{"id":4245,"date":"2026-07-26T14:49:26","date_gmt":"2026-07-26T14:49:26","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dalmatinska-pasticada\/"},"modified":"2026-07-26T14:49:26","modified_gmt":"2026-07-26T14:49:26","slug":"dalmatinska-pasticada","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/dalmatinska-pasticada\/","title":{"rendered":"Dalmatinska pa\u0161ticada"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;--gj-ink:#1d2421;--gj-ink-soft:#414a46;--gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;--gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);--gj-line-strong:rgba(36,49,46,.2);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;--gj-sans:\"Barlow\",\"Avenir 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minmax(0,1fr);gap:12px;align-items:start;padding:13px 4px;border-bottom:1px solid var(--gj-line)}\n#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-steps>li::before{content:counter(gj-step,decimal-leading-zero);display:grid;width:32px;height:32px;place-items:center;border-radius:50%;background:var(--gj-gold-soft);color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-step-t{margin:0 0 3px;color:var(--gj-ink);font-size:15.5px;font-weight:700;line-height:1.35}\n#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-step-x{color:var(--gj-ink-soft);font-size:14.2px;line-height:1.6}\n#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-info-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:12px}\n#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-info-card{min-width:0;padding:17px 18px;border:1px 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.gj-fact,#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-nutri-row>div,#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-ing-group,#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-info-card,#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-steps>li,#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-pull,#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail,#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-close{break-inside:avoid;box-shadow:none}#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-rail *{color:#111!important}#recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Sporo dinstana govedina \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\"><span class=\"gj-title-main\"><b>Dalmatinska pa\u0161ticada<\/b> u slatko-kiselom sosu<\/span><span class=\"gj-title-accent gj-serif\">sa suvim \u0161ljivama, vinom i krompir-njokama<\/span><\/h2>\n    <p class=\"gj-sub\">Marinirana govedina sporo se dinsta sa vinom, korenastim povr\u0107em, pancetom i suvim \u0161ljivama, pa se slu\u017ei u glatkom tamnom sosu uz njoke.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Mesno glavno jelo<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska<\/strong><\/li>\n      <li>Metod: <strong>Mariniranje i sporo dinstanje<\/strong><\/li>\n      <li>Te\u017eina: <strong>Zahtevno<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\"><div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>8 porcija<\/dd><\/div><div class=\"gj-fact\"><dt>Priprema<\/dt><dd>50 min<\/dd><\/div><div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>3 h 30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Mariniranje i odmor<\/dt><dd>12 h 20 min<\/dd><\/div><div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>16 h 40 min<\/dd><\/div><div class=\"gj-fact\"><dt>Po porciji<\/dt><dd>\u2248 690 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatinska-Pasticada-Sweet-Sour-Braised-Beef-3.webp\" alt=\"\u0160iroki kadar dalmatinske pa\u0161ticade sa dve kri\u0161ke govedine, njokama i crvenim vinom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Pa\u0161ticada sa uredno se\u010denom govedinom i krompir-njokama u redukovanom tamnom sosu.