{"id":10262,"date":"2024-10-11T21:58:13","date_gmt":"2024-10-11T18:58:13","guid":{"rendered":"https:\/\/andrestover.com\/?p=10262"},"modified":"2024-10-11T21:58:14","modified_gmt":"2024-10-11T18:58:14","slug":"beef-stroganoff","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/beef-stroganoff\/","title":{"rendered":"B\u00f6fstrooganov"},"content":{"rendered":"\n<p>Tegemist on ajaloolise tsaari-Venemaa toiduga, mis on oma nime saanud Stroganovi perekonna j\u00e4rgi. Selle toidu ajalugu ulatub 19 sajandi keskpaika. Selle toidu valmistamiseks kasutati veiseliha kuubikuid, mida pruunistati v\u00f5is, maitsestati ja hautati. Algselt ei kasutatud toidu valmistamise juurde lisandeid ja kastet ei valmistatud samuti koore v\u00f5i hapukoorega. T\u00e4nap\u00e4eval on selle toidu erinevaid variatsioone levinud maailma v\u00e4ga paljudes regioonides. Selle toidu variatsioone valmistatakse ka n\u00e4iteks vorstiga, mis on levinud just p\u00f5hjamaades.<br>Seda kastet serveeritakse paljude erinevate lisanditega, enamasti kartuliga, aga samuti pasta ja riisiga.<br>Valmistasin selle toidu, p\u00fc\u00fcdes tabada maitsen\u00fcansse, mis mulle on meelde j\u00e4\u00e4nud lapsep\u00f5lvest kui ema v\u00f5i vanaema seda rooga valmistasid.<br>Kasutasin lisaks veiselihale sibulat, k\u00fc\u00fcslauku ning porgandeid, samuti lisasin toidule \u0161ampinjone.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Bobstrooganov_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-10285\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Bobstrooganov_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Bobstrooganov_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Bobstrooganov_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Bobstrooganov_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Valmistamise aeg: 3 tundi<br>Tase: keskmine<br>Kogus: Kahele kuni neljale<\/p>\n\n\n\n<p>Koostisosad:<br>Umbes 500 g veiseliha. Mida pehmem liha, seda l\u00fchemat aega on vaja toidul haududa.<br>400 g \u0161ampinjone<br>2-3 keskmist porgandit l\u00f5igatult meelep\u00e4rasteks t\u00fckkideks<br>2 keskmist sibulat l\u00f5igatud peenikesteks sektoriteks<br>2 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt purustatult<br>2 spl tomatipastat<br>1 spl Worchesteri kastet<br>1 tl Inglise sinepit<br>150 ml vahukoort<br>100 ml hapukoort<br>1,5 triiki spl nisujahu<br>Meresoola ja musta pipart maitsestamiseks<br>50 g v\u00f5id pruunistamiseks<\/p>\n\n\n\n<p>Keedetud kartuleid serveerimiseks<\/p>\n\n\n\n<p>Valmistamine:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>L\u00f5ika liha 2,5 kuni 3 cm kuubikuteks ja pruunista keskmisel kuumusel v\u00f5is.<\/li>\n\n\n\n<li>L\u00f5ika sibulad peenikesteks sektoriteks, purusta k\u00fc\u00fcslauk, l\u00f5ika porgandid meelep\u00e4rasteks t\u00fckkideks ja lisa lihale ning pruunista edasi. Kui lihast eraldub vedelik, siis lase sel \u00e4ra aurata ja pruunista veel 2-3 minutit. Maitsesta musta pipra ja meresoolaga.<\/li>\n\n\n\n<li>Vala toidule juurde vett kuni liha on peaaegu kaetud vedelikuga. Lase toidul kaane all haududa kuni liha muutub v\u00e4ga pehmeks. Vedelik v\u00f5iks v\u00e4heneda veidi enne kui kastet valmistama asuda.<\/li>\n\n\n\n<li>Enne kui liha t\u00e4iesti pehmeks muutub, koori kartulid ja keeda soolaga maitsestatud vees pehmeks.<\/li>\n\n\n\n<li>Samal ajal valmista kaste. Sega jahu, vahukoor ja hapukoor \u00fchtlaseks ja vala liha juurde kastmeks. Lisa Worchesteri kaste ja sinep ning tomatipasta. Sega ettevaatlikult \u00fchtlaseks ning lase keema t\u00f5usta. Kui kaste on liiga paks, siis lisa veidi vett, liiga vedela kastme puhul v\u00f5iks lasta sellel madalal temperatuuril edasi keeda.<\/li>\n\n\n\n<li>Serveeri toitu suurelt praetaldrikult koos keedetud kartulitega.<br>Valmis!!<\/li>\n<\/ol>\n<div id=\"themify_builder_content-10262\" data-postid=\"10262\" class=\"themify_builder_content themify_builder_content-10262 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Tegemist on ajaloolise tsaari-Venemaa toiduga, mis on oma nime saanud Stroganovi perekonna j\u00e4rgi. Selle toidu ajalugu ulatub 19 sajandi keskpaika. Selle toidu valmistamiseks kasutati veiseliha kuubikuid, mida pruunistati v\u00f5is, maitsestati ja hautati. Algselt ei kasutatud toidu valmistamise juurde lisandeid ja kastet ei valmistatud samuti koore v\u00f5i hapukoorega. T\u00e4nap\u00e4eval on selle toidu erinevaid variatsioone levinud maailma [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10286,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19,773],"tags":[444,518,350,461,401,630,574],"class_list":["post-10262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","category-nostalgic-foods","tag-beef","tag-champignons","tag-russia","tag-sour-cream","tag-whipped-cream","tag-worchester-sauce","tag-carrot","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=10262"}],"version-history":[{"count":38,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10262\/revisions"}],"predecessor-version":[{"id":10308,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10262\/revisions\/10308"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/10286"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=10262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=10262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=10262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}