{"id":4656,"date":"2026-07-27T23:18:08","date_gmt":"2026-07-27T23:18:08","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/istarski-gulas-od-zeca\/"},"modified":"2026-07-27T23:18:08","modified_gmt":"2026-07-27T23:18:08","slug":"istarski-gulas-od-zeca","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/istarski-gulas-od-zeca\/","title":{"rendered":"Istarski gula\u0161 od zeca"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-hr-istrian-rabbit-goulash{\n --page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;\n --line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-deep:#6d4307;--gold-soft:#f8edda;\n --night:#192622;--night2:#24332f;--sage:#176745;--sage-soft:#eaf6ef;--blue:#285c9d;\n --blue-soft:#edf4fd;--rose:#994435;--rose-soft:#fbefec;--violet:#6c5094;--violet-soft:#f4eff9;\n --shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px 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.tsh-card-head,#recipe-sr-latn-hr-istrian-rabbit-goulash .tsh-close{background:#fff!important;color:#000!important}#recipe-sr-latn-hr-istrian-rabbit-goulash .tsh-close-quote,#recipe-sr-latn-hr-istrian-rabbit-goulash .tsh-close-copy{color:#000!important}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-istrian-rabbit-goulash\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-istrian-rabbit-goulash\" aria-describedby=\"recipe-summary-sr-latn-hr-istrian-rabbit-goulash\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Nemastan komad \u00b7 dugo, tiho dinstanje<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-hr-istrian-rabbit-goulash\"><span class=\"tsh-title-main\"><b>Istarski gula\u0161 od zeca<\/b> sa crnim vinom i korenastim povr\u0107em,<\/span><span class=\"tsh-title-accent\">sporo dinstan do mekog mesa i gustog paradajz sosa<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-hr-istrian-rabbit-goulash\">Komadi zeca prvo dobijaju tamnu koricu, zatim se sporo dinstaju sa lukom, korenastim povr\u0107em, crnim vinom i paradajzom. Sos se redukuje bez bra\u0161na, a kratka testenina upija njegovu punu, blago herbalnu aromu.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Glavno jelo<\/li><li>Hrvatska kuhinja<\/li><li>Dinstanje<\/li><li>Zahtevno<\/li><\/ul>\n<\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Istrian-Rabbit-Goulash-3.webp\" alt=\"Plitka kerami\u010dka \u010dinija sa komadima zeca u gustom crvenom sosu i kratkom cevastom testeninom, uz komad hleba, vilju\u0161ku i sivu salvetu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Komadi zeca u redukovanom paradajz sosu slu\u017ee se uz kratku testeninu koja zadr\u017eava sos u \u0161upljinama.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Vreme, koli\u010dina i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>35 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Dinstanje<\/dt><dd>2 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Odmor<\/dt><dd>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>3 h 5 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 720 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-hr-istrian-rabbit-goulash\">Pregled<\/a><a href=\"#sastojci-sr-latn-hr-istrian-rabbit-goulash\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-istrian-rabbit-goulash\">Priprema<\/a><a href=\"#kontrola-sr-latn-hr-istrian-rabbit-goulash\">Kontrolne ta\u010dke<\/a><a href=\"#prakticno-sr-latn-hr-istrian-rabbit-goulash\">Serviranje i \u010duvanje<\/a><a href=\"#faq-sr-latn-hr-istrian-rabbit-goulash\">\u010cesta pitanja<\/a><a href=\"#ishrana-sr-latn-hr-istrian-rabbit-goulash\">Nutritivne vrednosti<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-istrian-rabbit-goulash\" aria-labelledby=\"pregled-title-sr-latn-hr-istrian-rabbit-goulash\">\n<div class=\"tsh-card-head tsh-card-head--split\"><p class=\"tsh-kicker\">01 \u00b7 Poreklo, ukus i logika recepta<\/p><h3 id=\"pregled-title-sr-latn-hr-istrian-rabbit-goulash\">Kako nemasno meso ostaje so\u010dno u dugom gula\u0161u<\/h3><p class=\"tsh-head-copy\">Zec tra\u017ei sna\u017eno po\u010detno zape\u010denje, dovoljno te\u010dnosti i vrlo blago kr\u010dkanje; visok plamen posle vina ste\u017ee meso umesto da ga omek\u0161a.