{"id":30867,"date":"2025-04-01T15:10:54","date_gmt":"2025-04-01T13:10:54","guid":{"rendered":"https:\/\/www.recepti.covermagazin.com\/?p=30867"},"modified":"2025-04-01T15:12:36","modified_gmt":"2025-04-01T13:12:36","slug":"brzi-umak-s-mesom-za-tjesteninu-krumpir-ili-rizu","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=30867","title":{"rendered":"Brzi umak s mesom (za tjesteninu, krumpir ili ri\u017eu)"},"content":{"rendered":"\n
\"Brzi<\/a><\/figure>\n\n\n\n

Brzi umak s mesom – Umak za tjesteninu od mesa<\/h2>\n\n\n\n

Ovaj umak se radi s kockicama mesa, te je zbog manjih komada mesa brzo gotov. Mo\u017ee se u njega dodati skuhana tjestenina ili se mo\u017ee koristiti uz pire krumpir, ri\u017eu… Prakti\u010dan je za sva jela koja se odvojeno kuhaju i na kraju ih treba dodati u umak ili poslu\u017eiti uz umak. <\/p>\n\n\n\n

Sastojci:<\/strong><\/p>\n\n\n\n

\n
\"Brzi<\/a><\/figure>\n<\/div>\n\n\n\n

meso (narezati na manje kockice)<\/p>\n\n\n\n

\n
\"Brzi<\/a><\/figure>\n<\/div>\n\n\n\n

mrkva<\/p>\n\n\n\n

\n
\"Brzi<\/a><\/figure>\n<\/div>\n\n\n\n

luk<\/p>\n\n\n\n

\n
\"Brzi<\/a><\/figure>\n<\/div>\n\n\n\n

za\u010dini: sol, papar, vegeta, \u010de\u0161njak, crvena paprika…<\/p>\n\n\n\n

Priprema:<\/strong><\/p>\n\n\n\n

Izrezati luk i mrkvu i lagano prziti.<\/p>\n\n\n\n

Nakon nekih 5 minuta, kada omek\u0161aju luk i mrkva, ubaciti kockice mesa (za\u010dinjene sol-vegeta-crvena paprika, \u010de\u0161njak).<\/p>\n\n\n\n

Kad se dovoljno isprze (oko 15 minuta), u manju \u0161alicu sa strane uliti hladnu vodu i dodati \u017elicu o\u0161trog bra\u0161na ili gustina i malo crvene paprike.. To dobro umutiti dok ne bude bez grudica.<\/p>\n\n\n\n

Doliti to u tavu s mesom, kada prokuha, mije\u0161ati, probati i dodati jo\u0161 za\u010dine ako treba i ako \u017eelite naglasiti neki okus.<\/p>\n\n\n\n

Sa strane skuhati tjesteninu, krumpir ili ri\u017eu.<\/p>\n\n\n\n

Ako se kuha tjestenina ili ri\u017ea, kada su skuhani, dodati u umak s mesom, te zajedno kuhati jo\u0161 nekih 5 minuta kako bi se okusi spojili.<\/p>\n\n\n\n

* Meso se mo\u017ee na isti na\u010din pr\u017eiti bez luka i\/ili mrkve, ako \u017eelim samo umak s mesom.<\/p>\n\n\n\n

Umak za tjesteninu od mesa<\/h2>\n\n\n\n

Ovaj umak naj\u010de\u0161\u0107e koristim za tjesteninu, ali mo\u017ee biti dobar izbor i za ri\u017eu ili pire krumpir.<\/p>\n\n\n\n

Koliko traje priprema umaka s mesom?<\/p>\n\n\n\n

U ovom receptu se meso nare\u017ee na kockice, poput mesa za gula\u0161.<\/p>\n\n\n\n

Ovisno o vrsti mesa (teletina i piletina su br\u017ee gotovi), lungi\u0107 je isto br\u017ee gotov, ovisit \u0107e i koliko vremena treba za pripremu mesa i umaka.<\/p>\n\n\n\n

Ako vam se \u017euri piletina ili meso lungi\u0107a su dobar izbor. Tako\u0111er, \u0161to su kockice mesa manje, to \u0107e biti br\u017ee gotov umak.<\/p>\n\n\n\n

Ako \u017eelite malo ja\u010di okus, mo\u017ee se dodati malo curry za\u010dina. <\/p>\n","protected":false},"excerpt":{"rendered":"

Ovaj umak se radi s kockicama mesa, te je zbog manjih komada mesa brzo gotov. Mo\u017ee se u njega dodati skuhana tjestenina ili se mo\u017ee koristiti uz pire krumpir, ri\u017eu… Prakti\u010dan je za sva jela koja se odvojeno kuhaju i na kraju ih treba dodati u umak ili poslu\u017eiti uz umak. <\/p>\n","protected":false},"author":3,"featured_media":30869,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[685,715,247],"class_list":["post-30867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-umaci","tag-domaci-recepti","tag-lungic","tag-umak"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/30867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30867"}],"version-history":[{"count":2,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/30867\/revisions"}],"predecessor-version":[{"id":30880,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/30867\/revisions\/30880"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/30869"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}