{"id":89,"date":"2015-10-18T22:12:46","date_gmt":"2015-10-18T20:12:46","guid":{"rendered":"http:\/\/stanicek.com\/wordpress\/kucharka\/?p=89"},"modified":"2018-11-10T22:51:30","modified_gmt":"2018-11-10T21:51:30","slug":"gulas","status":"publish","type":"post","link":"https:\/\/pixy.cz\/kucharka\/gulas\/","title":{"rendered":"Gul\u00e1\u0161"},"content":{"rendered":"<ul>\n<li>1 kg hov\u011bz\u00ed kli\u017eky\u00a0(p\u0159\u00edp. lze i ze zadn\u00edho,\u00a0ale pak je maso su\u0161\u0161\u00ed)<\/li>\n<li>500\u2013750 g cibule<\/li>\n<li>3 l\u017e\u00edce s\u00e1dla (p\u0159\u00edp. olej)<\/li>\n<li>s\u016fl<\/li>\n<li>pep\u0159 (\u010derstv\u011b mlet\u00fd)<\/li>\n<li>2 l\u017e\u00edce mlet\u00e9 \u010derven\u00e9 papriky<\/li>\n<li>1 l\u017ei\u010dka drcen\u00e9ho km\u00ednu<\/li>\n<li>2 l\u017e\u00edce rajsk\u00e9ho protlaku<\/li>\n<li>1 l\u017ei\u010dka su\u0161en\u00e9 major\u00e1nky<\/li>\n<li>1\u20131,5 l hov\u011bz\u00edho v\u00fdvaru (p\u0159\u00edp. jen\u00a0vody)<\/li>\n<li>voliteln\u011b: 4 bobkov\u00e9 listy, p\u016fl l\u017ei\u010dky mlet\u00e9ho koriandru, \u010desnek (podle chuti)<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-277 aligncenter\" src=\"http:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2015\/10\/p1040681-640x482.jpg\" alt=\"\" width=\"640\" height=\"482\" srcset=\"https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2015\/10\/p1040681-640x482.jpg 640w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2015\/10\/p1040681.jpg 730w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<ol>\n<li>Cibuli nakr\u00e1j\u00edme, nen\u00ed nutn\u00e9 \u00fapln\u011b najemno, ale moc velk\u00e9 kostky taky nechceme. V \u0161irok\u00e9m kastrolu nebo na v\u011bt\u0161\u00ed p\u00e1nvi rozpust\u00edme s\u00e1dlo a hod\u00edme na n\u011bj cibuli spolu s drcen\u00fdm km\u00ednem. Ob\u010das zam\u00edch\u00e1me a restujeme do zhn\u011bdnut\u00ed. Je pot\u0159eba opravdu dob\u0159e, do hn\u011bda osma\u017een\u00e1, ale nesm\u00ed se sp\u00e1lit do \u010derna, to by\u00a0zho\u0159kla a ho\u0159k\u00fd by byl cel\u00fd gul\u00e1\u0161.\u00a0Zhn\u011bdnut\u00ed vy\u017eaduje \u010das \u2014 a \u010d\u00edm men\u0161\u00ed hrnec, t\u00edm d\u00e9le. Pokud je cibule vysok\u00e1 vrstva, m\u016f\u017ee se sma\u017eit t\u0159eba i\u00a0hodinu. Proto je lep\u0161\u00ed pou\u017e\u00edt co nej\u0161ir\u0161\u00ed kastrol nebo p\u00e1nev. Pro maso je \u0161irok\u00e9 dno\u00a0je\u0161t\u011b d\u016fle\u017eit\u011bj\u0161\u00ed, viz d\u00e1le.\n<p><div id=\"attachment_275\" style=\"width: 650px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-275\" class=\"size-medium wp-image-275\" src=\"http:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2015\/10\/cibule_9_2048_30-640x427.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2015\/10\/cibule_9_2048_30-640x427.jpg 640w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2015\/10\/cibule_9_2048_30-768x512.jpg 768w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2015\/10\/cibule_9_2048_30-1200x800.jpg 1200w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2015\/10\/cibule_9_2048_30.jpg 2048w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><p id=\"caption-attachment-275\" class=\"wp-caption-text\">Cibulka ope\u010den\u00e1 do sklovata, do zlatova a do hn\u011bda. Na gul\u00e1\u0161 chceme tu posledn\u00ed.