Despite other advantages of the kitchen assistant, the main trump card is the possibility of long and slow languishing of products, which allows them to extract the maximum taste from them. In the recipes, we will then apply the possibilities of the multivark in practice by preparing several types of ragout in it.
Stew in a multivark with meat and potatoes
Ingredients:
- potato tubers - 530 g;
- bacon - 140 g;
- beef pulp - 1.2 kg;
- flour - 35 g;
- red wine - 480 ml;
- champignons - 430 g;
- carrots - 350 g;
- garlic teeth - 4 pcs .;
- onion - 90 g;
- tomato paste - 10 g;
- laurel leaves - 2 pieces;
- meat broth - 900 ml.
Preparation
Before you cook a stew with meat in a multivark, in a dry bowl, brown the slices of bacon on the "Bake" and transfer them to a separate plate. On the stale fat fry the cubes of beef pulp, previously adding the latter and sprinkling them with flour. When the meat grasps, also remove it on a plate, and deglaze the dishes with wine and wait until 2/3 of the liquid evaporates. Put mushrooms in the brazier, and after 10 minutes return bacon and fried meat to it. Next, lay the half rings of onion, carrots, laurel and garlic with tomato paste. Pour the contents of the bowl with broth and switch to "Quenching", cooking time - 2 hours.
How to cook a ragout from zucchini in a multivariate?
Ingredients:
- zucchini - 360 g;
- pork (subclavine) - 230 g;
- onion - 60 g;
- soy sauce - 35 ml;
- water - 900 ml;
- chili - 1 pc .;
- garlic teeth - 2 pieces;
- green onions - 3-4 feathers.
Preparation
For an hour before cooking, grate the pieces of subclavine in a mixture of soy sauce with chili pepper. Marinated meat for a couple of minutes, let it go in the vegetable oil on Baking. To the pork, add the onion and pour it all over with water. Prepare the meat with onions in the "Quenching" mode for 20 minutes, then add zucchini, garlic and continue cooking the same time period. Serve with sprinkled onions.
Vegetable stew with potatoes in the multivark
Ingredients:
- garlic teeth - 4 pcs .;
- water - 2.9 l;
- carrots - 490 g;
- white cabbage - 420 g;
- wheat - 1 item;
- canned beans (white) - 420 g;
- canned beans (red) - 480 g;
- potatoes - 650 g.
Preparation
Pour a little vegetable oil into the bowl, quickly fry the garlic on it and put all the other ingredients, after having arbitrarily sliced them, pour the rump and pour the water. After 2 hours in the "Quenching" mode, the stew will be ready.