75 kn)

1 šalica smrznutog graška (4,00 kn)

½ šalice bijelog vina (5,00 kn)

1 šalica goveđeg temeljca (2,50 kn)

2 žlice koncentrata rajčice (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

Pregršt svježeg peršina, sitno nasjeckanog (2,00 kn)

Za pire krumpir:

1 kg krumpira (5,00 kn)

3 žlice maslaca (3,00 kn)

½ šalice mlijeka (0,75 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

PRIPREMA:

Prodinstajte luk na žlici ulja na jakoj vatri, da postane staklast. Dodajte mljevenu junetinu, pa ju špatulom razlomite na sitne komadiće. Kuhajte oko 5 minuta, pa dodajte češnjak, mrkvu i grašak. Sve dobro promiješajte i kuhajte nekoliko minuta dok povrće mrvicu ne omekša. Prelijte bijelim vinom i kuhajte dok alkohol ne ispari. To obično traje oko 2-3 minute.

Dodajte temeljac, koncentrat rajčice, papriku, sol, papar i peršin, smanjite vatru na srednje i pustite da se krčka sa odškrinutim poklopcem oko pola sata, da se svi okusi prožmu. Povremeno promiješajte da vam ne zagori, a po potrebi dodajte i malo vode. Želite da vam umak na kraju bude gust i bogat.

U međuvremenu ogulite i narežite krumpir na kocke i stavite da se kuha u lonac vode. Kuhajte 20 minuta nakon što zakipi, a kad su krumpiri kuhani, ocijedite ih i izgnječite skupa sa maslacem, mlijekom, soli i paprom da postanu jednolični.

Zagrijte pećnicu na 200°C. Ulijte mesni dio u posudu za pečenje i pažljivo žlicom po vrhu raspodijelite pire. Poravnajte pire žlicom ili špatulom i pecite 30 minuta, dok se ne uhvati zlatna korica.

Samo mala napomena, pazite da (za razliku od mene!) upotrijebite dovoljno duboku posudu za pečenje, jer će umak bubriti i pjeniti se kako se peče. Kako bi ste se kasnije spasili od ribanja cijele pećnice, za svaki slučaj ispod posude podmetnite veliki pleh za pečenje, da ulovi sve što kapne van.

Beefy Shepherd’s Pie / Juneća pastirska pita

Burrito Bowls / Burito zdjelice

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These were initially planned to be made as burrito wraps. However, my tortilla making game definitely needs a lot more practice. My tortillas came out too tiny and too thick. Maybe I could’ve wrapped a carrot stick in them. But definitely not all the sauce, cheese and veggies I’d wanted to. Hence I’ve decided to take the bowl route. And what a great journey that has been, ha!

INGREDIENTS:

(Yields at least 8 generous servings / 1,75 EUR per serving / 14.03 EUR for all)

For the meaty sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion, diced (0.10 EUR)

1 kilo of mixed ground beef and pork – 50:50 (6.67 EUR)

4 garlic cloves, minced (0.13 EUR)

3 large carrots, diced (0.10 EUR)

3 bell peppers, diced (1.33 EUR)

1 can beans (0.67 EUR)

1 can diced tomatoes (0.53 EUR)

1 tsp salt (0.01 EUR)

1 tsp crushed red pepper flakes (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 can corn (0.80 EUR)

Handful fresh parsley, roughly chopped (0.27 EUR)

To assemble the bowls:

1 cup grated cheese (0.67 EUR)

2 cups tortilla chips or 4 tortillas, cut into triangles and lightly toasted (1.33 EUR)

1 cup lettuce, roughly chopped (0.27 EUR)

2 tomatoes, diced (0.67 EUR)

½ cup sour cream (0.27 EUR)

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METHOD:

In a large pot, sauté onion on a medium heat with a tablespoon of oil until softened and slightly translucent. Add in minced meat and break it off with your spatula into small chunks. Cook the meat through for about 5-10 minutes, stirring occasionally.

Add in minced garlic, diced carrots and peppers and stir everything thoroughly. Cook for additional 5 minutes before adding drained beans, can of tomatoes, salt, red pepper and paprika. If needed, you can add a splash of water to the pot as well. Just a small heads up, for milder bowls reduce the amount of hot pepper flakes. You can easily add more later on if needed.

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Gently simmer the sauce for about half an hour, so all the tastes can develop, stirring occasionally. Lastly, when the sauce is done stir in drained corn and roughly chopped parsley. Remove pot from heat, taste and adjust seasoning.

To assemble bowls, ladle finished sauce into small bowls. Top sauce with grated cheese, and divide tortilla chips or triangles, lettuce, tomatoes and sour cream between the bowls. A scoop of guacamole would also be awesome.