<\/p><\/div><\/li>\n<li>Hotovou cibulku st\u00e1hneme z plotny a nech\u00e1me je\u0161t\u011b asi 10 minut doj\u00edt. To hodn\u011b vylep\u0161\u00ed chu\u0165 gul\u00e1\u0161ov\u00e9ho z\u00e1kladu!<\/li>\n<li>Hov\u011bz\u00ed maso nakr\u00e1j\u00edme na v\u011bt\u0161\u00ed kostky\u00a0o velikosti\u00a02,5\u00a0a\u017e 5\u00a0cm, b\u00edl\u00e9 bl\u00e1ny a klihovit\u00e9 vrstvy\u00a0na kli\u017ece nech\u00e1v\u00e1me, na konci se prakticky rozpust\u00ed a daj\u00ed gul\u00e1\u0161i nejlep\u0161\u00ed chu\u0165.<\/li>\n<li>Cibulov\u00fd z\u00e1klad op\u011bt rozp\u00e1l\u00edme a a\u017e se za\u010dne zase\u00a0sma\u017eit, p\u0159id\u00e1me do n\u011bj masov\u00e9 kostky a d\u016fkladn\u011b je osmahneme.\u00a0Maso nesm\u00ed b\u00fdt ve vrstv\u011b, mezi\u00a0kousky mus\u00ed b\u00fdt dost m\u00edsta, aby se sma\u017eilo a\u00a0nepustilo \u0161\u0165\u00e1vu a neza\u010dalo se m\u00edsto toho dusit. Pokud se do\u00a0kastrolu\/p\u00e1nve\u00a0nevejde, je lep\u0161\u00ed ho ud\u011blat t\u0159eba nadvakr\u00e1t \u2014 osmahnut\u00e9 kousky p\u0159ehodit vedle do hrnce a p\u0159ihodit zbytek. Anebo je\u0161t\u011b l\u00e9pe: cibulov\u00fd z\u00e1klad a maso d\u011blat odd\u011blen\u011b. Maso po mal\u00fdch \u010d\u00e1stech dob\u0159e p\u00e9ct vedle na p\u00e1nvi a a\u017e ope\u010den\u00e9 kousky p\u0159id\u00e1vat k cibulov\u00e9mu z\u00e1kladu. \u2022 Pozn.: pokud maso p\u0159ece jen nedopat\u0159en\u00edm za\u010dne pou\u0161t\u011bt \u0161\u0165\u00e1vu, nech\u00e1me ji vydusit, dokud se v\u0161echna voda nevypa\u0159\u00ed. Maso by ale m\u011blo b\u00fdt v\u017edy p\u011bkn\u011b osmahnut\u00e9, ze v\u0161ech stran, <a href=\"\/kucharka\/2018\/01\/26\/kouzlo-pana-maillarda\/\">zkaramelizovan\u00fd povrch dod\u00e1 chu\u0165<\/a> gul\u00e1\u0161i.\n<p><div id=\"attachment_278\" style=\"width: 650px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-278\" class=\"size-medium wp-image-278\" src=\"http:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2015\/10\/img_1074-640x427.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2015\/10\/img_1074-640x427.jpg 640w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2015\/10\/img_1074-768x512.jpg 768w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2015\/10\/img_1074-1200x800.jpg 1200w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><p id=\"caption-attachment-278\" class=\"wp-caption-text\">Maso chceme ope\u010den\u00e9 aspo\u0148 takhle \u2013 ale klidn\u011b i v\u00edc<\/p><\/div><\/li>\n<li>Do osmahnut\u00e9ho z\u00e1kladu (cibule, maso, km\u00edn) p\u0159id\u00e1me raj\u010datov\u00fd protlak a je\u0161t\u011b orestujeme \u2014 mus\u00ed trochu zkaramelizovat, co\u017e op\u011bt p\u0159id\u00e1 chuti gul\u00e1\u0161i. N\u00e1pek na dn\u011b p\u00e1nve neust\u00e1le se\u0161krabujeme nejl\u00e9pe d\u0159ev\u011bnou \u0161pachtl\u00ed, pro chu\u0165 gul\u00e1\u0161e je hrozn\u011b d\u016fle\u017eit\u00fd \u2014 jenom se\u00a0nesm\u00ed sp\u00e1lit \u00fapln\u011b do \u010derna.