Cooking meat in a multicooker has certain advantages: even the toughest cuts are juicy and tender. In addition, a significant advantage of such recipes is the fact that the hostess does not need to stand at the stove and control the cooking process.
It is necessary
- - 1 kg beef fillet;
- - 200 g of onions;
- - 200 g of fresh mushrooms;
- - 100 g of carrots;
- - 2 cloves of garlic;
- - 10 g curry or turmeric;
- - salt, hot or allspice to taste;
- - 250 g sour cream;
- - some green onions for serving meat to the table.
Instructions
Step 1
Rinse the meat, peel off films and veins, cut into 2 by 2 cm cubes, peel the onions and carrots, chop into strips. Rinse the mushrooms, blot with a paper towel to prevent discoloration from contact with liquid, cut them. The size of the pieces depends on the size of the mushrooms themselves. Large ones can be chopped into several parts, and small ones can be used for cooking whole.
Step 2
Turn on the multicooker to the network, transfer vegetables and mushrooms to its bowl, select the frying mode and fry them for a quarter of an hour, stirring occasionally. Although the food will not burn on the ceramic or Teflon-coated bowl, add a little vegetable oil to the bottom to create a golden crust on the vegetables.
Step 3
Add meat, spices to vegetables, fill them with sour cream, stir, close the multicooker bowl with a lid and set the cooking time for two hours in stewing mode. When the beef in the multicooker is finished cooking, unplug the appliance, carefully open the lid so as not to burn your hands with steam, put the meat on a plate, sprinkle with chopped green onions and serve the dish. If you wish, you can do without it, since, to a greater extent, green onions in this recipe have not so much taste as aesthetic value. You can also use dill or fresh parsley instead.
