{"id":3935,"date":"2026-07-22T17:07:23","date_gmt":"2026-07-22T17:07:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/tiroler-grostl\/"},"modified":"2026-07-22T17:07:23","modified_gmt":"2026-07-22T17:07:23","slug":"tiroler-grostl","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/tiroler-grostl\/","title":{"rendered":"Tiroler Gr\u00f6stl"},"content":{"rendered":"\n<style>\n#recipe-sr-tiroler-grostl{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);\n  background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 60px;\n  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.gj-h1{font-size:22pt;margin-bottom:10px}\n  #recipe-sr-tiroler-grostl .gj-sec::after,#recipe-sr-tiroler-grostl .gj-stage::after,#recipe-sr-tiroler-grostl .gj-prose h3::before{background:#999}\n  #recipe-sr-tiroler-grostl .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-tiroler-grostl .gj-rail,#recipe-sr-tiroler-grostl .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}\n  #recipe-sr-tiroler-grostl .gj-rail-t,#recipe-sr-tiroler-grostl .gj-rail-stop b,#recipe-sr-tiroler-grostl .gj-close .gj-serif{color:#000}\n  #recipe-sr-tiroler-grostl .gj-rail-stop span,#recipe-sr-tiroler-grostl .gj-rail-sum,#recipe-sr-tiroler-grostl .gj-close p{color:#222}\n  #recipe-sr-tiroler-grostl .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-tiroler-grostl .gj-rail-track::before{background:#999}\n  #recipe-sr-tiroler-grostl .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-tiroler-grostl .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-tiroler-grostl .gj-ing-group,#recipe-sr-tiroler-grostl .gj-steps>li,#recipe-sr-tiroler-grostl .gj-rail,#recipe-sr-tiroler-grostl .gj-close,#recipe-sr-tiroler-grostl .gj-nutri-row,#recipe-sr-tiroler-grostl .gj-fact{break-inside:avoid}\n  #recipe-sr-tiroler-grostl .gj-sec h2,#recipe-sr-tiroler-grostl .gj-stage{break-after:avoid}\n  #recipe-sr-tiroler-grostl .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}\n}\n<\/style>\n<article id=\"recipe-sr-tiroler-grostl\" lang=\"sr\">\n\n  <p class=\"gj-eyebrow\">Tirolska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Austrija<\/p>\n\n  <h2 class=\"gj-h1\"><b>Tiroler Gr\u00f6stl<\/b> sa zape\u010denim krompirom, govedinom i slaninom <span class=\"gj-serif\">pod jajetom na oko<\/span><\/h2>\n\n  <p class=\"gj-sub\">Tirolski tiganj od ohla\u0111enog krompira, kuvane govedine, slanine i luka, zavr\u0161en jajetom na oko i sve\u017eim vla\u0161cem.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Lako<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Odmor ili hla\u0111enje:<\/i> <b>bez kuvanja<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Ukupno:<\/i> <b>1 h<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">4 porcije<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">35 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 720 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Tiroler-Grostl-3.webp\" alt=\"\u0160irok tiganj Tiroler Gr\u00f6stla sa zape\u010denim krompirom, mesom i jajetom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Krompir dobija koricu samo kada tiganj nije prenatrpan i kada se kri\u0161ke ne okre\u0107u prerano.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Tiganj koji pretvara kuvane ostatke u zasebno jelo<\/h2><\/div>\n  <div class=\"gj-intro\">\n    <p>Tiroler Gr\u00f6stl recept je prakti\u010dan primer alpske kuhinje koja ne skriva poreklo sastojaka. Kuvani krompir i komad govedine od prethodnog obroka seku se na krupne zalogaje, zatim se sa lukom i slaninom pr\u017ee u \u0161irokom tiganju dok ne dobiju tamne, hrskave ivice. Jaje na oko postavlja se preko gotove me\u0161avine i \u017eumance postaje prirodan sos. Jelo je \u010dvrsto, slano i aromati\u010dno, ali ne sme biti masna zbijena masa; svaki sastojak treba da zadr\u017ei oblik i sopstvenu teksturu.