{"id":515,"date":"2010-11-03T02:14:53","date_gmt":"2010-11-03T00:14:53","guid":{"rendered":"http:\/\/www.kkp.wieprz.eu\/?p=515"},"modified":"2010-11-03T02:14:53","modified_gmt":"2010-11-03T00:14:53","slug":"gulasz-szegedynski-pana-maklowicza","status":"publish","type":"post","link":"http:\/\/www.kkp.wieprz.eu\/?p=515","title":{"rendered":"Gulasz Szegedy\u0144ski pana Mak\u0142owicza"},"content":{"rendered":"<p><strong>Sk\u0142adniki:<\/strong><\/p>\n<ul>\n<li>1 kg wieprzowiny &#8211; koniecznie \u0142opatka<\/li>\n<li>800 g kiszonej kapusty<\/li>\n<li>2 \u015brednie cebule<\/li>\n<li>szklanka \u015bmietany<\/li>\n<li>\u0142y\u017cka m\u0105ki<\/li>\n<li>z\u0105bek czosnku<\/li>\n<li>2 \u0142y\u017ceczki kminku<\/li>\n<li>2 \u0142y\u017ceczki s\u0142odkiej papryki<\/li>\n<li>s\u00f3l, cukier<\/li>\n<\/ul>\n<p><strong>Przygotowanie:<\/strong><\/p>\n<p>Mi\u0119so pokroi\u0107 w kostk\u0119. Cebule obra\u0107, posieka\u0107 i przesma\u017cy\u0107 na smalcu. Doda\u0107 mi\u0119so i lekko je obrumieni\u0107. Nast\u0119pnie ca\u0142o\u015b\u0107 zala\u0107 wod\u0105 (\u0107wier\u0107 szklanki), doda\u0107 papryk\u0119, kminek i zmia\u017cd\u017cony czosnek. Posoli\u0107 wedle gustu. Dusi\u0107 pod przykryciem oko\u0142o 40 min. na <a href=\"javascript:void(0)\">ma\u0142ym<\/a> ogniu. Doda\u0107 posiekan\u0105 i odci\u015bni\u0119t\u0105 kapust\u0119 i nadal dusi\u0107 na ma\u0142ym ogniu. Od czasu do czasu miesza\u0107. Gdy kapusta zmi\u0119knie powoli wla\u0107 p\u00f3\u0142 szklanki \u015bmietany wymieszanej z m\u0105k\u0105. Gulasz powinno si\u0119 poda\u0107 na g\u0142\u0119bokim p\u00f3\u0142misku polany pozosta\u0142\u0105 \u015bmietan\u0105.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sk\u0142adniki: 1 kg wieprzowiny &#8211; koniecznie \u0142opatka 800 g kiszonej kapusty 2 \u015brednie cebule szklanka \u015bmietany \u0142y\u017cka m\u0105ki z\u0105bek czosnku 2 \u0142y\u017ceczki kminku 2 \u0142y\u017ceczki s\u0142odkiej papryki s\u00f3l, cukier Przygotowanie: Mi\u0119so pokroi\u0107 w kostk\u0119. Cebule obra\u0107, posieka\u0107 i przesma\u017cy\u0107 na smalcu. Doda\u0107 mi\u0119so i lekko je obrumieni\u0107. Nast\u0119pnie ca\u0142o\u015b\u0107 zala\u0107 wod\u0105 (\u0107wier\u0107 szklanki), doda\u0107 papryk\u0119, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[4],"tags":[],"_links":{"self":[{"href":"http:\/\/www.kkp.wieprz.eu\/index.php?rest_route=\/wp\/v2\/posts\/515"}],"collection":[{"href":"http:\/\/www.kkp.wieprz.eu\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.kkp.wieprz.eu\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.kkp.wieprz.eu\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.kkp.wieprz.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=515"}],"version-history":[{"count":1,"href":"http:\/\/www.kkp.wieprz.eu\/index.php?rest_route=\/wp\/v2\/posts\/515\/revisions"}],"predecessor-version":[{"id":516,"href":"http:\/\/www.kkp.wieprz.eu\/index.php?rest_route=\/wp\/v2\/posts\/515\/revisions\/516"}],"wp:attachment":[{"href":"http:\/\/www.kkp.wieprz.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.kkp.wieprz.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=515"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.kkp.wieprz.eu\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}