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Ovo sam jelo inicijalno planirala raditi kao burrito. Međutim, moja vještina pečenja tortilja baš i nije nešto. Tortilje su mi ispale sićušne i predebele. U najboljem sam slučaju u njih mogla zamotati komad mrkve. Nikako ne sav umak, sir i povrće koje sam planirala. Iz tog sam razloga odlučila krenuti u smjeru burito zdjelica. I kakvo je to samo čudesno putovanje na kraju ispalo!

SASTOJCI

(Za barem 8 izdašnih porcija / 13,14 kn po porciji / 105,11 za sve)

Za mesni umak:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk, narezan na kockice (0,75 kn)

1 kg miješanog mljevenog mesa, svinjetina i junetina 50:50 (50,00 kn)

4 češnja češnjaka, sitno narezana (1,00 kn)

3 velike mrkve, narezane na kockice (0,75 kn)

3 šarene paprike, narezane na kockice (10,00 kn)

1 konzerva graha (5,00 kn)

1 konzerva sjeckane rajčice (4,00 kn)

1 žličica soli (0,01 kn)

1 žličica sušenog čilija u pahuljicama (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 konzerva kukuruza (6,00 kn)

Pregršt svježeg peršina, grubo narezanog (2,00 kn)

Za složiti zdjelice:

1 šalice naribanog sira (5,00 kn)

2 šalice tortilja čipsa ili 4 tortilje, narezane na trokutiće i lagano tostirane (10,00 kn)

1 šalica zelene salate, grubo narezane (2,00 kn)

2 rajčice, narezane na kocke (5,00 kn)

½ šalice kiselog vrhnja (2,00 kn)

PRIPREMA:

U velikom loncu na srednjoj vatri izdinstajte luk na žlici ulja, da malo omekša i postane staklast. Dodajte mljeveno meso, pa ga sa špatulom izmrvite na sitne komadiće. Prokuhajte meso oko 5-10 minuta uz povremeno miješanje.

Ubacite nasjeckani češnjak, mrkvu i paprike i dobro promiješajte. Kuhajte 5 minuta prije nego što ćete dodati ocijeđeni grah, konzervu rajčice, sol, čili pahuljice i crvenu papriku. Ukoliko je potrebno, podlijte sve sa malo vode. Samo mala napomena, za blaži umak prepolovite količinu čilija. Kasnije po potrebi lako možete dodati još.

Pustite da se umak nježno krčka uz povremeno miješanje oko pola sada, kako bi se svi okusi proželi. Na kraju, kada je umak već gotov, umiješajte ocijeđeni kukuruz i nasjeckani peršin. Maknite lonac s vatre, kušajte i prilagodite začine.

Burrito Bowls / Burito zdjelice

Sauerkraut Meat Wraps / Sarma

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This dish is, hands down, one of my favorite local specialties. It’s an old folk dish, hearty and filling. And it is said that it tastes the best on the seventh day, when you reheat it for the seventh time. So you simmer it in your largest pot, hoping that it will actually last for seven days. It never does, though. We always polish off whatever we have in a couple of days.

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Sarma is traditionally prepared for New Year’s Eve celebrations. It’s supposed to be eaten after midnight, when everyone already has a steady alcohol flow in their bloodstreams. It warms you up and puts you back on your feet, so you can go party some more. Isn’t that a perfect dish, the one that brings you back to life?

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Don’t get intimidated by what seems like a lengthy process. Making a batch of Sarma isn’t really such a big deal.And, once cooked, you’ll have lunch and dinner situations solved for many days to come. This dish also freezes really well.

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INGREDIENTS:

(Yields 20 wraps / 0.96 EUR per wrap / 19.30 EUR for all)

1 medium sized whole sauerkraut head, about 2.5 kilos (5.00 EUR)

0.2 kilos of smoked bacon (1.47 EUR)

1 large onion (0.10 EUR)

1 chili pepper (0.07 EUR)

4 garlic cloves (0.09 EUR)

Handful of fresh parsley (0.13 EUR)

1.5 kilos of 50:50 mixed minced beef and pork meat (11.00 EUR)

1 large egg (0.20 EUR)

1 cup rice (0.13 EUR)

Crack of fresh black pepper (0.01 EUR)

3 tbsp sweet Hungarian paprika, divided (0.20 EUR)

2 bay leaves (0.03 EUR)

1 tbsp tomato concentrate (0.07 EUR)

0.5 kilo cured smoked pork ribs, broken into smaller chunks(0.80 EUR)

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METHOD:

First taste your sauerkraut. If you think it’s too salty or sour, give it a quick rinse from excess brine. Using a small paring knife, gently separate 20 whole leaves from the head, cutting out and discarding the tough middle vein, and set aside. You’ll use these to make wraps. Thinly slice the remaining cabbage, discarding the tough middle stem. Place about 1/3 of shredded cabbage on the bottom of a large pot. This will ensure that wraps don’t stick to the pot and burn while cooking.

