Beef prepares a large number of different dishes, and with the arrival of multicookers in the kitchen, not only classic recipes made it easier to cook, but also a field for creating new recipes. The following article will describe in detail several options for preparing this type of meat in a modern kitchen appliance.
Beef in herbs and spices in a slow cooker
Juicy and soft beef is obtained by stewing, and if you add to it a mixture of herbs and spices, the aroma and taste will be very refined. To cook this dish, you will need:
- Beef meat (pulp of any part) - 1 kg;
- Tomatoes - 6 pcs .;
- Garlic - two slices;
- Onion - 2 pcs .;
- Salt - to taste;
- Pepper - to taste;
- A mixture of Provencal herbs - a teaspoon;
You can also add a variety of spices, combined with herbs, to taste.
Time on various models of multivarcs in the "Quenching" mode is always allotted around two hours. The caloric content of the finished product will be about 160 kcal / 100 g.
Preparing is very simple, like most dishes in a slow cooker. First you need to cut the meat into small pieces and onions - diced, like tomatoes. Garlic can be either finely chopped or crushed.
Everything is mixed thoroughly, and then folded into the multicooker bowl. Spices and herbs are added and again you need to mix everything. Next, it remains to set the mode "Quenching" and after about two hours you can serve with any side dish or in pure form.
Pilaf in a slow cooker with beef: recipe step by step
Pilaf usually does not have to be cooked quickly, but with the slow cooker the process is somewhat simpler and faster. Ingredients are used exactly the same as when cooking on a conventional stove.
In this case, the variant with the use of beef will be considered, although in classical recipes it is possible to use any meat, except pork, and even fish (preferably sturgeon).
Ingredients:
- Beef - 0.5 kg;
- Rice - 1 cup;
- Carrots - 1-2 pcs. depending on the size;
- Onions - 2 pcs .;
- Chili - 1 pod;
- Saffron / turmeric - 0.5 tsp;
- Zira - 2 tsp;
- Raisin / dried apricots / quince / barberry / garlic / chickpea - any of these components can be added to zirvak (meat portion of pilau), but not all together and in the amount of 50-60 g in this case;
- A mixture of vegetable oil with fat (goat, mutton, you can pork, if there is no desire and need to follow the tradition) - 80-100 ml;
- Water - 720 ml.
Cooking time - 1 hour. Calories - 200 kcal / 100 g.
Initially, pilaf is prepared from two parts - zirvaka and cereal parts. Instead of rice, almost any cereal can act, but if it is used, it should take the long grain one.
First, cut the carrots, and it is better not to use a very large straw, leave the bowl in the multicooker bowl with oil and fat in the Pilaf mode for 45 minutes. If there is no such mode, then on the “Fry” until softening of the carrot straws, and then turn on the “Quenching”.
5 minutes after the start of this stage add diced onion and salt. Meat can be cut large, but here, depending on the taste preferences of each. It must be put in another 5 minutes after the bow. After all, the same 5 minutes added spices, dried fruit, but do not need to mix.
At this stage, the preparation of zirvaka ends and after that you can add the grits, and then roast the entire mixture until ready. 20 minutes before the end of rice is added with hot pepper (whole) and garlic (it is not necessary to use it). Before adding the rice, rinse it so that it does not stick.
After the end of the work mode, leave the pilaf under the lid to infuse for 20 minutes, after which you can serve.
Beef goulash recipe in a slow cooker
A trendy kitchen appliance will always make the meat soft and tasty, the main thing is to set the right mode. To make goulash you will need:
- Beef - 500g;
- Water - 250 ml;
- Hot pepper - 1 pod;
- Onions - 2 pcs .;
- Tomato paste - 1.5 Art. l .;
- Carrots - 1 pc .;
- Flour - 1-2 tbsp. l .;
- Parsley - 1 bunch;
- Vegetable oil - 2-3 tbsp. l .;
- Spices and salt - to taste.
