{"id":22,"date":"2013-01-20T16:50:00","date_gmt":"2013-01-20T21:50:00","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/goulash-de-julien-cormier\/"},"modified":"2015-02-02T13:07:26","modified_gmt":"2015-02-02T18:07:26","slug":"goulash-de-julien-cormier","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/goulash-de-julien-cormier\/","title":{"rendered":"Goulash de Julien"},"content":{"rendered":"<p>Julien Cormier pr\u00e9tend qu&rsquo;il faut servir \u00e7a avec des <em>boule fish<\/em> en entr\u00e9e et la coquille Saint-Jacques de sa m\u00e8re au dessert. Moi j&rsquo;ai un p&rsquo;tit doute.<!--more--><\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>40 g de beurre<\/li>\n<li>4 c. \u00e0 soupe huile d&rsquo;olive<\/li>\n<li>4 oignons finement \u00e9minc\u00e9s<\/li>\n<li>800 g de b\u0153uf maigre coup\u00e9 en gros d\u00e9s<\/li>\n<li>1 c. \u00e0 soupe de paprika fort<\/li>\n<li>500 g de tomates en bo\u00eete concass\u00e9es<\/li>\n<li>500 g de pommes de terre en d\u00e9s<\/li>\n<li>Sel<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<ol>\n<li>Faire fondre les oignons \u00e0 feu doux avec le beurre et l&rsquo;huile pendant 5 minutes<\/li>\n<li>Ajouter la viande et bien m\u00e9langer<\/li>\n<li>D\u00e9layer le paprika dans 15 cl d&rsquo;eau chaude, verser dans la cocotte<\/li>\n<li>Incorporer les tomates<\/li>\n<li>Cuire \u00e0 feu tr\u00e8s doux jusqu&rsquo;\u00e0 faire blondir la viande<\/li>\n<li>Ajouter 15 cl d&rsquo;eau chaude<\/li>\n<li>Laisser fr\u00e9mir 1 heure \u00e0 couvert<\/li>\n<li>Saler, ajouter les pommes de terre<\/li>\n<li>Laisser mijoter encore 45 minutes<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Julien Cormier pr\u00e9tend qu&rsquo;il faut servir \u00e7a avec des boule fish en entr\u00e9e et la coquille Saint-Jacques de sa m\u00e8re au dessert. Moi j&rsquo;ai un p&rsquo;tit doute.<\/p>\n","protected":false},"author":2,"featured_media":362,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[16,65],"tags":[74],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Goulash de Julien | Les recettes d&#039;enfer de Pierre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.pierrecastonguay.com\/recettes\/goulash-de-julien-cormier\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Goulash de Julien | Les recettes d&#039;enfer de Pierre\" \/>\n<meta property=\"og:description\" content=\"Julien Cormier pr\u00e9tend qu&rsquo;il faut servir \u00e7a avec des boule fish en entr\u00e9e et la coquille Saint-Jacques de sa m\u00e8re au dessert. 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