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Gula\u0161 od zeca oslanja se na isti princip kao mnoga istarska jela sa testeninom: meso se kuva dugo u aromati\u010dnom sosu, a prilog ostaje jednostavan i slu\u017ei da pokupi te\u010dnost. Zec je znatno nemasniji od svinjskog vrata ili june\u0107e kolenice. Njegov ukus je blag, a mi\u0161i\u0107i lako postanu suvi ako se kuvaju na sna\u017enom vrenju. Recept zato gradi dubinu u tri odvojena koraka \u2014 zape\u010denje mesa, sporo omek\u0161avanje povr\u0107a i tiho dinstanje u vinu i paradajzu.<\/p><p>Komadi se pre pe\u010denja dobro su\u0161e i sole neposredno pre tiganja. Vlaga na povr\u0161ini pretvara pr\u017eenje u kuvanje na pari, pa meso ostaje bledo. Radi se u turama, bez pretrpavanja \u0161erpe. Sme\u0111a korica nije zavr\u0161na tekstura; ona je izvor ukusa koji se kasnije rastvara vinom. Ze\u010dja le\u0111a i prednji delovi kuvaju se br\u017ee od zadnjih nogu, pa se manji komadi mogu izvaditi ranije i vratiti pred kraj ako je trup nejednako ise\u010den.<\/p><p>Luk, \u0161argarepa i celer se ne pr\u017ee naglo. Potrebno je dvanaest do petnaest minuta da povr\u0107e omek\u0161a, izgubi sirovu aromu i po\u010dne da se raspada u sosu. Panceta donosi masno\u0107u koja nedostaje ze\u010detini, ali njena koli\u010dina ostaje umerena. Paradajz-pire se kratko pr\u017ei dok ne potamni; tada gubi metalnu notu i daje dublju boju. Crno vino se redukuje pre dodavanja temeljca kako alkohol ne bi ostao o\u0161tar.<\/p><p>Ruzmarin, lovor i \u017ealfija koriste se oprezno. Sve tri biljke su sna\u017ene, naro\u010dito kada se dugo kuvaju. Gran\u010dica ruzmarina i nekoliko listova \u017ealfije daju dovoljno mirisa, a vade se pre serviranja. Sos treba da bude gust od povr\u0107a, kolagena iz kostiju i redukcije, ne od velike koli\u010dine bra\u0161na. Kada se meso skuva, deo povr\u0107a mo\u017ee da se izgnje\u010di varja\u010dom ili kratko usitni ru\u010dnim blenderom nakon \u0161to su komadi zeca izva\u0111eni.<\/p><\/div><div class=\"tsh-prose\"><p>Bezbednost se proverava temperaturom i teksturom. Najdeblji deo zadnje noge treba da dostigne najmanje 74 \u00b0C, bez dodira termometra sa kosti. Ipak, sama temperatura ne garantuje meko\u0107u; gula\u0161 je spreman tek kada se meso odvaja vilju\u0161kom bez otpora. Posle kuvanja meso odmara u sosu dvadeset do trideset minuta. Taj period smiruje vlakna, a povr\u0161ina ponovo upija deo te\u010dnosti koju je izgubila tokom dinstanja.<\/p><p>Kratka testenina se kuva odvojeno i spaja sa malim delom sosa neposredno pre serviranja. Tako ne izvla\u010di previ\u0161e te\u010dnosti iz glavne \u0161erpe i ne postaje ka\u0161asta pri \u010duvanju. Na tanjiru se prvo stavlja testenina, zatim komad zeca i dovoljno sosa da ih pove\u017ee. Hleb je koristan, ali nije potreban uz veliku porciju testenine. Jelo je jo\u0161 punije slede\u0107eg dana, kada se sos podgreje polako i razredi sa malo vode ili temeljca.<\/p><p>Delovi zeca ne omek\u0161avaju istom brzinom. Zadnje noge tra\u017ee najvi\u0161e vremena, prednje ne\u0161to manje, dok se tanji komadi trupa mogu izvaditi ranije i vratiti pred kraj. Ako se koristi ceo ise\u010den zec, komadi se proveravaju pojedina\u010dno umesto da se sve kuva do najtvr\u0111eg dela. Sos se zatim zavr\u0161ava bez mesa dok ne dobije gustinu koja obla\u017ee testeninu. Ovakav rad spre\u010dava da sitniji komadi postanu suvi dok but jo\u0161 omek\u0161ava.<\/p><p>Preostali sos se hladi odvojeno od testenine. Pri podgrevanju se razre\u0111uje malom koli\u010dinom vode i zagreva do pune bezbedne temperature.<\/p><div class=\"tsh-callout\" role=\"note\">Meso se ne kuva na jakom klju\u010danju. Posle dodavanja te\u010dnosti povr\u0161ina samo podrhtava; sna\u017eno vrenje isu\u0161uje nemasna vlakna i muti sos.