Finely chop bacon, onion, garlic, chili pepper and parsley. Add all to a large bowl and mix with your hands with minced meat, egg, rice, black pepper and 1 tbsp of paprika until thoroughly combined. I intentionally avoid adding any salt to the mixture, as cured meats and sauerkraut are already salty enough on its own.

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Squeeze a handful of meat mixture in a ball and wrap into sauerkraut leaf you prepared earlier. Neatly arrange wraps on the cabbage bed on your pot bottom, squeezing chunks of pork ribs in between and filling any gaps with shredded sauerkraut. When you finish the first row, add a row of shredded sauerkraut, sprinkle with 1 tbsp of paprika, add a bay leaf and repeat once more with another row of wraps. Once everything is used up, sprinkle with remaining tbsp of paprika, add bay leaf,tbsp of tomato concentrate and enough water to the pot that everything is submerged.

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Place pot on high heat until it starts boiling. Then reduce heat to medium and cook with lid cracked open for 1.5 hours. Don’t even attempt to stir during cooking as the wraps will fall apart.

Once cooked, serve on its own or with some mashed potatoes.

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 Ovo je jelo, bez imalo dvojbe, meni najdraži lokalni specijalitet. To je staro narodno jelo, zasitno i punog okusa. Kažu da je sarma najbolja sedmi dan, kada ju sedmi puta podgrijete. Pa ju uvijek kuham u najvećem loncu, u nadi da će nam možda i trajati sedam dana. To se još nije desilo. Uvijek smažemo sve što imamo u samo par dana.

Sarma se tradicionalno jede na dočeku Nove Godine, iza ponoći, kada su svi već dobro potkresani i imaju dovoljno alkohola u krvotoku. Ali sarma je tu da vas ugrije i digne natrag na noge, da možete dalje tulumariti. Zar jelo koje vas vraća natrag u život ne zvuči savršeno?

Nemojte se bojati pripreme sarme koja se možda čini dugačkom i kompliciranom. Sve je to zapravo jako jednostavno, a kada se sve skuha, imati ćete ručak i večeru riješene za sljedećih nekoliko dana. Također, sarma se i super smrzava.

SASTOJCI:

(Za 20 sarmi / 7,23 kn po sarmi / 144,70 kn za sve)

1 srednje velika cijela glavica kiselog kupusa, oko 2,5 kg (37,50 kn)

0,20 kn dimljenog špeka (11,00 kn)

1 veliki luk (0,75 kn)

1 čili papričica (0,50 kn)

4 češnja češnjaka (0,70 kn)

Pregršt svježeg peršina (1,00 kn)

1,5 kg 50:50 mješavine mljevenog goveđeg i svinjskog mesa (82,50 kn)

1 jaje (1,50 kn)

1 šalica riže (1,00 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

3 žlice slatke crvene paprike, podijeljene (1,50 kn)

2 lovorova lista (0,20 kn)

1 žlica koncentrata rajčice (0,50 kn)

0,5 kg dimljenih suhih svinjskih rebrica, nasiječenih na manje komade (6,00 kn)

PRIPREMA:

Prvo probajte kiselo zelje. Ako je prekiselo i preslano, isperite ga pod tekućom vodom. Nožićem nježno skinite 20 cijelih listova i odstranite im i bacite tvrdu glavnu žilu. Stavite na stranu. U te ćete listove kasnije umatati sarme. Tanko narežite ostatak zelja, a debelju stabljiku bacite. Oko 1/3 narezanog zelja rasporedite po dnu lonca, jer ćete tako osigurati da se sarme ne prime za dno i ne zagore dok se kuhaju.

Sitno nasjeckajte špek, luk, češnjak, čili i peršin pa ih u velikoj zdjeli rukama pomiješajte sa mljevenim mesom, jajem, rižom, paprom i 1 žlicom slatke paprike, dok ne dobijete jednoličnu smjesu. Ja namjerno ne solim meso iz razloga što su i kiselo zelje i suho meso dovoljno slani da začine svu sarmu.

Oblikujte loptice od mješavine mljevenog mesa i umatajte u ranije pripremljene listove zelja. Slažite sarme na posteljicu od narezanog zelja u loncu, a između njih rupe popunjavajte sa suhim rebricama i ostatkom narezanog zelja. Kada složite prvi red, pobacajte po vrhu još malo narezanog zelja, posipajte sa 1 žlicom paprike i stavite lovorov list, pa sve ponovite u drugom redu dok ne potrošite sve sastojke. Na kraju sve posipajte preostalom žlicom slatke paprike, dodajte list lovora, žlicu koncentrata rajčice i prelite vodom dok sarme ne budu potopljene.

Stavite lonac na jaku vatru dok ne zakipi, potom smanjite na srednje i kuhajte sa odškrinutim poklopcem 1,5 sat. Nemojte niti pokušavati miješati jer će vam se sarme raspasti.

Kada je sarma gotova, poslužite ju samu ili sa pire krumpirom.

Sauerkraut Meat Wraps / Sarma