{"id":2903,"date":"2025-12-20T16:28:14","date_gmt":"2025-12-20T15:28:14","guid":{"rendered":"https:\/\/www.xn--svast-gra.se\/?p=2903"},"modified":"2025-12-20T16:28:14","modified_gmt":"2025-12-20T15:28:14","slug":"fransk-lokgryta-med-oxstek","status":"publish","type":"post","link":"https:\/\/www.xn--svast-gra.se\/?p=2903","title":{"rendered":"Fransk L\u00f6kgryta med Oxstek"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.xn--svast-gra.se\/wp-content\/uploads\/2025\/12\/Lokgryta-oxsstek.jpg\" alt=\"\" width=\"599\" height=\"522\" class=\"alignnone size-full wp-image-2904\" srcset=\"https:\/\/www.xn--svast-gra.se\/wp-content\/uploads\/2025\/12\/Lokgryta-oxsstek.jpg 599w, https:\/\/www.xn--svast-gra.se\/wp-content\/uploads\/2025\/12\/Lokgryta-oxsstek-300x261.jpg 300w\" sizes=\"auto, (max-width: 599px) 100vw, 599px\" \/><br \/>\nEn saftig och smakrik gryta d\u00e4r oxsteken kokas l\u00e5ngsamt med karamelliserade l\u00f6kar och en rik buljongs\u00e5s. Perfekt f\u00f6r s\u00f6ndagsmiddag eller n\u00e4r du vill imponera p\u00e5 g\u00e4sterna med minimal anstr\u00e4ngning!<br \/>\n<strong>\ud83e\udd69 Ingredienser \ud83e\udd69<\/strong><br \/>\n&#8211; 1,5\u20132 kg oxstek (h\u00f6grev eller bog)<br \/>\n&#8211; 2 stora gula l\u00f6kar, tunt skivade<br \/>\n&#8211; 1 p\u00e5se l\u00f6ksoppspulver (ca 40 g)<br \/>\n&#8211; 5 dl n\u00f6tbuljong<br \/>\n&#8211; 2 msk sm\u00f6r<br \/>\n&#8211; 1 tsk vitl\u00f6kspulver<br \/>\n&#8211; Salt och peppar efter smak<br \/>\n<strong>\ud83e\uddd1\u200d\ud83c\udf73 Instruktioner \ud83e\uddd1\u200d\ud83c\udf73<\/strong><br \/>\n<em>F\u00f6rbered k\u00f6ttet:<\/em><br \/>\n1. L\u00e5t oxsteken komma upp i rumstemperatur i cirka 30 minuter f\u00f6re tillagning.<br \/>\n2. Krydda k\u00f6ttet ordentligt med salt och peppar p\u00e5 alla sidor.<br \/>\n<em>Bryn och karamellisera:<\/em><br \/>\n3. Hetta upp sm\u00f6ret i en stor gjutj\u00e4rnsgryta eller stekpanna p\u00e5 medelh\u00f6g v\u00e4rme.<br \/>\n4. Bryn oxsteken i cirka 4\u20135 minuter p\u00e5 varje sida tills den f\u00e5tt en fin gyllenbrun yta.<br \/>\n5. L\u00e4gg undan k\u00f6ttet och fr\u00e4s de skivade l\u00f6karna i samma gryta i 8\u201310 minuter tills de mjuknat och f\u00e5tt lite f\u00e4rg.<br \/>\n<strong>Tillaga i ugn:<\/strong><br \/>\n6. F\u00f6rv\u00e4rm ugnen till 160\u00b0C.<br \/>\n7. L\u00e4gg tillbaka oxsteken i grytan ovanp\u00e5 l\u00f6karna.<br \/>\n8. Blanda n\u00f6tbuljong, l\u00f6ksoppspulver och vitl\u00f6kspulver, h\u00e4ll \u00f6ver k\u00f6ttet.<br \/>\n9. T\u00e4ck grytan med lock eller aluminiumfolie och l\u00e5t koka i ugnen i 3\u20134 timmar tills k\u00f6ttet \u00e4r m\u00f6rt och g\u00e5r l\u00e4tt att dela.<br \/>\n<strong>Avsluta:<\/strong><br \/>\n10. Lyft upp k\u00f6ttet och l\u00e5t vila i 10 minuter innan servering.<br \/>\n11. Koka g\u00e4rna ner s\u00e5sen lite p\u00e5 spisen om du vill ha den tjockare.<br \/>\n<strong>\ud83c\udf7d\ufe0f Serveringsf\u00f6rslag \ud83c\udf7d\ufe0f<\/strong><br \/>\n&#8211; Servera med kr\u00e4migt potatismos och en fr\u00e4sch gr\u00f6nsallad<br \/>\n&#8211; L\u00e4gg till rotsaker som mor\u00f6tter och palsternacka i grytan under sista timmen<br \/>\n&#8211; Toppa med f\u00e4rsk persilja och servera med gott lantbr\u00f6d<br \/>\n\u23f3 F\u00f6rberedelse- och tillagningstid \u23f3<br \/>\n\u2022 F\u00f6rberedelse: 15 minuter<br \/>\n\u2022 Tillagning: 3\u20134 timmar<br \/>\n\u2022 Total tid: 3 timmar 45 minuter<br \/>\n\u2022 Portioner: 6\u20138<br \/>\n\u2022 Kalorier: ca 420 per portion<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En saftig och smakrik gryta d\u00e4r oxsteken kokas l\u00e5ngsamt med karamelliserade l\u00f6kar och en rik buljongs\u00e5s. Perfekt f\u00f6r s\u00f6ndagsmiddag eller n\u00e4r du vill imponera p\u00e5 g\u00e4sterna med minimal anstr\u00e4ngning! \ud83e\udd69 Ingredienser \ud83e\udd69 &#8211; 1,5\u20132 kg oxstek (h\u00f6grev eller bog) &#8211; 2 stora gula l\u00f6kar, tunt skivade &#8211; 1 p\u00e5se l\u00f6ksoppspulver [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2904,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-2903","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept"],"_links":{"self":[{"href":"https:\/\/www.xn--svast-gra.se\/index.php?rest_route=\/wp\/v2\/posts\/2903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.xn--svast-gra.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.xn--svast-gra.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.xn--svast-gra.se\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.xn--svast-gra.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2903"}],"version-history":[{"count":1,"href":"https:\/\/www.xn--svast-gra.se\/index.php?rest_route=\/wp\/v2\/posts\/2903\/revisions"}],"predecessor-version":[{"id":2905,"href":"https:\/\/www.xn--svast-gra.se\/index.php?rest_route=\/wp\/v2\/posts\/2903\/revisions\/2905"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.xn--svast-gra.se\/index.php?rest_route=\/wp\/v2\/media\/2904"}],"wp:attachment":[{"href":"https:\/\/www.xn--svast-gra.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.xn--svast-gra.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.xn--svast-gra.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}