<\/p>\n    <p>Ohla\u0111en krompir je va\u017eniji od sorte. Tokom hla\u0111enja skrob se ste\u017ee, pa kri\u0161ke manje pucaju i lak\u0161e razvijaju koricu. Sve\u017ee skuvan, jo\u0161 topao krompir \u010desto se lepi za tiganj i raspada pod lopaticom. Najbolji rezultat daje vo\u0161tani krompir kuvan u ljusci dan ranije. Se\u010de se na kolutove debljine oko osam milimetara, dovoljno \u010dvrste da podnesu okretanje, a dovoljno tanke da brzo zagreju sredinu.<\/p>\n    <p class=\"gj-pull\">Korica nastaje u kontaktu sa tiganjem, ne stalnim me\u0161anjem \u2014 krompir mora nekoliko minuta da ostane na mestu.<\/p>\n    <p>Meso se ve\u0107 smatra termi\u010dki obra\u0111enim, pa mu nije potrebno dugo pr\u017eenje. Kuvana govedina, Tafelspitz ili ostatak pe\u010denja dodaju se tek kada krompir ve\u0107 dobije boju. Komadi se kratko karamelizuju spolja, a ostaju so\u010dni iznutra. Dimljena slanina daje mast za luk i krompir, ali se koli\u010dina dr\u017ei umerenom. Ako se tiganj napuni do vrha, temperatura pada, para ostaje zarobljena i sadr\u017eaj se kuva umesto da se pe\u010de.<\/p>\n    <p>Za\u010din je jednostavan: so, crni biber, majoran i malo celog ili mlevenog kima. Majoran se trlja me\u0111u prstima neposredno pred dodavanje, \u010dime se osloba\u0111a aroma. Luk se pr\u017ei do zlatnosme\u0111e boje, ne do potpune meko\u0107e. Jaja se mogu ispe\u0107i u posebnom tiganju radi urednijeg belanceta ili napraviti u udubljenjima u samom Gr\u00f6stlu. Odvojeno pe\u010denje daje bolju kontrolu i omogu\u0107ava da \u017eumance ostane te\u010dno dok je belance potpuno stegnuto.<\/p>\n    <p>Tiroler Gr\u00f6stl se \u010desto slu\u017ei direktno iz tiganja, uz kiselu salatu od kupusa, zelenu salatu ili nekoliko kiselih krastavaca. Nema potrebe za dodatnim sosom. Te\u010dno \u017eumance i masno\u0107a od slanine ve\u0107 povezuju krompir i meso. Za bezbedno kori\u0161\u0107enje ostataka kuvana govedina treba da bude pravilno ohla\u0111ena i \u010duvana najvi\u0161e tri do \u010detiri dana; pri ponovnom zagrevanju cela me\u0161avina treba da bude vrela, najmanje 74 \u00b0C u sredini.<\/p>\n    <p>Krompir za Gr\u00f6stl mora biti potpuno hladan pre se\u010denja. Sve\u017ee kuvan krompir ispu\u0161ta paru, lepi se za tiganj i raspada pri okretanju. Krompir skuvan dan ranije ima \u010dvr\u0161\u0107u povr\u0161inu, pa na masno\u0107i dobija koricu dok sredina ostaje meka. Kri\u0161ke se ne me\u0161aju neprekidno; ostavljaju se nekoliko minuta na jednoj strani, zatim okre\u0107u \u0161irokom lopaticom. Ta pauza pravi razliku izme\u0111u pr\u017eenog krompira i tople krompirove me\u0161avine.<\/p>\n    <p>Jaje se pe\u010de odvojeno ili u slobodnom delu tiganja tek kada su meso i krompir gotovi. Belance treba da bude stegnuto, a \u017eumance mo\u017ee ostati meko ako se jelo slu\u017ei odmah. Za trudnice, malu decu, starije osobe i osobe oslabljenog imuniteta \u017eumance se pe\u010de do potpunog zgru\u0161avanja. Per\u0161un ili vla\u0161ac ulaze na kraju, van jake toplote, kako bi zadr\u017eali miris i boju.<\/p>\n    <p>Tiganj mora biti dovoljno \u0161irok da krompir le\u017ei u jednom sloju. Kada je posuda prenatrpana, para ostaje zarobljena i korica se ne formira. Meso se dodaje tek po\u0161to je krompir ve\u0107 dobio boju, po\u0161to je uglavnom prethodno termi\u010dki obra\u0111eno i tra\u017ei samo temeljno zagrevanje do najmanje 74 \u00b0C.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Jedan tiganj, \u010detiri jasne faze<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Slanina se topi, a luk dobija zlatnu boju bez sagorevanja.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:10<\/b><span>Kri\u0161ke ohla\u0111enog krompira raspore\u0111uju se u jednom sloju i miruju do korice.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:25<\/b><span>Govedina i za\u010dini ulaze tek kada je krompir ve\u0107 zape\u010den.