The whole recipe takes about 2 hours. Calorie content - 170 kcal per 100 g of product.
First, the meat must be washed and cut into small pieces. In the bowl of the multicooker with beef poured and heated with butter, the beef is fried to a crust for 15-20 minutes in the "Frying" or "Baking" mode.
Onions, carrots and chili need to chop and add to the meat, then mix. Next, dressing is prepared: tomato paste with flour and water is mixed, and after thorough homogenization, the filling is sent to the meat.
After mixing the meat, vegetables and sauce, the lid is closed and the mode “Quenching” is set for 1.5 hours. At the end of cooking, the dish is fully prepared and before serving it remains to decorate the portions with fresh greens.
Beef stroganoff in a slow cooker
This dish is quite common and, nevertheless, its popularity does not fall. Such a meat fry in a sauce is perfect for pasta, any porridge, fried potatoes, and indeed almost any side dish.
Products:
- Beef (pulp of any part) - 500 g;
- Onions - 1 pc .;
- Cream / sour cream - 300 ml;
- Sunflower oil - 1 tbsp. l .;
- Pepper and salt to taste.
In total, the recipe takes up to one and a half hours, and the calorie content of the dish is about 200 kcal per 100 g.
Meat, as always, needs to be washed, then - finely chopped. In the "Frying" mode, it must be made half-ready, after which chopped onion is added, which cannot be dried.
When the onions become soft, switch the mode to “Quenching” and stew the meat in its own juice for 45 minutes. At the end of this stage, the "Frying" mode is turned on again, the meat is poured with flour and poured with cream / sour cream. At the same step seasonings are added. When the sauce begins to thicken, you can turn it off. So beef stroganoff ready.
Beef stew with potatoes in a Redmond multicooker
Ingredients:
- Meat - 500 g;
- Potatoes - 700 g;
- Onions - 150 g;
- Garlic - 3 slices;
- Salt and spices - to taste;
- Carrots - 1 pc .;
- Tomato paste - 2 tbsp. l .;
- Water - 400 ml;
- Vegetable oil - 3 tbsp. l
Stewed potatoes with meat - a simple dish and very satisfying. Such a dinner will delight the whole family, and as a second course just will not leave anyone hungry after dinner. Preparation will take about one and a half hours, and the caloric content will be 120 kcal per 100 g.
First you need to wash the meat and cut it into small pieces. Then onions are cut into rings or half rings, carrots are rubbed and garlic is crushed. Potatoes are prepared and in the form of neatly cut pieces of medium size is set aside.
In the slow cooker, the Baking mode is set and the meat is fried for 20 minutes. Onions, carrots and garlic are added to browned meat. With the added components, the meat is fried another 10 minutes in the same mode with the lid open.
When the vegetables are soft, you can put the potatoes in a bowl with tomato paste. Spices, salt and water are added on top. In the "Baking" mode, further preparation of the dish is also carried out, but already under the closed lid for an hour.
Roast ready, you can serve.
Culinary tips
Cooking beef usually has a slightly longer cooking time for meat, because by its nature it is tougher than pork and any poultry. Therefore, sometimes it is necessary to try a piece before the end of cooking and make sure that you do not need extra cooking time or vice versa - it is worth holding it for another 20 minutes.
Regarding the pilaf in this article provides the most classic recipe, adapted to the slow cooker. In general, you can use the familiar algorithm with the usual ingredients, but the sequence of actions and cooking technique to use the one that allows the unit. The whole essence of the pilaf is that the meat and vegetable part of it is prepared separately from the grain, and only at the end they are joined and stewed.
As for cutting meat into different pieces, it is worth mentioning again the hardness of beef. That is, the more pieces, the longer you need to cook them, as a rule. Or process thermally before the main preparation.
In any case, cream can be replaced with sour cream and tomato paste, you can safely push it in favor of homemade tomato.
In the next video - a recipe for delicious beef stew.
