Beef is not too fatty and very nutritious meat, rich in proteins, vitamins, valuable amino acids. At home, it is easy to make an appetizing roast from it with vegetables, spices, herbs, mushrooms or beans. A slow cooker will help speed up the process - the meat does not burn in it, and the sauce turns out to be thick and rich.
Cooking roasts in a multicooker: tricks and features
Roast beef can be cooked in a pan or in the oven, but it is much more convenient to use such a useful kitchen device as a slow cooker. This appliance allows you to fry, stew and reheat even the most complex multicomponent dishes. At the same time, a roast loaded into a multicooker does not require constant attention from the hostess. The meat does not burn, does not dry out, cooks quickly and evenly.
Multicooker has several modes for cooking roast. First, the ingredients can be fried using the Meat, Multipovar or Pastry program. The choice of the mode depends on the model of the appliance and the ingredients that make up the dish. Then the meat with accompanying components comes to readiness in the "Stew" mode. After the cycle is over, the appliance automatically switches to the heating mode, which does not allow beef and vegetables to dry out and maintains a comfortable temperature of the dish.
Food can be added to the multicooker at the same time, some components are added in the middle of the cycle or just before the end of the program. A wide variety of vegetables can be included in the roast: potatoes, fresh or canned tomatoes, pickles, onions, garlic, eggplant, carrots, zucchini, green beans, green peas. sweet and hot peppers. Delicious roast is obtained with mushrooms, cheese, herbs. During the cooking process, a delicious rich sauce is formed, which preserves the juiciness and tenderness of the meat.
At home, it is not necessary to use selected beef, any parts of the carcass, trimmings and leftovers will do. Often, pieces with bones, smoked meats, and bacon slices are added to meat. The calorie content of the dish depends on the type of beef and additional ingredients. An increased proportion of vegetables and a minimum of fatty components: cream, butter, cheese will help reduce the number of calories.
Home-style roast beef: step-by-step cooking
This dish harmoniously combines pickles, tomatoes, potatoes, onions and garlic. During the cooking process, the meat is well saturated with the sauce, it becomes soft, tender, aromatic. Roast can be cooked both in a regular multicooker and in an appliance with a pressure cooker function; under pressure, the dish reaches the desired condition faster. Calorie content is moderate, no additional side dish is required.
Ingredients:
- 500 g of beef;
- 70 g pickles;
- 50 g tomato paste;
- 500 g potatoes;
- 100 g of onions;
- 100 g ripe fleshy tomatoes;
- 2 cloves of garlic;
- vegetable oil for frying;
- salt;
- Bay leaf;
- freshly ground black pepper;
- black peppercorns;
- fresh or dried herbs.
Rinse the meat, dry it with a paper towel, cut off the films and excess fat. Peel potatoes and onions, cut into small cubes. Grind tomatoes and pickles in the same way. Remove the skin from the garlic, pass the cloves through a press.
Pour some odorless vegetable oil into the multicooker bowl, put beef, onions, half a serving of tomatoes, pickles. Layer products. Then spread the tomato paste (if it is very thick, slightly dilute with warm boiled water), put a bay leaf and a few peas of black pepper. The last layers are potatoes and leftover tomatoes. Close the lid, set the valve to the “Closed” position, turn on the “Extinguishing” program for 40 minutes. Cook until the end of the cycle.
Remove the lid, add chopped garlic, add ground black pepper and stir. Salt the roast if necessary. Sprinkle the dish with finely chopped fresh herbs. Dried herbs should be added before stewing, along with bay leaves and tomato paste.
Roast with vegetables and mushrooms: a step by step recipe
A hearty meal perfect for family lunches and dinners, it can be prepared in advance and reheated immediately before meals. Any mushrooms are suitable for the dish: champignons, chanterelles, honey agarics, porcini.
Ingredients:
- 500 g of beef pulp;
- 400 g fresh champignons;
- 10 medium-sized potatoes;
- 3 cloves of garlic;
- 1 large bell pepper (preferably red);
- 150 g canned green peas;
- 1 large juicy carrot;
- 3 bay leaves;
- fresh herbs (parsley, dill, celery);
- refined vegetable oil for frying;
- salt;
- ground black pepper.
Wash and dry the products, cut films from the beef. Peel the potatoes and carrots, remove the seeds from the pepper. Cut the beef, potatoes and peppers into cubes, the mushrooms into thin neat slices, grate the carrots on a coarse grater. Pour some vegetable oil into a multicooker, put the cubes of meat and, stirring, fry in the "Baking" mode until golden brown. Add chopped garlic and cook for another 5 minutes.
Put chopped carrots and peppers in a multicooker bowl, mix, simmer for another 5 minutes. Add mushroom slices and fry together for 7 minutes. Place potatoes, canned peas without liquid, bay leaves, herbs and spices. Close the lid, set the "Stew" mode and cook for 1, 5 hours.
Roast in a creamy sauce: the classic version
Lean beef can be made more tender and tasty by adding a creamy sauce. During the stewing process, meat and potatoes are soaked in gravy; if desired, the amount of spices can be increased.
Ingredients:
- 500 g of beef;
- 500 g of any fresh mushrooms;
- 1 kg of potatoes;
- 1 onion;
- 100ml sour cream;
- 100 ml non-fat cream;
- 200 ml of filtered water;
- Bay leaf;
- vegetable oil for frying;
- salt;
- black peppercorns;
- fresh herbs to taste.
Rinse the meat, dry it, cut into cubes and fry in a multicooker bowl in heated vegetable oil. To prevent the beef from burning, stir it constantly with a wooden spatula. Peel the potatoes, cut into large slices, chop the mushrooms in the same way. Put the products with the meat, fry for 5 minutes.
Mix sour cream, water and cream, salt to taste. Pour the liquid over the meat, add bay leaf and black pepper. Close the lid and set the "Extinguishing" mode for 1 hour. After the end of the cycle, add chopped herbs and simmer the roast for another 10 minutes under a closed lid.
Beef with beans: tasty and simple
A satisfying lunch or dinner solution. Such a dish can be prepared in advance and reheated as needed. The proportions of the ingredients vary to taste.
Ingredients:
- 1 kg of beef;
- 150 g green beans (fresh or frozen);
- 50 g canned white beans;
- 200 g of onions;
- 50 ml olive oil;
- 300 g fresh carrots;
- 200 ml of meat broth;
- 2 cloves of garlic;
- spices and salt to taste;
- fresh herbs (basil, dill, parsley).
Dice the onion and beef, add chopped garlic. Fry the food in hot olive oil, stirring occasionally with a spatula. The Meat / Poultry or Multi Cook mode will do. Pour in broth, add spices and bay leaf. Bring the mixture to a boil, cook for 5 minutes, turn off the program.
Grate carrots on a coarse grater, add to meat and potatoes. Close the lid, turn on the "Stew" mode, cook for 60 minutes. If you are using a multicooker-pressure cooker, you need to close the valve. When the program is over, place both types of beans and cook the roast in Vegetables mode for 15-20 minutes. Sprinkle the finished dish with finely chopped fresh herbs.