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Marinada, tamna korica i sos sa kontrolisanom kiselinom<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Dalmatinska pa\u0161ticada je sve\u010dano jelo od govedine \u010dija slo\u017eenost nastaje kroz redosled rada, ne kroz jedan dominantan za\u010din. Komad mesa se unapred marinira, zatim se pa\u017eljivo zape\u010de i satima dinsta sa povr\u0107em, vinom i suvim \u0161ljivama. Na kraju se sos pasira, pode\u0161ava i vra\u0107a oko urednih kri\u0161ki. U mnogim dalmatinskim ku\u0107ama pa\u0161ticada se vezuje za ve\u0107a porodi\u010dna okupljanja upravo zato \u0161to zahteva planiranje, ali i zato \u0161to se ukus pobolj\u0161ava kada jelo kratko odstoji pre zavr\u0161nog podgrevanja. Njoke su prirodan prilog jer skupljaju gusti sos bez oduzimanja pa\u017enje mesu.<\/p><blockquote class=\"gj-pull\">Sos postaje uravnote\u017een tek posle pasiranja i redukcije; slatko\u0107a i kiselina ne pode\u0161avaju se dok je povr\u0107e jo\u0161 u komadima.<\/blockquote><p>Za pa\u0161ticadu odgovara kompaktan komad gove\u0111eg buta, poput frikandoa ili ru\u017ee, koji mo\u017ee uredno da se se\u010de nakon dugog dinstanja. Meso se pro\u0161ara tankim \u0161tapi\u0107ima pancete, \u0161argarepe i belog luka. Ovaj postupak nije samo dekorativan: masno\u0107a pancete podmazuje unutra\u0161nje delove, a povr\u0107e prenosi aromu kroz presek. Rezovi treba da budu uski i duboki, napravljeni tankim no\u017eem u smeru vlakana, kako komad ne bi izgubio oblik. Karanfili\u0107 se koristi \u0161tedljivo; nekoliko komada daje toplinu, dok ve\u0107a koli\u010dina lako pretvara sos u gorku, parfemisanu masu.<\/p><p>Marinada spaja crveno vino, vinsko sir\u0107e, luk, celer, \u0161argarepu, lovor i biber. Njena uloga nije da potpuno omek\u0161a dubinu velikog komada, ve\u0107 da za\u010dini povr\u0161inu i uvede kiselinu koja \u0107e kasnije biti deo sosa. Meso ostaje dvanaest sati u fri\u017eideru i okre\u0107e se jednom ili dva puta. Pre zape\u010denja mora da se dobro osu\u0161i. Vla\u017ena povr\u0161ina pu\u0161ta paru i spre\u010dava tamnu koru, a upravo su zape\u010deni proteini va\u017eni za dubinu zavr\u0161nog ukusa. Marinada i povr\u0107e se \u010duvaju, ali se meso i te\u010dnost obra\u0111uju odvojeno.<\/p><p>Zape\u010denje se radi u te\u0161kom loncu i u nekoliko mirnih okretanja. Komad se ne pomera dok se sam lako ne odvoji od dna. Posle mesa, oce\u0111eno povr\u0107e iz marinade kuva se u istoj masno\u0107i, gde preuzima zape\u010dene tragove. Koncentrat paradajza kratko se pr\u017ei, zatim se dno osloba\u0111a vinom i sa\u010duvanom marinadom. Suve \u0161ljive ulaze u srednjoj fazi, dovoljno rano da se raspadnu i zaokru\u017ee kiselinu, ali ne toliko da \u0161e\u0107er zagori. Pro\u0161ek ili drugo slatko desertno vino dodaje se u umerenoj koli\u010dini i ne sme da napravi desertni sos.<\/p><\/div><div class=\"gj-copy-col\"><p>Dinstanje se odvija na vrlo blagoj temperaturi, u rerni ili na \u0161poretu. Te\u010dnost treba da dopire pribli\u017eno do dve tre\u0107ine visine mesa, a ne da ga potpuno potopi. Lonac ostaje poklopljen, komad se povremeno okre\u0107e, a nivo se dopunjava toplim bujonom ako suvi\u0161e padne. Gotovost se ne procenjuje samo unutra\u0161njom temperaturom. Tanki ra\u017enji\u0107 treba da prolazi kroz najdeblji deo uz mali otpor, dok meso i dalje ostaje dovoljno \u010dvrsto za se\u010denje. Previ\u0161e dugo kuvanje daje vlakna koja se raspadaju i ne mogu da nose sos kao uredna kri\u0161ka.<\/p><p>Meso se odmara van lonca dok se sos zavr\u0161ava. Lovor i karanfili\u0107 se uklanjaju, povr\u0107e i \u0161ljive se pasiraju, a te\u010dnost se po potrebi redukuje. Sos treba da oblo\u017ei pole\u0111inu ka\u0161ike i ostavi trag, ali da se i dalje slobodno razliva oko njoka. Ravnote\u017ea se proverava tek tada: malo sir\u0107eta vra\u0107a \u017eivost previ\u0161e slatkom sosu, dok jo\u0161 nekoliko minuta kuvanja ubla\u017eava preo\u0161tru kiselinu. Dodatni \u0161e\u0107er obi\u010dno nije potreban, jer suve \u0161ljive i pro\u0161ek ve\u0107 donose dovoljno slatko\u0107e.