Especially delicious and succulent beef is cooked or baked with sour cream. Kislinka and creamy taste of this dairy product turns habitually hard fibers of this type of meat into a soft, juicy and incredibly tasty culinary creation. Several variants of this successful combination are offered in the recipes below.
Beef stroganoff with sour cream in a multivariate
Ingredients:
- beef tenderloin - 760 g;
- onion - 90 g;
- sour cream - 260 g;
- flour - 40 g;
- refined oil - 30 ml;
- nutmeg nutmeg ;
- a mixture of fragrant Provencal herbs;
- salt;
- ground mixture of peppers.
Preparation
The undeniable advantage of this dish is that meat, thanks to a specific cooking technology, turns out to be soft and delicate, and sour cream gives a peculiar creamy note.
So, the beef tenderloin is washed, cut into slices of medium size and beat them with a kitchen hammer, covering with a film. Now cut the chipped pieces into oblong stripes up to one centimeter wide.
We pour refined oil into the multicast, adjust the appliance for the function "Frying" or "Baking" and lay the previously peeled onion and chopped onion rings. We give him salvation, and then we spread the prepared meat "straw" and fry together with onions until most of the juices are evaporated.
Then we change the device mode to the "Quenching" program and maintain the content of the multivark already under the lid for forty minutes. After that, season the dish with salt, nutmeg and spicy Provencal herbs, add flour, fry until it is cream-colored and lay sour cream. Stir well, pat in the same regime until thickened, and then we beat the beef stroganoff with a ground mixture of peppers and leave another ten minutes in the "Heating" mode.
Beef with champignons in sour cream in the oven
Ingredients:
- beef pulp - 950 g;
- onion - 185 g;
- champignons fresh - 280 g;
- sour cream - 275 ml;
- wheat flour - 45 g;
- vegetable refined oil;
- spices and spices;
- ground mixture of peppers - 1 pinch;
- salt.
Preparation
Beef with mushrooms in sour cream on this recipe is incredibly delicious, and it takes not much time. To begin with, washed, dried and sliced in small slices of meat fry until saturated brown in a frying pan with warmed-up refined oil. In the other frying pan, we sliced golden onions into half-rings, and then add the washed and dried mushrooms, dried in advance, and fried for
At the next stage, we heat the oven to 210 degrees, mix the meat with the onion and mushroom mixture, season with salt, ground with a mixture of peppers, spices and spices and put it into an oiled baking container. In sour cream, pour in flour, stir thoroughly, add a little boiling water (if sour cream is thick), bring to taste with salt and spices and pour the resulting mixture of meat with mushrooms and onions in the form. We cover the container with a lid or foil and place it in the oven at an average level. After fifty minutes, remove the lid or foil and let the dish blush for another seventeen to twenty minutes.