Beef in its own juice (multicooker Aurora)

Beef in its own juice (multicooker Aurora)

Category: Meat dishes

Ingredients
Beef	1.5KG
Carrot	2 pcs.
Bulb onions	2 pcs.
Salt, pepper, bay leaf, paprika	taste

Cooking method

• Cut the meat into large pieces. Carrots and onions in half rings. Salt, pepper, add any favorite spices. We mix. We set to prepare.

Time for preparing:

4 hours

Cooking program:

Extinguishing

Note

Meat gives off a lot of its own juice. It turns out to be soft. You can eat people with any diseases of the stomach, liver, but you need to adjust the amount of salt and spices for yourself.

No need to add water at all? I was afraid to always stew meat without water, I thought it would start to burn before the juice from it appears.

No need to add water at all? I was afraid to always stew meat without water, I thought it would start to burn before the juice from it appears.

Add nothing at all.

The meat turned out to be very tender and tasty, but I took it much less than in the recipe, about a third, and put it on stewing for 2 hours, then 50 minutes before the end of cooking, there was no liquid, turned it off so that it would not burn.
Conclusion: if you change the volumes indicated in the recipe, then you need to take into account the proportions both in cooking time and in liquid.

The meat turned out to be very tender and tasty, but I took it much less than in the recipe, about a third, and put it on stewing for 2 hours, then 50 minutes before the end of cooking, there was no liquid, turned it off so that it would not burn.
Conclusion: if you change the volumes indicated in the recipe, then you need to take into account the proportions both in cooking time and in liquid.

It also depends on meat. It is necessary that the pieces be coarsely cut. And you can add more onions for more juice. Everything needs to be taken into account, I agree with you. And the amount of meat matters. I am glad that you liked. Thanks for your feedback and comments.

I have a Panas -10, a small cartoon, I often cook such a dish (sometimes I fry pieces of meat before stewing), for beef I almost always add a piece of butter and a couple of apple slices - this makes the taste softer and creamier. But I don't add water, like the owner of the recipe - there is always more than enough juice. So don't be afraid. But taking into account the latest comments, of course, you can adjust the amount of liquid. Maybe I have a lot of juice because MV is small? volume matters!
Angel, the recipe is wonderful - fast and tasty!

for beef, I almost always add a piece of butter and a couple of apple slices - this way the taste is softer and creamier.

Thanks for the tip. There will be a new dish based on the old one. I will definitely try

But I don't add water, like the owner of the recipe - there is always more than enough juice.

Likewise.

[Angela]

It is necessary that the pieces be coarsely cut

Angela, and how big?

A gram of 100 will be ok?

[Inna]

Inna Such a good piece to be like a standard cutlet.

[Angela]

Thank you, Angela !!!

I'm going to shred a pork leg ...

[Inna]

Inna, share your impressions later.