<\/p><p>Odmor od dvadeset minuta omogu\u0107ava da se govedina se\u010de popreko na vlakna bez gubitka sokova. Kri\u0161ke se zatim vra\u0107aju u sos i lagano zagrevaju, ne kuvaju sna\u017eno. Njoke se pripremaju odvojeno i dodaju na tanjir, tako da ne upiju sav sos u loncu. Pa\u0161ticada se mo\u017ee dovr\u0161iti dan ranije: ohla\u0111eno meso se lak\u0161e se\u010de, masno\u0107a sa sosa jednostavnije uklanja, a ukusi se preko no\u0107i pove\u017eu. Ponovno zagrevanje mora biti postepeno kako kri\u0161ke ne bi postale suve.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Od no\u0107ne marinade do kri\u0161ki vra\u0107enih u sos<\/p><h3 id=\"recipe-timeline-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Ritam pripreme<\/h3><\/div><p class=\"gj-rail-total\">Aktivno: 50 min \u00b7 Dinstanje: 3 h 30 min \u00b7 Mariniranje i odmor: 12 h 20 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Govedina se pro\u0161ara, potapa u vino, sir\u0107e i povr\u0107e.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT12H\">12:00<\/time><span>Osu\u0161eno meso se tamno zape\u010de, a marinada odvoji.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT12H45M\">12:45<\/time><span>Povr\u0107e, vino, bujon i \u0161ljive zapo\u010dinju sporo dinstanje.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT16H20M\">16:20<\/time><span>Meso odmara, sos se pasira, a kri\u0161ke se ne\u017eno zagrevaju.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Kompaktan komad gove\u0111eg buta pro\u0161ara se pancetom, \u0161argarepom, belim lukom i karanfili\u0107em, zatim dvanaest sati marinira u crvenom vinu, sir\u0107etu, povr\u0107u i lovoru. Dobro osu\u0161eno meso tamno se zape\u010de u te\u0161kom loncu, a oce\u0111eno povr\u0107e kuva u istoj masno\u0107i sa koncentratom paradajza. Sa\u010duvana marinada, bujon, suve \u0161ljive i malo pro\u0161eka grade sos u kome se govedina tiho dinsta oko tri sata. Meso odmara dvadeset minuta, dok se sos pasira i redukuje do gustine koja obla\u017ee ka\u0161iku. Kri\u0161ke seku popreko na vlakna, vra\u0107aju u sos i slu\u017ee uz kuvane krompir-njoke. Dobija se osam porcija sa jasnim slatko-kiselim balansom. Sos ostaje dovoljno fluidan da se ravnomerno rasporedi po prilogu.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Sastojci<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-1-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\"><h4 id=\"recipe-ingredients-1-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Za meso i pro\u0161aravanje<\/h4><ul><li><strong>1,6 kg gove\u0111eg frikandoa ili ru\u017ee u jednom komadu<\/strong><\/li><li><strong>100 g dalmatinske pancete, ise\u010dene na tanke \u0161tapi\u0107e<\/strong><\/li><li><strong>80 g \u0161argarepe, ise\u010dene na tanke \u0161tapi\u0107e<\/strong><\/li><li><strong>6 \u010denova belog luka, prepolovljenih<\/strong><\/li><li><strong>6 celih karanfili\u0107a<\/strong><\/li><li><strong>14 g fine morske soli<\/strong><\/li><li><strong>2 g sve\u017ee mlevenog crnog bibera<\/strong><\/li><\/ul><\/section><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-3-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\"><h4 id=\"recipe-ingredients-3-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Za dinstanje i sos<\/h4><ul><li><strong>45 ml maslinovog ulja<\/strong><\/li><li><strong>40 g koncentrata paradajza<\/strong><\/li><li><strong>500 ml neslanog gove\u0111eg bujona, toplog<\/strong><\/li><li><strong>180 g suvih \u0161ljiva bez ko\u0161tica<\/strong><\/li><li><strong>80 ml pro\u0161eka ili drugog slatkog desertnog vina<\/strong><\/li><li><strong>10 ml crvenog vinskog sir\u0107eta, samo po potrebi za zavr\u0161no pode\u0161avanje<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-2-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\"><h4 id=\"recipe-ingredients-2-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Za marinadu<\/h4><ul><li><strong>500 