{"id":306,"date":"2016-01-16T09:02:10","date_gmt":"2016-01-16T08:02:10","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=306"},"modified":"2016-01-16T18:11:15","modified_gmt":"2016-01-16T17:11:15","slug":"uppgraderad-stekrest","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/uppgraderad-stekrest\/","title":{"rendered":"Uppgraderad stekrest"},"content":{"rendered":"

Det finns middagar som \u00e4r \u00e4nnu b\u00e4ttre dagen efter som uppgraderade rester. Stek \u00e4r ju fantastiskt gott, men det g\u00f6r ingenting om det blir en bit kvar. Det finns mycket man kan hitta p\u00e5 med en bit av g\u00e5rdagens \u00f6verblivna viltstek. Och stek som stek, vilt \u00e4r ett bra alternativ men annat k\u00f6tt funkar ocks\u00e5.<\/strong><\/p>\n

Och det h\u00e4r \u00e4r snabbmat. Det tar inte m\u00e5nga minuter att fixa till en pytt med stekrester. H\u00e4r k\u00f6r vi p\u00e5 r\u00e5stekt potatis, men vill man ha det hela \u00e4nnu snabbare kan man anv\u00e4nda t\u00e4rnad kokt potatis. Kanske ocks\u00e5 den en g\u00e5rdagsrest?<\/p>\n

 <\/p>\n

Gr\u00e4ddstuvad viltpytt med svamp och lingon (4 pers)<\/strong><\/h2>\n
    \n
  • 500 g viltk\u00f6tt, g\u00e4rna \u00f6verbliven stek<\/li>\n
  • 200 g fryst eller en n\u00e4ve torkad svamp, karljohan el trattkantarell<\/li>\n
  • 1 dl lingon<\/li>\n
  • 6 potatisar<\/li>\n
  • 2 mor\u00f6tter<\/li>\n
  • 1 palsternacka<\/li>\n
  • 1 gul l\u00f6k<\/li>\n
  • 1 \u00bd dl gr\u00e4dde<\/li>\n
  • \u00bd msk koncentrerad vilt- eller kalvfond<\/li>\n
  • 1 \u00bd tsk balsamvin\u00e4ger<\/li>\n
  • timjan, f\u00e4rsk eller torkad<\/li>\n
  • salt<\/li>\n
  • svartpeppar<\/li>\n<\/ul>\n

     <\/p>\n

      \n
    1. Ta fram och tina svampen, eller l\u00e4gg den torkade i bl\u00f6t. Vill du anv\u00e4nda lingon ska de ocks\u00e5 tinas.<\/li>\n
    2. Skala och ansa rotfrukterna innan du sk\u00e4r dem i t\u00e4rningar. Finhacka l\u00f6ken.<\/li>\n
    3. Stek rotfrukterna p\u00e5 medelh\u00f6g v\u00e4rme. S\u00e4nk v\u00e4rmen n\u00e5got n\u00e4r de b\u00f6rjar f\u00e5 fin f\u00e4rg. Krama ur svampen noga och sk\u00e4r den i bitar.<\/li>\n
    4. Hetta upp ytterligare en panna eller en tjockbottnad kastrull, l\u00e4gg i svampen och l\u00e5t den svettas ur det mesta av sin v\u00e4tska innan du klickar i sm\u00f6r och l\u00e4gger i l\u00f6ken. Fr\u00e4s en stund innan du h\u00e4ller blandningen i rotfruktpannan.<\/li>\n
    5. T\u00e4rna k\u00f6ttet och l\u00e4gg det i pannan. H\u00e4ll p\u00e5 gr\u00e4dde, fond och vin\u00e4ger. L\u00e5t pannan puttra p\u00e5 svag v\u00e4rme tills gr\u00e4dden tjocknar. Krydda med lite timjan, men inte f\u00f6r mycket. S\u00e4rskilt den torkade kan ta \u00f6ver. Smaka av med salt och peppar.<\/li>\n
    6. Avsluta med att str\u00f6 \u00f6ver lingonen.<\/li>\n<\/ol>\n

       <\/p>\n

      Stekrester fungerar ocks\u00e5 bra att frysa f\u00f6r att plocka fram till ett annat tillf\u00e4lle. Men ber\u00e4tta, hur g\u00f6r du? Har du n\u00e5got tips f\u00f6r en \u00f6verbliven stekrest?<\/p>\n","protected":false},"excerpt":{"rendered":"

      Steken dag ett \u00e4r en sak och resterna dag tv\u00e5 en helt annan. Samma stek i tv\u00e5 helt olika skepnader. Tillsammans med svamp, rotfrukter l\u00f6k, gr\u00e4dde och en n\u00e4ve lingon har den genomg\u00e5tt ett f\u00f6rvandlingsnummer. Vilken variant som \u00e4r allra b\u00e4st avg\u00f6r du. <\/p>\n","protected":false},"author":152,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[51],"tags":[89],"yoast_head":"\nUppgraderad stekrest - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Stek \u00e4r alldeles fantastiskt gott, men minst lika bra kan den bli dagen efter i ny skepnad. 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