<\/div><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Zape\u010denje u turama<\/h4><\/div><p>Suv komad i slobodno dno \u0161erpe daju koricu; pretrpana \u0161erpa samo izvu\u010de vodu iz mesa.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Vino se prvo redukuje<\/h4><\/div><p>Polovina te\u010dnosti treba da ispari pre temeljca, kako sos ne bi ostao alkoholno o\u0161tar.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Temperatura i vilju\u0161ka<\/h4><\/div><p>Najmanje 74 \u00b0C potvr\u0111uje bezbednost, a lako odvajanje mesa potvr\u0111uje meko\u0107u.<\/p><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-istrian-rabbit-goulash\" aria-labelledby=\"sastojci-title-sr-latn-hr-istrian-rabbit-goulash\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Precizno odmerene komponente<\/p><h3 id=\"sastojci-title-sr-latn-hr-istrian-rabbit-goulash\">Sastojci za \u0161est porcija gula\u0161a sa testeninom<\/h3><p class=\"tsh-head-copy\">Zec se meri sa kostima; koli\u010dina jestivog mesa zavisi od veli\u010dine trupa, pa su prilog i sos dimenzionisani za \u0161est umerenih porcija.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-1-sr-latn-hr-istrian-rabbit-goulash\"><h4 id=\"sastojci-grupa-1-sr-latn-hr-istrian-rabbit-goulash\">Za zeca i zape\u010denje<\/h4><ul><li><span class=\"tsh-amount\">1,5 kg<\/span><span>zeca ise\u010denog na 8\u201310 komada<small>Ohla\u0111enog, dobro osu\u0161enog papirnim ubrusom.<\/small><\/span><\/li><li><span class=\"tsh-amount\">40 ml<\/span><span>ekstra devi\u010danskog maslinovog ulja<\/span><\/li><li><span class=\"tsh-amount\">100 g<\/span><span>pancete, ise\u010dene na sitne kockice<\/span><\/li><li><span class=\"tsh-amount\">8 g<\/span><span>fine soli<small>Podeliti izme\u0111u mesa i zavr\u0161nog za\u010dinjavanja.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>krupno mlevenog crnog bibera<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-2-sr-latn-hr-istrian-rabbit-goulash\"><h4 id=\"sastojci-grupa-2-sr-latn-hr-istrian-rabbit-goulash\">Za sos i serviranje<\/h4><ul><li><span class=\"tsh-amount\">350 g<\/span><span>crnog luka, sitno se\u010denog<\/span><\/li><li><span class=\"tsh-amount\">200 g<\/span><span>\u0161argarepe, ise\u010dene na kockice<\/span><\/li><li><span class=\"tsh-amount\">100 g<\/span><span>celera, ise\u010denog na sitne kockice<\/span><\/li><li><span class=\"tsh-amount\">4 \u010dena<\/span><span>belog luka, sitno se\u010denog<\/span><\/li><li><span class=\"tsh-amount\">40 g<\/span><span>koncentrata paradajza<\/span><\/li><li><span class=\"tsh-amount\">300 ml<\/span><span>suvog crnog vina<\/span><\/li><li><span class=\"tsh-amount\">500 g<\/span><span>seckanog paradajza iz konzerve<\/span><\/li><li><span class=\"tsh-amount\">500 ml<\/span><span>neslanog pile\u0107eg ili povrtnog temeljca<\/span><\/li><li><span class=\"tsh-amount\">2 lista<\/span><span>lovora<\/span><\/li><li><span class=\"tsh-amount\">1 gran\u010dica<\/span><span>ruzmarina<\/span><\/li><li><span class=\"tsh-amount\">4 lista<\/span><span>sve\u017ee \u017ealfije<\/span><\/li><li><span class=\"tsh-amount\">400 g<\/span><span>kratke suve testenine<small>Fu\u017ei, penne ili druga cevasta testenina.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 g<\/span><span>seckanog per\u0161una<small>Za zavr\u0161etak.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Recept sadr\u017ei gluten iz testenine, celer i sulfite iz vina. Panceta i temeljac mogu sadr\u017eati dodatne alergene navedene na deklaraciji.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Potrebni su te\u0161ka \u0161erpa sa poklopcem, \u0161iroka kle\u0161ta, termometar za hranu, velika \u0161erpa za testeninu, cediljka i daska namenjena sirovom mesu.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Bezbednost.