Yahnia popovska (Bulgarian meat) in the Brand 6051 multicooker-pressure cooker

Yahnia popovska (Bulgarian meat) in the Brand 6051 multicooker-pressure cooker

Category: Meat dishes

Kitchen: bulgarian

Ingredients
Beef	400 g
Bulb onions	60 g
Dry red wine	60 ml
Peeled and mashed tomatoes	100 g
Ground red pepper, black peppercorns, laurel, salt	taste

Cooking method

• Cut the beef into small pieces, or you can cut it into large pieces, like mine.
• Pour 1 tbsp into the bottom of the bowl. l. vegetable oil, put the meat.
• We put "frying", after five minutes add finely chopped onion. Turn off.
• Add red ground pepper (paprika), black peppercorns, lavrushka, red dry wine and hot water, mashed tomatoes to the bowl, so that the meat is half covered.
• If there is no wine, you can use wine vinegar.
• Salt.
• We set the standard "Meat" program and leave on the heating for 40 minutes.

Note

From the "Slavic Notebook" by Vladimir Soloukhin: "At lunchtime it is easier to get beans with meat and in general all kinds of yachnias, sometimes even pop yahnya, that is, priestly yahnya, or monastery yahnya, perhaps the most delicious. Yakhniya is what. Imagine a piece of stew floating in a rich sauce with whole heads of garlic and onions stewed around it on a plate. "

[Olya,]

Olya, delicious meat turned out! Take note, my husband is an amateur. And if you can cook meat in large pieces, then the recipe is definitely for him!

Thank you Marina! Yes, they don't sit down at the table without meat ...

How many degrees are the "Meat" and "Heating" programs?

[Helena S.]

Helena S., you need to look at the instructions.