Multicooker beef is a wholesome, healthy and quality food. The finished dish turns out to be dietary, with a pleasant taste and aroma.
Beef recipe with prunes in a slow cooker
Cook beef with prunes in a slow cooker. Take 1 kg of beef pulp, 5-6 onions, 20 prunes, 4 tablespoons of tomato paste, half a loaf of Borodinsky bread, 2 tbsp. tablespoons of vegetable oil, salt, pepper, bay leaf - to taste.
Old meat is not suitable for cooking in a multicooker - it will turn out tough.
Rinse the meat thoroughly, cut it into medium pieces. Cut the onion into half rings. Wash the prunes. Set the "frying" mode on the multicooker, pour in vegetable oil, put the meat and fry it for several minutes. Add the onion, and after 5 minutes add the prunes, tomato paste and a little water. Set the "extinguishing" mode for 60 minutes. 10 minutes before the end of stewing, add bread crumb, salt, pepper, bay leaf to the dish. Mix everything well. Serve the finished dish on the table, sprinkle with finely chopped herbs.
Beef "under a fur coat"
Beef "under a fur coat" turns out great in a multicooker. Prepare 300 g of beef pulp, 400 g of potatoes, 2 onions, 2 large tomatoes, 2 tbsp. tablespoons of sour cream or homemade mayonnaise, 100 g of hard cheese, any herbs, pepper and salt to taste.
Cut the meat into small pieces, finely chop the onion. Peel and wash the potatoes, grate them on a coarse grater. Lay the prepared ingredients in layers at the bottom of the multicooker form. Each layer must be seasoned with salt and pepper. First put the pieces of meat, onions on them, and then the potatoes. Cut the tomatoes into half rings, dip them in sour cream (homemade mayonnaise) and place on top of the potatoes.
Set the multicooker to “bake” or “bake” mode for one hour. When the program finishes its work, sprinkle the finished dish with grated cheese and chopped herbs. Leave the meat in the warming mode for 10 minutes to melt the cheese, then serve.
Caucasian beef in a slow cooker
Lovers of spicy can cook beef in a Caucasian way. For the dish you will need 400 g of beef, 200 g of onion, 200 g of carrots, 50 g of garlic, 100 ml of dry red wine, 20 g of red capsicum, 40 g of tomato paste, herbs, salt, pepper - to taste.
Do not buy frozen, stringy or bony meat, which is not suitable for multicooker cooking. Use it for minced meat, soups.
Cut the beef into small pieces, put in a multicooker bowl, add vegetable oil. Set the "Pilaf" mode and fry the meat for 5-10 minutes. Cut the bell peppers and onions into half rings, grate the carrots. Add chopped vegetables to meat, put tomato paste, salt, garlic, spices, pour in wine. Change the mode to "Extinguish". Caucasian meat is cooked for an hour. Add the greens to the beef ten minutes before cooking. This dish can be served with fresh cilantro, lavash, boiled potatoes.