<\/strong> Sirovi zec se dr\u017ei odvojeno od povr\u0107a i gotove hrane. Daska, no\u017e i ruke peru se odmah posle obrade; meso se ne ispira pod \u010desmom.<\/aside><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-istrian-rabbit-goulash\" aria-labelledby=\"priprema-title-sr-latn-hr-istrian-rabbit-goulash\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Izvr\u0161iv redosled rada<\/p><h3 id=\"priprema-title-sr-latn-hr-istrian-rabbit-goulash\">Zape\u010denje, tiho dinstanje i odvojena testenina<\/h3><p class=\"tsh-head-copy\">Duga lista koraka nije potrebna, ali svaka promena temperature ima svoju svrhu: korica, redukcija vina, blago kr\u010dkanje i zavr\u0161na redukcija.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"faza-1-sr-latn-hr-istrian-rabbit-goulash\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"faza-1-sr-latn-hr-istrian-rabbit-goulash\">Zape\u010denje zeca i povr\u0107a<\/h4><span class=\"tsh-stage-time\">oko 35 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Osu\u0161iti i za\u010diniti meso<\/h4><p>Komade zeca osu\u0161iti, posoliti sa 5 g soli i pobiberiti. Ostaviti 10 minuta dok se \u0161erpa zagreva. Sirovo meso dr\u017eati odvojeno od ostalih namirnica.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Zape\u0107i zeca u turama<\/h4><p>U \u0161erpi zagrejati polovinu ulja na srednje jakoj temperaturi. Zeca pe\u0107i u dve ili tri ture, 3\u20134 minuta po strani, dok povr\u0161ina ne dobije tamnozlatnu koricu. Prebaciti na \u010dist tanjir.<\/p><span class=\"tsh-cue\">Komadi su dobro obojeni, ali u sredini jo\u0161 sirovi.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Omek\u0161ati pancetu i povr\u0107e<\/h4><p>Smanjiti temperaturu, dodati ostatak ulja, pancetu, luk, \u0161argarepu i celer. Dinstati 12\u201315 minuta uz struganje dna, dok povr\u0107e ne omek\u0161a i lagano se karamelizuje.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Ispr\u017eiti paradajz-pire<\/h4><p>Dodati beli luk i koncentrat paradajza. Me\u0161ati 90 sekundi, dok pire ne potamni za jednu nijansu i izgubi sirov miris.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-2-sr-latn-hr-istrian-rabbit-goulash\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"faza-2-sr-latn-hr-istrian-rabbit-goulash\">Vino i sporo dinstanje<\/h4><span class=\"tsh-stage-time\">oko 1 h 40 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Redukovati crno vino<\/h4><p>Sipati vino i drvenom varja\u010dom odvojiti zape\u010dene naslage sa dna. Kuvati 6\u20138 minuta, dok koli\u010dina te\u010dnosti ne padne pribli\u017eno na polovinu.<\/p><span class=\"tsh-cue\">Miris alkohola je blag, a te\u010dnost sjajna i tamnija.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Dodati paradajz, temeljac i biljke<\/h4><p>Ume\u0161ati seckani paradajz i temeljac, zatim vratiti zeca i sokove sa tanjira. Dodati lovor, ruzmarin i \u017ealfiju. Te\u010dnost treba da dose\u017ee oko dve tre\u0107ine visine mesa.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Dinstati na vrlo blagoj temperaturi<\/h4><p>Dovesti do laganog klju\u010danja, poklopiti tako da ostane mali otvor i kuvati 75\u201395 minuta. Komade okrenuti dva puta i manje delove proveriti ranije.<\/p><span class=\"tsh-cue\">Najdeblji deo dosti\u017ee najmanje 74 \u00b0C, a meso se lako odvaja vilju\u0161kom.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Dovr\u0161iti gustinu sosa<\/h4><p>Izvaditi zeca i ukloniti lovor, ruzmarin i \u017ealfiju. Sos kuvati otklopljen 10\u201315 minuta. Po \u017eelji deo povr\u0107a zgnje\u010diti varja\u010dom, pa vratiti meso.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-3-sr-latn-hr-istrian-rabbit-goulash\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"faza-3-sr-latn-hr-istrian-rabbit-goulash\">Testenina, odmor i serviranje<\/h4><span class=\"tsh-stage-time\">oko 30 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Odmoriti zeca u sosu<\/h4><p>\u0160erpu skloniti sa vatre i ostaviti poklopljenu 20 minuta. Ovaj period je ura\u010dunat u ukupno vreme i poma\u017ee da se sos stabilizuje.