The multivariate is the ideal device for preparing "slow" dishes, which require long burning on a small fire. One of these dishes is meat, the quenching of which should take a long time. During the allotted time, the muscle fibers soften and even the hardest piece turns into the tenderest.
A recipe for meat with mushrooms and potatoes in a multivariate
Ingredients:
- bacon - 4 slices;
- vegetable oil - 3 tbsp. spoons;
- mushrooms - 1 kg;
- beef (neck) - 1.2 kg;
- salt - 2 1/2 tsp.
- black pepper - 1 teaspoon;
- flour - 3 tbsp. spoons;
- Dried thyme - 1 teaspoon;
- tomato paste - 3 tbsp. spoons;
- dark beer - 1 l;
- beef broth - 1 item;
- shallots - 8 pieces;
- carrots - 5 pcs .;
- potatoes - 300 g.
Preparation
Turn the device into the "Baking" mode and warm up the vegetable oil in the bowl. Add the slices of bacon and wait until the fat is drowned. Fry carrots with shallots and mushrooms on a mixture of fat and oil until the mushroom liquid evaporates. Now you can add flour and tomato paste to the roast, as well as dried thyme, salt and pepper.
Potato tubers are cleaned and cut into cubes. Beef is also cut into cubes. The first to go into the bowl of the device will go the meat. It will need to be poured with a mixture of dark beer and beef broth , and after that, leave to stew for 1.5-2 hours in the "Quenching" mode. Then, add potatoes to the bowl and continue cooking for another 40-60 minutes. If necessary, you can pour a liquid - broth or beer. The ready dish is served hot, with a piece of white bread, sprinkled with fresh herbs.
Meat, stewed with mushrooms in sour cream in a multivariate
Ingredients:
- flour - 2 tbsp. spoons;
- beef steak - 1 kg;
- mushrooms - 200 g;
- beef broth - 250 ml;
- white dry wine - 125 ml;
- tomato paste - 70 g;
- Dijon mustard - 1 tbsp. a spoon;
- paprika - 1 tbsp. a spoon;
- sour cream - 250 g;
- corn flour - 1 tbsp. a spoon;
- parsley.
Preparation
In a bowl multivarka, included in the "Baking" or "Frying" mode, we lay mushrooms cut into plates. Once all the moisture from the mushrooms is evaporated, add both types of flour (preferably pre-let them in a dry frying pan until golden brown), paprika, salt, pepper. Next, spread the sour cream and mix everything. Add the creamy sauce pieces of beef stack and pour all the broth and wine mixed with tomato paste and mustard. Tush meat in the "Quenching" mode for 1-1,5 hours. We serve a dish with a garnish of mashed potatoes, sprinkled with chopped herbs.