Stew in the multivark is fabulously soft, tasty and satisfying. This dish is great for lunch, and even a gala dinner.
Stew with potatoes in the multivariate
Ingredients:
- pork pulp - 500 g;
- potatoes - 700 g;
- garlic - 3 cloves;
- carrots - 2 pieces;
- tomato natural paste - 2 tbsp. spoons;
- spices ;
- laurel leaf;
- vegetable oil;
- water - 2 tbsp.
Preparation
We process the meat and cut into cubes. Carrots rub on the grandson, and shiny onions. We peel potatoes and cut them in large pieces. We put the meat in the multivark and brown it in the "Bake" mode for 20 minutes. Then add the onion, squeezed through the press garlic and carrots. Fry all together with the lid open for another 15 minutes until the softness of the vegetables. After a sound signal we throw potatoes and put tomato paste. Add spice and laurel leaf to taste. We pour in water, close the lid and select the "Bake" program. Tomate the dish for 1 hour, and then gently mix the stew with vegetables in the multivark and serve it to the table, taking out the laurel leaf.
Meat stew with prunes in a multivark
Ingredients:
- water - 500 ml;
- bulb - 2 pieces;
- spice;
- Pork pulp - 1 kg;
- tomato paste - 1 tbsp. a spoon;
- prunes - 150 g.
Preparation
Meat washed, processed and cut into pieces. The cleared bulb is shredded by semirings. We turn on the multivark, select the "Frying" mode and pour the sunflower oil into the bowl. We warm it up, lay out the meat and, without closing the lid, fry it for 15 minutes, stirring. Then throw the onion and give it a light brown. After that, add tomato paste, stir and pour all together for 5 minutes, then turn off the selected program. Prunes are washed in advance, add to meat, pour filtered water, add salt and throw bay leaf and pepper. We prepare the dish on the "Quenching" regime for about 1.5 hours. We serve it with any side dish of your choice: rice, buckwheat or potatoes.
Meat stew with mushrooms in a multivariate
Ingredients:
- meat - 1 kg;
- potatoes - 350 g;
- bulb - 1 piece;
- fresh mushrooms - 200 g;
- carrots - 1 piece;
- baked tomatoes - 500 g;
- fresh greens;
- spice.
Preparation
Frying pan with oil well warm up. This time we wash the meat, cut it into slices and rub it with spices. Fry it from all sides until the formation of a golden crust. After that, carefully shift the pork into a multivark. Potatoes are cleaned, large shred, and carrot chopped in circles. Fresh mushrooms are processed, cut into plates and put the prepared vegetables in a multivark, around the meat. Fill with baked tomatoes, close the lid and cook in the "Quenching" mode for 45 minutes until meat is ready. We serve the dish hot, sprinkling with finely chopped herbs.
Stew with gravy in the multivark
Ingredients:
- pork pulp - 350 g;
- bulb - 1 piece;
- vegetable oil;
- water - 0.5;
- flour - 1 tbsp. a spoon;
- fresh greens - for decoration;
- spice.
For sauce:
- tomato sauce - 3 tbsp. spoons;
- sour cream is low-fat - 3 tbsp. spoons;
- garlic - 2 cloves.
Preparation
First, wash the meat, dry it and cut it into pieces. The bulb is cleaned, shredded in small cubes. In the cup multivarka pour oil, lay the meat with onions and brown at the mode "Baking" minutes 5. After the sound signal, pour the flour, stir and fry another 5 minutes. Without wasting time, we'll make sauce: in the piano we combine sour cream with tomato sauce and, if desired, add a few cloves of garlic squeezed through the press. After the end of the program, pour the sauce into the bowl of the multivarquet, add the dish to taste, throw any spices and pour a little water. We choose "Quenching" and prepare for 1.5 hours. Before serving, decorate the stew with chopped fresh herbs.