<\/li>\n<li>Pak osol\u00edme, opep\u0159\u00edme, zasypeme \u010dervenou paprikou, dob\u0159e prom\u00edch\u00e1me, ale u\u017e p\u0159\u00edli\u0161\u00a0nesma\u017e\u00edme. Paprika se rozpou\u0161t\u00ed v tuku a ne ve vod\u011b, tak\u017ee je pot\u0159eba ji p\u0159idat\u00a0u\u017e te\u010f \u2013 ale snadno se sp\u00e1l\u00ed a pak d\u011bsn\u011b zho\u0159kne, tak\u017ee ji nesm\u00edme sma\u017eit moc dlouho.<\/li>\n<li>Podlijeme \u010d\u00e1st\u00ed\u00a0v\u00fdvaru (nebo vody) a po\u0159\u00e1dn\u011b ode dna rozm\u00edch\u00e1me, aby se v\u0161echen n\u00e1pek rozpustil do om\u00e1\u010dky a nez\u016fstalo nic p\u0159ilepen\u00e9\u00a0na dn\u011b nebo st\u011bn\u00e1ch\u00a0p\u00e1nve. Pokud jsme sma\u017eili v \u0161irok\u00e9 p\u00e1nvi, p\u0159esuneme v\u0161echno do kastrolu nebo hrnce, a d\u016fkladn\u011b vy\u0161kr\u00e1bneme a vypl\u00e1chneme z p\u00e1nve v\u0161echnu nape\u010denou dobrotu.<\/li>\n<li>V\u00fdvar\/vodu dopln\u00edme\u00a0tak, aby bylo maso tak do p\u016flky pono\u0159en\u00e9, m\u016f\u017eeme p\u0159ihodit bobkov\u00e9 listy a na m\u00edrn\u00e9m ohni dus\u00edme pomali\u010dku dom\u011bkka. Nejlep\u0161\u00ed je\u00a0p\u0159ikr\u00fdt hrnec t\u011b\u017ekou pokli\u010dkou, ob\u010das prom\u00edch\u00e1me a podle pot\u0159eby\u00a0p\u0159ilijeme v\u00fdvar\/vodu. Dusit m\u016f\u017eeme i v troub\u011b (p\u0159ikryt\u00e9, cca na 150\u00a0\u00b0C).\u00a0Du\u0161en\u00ed trv\u00e1 podle tuhosti masa 2\u20133 hodiny.\u00a0Tady se uk\u00e1\u017ee, pro\u010d je nejlep\u0161\u00ed gul\u00e1\u0161 z kli\u017eky:\u00a0v dostate\u010dn\u011b dlouho a dob\u0159e udu\u0161en\u00e9m mase se klihovit\u00e9 \u010d\u00e1sti prakticky rozpust\u00ed, stane se z nich\u00a0m\u011bkk\u00fd rosol, kter\u00fd rozm\u00e1\u010dknete prstem, a d\u00e1vaj\u00ed chu\u0165 a zahu\u0161\u0165uj\u00ed om\u00e1\u010dku. Pokud jsou to tuh\u00e9 nepokousateln\u00e9 \u201eflaksy\u201c, je maso m\u00e1lo ud\u011blan\u00e9!<\/li>\n<li>Ke konci p\u0159ihod\u00edme v dlan\u00edch rozemnutou major\u00e1nku, asi u\u017e jen minutu pova\u0159\u00edme (major\u00e1nka dlouh\u00fd var nem\u00e1 r\u00e1da) a nech\u00e1me odpo\u010dinout. Nejm\u00e9n\u011b \u010dtvrt\u00a0hodiny, rad\u011bji ale do druh\u00e9ho dne. A v\u016fbec\u00a0nejlep\u0161\u00ed je gul\u00e1\u0161 a\u017e t\u0159et\u00ed den.<\/li>\n<li>Dob\u0159e ud\u011blan\u00fd gul\u00e1\u0161 nen\u00ed pot\u0159eba nijak zahu\u0161\u0165ovat, o to by se m\u011bla postarat cibule a taky klih z masa. Pokud ale chceme m\u00edt\u00a0v\u00edc om\u00e1\u010dky, m\u016f\u017eeme na konci p\u0159idat v\u00edc v\u00fdvaru (hlavn\u011b si nesm\u00edme zkazit dobr\u00fd gul\u00e1\u0161 n\u011bjak\u00fdm hnusn\u00fdm v\u00fdvarem z levn\u00e9 kostky s glutam\u00e1tem!) a podle pot\u0159eby zahustit tmavou j\u00ed\u0161kou nebo rozdroben\u00fdm chlebem. Je ale pot\u0159eba myslet na to, \u017ee \u010d\u00edm v\u00edc se gul\u00e1\u0161 z\u0159ed\u00ed, t\u00edm v\u00edc m\u00e1me om\u00e1\u010dky, kter\u00e1 je ale o to slab\u0161\u00ed a m\u00e9n\u011b intenzivn\u00ed.