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:35<\/b><span>Jaja se peku odvojeno, pa se stavljaju preko vrelog Gr\u00f6stla.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Ohla\u0111en krompir se se\u010de na deblje kolutove. Slanina se polako pr\u017ei da pusti mast, zatim se dodaju luk i krompir. Kri\u0161ke se ostavljaju bez pomeranja dok ne dobiju zlatnu koricu, pa se okre\u0107u u nekoliko poteza. Kuvana govedina, majoran, kim i biber ulaze pred kraj, dovoljno dugo da se meso zagreje do najmanje 74 \u00b0C. Jaja se peku na oko u posebnom tiganju, sa potpuno stegnutim belancetom i mekim \u017eumancetom. Gr\u00f6stl se zavr\u0161ava vla\u0161cem i slu\u017ei odmah, dok su ivice krompira jo\u0161 hrskave. Hladan krompir ostaje u jasnim kri\u0161kama, a jaje se dodaje na kraju tako da belance bude potpuno stegnuto prema potrebama gostiju.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-group\">\n        <h3>Za Gr\u00f6stl<\/h3>\n        <ul>\n          <li><b>900 g kuvanog i potpuno ohla\u0111enog krompira<\/b> \u2014 <em>vo\u0161tana sorta, najbolje od prethodnog dana<\/em><\/li>\n          <li><b>400 g kuvane govedine<\/b> \u2014 <em>Tafelspitz ili ostatak pe\u010denja<\/em><\/li>\n          <li><b>120 g dimljene slanine<\/b> \u2014 <em>ise\u010dena na trake<\/em><\/li>\n          <li><b>2 srednje glavice crnog luka<\/b> \u2014 <em>na tanke polumesece<\/em><\/li>\n          <li><b>20 g putera<\/b> \u2014 <em>dodaje se samo ako slanina pusti malo masno\u0107e<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica su\u0161enog majorana<\/b> \u2014 <em>protrljan me\u0111u prstima<\/em><\/li>\n          <li><b>1\/2 ka\u0161i\u010dice kima<\/b> \u2014 <em>ceo ili grubo mleven<\/em><\/li>\n          <li><b>1\/2 ka\u0161i\u010dice crnog bibera<\/b> \u2014 <em>sve\u017ee mleven<\/em><\/li>\n          <li><b>5 g soli<\/b> \u2014 <em>prilagoditi slanini<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n      <div class=\"gj-ing-group\">\n        <h3>Za zavr\u0161etak<\/h3>\n        <ul>\n          <li><b>4 velika jaja<\/b> \u2014 <em>po jedno po porciji<\/em><\/li>\n          <li><b>1 ka\u0161ika neutralnog ulja<\/b> \u2014 <em>za jaja<\/em><\/li>\n          <li><b>3 ka\u0161ike seckanog vla\u0161ca<\/b> \u2014 <em>dodaje se neposredno pred sto<\/em><\/li>\n          <li><b>2 ka\u0161ike seckanog per\u0161una<\/b> \u2014 <em>za sve\u017e miris<\/em><\/li>\n        <\/ul>\n      <\/div>\n        <div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Alergeni su jaja i mleko. Puter mo\u017ee da se zameni neutralnim uljem. Slanina i kuvana govedina ve\u0107 sadr\u017ee so, pa se zavr\u0161no za\u010dinjavanje radi tek posle probanja.<\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Priprema<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Isecite sastojke<\/p>\n        <p class=\"gj-step-x\">Ohla\u0111en krompir isecite na kolutove debljine 7\u20138 mm. Govedinu isecite na kocke od oko 2 cm, slaninu na trake, a luk na tanke polumesece.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Zagrejte tiganj<\/p>\n        <p class=\"gj-step-x\">Te\u017eak tiganj pre\u010dnika najmanje 30 cm zagrejte na srednjoj vatri. Dodajte slaninu i pr\u017eite 5\u20136 minuta, dok ne pusti mast i rubovi ne postanu zlatni.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Zape\u010deni krompir i meso<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Ispr\u017eite luk<\/p>\n        <p class=\"gj-step-x\">Dodajte luk u masno\u0107u od slanine i pr\u017eite 5 minuta, dok ne omek\u0161a i dobije zlatne ivice. Izvadite polovinu slanine i luka na tanjir.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Napravite koricu<\/p>\n        <p class=\"gj-step-x\">Dodajte puter ako je tiganj suv, zatim rasporedite krompir u \u0161to ravnijem sloju. Ne pomerajte ga 4\u20135 minuta; okrenite i pecite jo\u0161 4 minuta.