{"id":66658,"date":"2026-10-01T17:42:08","date_gmt":"2026-10-01T14:42:08","guid":{"rendered":"https:\/\/retsept.food\/?p=66658"},"modified":"2026-10-01T17:42:23","modified_gmt":"2026-10-01T14:42:23","slug":"miaso-po-generalski-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=66658","title":{"rendered":"Generalcha go’sht — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

5<\/b> porsiya<\/i>55<\/b> daqiqa (sizning 35<\/b> daqiqangiz) <\/i> <\/p>\n

Generalcha go’sht — sovet restoran klassikasining retsepti. Qizarguncha qovurilgan mol go’shtidan tayyorlangan kotletlar pomidor, konservalangan shampinyonlar, mayonez to’ri va maydalangan pishloq bilan to’ldiriladi. So’ngra hammasi pechda tayyor holatga keltiriladi. Dasturxonga tortishda go’sht zaytun va ko’kat shoxchasi bilan bezatiladi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(5 porsiyaga) Mol go’shti (son qismi, dumba qismi) — 600 g<\/p>\n

Pomidor — 280 g<\/p>\n

Konservalangan shampinyonlar — 180 g<\/p>\n

Yarim qattiq pishloq — 90 g<\/p>\n

Kichikroq tuxumlar — 3 dona<\/p>\n

Un — 40 g<\/p>\n

Mayonez — 100 g<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Maydalangan qora murch — ta’bga ko’ra<\/p>\n

O’simlik moyi — 50-60 g<\/p>\n

Yangi kashnich (petrushka) — 10 g<\/p>\n

Zaytun (danaksiz) — 30 g<\/p>\n<\/p>\n

Bosqichma-bosqich foto retsept <\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Mahsulotlarni tayyorlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Mol go’shtini porsiyali bo’laklarga kesamiz, qalinligi 5-8 mm bo’lguncha uramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Ikki tomondan tuzlaymiz (1 choy qoshiq) va murchlaymiz (1\/4 choy qoshiq).<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tuxumlarni idishga chaqamiz. Ozgina un, bir chimdim tuz qo’shamiz. Bir xil bo’lguncha aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kotletlarni unga panirovka qilamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

So’ngra tuxumga botiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tayyorlangan bo’laklarni yaxshi qizdirilgan moyli tovaga joylaymiz. O’rtacha olovda 3-4 daqiqa oltin rangga kirguncha qovuramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Ag’daramiz. Yana 3-4 daqiqa qovuramiz. Keyingi partiyani ham xuddi shunday qovuramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pechqozonni 180 darajaga qizdirish uchun yoqamiz. Qovurilgan go’shtni pergament solingan patnisga joylaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pomidorlarni bo’laklarga kesamiz. Kotletning bir yarmiga joylaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Shampinyonlarni ikkiga bo’lamiz. Go’shtning ikkinchi yarmiga joylaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tayyorlangan bo’laklarni 180 darajaga qizdirilgan pechga 10 daqiqaga yuboramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tayyorlangan bo’laklarni chiqaramiz. Ustidan mayonezdan to’r yasaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Mayda qirg’ichda maydalangan pishloq sepamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kotletlarni yana 5-7 daqiqaga pechga qaytaramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Zaytunni ikkiga bo’lamiz. Go’sht ustiga joylaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kashnich shoxchasi bilan bezatamiz va generalcha go’shtni dasturxonga tortamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Yoqimli ishtaha!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 5 porsiya55 daqiqa (sizning 35 daqiqangiz) Generalcha go’sht — sovet restoran klassikasining retsepti. Qizarguncha qovurilgan mol go’shtidan tayyorlangan kotletlar pomidor, konservalangan shampinyonlar, mayonez to’ri va maydalangan pishloq bilan to’ldiriladi. So’ngra hammasi pechda tayyor holatga keltiriladi. Dasturxonga tortishda go’sht zaytun va ko’kat shoxchasi bilan bezatiladi. Mahsulotlar (5 […]<\/p>\n","protected":false},"author":1,"featured_media":66659,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-66658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ikkinchi-taomlar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66658","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=66658"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66658\/revisions"}],"predecessor-version":[{"id":67226,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66658\/revisions\/67226"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/66659"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66658"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}