![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/01\/Salisbury-steak_blog1.jpg\")
<\/p>\n\u00dcks v\u00e4ga lihtne ja maitsev toit, mille juured on Ameerika \u00dchendriikides. Toit meenutab kindlasti klassikalist pubirooga, aga see on h\u00e4sti toitev ja ka maitsev. Tavaliselt serveeritakse seda pruunis kastmes seentega ning kas kartulipudru v\u00f5i aedviljadega. Toit on nimetatud Ameerika arsti ja toitumisspetsialisti James Salisbury j\u00e4rgi ja seda toitu nimetatakse sedasi 19 sajandi l\u00f5pust alates. Seda toitu ei pea tingimata valmistama puhtast veisehakklihast. Ameerika retseptide j\u00e4rgi kasutatakse kas puhast veise hakkliha v\u00f5i siis segu, kus on v\u00e4hesel m\u00e4\u00e4ral sea hakkliha juures.<\/p>\n
<\/p>\n
Valmistamisaeg: 45 min<\/span> Koostisosad:<\/span> Kaste:<\/em> Valmistamine:<\/span> \u00dcks v\u00e4ga lihtne ja maitsev toit, mille juured on Ameerika \u00dchendriikides. Toit meenutab kindlasti klassikalist pubirooga, aga see on h\u00e4sti toitev ja ka maitsev. Tavaliselt serveeritakse seda pruunis kastmes seentega ning kas kartulipudru v\u00f5i aedviljadega. Toit on nimetatud Ameerika arsti ja toitumisspetsialisti James Salisbury j\u00e4rgi ja seda toitu nimetatakse sedasi 19 sajandi l\u00f5pust alates. Seda […]<\/p>\n","protected":false},"author":1,"featured_media":2446,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[459,631,331,524,520,630],"class_list":["post-2443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-garlic","tag-ground-beef","tag-onion","tag-tomato-paste","tag-usa","tag-worchester-sauce","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","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\/2443","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=2443"}],"version-history":[{"count":5,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2443\/revisions"}],"predecessor-version":[{"id":2451,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2443\/revisions\/2451"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2446"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: lihtne<\/span>
\nKogus: kahele kuni neljale<\/span><\/p>\n
\nKotletid:<\/em>
\n500 g veisehakkliha
\n1 keskmine sibul peeneks hakitud
\n1 keskmine k\u00fc\u00fcslauguk\u00fc\u00fcs peeneks hakitud
\n1 muna
\n2 spl tomatipastat
\n1 spl worchesteri kastet
\nmeresoola ja jahvatatud musta pipart maitsestamiseks
\n5-6 spl riivsaia
\n1 spl dijoni sinepit
\ntoidu\u00f5li praadimiseks<\/p>\n
\n25 g v\u00f5id
\n2 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult
\n1 keskmine sibul peeneks hakitult
\n200 g \u0161ampinjone viilutatult
\n2-3 tl jahu
\numbes 500 ml veisepuljongit. Sobib ka vesi
\n1 spl dijoni sinepit
\n2 spl Worchesteri kastet
\nsoola ja jahvatatud musta pipart maitsestamiseks
\nvajadusel lisa kastmele vett<\/p>\n
\n1. Haki sibul ja k\u00fc\u00fcslauk peeneks, vala kaussi, lisa hakkliha, riivsai, muna, Worchesteri kaste, sinep, sool ja pipar. Sega valmis kotletitainas.
\n2. Vormi suhteliselt suured, 5-7 cm l\u00e4bim\u00f5\u00f5duga pallid, vajuta umbes 2-2,5 cm paksuseks kotletiks.
\n3. Prae neid kotlette toidu\u00f5lis korralikult pruuniks ja t\u00f5sta k\u00f5rvale taldrikule
\n4. kastme jaoks haki sibul ja k\u00fc\u00fcslauk, prae v\u00f5is kergelt pruuniks, viiluta \u0161ampinjonid ja lisa pannile, sega ja prae kuni seened muutuvad pehmemaks. Vajadusel lisa veel v\u00f5id.
\n5. Kui seened on praetud, siis lisa 2 tl jahu ja sega korralikult l\u00e4bi, pruunista kergelt, sellest tuleb kastmele kena pruun v\u00e4rvus.
\n6. Lisa 500 ml veisepuljongit v\u00f5i vett, lisa Worchesteri kaste ja sinep. Lase keema ja keda madalal kuumusel kuni kaste muutub paksemaks. Kui kaste tundub liiga vedel, siis lahusta natuke jahu v\u00e4heses k\u00fclmas vees ja lisa kastmele v\u00e4hehaaval. Sega ja lase keema.
\n7. Toidu l\u00f5petamiseks t\u00f5sta kotletid kastmesse ja lase madalal kuumusel natuke aega haududa. V\u00f5id t\u00f5sta kuuma kastet lusikaga kotlettidele peale siis nad soojenevad kiiremini.
\n8. Serveeri kartulipudru v\u00f5i ahjuaedviljaga.
\nValmis!!!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/01\/Salisbury-steak_blog2.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"