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Dodajte govedinu<\/p>\n        <p class=\"gj-step-x\">Vratite slaninu i luk, dodajte govedinu, majoran, kim, biber i polovinu soli. Pr\u017eite 6\u20138 minuta uz povremeno okretanje, dok meso ne bude vrelo i sredina me\u0161avine ne dostigne 74 \u00b0C.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Doterajte ukus<\/p>\n        <p class=\"gj-step-x\">Probajte tek sada, zatim dodajte ostatak soli po potrebi. Ume\u0161ajte per\u0161un i polovinu vla\u0161ca.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Jaja i serviranje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Ispecite jaja<\/p>\n        <p class=\"gj-step-x\">U drugom tiganju zagrejte ulje. Razbijte jaja i pecite 3\u20134 minuta na srednje slaboj vatri, dok se belance potpuno ne stegne, a \u017eumance ostane meko.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Zavr\u0161ite jelo<\/p>\n        <p class=\"gj-step-x\">Podelite Gr\u00f6stl na \u010detiri zagrejana tanjira ili ga ostavite u tiganju. Na svaku porciju stavite jaje i pospite preostalim vla\u0161cem.<\/p>\n      <\/div><\/li>\n    <\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i slaganje ukusa<\/h3>\n    <p>Najbolje se slu\u017ei odmah iz tiganja, uz salatu od kiselog kupusa, zelenu salatu sa sir\u0107etom ili kisele krastavce. Dodatni hleb nije potreban, po\u0161to krompir ve\u0107 nosi skrobni deo obroka. Jaje se se\u010de za stolom da \u017eumance prekrije meso i krompir.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3>\n    <p>Gr\u00f6stl bez jaja mo\u017ee da se \u010duva do dva dana u fri\u017eideru. Podgreva se u \u0161irokom tiganju, u tankom sloju, dok cela porcija ne dostigne 74 \u00b0C. Jaja na oko se ne \u010duvaju sa jelom; peku se sve\u017ea. Jednom podgrejan Gr\u00f6stl ne treba ponovo hladiti.<\/p>\n    <h3>\u010cetiri prakti\u010dne varijacije<\/h3>\n    <p>Kuvana govedina mo\u017ee da se zameni pe\u010denom svinjetinom. Slanina mo\u017ee da se izostavi i nadoknadi dodatnom ka\u0161ikom putera. Pe\u010durke mogu da zamene polovinu mesa, uz ja\u010du vatru da ne puste previ\u0161e vode. Za pikantniju zavr\u0161nicu dodaje se mala koli\u010dina sve\u017eeg rena uz serviranje.<\/p>\n    <h3>Tri napomene iz test kuhinje i oprema<\/h3>\n    <p>Krompir mora biti hladan i suv pre nego \u0161to u\u0111e u tiganj. \u0160iroka lopatica okre\u0107e ve\u0107e delove odjednom i \u010duva kri\u0161ke od lomljenja. Ako je tiganj manji od 30 cm, jelo se pr\u017ei u dve ture. Najva\u017enija oprema je te\u017eak tiganj od livenog gvo\u017e\u0111a ili \u010delika, uz drugi manji tiganj za jaja.<\/p>\n  <\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 720 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 44 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 42 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 41 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 5 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 1050 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 porcija. <b>Alergeni:<\/b> Alergeni su jaja i mleko. Vrednosti su pribli\u017ena procena po porciji na osnovu standardnih referentnih podataka; stvarni rezultat zavisi od brendova, obrade, upijanja i veli\u010dine porcije.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Gr\u00f6stl je najbolji kada se krompir \u010duje pod vilju\u0161kom, a meso ostane so\u010dno ispod zape\u010dene povr\u0161ine.<\/p>\n    <p>Ovo jelo koristi ostatke bez utiska improvizacije. Redosled u tiganju pretvara ve\u0107 skuvane sastojke u obrok sa jasnom koricom, toplom sredinom i sve\u017eim zavr\u0161etkom.