Beef Stroganoff in a multivariate

There are countless varieties of cooking called "Beef Stroganoff from Beef." We offer a recipe closest to the original, as well as a simple version of the dish with sour cream.

Beef Stroganoff from Beef - a recipe in a multivariate

Ingredients:

• beef pulp - 550 g;
• onion - 145 g;
• fresh tomatoes - 250 g;
• sour cream of medium fat content - 220 g;
• butter - 55 g;
• olive oil - 55 ml;
• leaves of laurel - 2-3 pcs .;
• salt - to taste;
• black ground pepper - 1-2 pinches.

Preparation

In due time for Count Alexander Stroganov this dish was prepared exclusively from the best beef tenderloin. If you want to bring the taste of food closer to an authentic variant, we recommend taking a responsible approach to the choice of meat. Then it must be washed, dried, rid of the film and cut into steaks. After that, we beat off pieces with a kitchen hammer and cut into blocks with a thickness of not more than one centimeter and a length of five to six centimeters.

The peeled and washed onion is shredded in half rings and, together with a mixture of butter and vegetable oil, is placed in a multicast pot. We give him a pod in the "Bake" mode, and then we pan the beef sticks in flour and put them on the onion cushion. The lid of the appliance is left open and stewed in this form with meat and onions for fifteen minutes. It should be steamed and become as though varnished, but at all to not be browned. At this point, pepper the dish, add washed, peeled and shredded in a blender tomatoes and only now add salt. We also put sour cream, mix gently, cover the lid of the device and transfer it to the "Quenching" mode for twenty minutes. After that, we add laurel leaves to the Beef Stroganoff and let the dish sit for one hour. It is most delicious to serve with boiled potatoes or pasta.

How to cook beef stroganoff from beef - a simple recipe with sour cream in a multivariate?

Ingredients:

• beef pulp - 750 g;
• onion - 95 g;
• sour cream of average fat content - 270 g;
• wheat flour - 45 g;
• olive oil - 35 ml;
• spices - to taste;
• salt - to taste;
• a ground mixture of five peppers - to taste.

Preparation

Do you want to get beef Stroganoff with a pure creamy taste? Then this recipe is exactly what you need. For its implementation, the washed beef tenderloin is beaten thoroughly with a kitchen hammer and cut into oblong narrow stripes. We clean the bulb onion, mine, grind it in half rings and pass it in a multicast with olive oil in the "Bake" or "Frying" mode to transparency. After that, we lay meat pieces to onions and fry together all together for several more minutes. If the beef has given a lot of moisture at the same time, let it evaporate, and only then close the lid of the device and cook in the "Quenching" mode forty-sixty minutes. Next, pour the flour and after purchasing a cream shade, we lay sour cream, mix it, bring it to the desired taste by adding salt and spices and let it rain for a few more minutes until it thickens. When serving, season the dish with freshly ground chaff with a mixture of five peppers.