ml suvog crvenog vina<\/strong><\/li><li><strong>150 ml crvenog vinskog sir\u0107eta<\/strong><\/li><li><strong>250 g crnog luka, grubo se\u010denog<\/strong><\/li><li><strong>150 g \u0161argarepe, grubo se\u010dene<\/strong><\/li><li><strong>120 g korena ili stabljike celera, grubo se\u010denog<\/strong><\/li><li><strong>2 lovorova lista<\/strong><\/li><li><strong>8 zrna crnog bibera<\/strong><\/li><\/ul><\/section><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-4-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\"><h4 id=\"recipe-ingredients-4-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Za serviranje<\/h4><ul><li><strong>1,2 kg kuvanih krompir-njoka<\/strong><\/li><li><strong>15 g sve\u017eeg per\u0161una, sitno se\u010denog<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Alergeni i bezbednost.<\/strong> Recept sadr\u017ei celer i sulfite iz vina; njoke obi\u010dno sadr\u017ee gluten i jaje. Alkohol se kuvanjem znatno smanjuje, ali ne mora potpuno nestati, pa jelo nije odgovaraju\u0107e za osobe koje ga moraju strogo izbegavati.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Priprema, korak po korak<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Pro\u0161aravanje i marinada<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pro\u0161arajte govedinu<\/p><p class=\"gj-step-x\">Tankim no\u017eem napravite duboke uske kanale u smeru vlakana. U njih rasporedite \u0161tapi\u0107e pancete i \u0161argarepe, polovine belog luka i karanfili\u0107e, zatim meso za\u010dinite solju i mlevenim biberom.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Marinirajte dvanaest sati<\/p><p class=\"gj-step-x\">U nereaktivnoj posudi spojite crveno vino, 150 ml sir\u0107eta, luk, \u0161argarepu, celer, lovor i zrna bibera. Dodajte meso, pokrijte i dr\u017eite 12 sati u fri\u017eideru, uz jedno okretanje.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ocedite i osu\u0161ite<\/p><p class=\"gj-step-x\">Meso izvadite iz marinade i temeljno osu\u0161ite papirnim ubrusima. Marinadu procedite, sa\u010duvajte te\u010dnost i povr\u0107e odvojeno, a lovor ostavite za dinstanje.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Zape\u010denje i sporo dinstanje<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zape\u010dite meso<\/p><p class=\"gj-step-x\">Rernu zagrejte na 160 \u00b0C. U te\u0161kom loncu zagrejte maslinovo ulje i zape\u010dite meso 12\u201315 minuta sa svih strana, bez \u010destog pomeranja, dok ne dobije duboku sme\u0111u koru.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Omek\u0161ajte povr\u0107e<\/p><p class=\"gj-step-x\">Meso izvadite, a oce\u0111eno povr\u0107e iz marinade dodajte u lonac. Kuvajte 10 minuta, stru\u017eu\u0107i zape\u010dene tragove, zatim ume\u0161ajte koncentrat paradajza i kuvajte jo\u0161 2 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Sastavite te\u010dnost za dinstanje<\/p><p class=\"gj-step-x\">Nalijte sa\u010duvanu marinadu i kuvajte 5 minuta, zatim dodajte 350 ml bujona, suve \u0161ljive, pro\u0161ek i lovor. Vratite meso; te\u010dnost treba da dopire do pribli\u017eno dve tre\u0107ine njegove visine.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dinstajte do meko\u0107e<\/p><p class=\"gj-step-x\">Poklopite i stavite u rernu na 160 \u00b0C oko 3 sata. Meso okrenite na svakih 45 minuta i po potrebi dodajte preostali bujon. Gotovo je kada tanki ra\u017enji\u0107 ulazi uz mali otpor, a komad i dalje dr\u017ei oblik.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Sos, se\u010denje i serviranje<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Odmorite meso<\/p><p class=\"gj-step-x\">Govedinu prebacite na dasku, labavo pokrijte i ostavite 20 minuta. Iz sosa uklonite lovor i prona\u0111ite cele karanfili\u0107e ako su se oslobodili iz mesa.