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-tiroler-grostl\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Tiroler Gr\u00f6stl sa zape\u010denim krompirom, govedinom i slaninom pod jajetom na oko\",\n  \"description\": \"Tiroler Gr\u00f6stl sa zape\u010denim krompirom, kuvanom govedinom, dimljenom slaninom, lukom i jajima na oko, pripremljen u \u0161irokom tiganju.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Tiroler-Grostl-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Tiroler-Grostl-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Tiroler-Grostl-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Austrijska\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Pr\u017eenje u \u0161irokom tiganju\",\n  \"keywords\": \"Tiroler Gr\u00f6stl iz tiganja, tirolski krompir sa mesom, Gr\u00f6stl sa jajetom, jelo od kuvanog krompira, govedina i slanina iz tiganja\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT35M\",\n  \"totalTime\": \"PT1H\",\n  \"recipeYield\": \"4 porcije\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"720 kcal\",\n    \"carbohydrateContent\": \"44 g\",\n    \"proteinContent\": \"42 g\",\n    \"fatContent\": \"41 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"1050 mg\",\n    \"servingSize\": \"1 porcija\"\n  },\n  \"recipeIngredient\": [\n    \"900 g kuvanog i potpuno ohla\u0111enog krompira\",\n    \"400 g kuvane govedine\",\n    \"120 g dimljene slanine\",\n    \"2 srednje glavice crnog luka\",\n    \"20 g putera\",\n    \"1 ka\u0161i\u010dica su\u0161enog majorana\",\n    \"1\/2 ka\u0161i\u010dice kima\",\n    \"1\/2 ka\u0161i\u010dice crnog bibera\",\n    \"5 g soli\",\n    \"4 velika jaja\",\n    \"1 ka\u0161ika neutralnog ulja\",\n    \"3 ka\u0161ike seckanog vla\u0161ca\",\n    \"2 ka\u0161ike seckanog per\u0161una\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Priprema\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Isecite sastojke\",\n          \"text\": \"Ohla\u0111en krompir isecite na kolutove debljine 7\u20138 mm. Govedinu isecite na kocke od oko 2 cm, slaninu na trake, a luk na tanke polumesece.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zagrejte tiganj\",\n          \"text\": \"Te\u017eak tiganj pre\u010dnika najmanje 30 cm zagrejte na srednjoj vatri. Dodajte slaninu i pr\u017eite 5\u20136 minuta, dok ne pusti mast i rubovi ne postanu zlatni.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Zape\u010deni krompir i meso\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ispr\u017eite luk\",\n          \"text\": \"Dodajte luk u masno\u0107u od slanine i pr\u017eite 5 minuta, dok ne omek\u0161a i dobije zlatne ivice. Izvadite polovinu slanine i luka na tanjir.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Napravite koricu\",\n          \"text\": \"Dodajte puter ako je tiganj suv, zatim rasporedite krompir u \u0161to ravnijem sloju. Ne pomerajte ga 4\u20135 minuta; okrenite i pecite jo\u0161 4 minuta.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dodajte govedinu\",\n          \"text\": \"Vratite slaninu i luk, dodajte govedinu, majoran, kim, biber i polovinu soli. Pr\u017eite 6\u20138 minuta uz povremeno okretanje, dok meso ne bude vrelo i sredina me\u0161avine ne dostigne 74 \u00b0C.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Doterajte ukus\",\n          \"text\": \"Probajte tek sada, zatim dodajte ostatak soli po potrebi. Ume\u0161ajte per\u0161un i polovinu vla\u0161ca.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Jaja i serviranje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ispecite jaja\",\n          \"text\": \"U drugom tiganju zagrejte ulje. Razbijte jaja i pecite 3\u20134 minuta na srednje slaboj vatri, dok se belance potpuno ne stegne, a \u017eumance ostane meko.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zavr\u0161ite jelo\",\n          \"text\": \"Podelite Gr\u00f6stl na \u010detiri zagrejana tanjira ili ga ostavite u tiganju. 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