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">10<\/span><div><h4>Skuvati testeninu<\/h4><p>U dosta posoljene vode skuvati testeninu do \u010dvrste al dente teksture. Sa\u010duvati 150 ml vode od kuvanja, zatim ocediti.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">11<\/span><div><h4>Oblo\u017eiti testeninu sosom<\/h4><p>U posebnom tiganju spojiti testeninu sa 250 ml sosa i 2\u20133 ka\u0161ike skrobne vode. Me\u0161ati 60 sekundi na srednjoj temperaturi, tek da se povr\u0161ina oblo\u017ei.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">12<\/span><div><h4>Servirati i proveriti temperaturu<\/h4><p>Na svaki tanjir staviti testeninu, komad zeca i dodatni sos. Posuti per\u0161unom. Ako je gula\u0161 ranije ohla\u0111en, pre serviranja ga zagrejati kroz celu masu na najmanje 74 \u00b0C.<\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-istrian-rabbit-goulash\" aria-labelledby=\"kontrola-title-sr-latn-hr-istrian-rabbit-goulash\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljivi znaci i korekcije<\/p><h3 id=\"kontrola-title-sr-latn-hr-istrian-rabbit-goulash\">Temperatura mesa, mirno kr\u010dkanje i gustina sosa<\/h3><p class=\"tsh-head-copy\">Zec je bezbedan na ciljnoj temperaturi, ali tek dodatno sporo kuvanje daje meko\u0107u potrebnu za gula\u0161.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><h4>Bezbedna temperatura<\/h4><strong>najmanje 74 \u00b0C<\/strong><p>Meri se u najdebljem delu zadnje noge, bez dodirivanja kosti.<\/p><\/section><section class=\"tsh-control\"><h4>Dinstanje<\/h4><strong>75\u201395 min<\/strong><p>Vreme zavisi od starosti i veli\u010dine zeca; vilju\u0161ka je kona\u010dna provera meko\u0107e.<\/p><\/section><section class=\"tsh-control\"><h4>Redukcija sosa<\/h4><strong>10\u201315 min<\/strong><p>Sos obla\u017ee pole\u0111inu ka\u0161ike, ali ostaje dovoljno te\u010dan za testeninu.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i korekcije<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Najverovatniji uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Meso je suvo i tvrdo<\/td><td data-label=\"Najverovatniji uzrok\">Kuvano je na sna\u017enom vrenju ili prerano izva\u0111eno pre omek\u0161avanja vezivnog tkiva.<\/td><td data-label=\"Korekcija\">Vratiti ga u sos, dodati malo temeljca i nastaviti vrlo blago kuvanje u poklopljenoj \u0161erpi.<\/td><\/tr><tr><td data-label=\"Problem\">Sos ima o\u0161tar ukus vina<\/td><td data-label=\"Najverovatniji uzrok\">Vino nije dovoljno redukovano pre dodavanja temeljca.<\/td><td data-label=\"Korekcija\">Izvaditi meso i sos kuvati otklopljen jo\u0161 10 minuta; slede\u0107i put vino redukovati najmanje do polovine.<\/td><\/tr><tr><td data-label=\"Problem\">Sos je mastan na povr\u0161ini<\/td><td data-label=\"Najverovatniji uzrok\">Panceta je bila masna ili je gula\u0161 sna\u017eno klju\u010dao.<\/td><td data-label=\"Korekcija\">Skloniti vidljivu masno\u0107u ka\u0161ikom i nastaviti mirno kuvanje; ne mutiti sos blenderom dok je meso unutra.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"prakticno-sr-latn-hr-istrian-rabbit-goulash\" aria-labelledby=\"prakticno-title-sr-latn-hr-istrian-rabbit-goulash\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle pripreme<\/p><h3 id=\"prakticno-title-sr-latn-hr-istrian-rabbit-goulash\">Serviranje, \u010duvanje i priprema unapred<\/h3><p class=\"tsh-head-copy\">Gula\u0161 se mo\u017ee skuvati dan ranije, dok je testeninu bolje pripremiti neposredno pre obroka.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>Poslu\u017eiti sa kratkom testeninom, palentom ili njokama. Na tanjiru treba da bude dovoljno sosa da oblo\u017ei prilog, ali ne da ga pretvori u supu.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Priprema unapred<\/h4><p>Gula\u0161 skuvati do zavr\u0161ne redukcije, brzo ohladiti i \u010duvati bez testenine. Slede\u0107eg dana zagrejati polako uz malo temeljca.