Beef Stroganoff in a multivark - an old dish in a new way

Beef Stroganoff is a dish that the Russian Count Alexander Stroganov presented to the whole world. Its popularity was achieved thanks to Russian emigrants who left Russia in the first half of the 20th century and settled in all parts of the world. Beef Stroganoff in the multivark - a modern variation of the old dish. The yawn is a small piece of meat that is stewed in a gravy. Most often as a side dish, rice, pasta or potatoes are served to it.

In the last century, sour cream was used as a traditional sauce. Our ancestors also added onions, mushrooms. To date, there are a large number of variations of this dish.

Beef stroganov in a multivark can be divided into two parts with respect to cooking. The first is meat, the second is sauce. To prepare each of these bases is necessary with all responsibility and a qualitative approach to business. When using beef for this dish, it is best to give preference to the loin portion. Meat is cut into small pieces, it is not worth making more than two or three centimeters.

If soft and tender meat is used, it does not need additional beating. Otherwise, simply pieces that have been milled into porridge will be obtained. But if the beef is harsh, then it should be slightly discouraged. The main secret of the dish of beef stroganoff in the multivark is breading. Meat in flour will save in juice. Only to spread it it is necessary in the heated cup.

Do not forget about the sauce: this component is also important. If you plan to use sour cream, then remember: you can not overheat it.

Beef stroganoff in a multivarquet, cooked with mustard - a wonderful spicy dish. This classic recipe began to be used long before our century.

Half a kilo of beef fillet will require 100 grams of butter, two medium bulbs, a glass of meat broth, two tablespoons of sour cream, a tablespoon of tomato paste and the same amount of wheat flour, a teaspoon of mustard, bay leaf, black pepper, salt.

The meat must be cut into cubes. Preliminarily, it is cleaned from films and veins, is salted and peppered. In this form, beef should stand for several hours. During this time the meat will gain extra softness.

Beef is fried in a bowl of multivarka in butter. This process does not take much time. Literally in a few minutes the meat will get a ruddy brown. After the beef is lightly browned, the onion is also sent there, which must be finely chopped. All together is fried and poured with sauce, with which the Beef Stroganov in the multivark "Redmond" (or any other) is stewed about half an hour.

For the sauce, you need to do the following. A small amount of butter melts in a frying pan, then flour is added there, everything is thoroughly mixed so that no lumps remain, and broth is gradually introduced. The whole mass is brought to a boil. Further, mustard, tomato paste and seasonings are added. The final touch is sour cream. The sauce is ready, the Beef Stroganov in the multivark acquires due to it extra tenderness.