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pasirajte i redukujte sos<\/p><p class=\"gj-step-x\">Povr\u0107e, \u0161ljive i te\u010dnost obradite \u0161tapnim mikserom do glatkog sosa. Kuvajte 8\u201312 minuta bez poklopca dok ne oblo\u017ei pole\u0111inu ka\u0161ike; po potrebi dodajte 10 ml sir\u0107eta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Isecite i vratite kri\u0161ke<\/p><p class=\"gj-step-x\">Meso secite popreko na vlakna na kri\u0161ke debljine 1,5\u20132 cm. Vratite ih u sos i zagrevajte 8\u201310 minuta na najti\u0161oj vatri, bez sna\u017enog klju\u010danja.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Poslu\u017eite sa njokama<\/p><p class=\"gj-step-x\">Kuvane krompir-njoke rasporedite na zagrejane tanjire, dodajte kri\u0161ke govedine i sos, pa zavr\u0161ite seckanim per\u0161unom.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3><\/div>\n    <div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Pa\u0161ticada se slu\u017ei veoma topla uz krompir-njoke, sa dovoljno sosa da ih oblo\u017ei. Jednostavna gorka salata ili blitva daju kontrast; dodatno slatko vo\u0107e ili te\u017eak prilog nisu potrebni.<\/p><\/section><section class=\"gj-info-card\"><h4>\u010cuvanje i ponovno zagrevanje<\/h4><p>Pa\u0161ticada se hladi u plitkim posudama i \u010duva do 3 dana u fri\u017eideru. Najbolje se podgreva sporo u sosu do najmanje 74 \u00b0C u sredini. Meso i sos mogu da se zamrznu do 3 meseca, dok se njoke zamrzavaju odvojeno.<\/p><\/section><section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Gove\u0111a ru\u017ea mo\u017ee da zameni frikando, uz proveru meko\u0107e posle dva i po sata.<\/li><li>Pro\u0161ek mo\u017ee da se zameni drugim slatkim desertnim vinom sli\u010dne kiselosti.<\/li><li>Tre\u0107ina suvih \u0161ljiva mo\u017ee da se zameni suvim smokvama za ne\u0161to semenkastiju teksturu sosa.<\/li><li>Pa\u0161ticada se mo\u017ee zavr\u0161iti dan ranije, ohladiti, ise\u0107i i sutradan polako zagrejati u sosu.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Meso se pre zape\u010denja mora potpuno osu\u0161iti, ina\u010de \u0107e se kuvati u pari.<\/li><li>Te\u010dnost ne pokriva ceo komad; povremeno okretanje daje ravnomerno dinstanje.<\/li><li>Sos se pode\u0161ava tek posle pasiranja, kada su stvarna slatko\u0107a i kiselina jasne.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>Nereaktivna posuda za mariniranje<\/li><li>Te\u017eak lonac sa poklopcem pogodan za rernu<\/li><li>Tanki o\u0161tar no\u017e za pro\u0161aravanje i se\u010denje<\/li><li>\u0160tapni mikser<\/li><li>Kuhinjska hvataljka<\/li><li>Termometar i tanki metalni ra\u017enji\u0107<\/li><\/ul><\/section><\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">Nutritivne vrednosti po porciji<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 690 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 68 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 47 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 24 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 900 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 porcija pa\u0161ticade sa oko 150 g njoka. <strong>Klju\u010dni alergeni:<\/strong> celer, sulfiti, gluten i jaje. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brenda sastojaka, stepena oce\u0111ivanja ili upijanja i ta\u010dne veli\u010dine porcije.<\/p>\n  <\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Zavr\u0161ni utisak<\/p><p class=\"gj-close-quote\">Uredna kri\u0161ka govedine, gladak taman sos i njoki koji zadr\u017eavaju svaki slatko-kiseli trag.<\/p><p class=\"gj-close-copy\">Pa\u0161ticada nagra\u0111uje planiranje: marinada za\u010dini, zape\u010denje produbi, sporo dinstanje omek\u0161a, a zavr\u0161no pasirani sos pove\u017ee sve elemente. Nijedan od tih koraka ne mo\u017ee potpuno da zameni drugi.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-dalmatinska-pasticada-sweet-sour-braised-beef\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Dalmatinska pa\u0161ticada u slatko-kiselom sosu sa suvim \u0161ljivama, vinom i krompir-njokama\",\n  \"description\": \"Marinirana govedina sporo se dinsta sa vinom, korenastim povr\u0107em, pancetom i suvim \u0161ljivama, pa se slu\u017ei u glatkom tamnom sosu uz njoke.