Ragu with Mushrooms and Meat
Sautéed onions and bacon with diced pork or beef, sautéed mushrooms, boiled potatoes, white wine, cream, and parsley
Sautéed onions and bacon with diced pork or beef, sautéed mushrooms, boiled potatoes, white wine, cream, and parsley
- • 60 grama dimljene pancete
- • 100 grama crvenog luka
- • 5 å¾lica ulja
- • 500 grama svinjetine od buta ili junetine
- • 400 grama vrganja ili nekih drugih gljiva
- • 500 ml vode
- • 500 grama krumpira
- • 50 ml suhog bijelog vina
- • 200 ml kiselog vrhnja ili vrhnja za kuhanje
- • 1 å¾lica nasjeckanog perå¡ina
- • sol i papar
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Narezati luk na male komadice.
- Narezati pancetu na komadice.
- Staviti u vecu posudu ulje, te ubaciti luk i pancetu i popržiti na umjerenoj vatri.
- Narezati meso od buta na kockice te dodati u posudu.
- Izdinstati meso.
- Dok se meso dinsta ocistiti gljive i narezati na komade.
- U izdinstano meso ubaciti gljive i kratko ih popržiti.
- Doliti vodu i pustiti da prokuha.
- Za to vrijeme oguliti krumpir, oprati ga i narezati na kockice.
- Kad voda prokuha ubaciti krumpir.
- Kuhati sve da omekša.
- Pred kraj doliti bijelo vino i vrhnje.
- Dobro sve promiješati.
- Posoliti i popapriti prema okusu, te ubaciti nasjeckani peršin za posluživanje.
Replacing pork or beef with seitan or firm root vegetables fundamentally alters the simmering dynamics because plant-based proteins require far less rendering time than diced leg cuts. Understanding how individual components interact within a single pot ensures the final consistency remains rich rather than watery. Careful attention to sequencing prevents overcooked mushrooms and tough starches from ruining the dish.
- Dice the onions uniformly to three millimeters so they release moisture evenly during the initial moderate-heat sauté.
- Add mushrooms only after the meat has fully browned, ensuring the fungi release and subsequently evaporate their surface water instead of boiling in the pan.
- Pour in the dry white wine and cream during the final five minutes of simmering to prevent the dairy solids from separating under prolonged high heat.
- Cut potatoes into uniform two-centimeter cubes so they soften concurrently with the meat without dissolving into a puree.
Proper timing dictates that root vegetables go in only after the initial liquid reaches a rolling boil. Monitoring heat levels consistently prevents dairy scorching at the end of the cooking process.
