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Juneći umak Stroganov

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Published on Nov 8, 2013

Na način koji je prikazan u ovome videu, jelo možemo pripraviti i s mesom junećeg filea
- bifteka. Tada će jelo biti brže gotovo jer je meso bifteka mekše i brže će biti
gotovo naspram juneće plećke koja se duže mora pirjati.
Naravno od bifteka uzimamo dijelove koji su pozicionirani prema krajevima juneće
pisanice. Kod čišćenja bifteka od opni, žilica i loja pripazimo da previše mesa ne
skinemo odvajajući ih, a taj višakkasnije upotrijebimo u izradi juha za baze umaka.
Kod razdvajanja mesa srednji dio služi za odreske, a glava i rep bifteka za razna jela
koja pripremom budu brzo gotova te ih tako u ugostiteljstvu nazivamo jelima a la carte.

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