We offer recipes for dishes that combine the taste of beef with the piquancy of dried prunes. The taste characteristics of such a dish are able to satisfy the demands of the most demanding gourmets and allow using the dish not only in everyday, but also in the festive menu.
Braised beef with prunes in a multivariate
Ingredients:
- beef - 950 g;
- Prunes without seeds (dried) - 140 g;
- onion - 140 g;
- carrots - 140 g;
- garlic - 5 teeth;
- nutmeg - 5 g;
- laurel leaves - 3-4 pieces;
- vegetable oil - 90 ml;
- filtered water - 250 ml;
- salt - 15 g or to taste;
- Ground black pepper - 5 g or to taste.
Preparation
Beef washed with cold water, dried from moisture with a paper towel and cut into slices of medium size. We pour a little vegetable oil into the multicastree, lay the meat and in the "Bake" or "Frying" mode we brown it with the lid open. Next, put ruddy slices in a bowl, and pour in the bowl of the oil and place the previously cleaned and chopped onions and carrots. Pass the vegetables in the same regime until soft, return to the multivark meat, pour the boiled filtered water, we salt the dish with salt, ground black pepper, nutmeg, we throw laurel leaves and transfer the device to the "Quenching" mode.
After one hour, add the prunes and the prunes cut into several parts, peeled and chopped with garlic plates and add the same program for twenty to thirty minutes, depending on the desired softness of the prepared dish.
How to cook beef goulash with prunes?
Ingredients:
- beef pulp - 750 g;
- Prunes without seeds (dried) - 160 g;
- onion - 120 g;
- flour - 75 g;
- garlic - 3 teeth;
- laurel leaves - 3-4 pieces;
- broth or water - 500 ml;
- Cedar nuts - 50-75 g;
- salt;
- dried basil;
- dried rosemary;
- dried thyme;
- ground black pepper.
Preparation
We clean and shred the semicircles onions, spread them in a multicast with vegetable oil and pass them in the "Bake" or "Frying" mode to transparency. Then add pre-washed, dried and cut small pieces of beef and continue the roasting for a few more minutes with the lid open, stirring occasionally. At the end of the frying, pour the flour and mix.
Next, throw cleaned and chopped garlic, rinsed prunes, pine nuts, dried herbs, laurel leaves, salt and ground black pepper, pour in the boiled broth, stir and transfer the device to the "Quenching" mode. We cook goulash ninety minutes, and can serve with your favorite side dish.
Stewed beef with prunes and sour cream in a multivariate
Ingredients:
- beef pulp - 950 g;
- Prunes without seeds (dried) - 270 g;
- onion - 240 g;
- carrots - 145 g;
- sour cream - 200 g;
- laurel leaves - 3-4 pieces;
- vegetable oil;
- salt;
- ground black pepper;
- dry spicy herbs.
Preparation
The washed and dried beef is cut into pieces and browned in a multicast in vegetable oil in the "Frying" or "Baking" mode. Then we throw the peeled onion, carrot and a little peeled and cut into half rings. Now add the sour cream, salt, ground black pepper, bay leaves, dry herbs for your choice and taste and add the boiled water or broth so that the meat is completely covered and transfer the device to the "Quenching" mode. After forty-five minutes, add washed and if desired, sliced prunes and cook another fifteen to twenty minutes.