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Ohladiti u plitkim posudama u roku od 2 sata i \u010duvati do 3 dana na 4 \u00b0C ili ni\u017ee. Kosti jasno ozna\u010diti ako meso nije potpuno o\u010di\u0161\u0107eno.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Zamrzavanje<\/h4><p>Gula\u0161 bez testenine mo\u017ee se zamrznuti do 2 meseca. Odmrzavati preko no\u0107i u fri\u017eideru i podgrejati na najmanje 74 \u00b0C.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-hr-istrian-rabbit-goulash\" aria-labelledby=\"faq-title-sr-latn-hr-istrian-rabbit-goulash\">\n<div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Prakti\u010dni odgovori<\/p><h3 id=\"faq-title-sr-latn-hr-istrian-rabbit-goulash\">\u010cesta pitanja o gula\u0161u od zeca<\/h3><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-istrian-rabbit-goulash\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Mo\u017ee li da se koristi zec bez kostiju?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mo\u017ee, ali sos \u0107e imati manje tela. Vreme dinstanja skra\u0107uje se, pa komadi treba da se proveravaju ve\u0107 posle 45\u201355 minuta.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-istrian-rabbit-goulash\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Da li je mariniranje u vinu neophodno?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Nije. Ovaj recept gradi ukus zape\u010denjem i redukcijom vina, pa dugo mariniranje nije potrebno i ne ulazi u navedeno vreme.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-istrian-rabbit-goulash\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Koje vino je prikladno?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Suvo, \u010disto crno vino srednjeg tela. Vino sa izra\u017eenim ostatkom \u0161e\u0107era ili jakim ukusom drveta mo\u017ee da u\u010dini sos te\u017eim.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-istrian-rabbit-goulash\" aria-labelledby=\"ishrana-title-sr-latn-hr-istrian-rabbit-goulash\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Okvirna procena po porciji<\/p><h3 id=\"ishrana-title-sr-latn-hr-istrian-rabbit-goulash\">Nutritivne vrednosti<\/h3><p class=\"tsh-head-copy\">Procena obuhvata jestivi deo zeca, pancetu, vino, povr\u0107e, sos i testeninu; stvarni prinos mesa zavisi od trupa i koli\u010dine kostiju.<\/p><\/div>\n<div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 720 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 62 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 58 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 22 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 920 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 1\/6 recepta, sa oko 65 g suve testenine. <strong>Klju\u010dni alergeni:<\/strong> gluten, celer i sulfiti. Vrednosti su pribli\u017ena procena prema standardnim referentnim podacima; razlikuju se prema proizvo\u0111a\u010du, oce\u0111ivanju, apsorpciji i veli\u010dini porcije.<\/p><\/div>\n<\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Meso popu\u0161ta pod vilju\u0161kom, sos je gust od povr\u0107a i redukcije, a testenina ostaje \u010dvrsta pod njegovom te\u017einom.<\/p><p class=\"tsh-close-copy\">Pouzdan gula\u0161 od zeca ne tra\u017ei bra\u0161no ni agresivno za\u010dinjavanje. Tamna korica, potpuno redukovano vino i blago kr\u010dkanje daju dubinu, dok termometar i tekstura zajedno potvr\u0111uju zavr\u0161etak.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-istrian-rabbit-goulash\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Istarski gula\u0161 od zeca sa crnim vinom i korenastim povr\u0107em, sporo dinstan do mekog mesa i gustog paradajz sosa\",\n  \"description\": \"Komadi zeca prvo dobijaju tamnu koricu, zatim se sporo dinstaju sa lukom, korenastim povr\u0107em, crnim vinom i paradajzom. 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