<\/li>\n<li>Pod\u00e1v\u00e1me s p\u0159\u00edlohou podle chuti \u2014 s r\u00fd\u017e\u00ed, houskov\u00fdm nebo karlovarsk\u00fdm knedl\u00edkem, t\u011bstovinami, brambor\u00e1\u010dky, s chlebem, jak kdo r\u00e1d. Kdo m\u00e1 r\u00e1d, m\u016f\u017ee si na gul\u00e1\u0161 p\u0159idat \u010derstv\u011b nakr\u00e1jen\u00e1 kole\u010dka cibule nebo p\u00f3rku.<\/li>\n<\/ol>\n<p>V\u011bt\u0161inou se \u0159\u00edk\u00e1, \u017ee na \u010desk\u00fd gul\u00e1\u0161 se m\u00e1 pou\u017e\u00edt stejn\u011b cibule jako masa. Mn\u011b t\u00e9 cibule takhle ale p\u0159ijde moc, gul\u00e1\u0161 je po n\u00ed pak p\u0159\u00edli\u0161 sladk\u00fd. Lep\u0161\u00ed mi p\u0159ipad\u00e1\u00a0d\u00e1t cibule o n\u011bco m\u00e9n\u011b, tak \u00bd a\u017e \u00be hmotnosti masa. Ale z\u00e1le\u017e\u00ed na osobn\u00ed chuti a vlastn\u00edm experimentov\u00e1n\u00ed. V\u00fdborn\u00e9 maso na gul\u00e1\u0161 je i zv\u011b\u0159ina (jelen\u00ed, srn\u010d\u00ed, kan\u010d\u00ed), podl\u00e9vat se d\u00e1 i v\u00ednem \u010di pivem, p\u0159id\u00e1vat se d\u00e1 do z\u00e1kladu ko\u0159enov\u00e1 zelenina, nakr\u00e1jen\u00e1 paprika, lu\u0161t\u011bniny, v\u0161elijak kombinovat. Variant je spousta, ale z\u00e1klad je po\u0159\u00e1d stejn\u00fd: dob\u0159e osma\u017een\u00fd,\u00a0<strong>skoro<\/strong>\u00a0p\u0159ip\u00e1len\u00fd (ale nesp\u00e1len\u00fd) siln\u00fd z\u00e1klad a\u00a0dob\u0159e podu\u0161en\u00e9 maso.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 kg hov\u011bz\u00ed kli\u017eky\u00a0(p\u0159\u00edp. lze i ze zadn\u00edho,\u00a0ale pak je maso su\u0161\u0161\u00ed) 500\u2013750 g cibule 3 l\u017e\u00edce s\u00e1dla (p\u0159\u00edp. olej) s\u016fl pep\u0159 (\u010derstv\u011b mlet\u00fd) 2 l\u017e\u00edce mlet\u00e9 \u010derven\u00e9 papriky 1 l\u017ei\u010dka drcen\u00e9ho km\u00ednu 2 l\u017e\u00edce rajsk\u00e9ho protlaku 1 l\u017ei\u010dka su\u0161en\u00e9 major\u00e1nky 1\u20131,5 l hov\u011bz\u00edho v\u00fdvaru (p\u0159\u00edp. jen\u00a0vody) voliteln\u011b: 4 bobkov\u00e9 listy, p\u016fl l\u017ei\u010dky mlet\u00e9ho koriandru, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":97,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[10,14,18,22,24,29,32],"class_list":["post-89","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hlavni-chody","tag-ceska","tag-duseni","tag-hovezi","tag-maso","tag-omacka","tag-pikantni","tag-ryze"],"_links":{"self":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/89","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/comments?post=89"}],"version-history":[{"count":5,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/89\/revisions"}],"predecessor-version":[{"id":279,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/89\/revisions\/279"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/media\/97"}],"wp:attachment":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/media?parent=89"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/categories?post=89"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/tags?post=89"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}