{"id":367,"date":"2023-03-26T23:44:22","date_gmt":"2023-03-26T21:44:22","guid":{"rendered":"https:\/\/fransandersson.dk\/mad\/?p=367"},"modified":"2023-08-22T08:38:45","modified_gmt":"2023-08-22T06:38:45","slug":"svampefrikasse-med-grillet-boeuf-onglet","status":"publish","type":"post","link":"https:\/\/fransandersson.dk\/mad\/svampefrikasse-med-grillet-boeuf-onglet\/","title":{"rendered":"Svampefrikass\u00e9 med grillet boeuf onglet"},"content":{"rendered":"
<\/div>
\n \n<\/div>\n
\n\t\n\t\n<\/div>\n\n \n\n\n
<\/div>\n
Antal:<\/b> <\/span>4<\/span> Personer<\/span><\/span><\/div><\/div>\n\n\n\n
<\/div>\n\n

Ingredienser<\/h3>
  • 600<\/span> g<\/span> boeuf onglet eller lignende<\/span><\/li>
  • 100<\/span> g<\/span> enoki svampe<\/span> i sm\u00e5 bundter<\/span><\/li>
  • 200<\/span> g<\/span> shiitake svampe<\/span> delt i halve<\/span><\/li>
  • 200<\/span> g<\/span> markchampignon<\/span> delt i kvarte<\/span><\/li>
  • 2<\/span> spsk<\/span> sm\u00f8r<\/span><\/li>
  • 1<\/span> dl<\/span> hvidvin<\/span><\/li>
  • 1<\/span> dl<\/span> fl\u00f8de<\/span><\/li>
  • 4<\/span> spsk<\/span> persille<\/span> hakket<\/span><\/li>
  • 4<\/span> spsk <\/span> olivenolie<\/span><\/li>
  • 2<\/span> stk<\/span> skalottel\u00f8g <\/span> fint hakket<\/span><\/li>
  • 2<\/span> fed<\/span> hvidl\u00f8g<\/span> knust<\/span><\/li><\/ul><\/div><\/div>\n

    S\u00e5dan g\u00f8r du<\/h3>
    • Boeuf onglet deles langs senen og marineres i salt, peber og 2 spsk olivenolie. Stilles til side i en time. Steg gerne k\u00f8det lige inden du laver svampene og lad det hvile under et viskestykke indtil svampene er klar. <\/span><\/div><\/li>
    • Sm\u00f8r og den resterende olivenolie varmes og l\u00f8g brunes af i 2 minutter. Tils\u00e6t hvidl\u00f8g og lad det simre i 1 minut. <\/span><\/div><\/li>
    • Tils\u00e6t hvidvin og lad det reducere til det halve. <\/span><\/div><\/li>
    • Kom svampene p\u00e5 panden og lad dem simre i 5 minutter ved h\u00f8j varme. <\/span><\/div><\/li>
    • Tils\u00e6t fl\u00f8de og persille og giv det et opkog til sauces tyknes lidt. <\/span><\/div><\/li>
    • Smag til med salt og peber og server med skiver at det grillede k\u00f8d. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":534,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[92],"tags":[],"class_list":["post-367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/comments?post=367"}],"version-history":[{"count":1,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/367\/revisions"}],"predecessor-version":[{"id":368,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/367\/revisions\/368"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/media\/534"}],"wp:attachment":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/media?parent=367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/categories?post=367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/tags?post=367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}