How delicious to cook meat, so that it turned out not only soft, but still juicy and fragrant? We offer you several interesting recipes for stewed beef in the multivarque, which will suit almost any of your garnishes.
Beef stewed in the multi-barrel "Redmond"
Ingredients:
- beef - 500 g;
- Butter - 2 tbsp. spoons;
- bulb - 1 piece;
- spice;
- carrots - 2 pieces;
- Bulgarian pepper - 1 pc .;
- flour - 2 tbsp. spoons.
Preparation
Beef cut into small cubes and lightly breaded in wheat flour. Vegetables are cleaned, processed, and then the onions are shredded with half rings, the carrots are crushed with fine straws, and the Bulgarian pepper is cut into strips.
In the bowl of the multivarka we put cream butter, we turn on the "Baking" mode and as soon as the oil warms up, we spread the meat and fry it, periodically, stirring. Then add onions, bell peppers and carrots. Cook all together for 5-10 minutes, stirring.
After this, gently pour in water, add laurel leaves, throw salt, pepper. All carefully mix, cover with a lid, turn on the multivark, set the "Quenching" mode and cook for about 1.5 hours depending on the power of your device. We can not immediately take out the prepared dish, but leave it to stand for 15-25 minutes under the lid, after which we lay out on plates and serve them on the table.
Braised beef in the multi-bar "Panasonic"
Ingredients:
- beef - 500 g;
- bulb - 2 pieces;
- garlic - 3 cloves;
- bay leaves, spices;
- frozen vegetables - 400 g.
Preparation
Meat thoroughly washed, dried with a towel, cut into small pieces and put into a bowl. Onions and garlic are peeled from the husk, shred carefully and together with a laurel leaf, salt and pepper, we put in a bowl to the meat. Thoroughly we change it, cover it with a lid, put it in the fridge and let the beef be marinated, leaving it for the night.
Then we spread the meat into the bowl of the multivarka, greased with vegetable oil, we pour out vegetables over the top, salt to taste. Activate the "Quenching" program and set the time to 2 hours. The longer our meat is stewed, the more tender and juicier it will end up.
Beef stewed in a multi-bowl
Ingredients:
- beef tenderloin - 1 kg;
- rosemary, garlic, mustard seeds, coriander - to taste;
- balsamic vinegar - 2 tbsp. spoons;
- salt.
Preparation
So, a piece of meat carefully rubbed with salt, spices and watered with balsamic vinegar. Then we wrap the fragrant mass in the food film, and send it for about a day to the refrigerator.
The next day we take the beef, put it into the bowl of the multivark, we set the "Baking" mode for 40 minutes. After the time has elapsed, we switch the appliance to "Quenching" mode and cook the dish for about 3 hours. In the process of cooking, turn the beef several times so that it is evenly baked.
Beef stewed in the multivarquet "Polaris"
Ingredients:
- beef tenderloin - 1 kg;
- bulb - 1 piece;
- flour - 2 tbsp. spoons;
- vegetable oil;
- sour cream - 250 ml;
- spice.
Preparation
Beef slightly beat off and cut first into medallions , and on strips across the fibers.
This time, separately in a frying pan, prepare the frying: finely chopped onion, saute on cream butter, pour in flour and cook until golden brown. Transfer the fry to the meat, add sour cream, season with spices and stew until ready.