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatinska-Pasticada-Sweet-Sour-Braised-Beef-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatinska-Pasticada-Sweet-Sour-Braised-Beef-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatinska-Pasticada-Sweet-Sour-Braised-Beef-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  \"recipeCuisine\": \"Hrvatska kuhinja\",\n  \"recipeCategory\": \"Mesno glavno jelo\",\n  \"cookingMethod\": \"Mariniranje i sporo dinstanje\",\n  \"keywords\": \"recept za dalmatinsku pa\u0161ticadu, pa\u0161ticada sa suvim \u0161ljivama, govedina u slatko-kiselom sosu, pa\u0161ticada sa njokama, sporo dinstana govedina\",\n  \"prepTime\": \"PT50M\",\n  \"cookTime\": \"PT3H30M\",\n  \"totalTime\": \"PT16H40M\",\n  \"recipeYield\": \"8 porcija sa njokama\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"690 kcal\",\n    \"carbohydrateContent\": \"68 g\",\n    \"proteinContent\": \"47 g\",\n    \"fatContent\": \"24 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"900 mg\",\n    \"servingSize\": \"1 porcija pa\u0161ticade sa oko 150 g njoka\"\n  },\n  \"recipeIngredient\": [\n    \"1,6 kg gove\u0111eg frikandoa ili ru\u017ee u jednom komadu\",\n    \"100 g dalmatinske pancete, ise\u010dene na tanke \u0161tapi\u0107e\",\n    \"80 g \u0161argarepe, ise\u010dene na tanke \u0161tapi\u0107e\",\n    \"6 \u010denova belog luka, prepolovljenih\",\n    \"6 celih karanfili\u0107a\",\n    \"14 g fine morske soli\",\n    \"2 g sve\u017ee mlevenog crnog bibera\",\n    \"45 ml maslinovog ulja\",\n    \"40 g koncentrata paradajza\",\n    \"500 ml neslanog gove\u0111eg bujona, toplog\",\n    \"180 g suvih \u0161ljiva bez ko\u0161tica\",\n    \"80 ml pro\u0161eka ili drugog slatkog desertnog vina\",\n    \"10 ml crvenog vinskog sir\u0107eta, samo po potrebi za zavr\u0161no pode\u0161avanje\",\n    \"500 ml suvog crvenog vina\",\n    \"150 ml crvenog vinskog sir\u0107eta\",\n    \"250 g crnog luka, grubo se\u010denog\",\n    \"150 g \u0161argarepe, grubo se\u010dene\",\n    \"120 g korena ili stabljike celera, grubo se\u010denog\",\n    \"2 lovorova lista\",\n    \"8 zrna crnog bibera\",\n    \"1,2 kg kuvanih krompir-njoka\",\n    \"15 g sve\u017eeg per\u0161una, sitno se\u010denog\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pro\u0161aravanje i marinada\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pro\u0161arajte govedinu\",\n          \"text\": \"Tankim no\u017eem napravite duboke uske kanale u smeru vlakana. U njih rasporedite \u0161tapi\u0107e pancete i \u0161argarepe, polovine belog luka i karanfili\u0107e, zatim meso za\u010dinite solju i mlevenim biberom.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Marinirajte dvanaest sati\",\n          \"text\": \"U nereaktivnoj posudi spojite crveno vino, 150 ml sir\u0107eta, luk, \u0161argarepu, celer, lovor i zrna bibera. Dodajte meso, pokrijte i dr\u017eite 12 sati u fri\u017eideru, uz jedno okretanje.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ocedite i osu\u0161ite\",\n          \"text\": \"Meso izvadite iz marinade i temeljno osu\u0161ite papirnim ubrusima. Marinadu procedite, sa\u010duvajte te\u010dnost i povr\u0107e odvojeno, a lovor ostavite za dinstanje.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Zape\u010denje i sporo dinstanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zape\u010dite meso\",\n          \"text\": \"Rernu zagrejte na 160 \u00b0C. U te\u0161kom loncu zagrejte maslinovo ulje i zape\u010dite meso 12\u201315 minuta sa svih strana, bez \u010destog pomeranja, dok ne dobije duboku sme\u0111u koru.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Omek\u0161ajte povr\u0107e\",\n          \"text\": \"Meso izvadite, a oce\u0111eno povr\u0107e iz marinade dodajte u lonac. 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