Each landlady has one proven recipe that always helps. Usually it's cutlets, dumplings or baked meat. And you can cook stewed beef with prunes . The dish turns out very satisfying, juicy, with spicy plum sourness. Check it out for yourself!
Beef with prunes in a multivariate
Ingredients:
- beef tenderloin - 500 g;
- garlic - 3 cloves;
- bulb - 2 pieces;
- prunes - 100 g;
- meat broth - 500 ml;
- flour - 2 tbsp. spoons;
- spice;
- white dry wine - 100 ml;
- Bay leaf.
Preparation
How to cook beef with prunes? Meat washed, processed and cut into pieces. Then put into a heated pan with butter and fry until a crusty crust about 8 minutes. This time, we clean the bulb, shred its half rings and pass the multivark in the bowl, selecting the "Bake" program until soft. After this, add meat to it, put the rinsed prunes, chopped garlic, bay leaf and spices. Close the lid of the device and extinguish in the same mode for another 5 minutes. Now gently pour in the wine, wait until all the alcohol is boiled and add the meat broth, flour and spices to taste. We carefully mix everything, translate the multivark into the "Quenching" mode and mark it for 1 hour. Before serving, put the dish on plates and decorate with greens.
Recipe for stewed beef with prunes in pots
Ingredients:
- beef - 1,5 kg;
- bulb - 1 piece;
- prunes - 250 g;
- tomato paste - 3 tbsp. spoons;
- nutmeg - 0,5 tsp.
- honey - 3 tsp.
- ground paprika - 1 teaspoon;
- spice.
Preparation
Beef pulp is washed, dried and cut into cubes of medium size. Prune my well and pour boiling water for 20 minutes, that it would become softer. Then we dip it with a towel and shinkle it with thin stripes. We clean the bulb, crush it in cubes and pass it on the warmed oil until it is soft. Then add the beef to it, add and fry all together, stirring, to a ruddy shade. Prepared meat combine with prunes, put tomato paste, nutmeg, ground paprika, spices and mix thoroughly. Ready mixture is laid out on clay pots and in each poured a little filtered water. Cover them with lids or tighten the top with foil. We put the pots in a cold oven, light it and stew the dish for 1 hour. After that, gently take the meat out of the oven, let the meat cool down a bit and put in each pot on a spoonful of honey. Thoroughly mix everything and serve the dish hot with any side dish to choose from.
Beef goulash with prunes
Ingredients:
- beef pulp - 600 g;
- bulb - 1 piece;
- filtered water - 500 ml;
- prunes without pips - 10 pcs .;
- vegetable oil - 3 tbsp. spoons;
- red wine - 200 ml;
- tomato paste - 2 tbsp. spoons;
- spice.
Preparation
We process the meat, cut into pieces and fry on high heat, stirring, until golden brown. Then we shift it into the kazanok, and pour the wine into the frying pan and let it puff for 1 minute. After that, we pour it into the meat. Peeled and chopped onions wesser to transparency, put the tomato paste, stir and fry for a few more minutes. Next, lay the roast to beef and simmer on a small fire for 1 hour, adding the filtered water as needed. After the time, we throw the soaked prunes without pits, stir and simmer the dish for another 30 minutes, seasoning it with spices.
Braised beef with prunes and potatoes
Ingredients:
- beef - 1 kg;
- prunes - 100 g;
- bulb - 2 pieces;
- carrots - 2 pieces;
- sour cream - 200 ml;
- potatoes;
- sour cream - 200 ml.
Preparation
All ingredients are washed, cleaned and cut into cubes. We spread the bowl of the multivark oil, lay out meat, onions, carrots and prunes. We fill with sour cream, add salt and install a grate for steam from above. We spread the potatoes on it, set the "Quenching" mode and prepare the dish for 1 hour before the ready signal.