Ovo je jelo za prave gurmane, a najbolje ide uz pire krompir.
This is a meal for true gourmets, and it goes best with mashed potatoes.
Sastojci:
Ingredients:
2 veće svinjske ili juneće šnicle
1 praziluk
3 struka mladog belog luka
4 čena belog luka
2 kašike brašna
kašičica celerove soli, biber, sudžuk tucana paprika
1 kašičica pravog džema od šljiva
2 large, boneless, lean pork or beef steaks
1 leek
3 spring garlic sprouts
4 garlic cloves
2 tablespoons flour
a teaspoon of celery salt (ground dry celery with sea salt), pepper, coarsely ground chili
1 teaspoon of original plum jam
Šnicle dobro izlupati i uvaljati u brašno. Dublji tiganj ili pliću šerpu staviti na ringlu, sipati par kašika kvalitetnog ulja i zagrejati. Dodati šnicle i pržiti ih dok lepo ne porumene s obe strane.
Bash the steaks well with a mallet, then coat with flour. Put a skillet on the stove plate, let it heat up well, ad a couple of tablespoons of good quality oil. Add the steaks and fry until they get golden brown on both sides.
Dok se šnicle prže, sitno iseckati praziluk i mladi beli luk i izgnječiti beli luk. Izvaditi šnicle iz tiganja, dodati još malo ulja i staviti sav luk da se proprži, uz konstantno mešanje. Nakon par minuta dodati pola čaše vode i vratiti šnicle.
While the meat is frying, chop finely the leeks, spring garlic and garlic cloves. Take the steaks out of the skillet, add one more tablespoon of oil and add the leeks and garlic, and fry, while constantly stirring. After a couple of minutes, add half a glass of water and put the steaks back.
Dodati sve začine i džem od šljiva, ostatak brašna od valjanja, dobro sjediniti, pa sipati još vode, da ogrezne. Kada proključa, smanjiti vatru na najtiše, poklopiti i pustiti da se krčka sve dok meso ne postane potpuno meko, i da se raspada pri ubodu viljuške. Dužina kuvanja zavisi od mesa.
Add all the spices and plum jam, the remaining flour, mix well and add more water so that the steaks are fully soaked. Once it boils, reduce the heat to minimum, cover and let it simmer for quite a while, until the meat gets completely tender, and starts falling apart once you stab it with a fork. The duration of cooking depends on the meat.
Meso povremeno proveriti i lagano promešati varjačom po dnu. Kad šnicle budu na pola gotove, oljuštiti krompir za pire, iseckati na kockice, staviti u lonac, naliti vodom, dodati malo soli i staviti na ringlu. Kada provri, kuvati još desetak minuta. Ocediti, dodati malo soli, komadić putera i po malo mleka, gnječeći ga pritom presom za krompir. Kada se postigne zadovoljavajuća gustina, pire je gotov.
Check the meat occasionally and carefully run a wooden spoon accross the bottom of the skillet to stir. Once the steaks are half-done, peel the potatoes, dice them and put in a pot. Add water, some salt and put on the stove plate. Once it boils, cook for approximately ten more minutes. Drain, add a pinch of salt, a piece of butter and mash, adding milk occasionally. Once you get the desired thickness, it's done.
Serve the mashed potatoes on a plate, put one steak over it, add sauce lavishly and sprinkle with chopped parsley.
