Beef is considered the most popular meat in the world.It is assimilated by 70%, has a high nutritional value and is traditionally used for cooking main dishes, broths and soups. Beef cook, fry and stew, adding to the main ingredient different vegetables, spices and dried fruits. A special taste of the dishes is attached to the marinade, in which the meat is kept before cooking. In our article there are different recipes for beef with prunes in a multivariate. At the very end, we suggest you read the reviews of people and their recommendations for the relative preparation of this dish.
Under the recipe presented below, it turns outtasty and soft meat with juicy notes from dried fruits. But prunes to it should be chosen namely sour, instead of sweet. To this dish you can serve a side dish of potatoes, rice or pasta.
Step by step beef in the multivariate is prepared in this order:
Below we suggest other recipes for stew with prunes in a multivariate beef. Meat, cooked in tomato sauce, white wine or sour cream, is also no less tasty and juicy.
This version of meat preparation is suitable fora family dinner and to meet guests. Beef with prunes, stewed in a multivark, languishes with vegetables for about 2 hours and during this time turns into a juicy and fragrant dish.
The sequence of cooking meat in a multivark is as follows:
Do you want to prepare fragrant and juicy meat? Use the following recipe. Alcohol makes the meat more tender, and prunes add a piquant sweet and sour taste.
Stewed beef in a multivarquet with prunes is prepared very quickly:
This dish will appeal to all people without exception. It turns out gentle, with a piquant aroma of nutmeg.
To prepare the dish, the meat is cut.Beef (1 kg) is fried in a small volume of vegetable oil in the bowl of the multivark with an open lid. To save time, you can fry onions and carrots separately. You can also wait until the liquid from the bowl evaporates, shift the beef to a plate and start cooking vegetables.
Prepared onion with carrots and meat combinein the bowl. Add a glass of boiling water, bay leaf, nutmeg and ground black pepper (0.5 teaspoons), salt (2 teaspoons). In the "Quenching" mode, the beef will be cooked for 1 hour. At the end of the selected program, chopped prunes and chopped garlic (6 lobules) are added to the bowl to the meat. Stewed in a multivariate beef with prunes is perfectly combined to taste with mashed potatoes. This dish can also be served at the New Year's table.
First of all, when preparing this dishcut into small pieces of meat fried in vegetable oil in the "Bake" mode. The cover of the multivarker should not be closed at the same time. The liquid must be completely evaporated. Next to the meat are added chopped onions and carrots. They need to fry 10 minutes. If desired, you can add celery root. He will give the dish a special piquant note. Lastly, ingredients such as tomato, diced, tablespoon of tomato paste, bay leaf, salt and 100 g of prunes are loaded into the bowl, a glass of water is poured into the bowl.
Stewed beef with prunes in the multivarquet will be ready in about 90 minutes. It is necessary to try the meat and, if necessary, to give it a sauce in the sauce for another half an hour.
This recipe for cooking meat can be calledone of the fastest. Beef cooks only 1 hour. And all this is thanks to sour cream, which helps soften meat fibers. To speed up the cooking process, the beef is fried in a frying pan until a crust is formed. At this time in the bowl multivarki in the "Baking" mode under the lid is prepared onion and carrots. Vegetables are transferred beef, add sour cream 20% fat and spices (dried basil, dill, pepper, salt). All the ingredients are poured with water so that the meat is completely in the liquid. The "Quenching" mode is set and the program time is 1 hour. 15 minutes before the readiness to the bowl of the multivarka is added finely chopped prunes.
This dish has a special, honey flavor.It is achieved due to the sauce, in which prunes separate from beef. Directly, the meat is cooked in the bowl of the appliance, and before serving, it is combined with a savory dressing. Beef with prunes in the multivark, according to reviews, is so soft that it literally melts in the mouth.
For cooking on vegetable oilFirst the meat is fried (1 kg). After that, the "Baking" mode is turned off and the "Quenching" program is installed. Meat is poured in water (2 tbsp.) And languishes under the closed lid for 2 hours. To taste, salt, ground ginger and black pepper (1 tsp), a few cloves of garlic, a pinch of saffron are added to it.
A sauce is prepared in a small sauté pan on the stove.For this, finely chopped prunes are cooked for 15 minutes until soft. The water is drained, half a glass of broth is added, a tablespoon of honey, twice as much sugar and a cinnamon stick. On a small fire prunes are languishing for about 40 minutes until a thick syrup is obtained. Before serving, the meat is poured with sauce.
Above were presented delicious recipes of beef withprunes in the multivark. Each of them has its own peculiarity, and also much in common. Most recipes can be classified as dietary, since meat is prepared with a minimum amount of fat. According to the hostesses, the multivark greatly facilitates the process of preparing the dish, and the beef itself turns out to be more tender. Very tasty comes out and poured. Even rice, porridge or pasta is transformed by it into a festive dish. Mistresses recommend to cook meat in a multivark, and add prunes half an hour before the end of the process. Then it will retain more vitamins.
