{"id":724,"date":"2024-01-03T09:49:48","date_gmt":"2024-01-03T09:49:48","guid":{"rendered":"https:\/\/food.tenki.dk\/?p=724"},"modified":"2024-01-03T09:49:48","modified_gmt":"2024-01-03T09:49:48","slug":"flaeskestegssovs","status":"publish","type":"post","link":"https:\/\/food.tenki.dk\/index.php\/2024\/01\/03\/flaeskestegssovs\/","title":{"rendered":"Fl\u00e6skestegssovs"},"content":{"rendered":"
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Fl\u00e6skestegssovs<\/h2>\n
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Servings: <\/span>8<\/span> personer<\/span><\/span><\/div>\n\n\n\n\n

Ingredienser<\/h3>

Fond<\/h4>
  • 2<\/span> kg<\/span> Svineben<\/span><\/li>
  • 3<\/span> L\u00f8g<\/span><\/li>
  • 4<\/span> fed<\/span> Hvidl\u00f8g<\/span><\/li>
  • 2<\/span> Gulerod<\/span><\/li>
  • 5<\/span> Bladselleri<\/span> stilke<\/span><\/li>
  • 1<\/span> spsk<\/span> Tomatpure<\/span><\/li>
  • 1<\/span> Suppevisk (Timian, persille, laurb\u00e6rblade)<\/span><\/li>
  • 10<\/span> Peberkorn<\/span><\/li>
  • Lys bouillon<\/span> svin\/h\u00f8ns<\/span><\/li><\/ul><\/div>

    Sovs<\/h4>
    • 2<\/span> spsk<\/span> sm\u00f8r<\/span><\/li>
    • 2<\/span> spsk<\/span> Hvedemel<\/span><\/li>
    • 1<\/span> liter<\/span> Fond<\/span> plus stegesky fra stegen<\/span><\/li>
    • 2<\/span> dl<\/span> Piskefl\u00f8de<\/span><\/li>
    • Ribsgele<\/span><\/li>
    • Salt og peber<\/span><\/li><\/ul><\/div><\/div>\n
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      Fremgangsm\u00e5de<\/h3>

      Fond<\/h4>
      • G\u00f8r gr\u00f8ntsagerne i stand og sk\u00e6r dem i grove stykker. Kom stegeben i en bradepande og brun dem i en 200 grader varm ovn til benene er godt brune. <\/span><\/div><\/li>
      • Sk\u00e6r alle gr\u00f8ntsagerne i grove stykker og brun dem i en stor gryde i lidt olivenolie. N\u00e5r de har f\u00e5et farve tils\u00e6ttes tomatpur\u00e9en og steger lidt med.<\/span><\/div><\/li>
      • H\u00e6ld bouillon p\u00e5 og kom de brunede ben i gryden. V\u00e6sken skal st\u00e5 over benene, s\u00e5 tilf\u00f8r evt. mere bouillon.<\/span><\/div><\/li>
      • Lad fonden koge roligt i ca. 4-5 timer under l\u00e5g. Det sidste stykke tid kan man tage l\u00e5get af, s\u00e5 noget af v\u00e6sken fordamper.<\/span><\/div><\/li>
      • Si den og kog fonden yderligere ned til den smager godt og koncentreret.<\/span><\/div><\/li><\/ul><\/div>

        Sovs<\/h4>
        • Smelt sm\u00f8rret i en gryde, der kan rumme sovsen. Tils\u00e6t mel og bag det af til det har en farve som lys karamel<\/span><\/div><\/li>
        • Tils\u00e6t svinefonden mens der piskes. Lad sovsen koge roligt igennem i en 10-15 min. mens der r\u00f8res af og til.\u00a0\u00a0<\/span><\/div><\/li>
        • Tils\u00e6t piskefl\u00f8de og lad sovsen koge op. Giv sovsen lidt kul\u00f8r.\u00a0Smag til med ribsgel\u00e9 og salt og peber.<\/span><\/div><\/li>
        • Hertil kan sovsen forberedes i god tid – og evt. fryses ned. T\u00f8 den op juleaftens dag og varm den inden servering.<\/span><\/div><\/li>
        • Hvis du synes, den virker lidt for tynd, kan du yderligere j\u00e6vne med lidt maizena r\u00f8rt op i vand. (Husk at sovsen skal koge, n\u00e5r du tils\u00e6tter maizenaj\u00e6vning)<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
          <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-724","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/724","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/comments?post=724"}],"version-history":[{"count":1,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/724\/revisions"}],"predecessor-version":[{"id":725,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/posts\/724\/revisions\/725"}],"wp:attachment":[{"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/media?parent=724"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/categories?post=724"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.tenki.dk\/index.php\/wp-json\/wp\/v2\/tags?post=724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}