Roast merchant style in a Panasonic multicooker

[Take, say, a three-pound piece of beef tenderloin. Finely chop two large onions, pour into the bottom of the pot. Place the meat on top in one piece, add the peppercorns and bay leaves and place the pot in a moderately heated oven. Never pour water or salt the meat. The pot itself will do our job, and after 2.5-3 hours you will have the most tender roast, right in onion juice mixed with meat. In the meantime, you can prepare the sauce.]

Roast merchant style in a Panasonic multicooker

Category: Meat dishes

Ingredients
Meat
Onion
Peppercorns
Bay leaf
Flour
Sour cream

Cooking method

• Take, say, a three-pound piece of beef tenderloin. Finely chop two large onions, pour into the bottom of the pot. Place the meat on top in one piece, add the peppercorns and bay leaves and place the pot in a moderately heated oven. Never pour water or salt the meat. The pot itself will do our job, and after 2.5-3 hours you will have the most tender roast, right in onion juice mixed with meat. In the meantime, you can prepare the sauce. // I had a piece of pork, about 900g. In my opinion, it is still advisable to fry such pieces before stewing. I fried the meat on the "Baking" mode, I managed to do it on both sides, but if the piece was thicker, it could be done on the sides. Then pour the finely chopped onion into a slow cooker and "shake" it with a spatula so that the onion is under the meat. Then turn on the "Extinguishing" mode and do everything according to the text. In principle, you can salt and eat without any sauce, but the authors suggest going further.
• Fry the flour in a dry skillet until it smells like nuts (and it starts, don't worry), put two glasses of sour cream in the flour. When it opens, add three tablespoons of Dijon (if not Russian) mustard to the sauce. Now you need to season the sauce with ginger, marjoram, season with garlic and pour the prepared sauce over the meat. Then lightly salt the dish. Another half hour in a weakly heated oven - and you've already got a roast like a merchant, the pride of the Slavyansky Bazar restaurant.
• The meat can be eaten with the lips, it is tender, spicy and aromatic. And if you serve buckwheat porridge on the headset, then you can call the boss for lunch "a la russ". // As for the sauce. You need just a little flour (a teaspoon) or even not at all. My mistake was that I swallowed a tablespoon of flour with the top, as a result, the sauce was too thick. And I didn't pour it on the meat, but rather spread it. We replace the weakly heated oven with the "Heating" mode.
• I cut the finished roast into portions, pour sauce over each piece.

Note

Friends, I want to present you a recipe for roast. The recipe is from the well-known book of Weil and Genis "Russian Cuisine in Exile", chapter "The Pot - Keeper of Traditions".

I will quote the recipe directly from the book, and leave my comments.

In general, the chapter is devoted to cooking food in a clay pot in the oven. But in our case it will be a multicooker.

If anyone does not have this book, I will give you another quote from the same book.

Likewise, you can cook chicken or rabbit in a pot. Or you can put fish fillets there, pour it with a mixture of milk and eggs, sprinkle abundantly (half a glass) with dill and serve fish in half an hour - as tender as a bride.
Cooking in a pot is very easy, because once the food has been laid, nothing needs to be done. // Well, after all, just like they said about the multicooker

Photo V-tina

Country stove,
MANY THANKS for the recipe.
Made from veal, set for 3 hours. could have been left for another 30-40 minutes. Although the meat is all the most tender.

just yesterday I invited my husband to dinner "a la russ". Delicious and tender meat! And most importantly, everything just threw the meat into the cartoon, and went for a walk as a child, came and poured the sauce, and "forgot" on the heating! And the husband quietly sipped the remaining gravy with a bun
thanks to the author for a wonderful recipe!

Since the day before yesterday, literally the owner of the Multi, the first recipe that I brought to life is meat in a merchant's way.I had a piece of pork, which, as I already knew for sure, could not be turned into anything normal. But ... my new assistant and the recipe made the impossible - the meat was incomparable
Thank you very much!

Today I made beef in this way in a slow cooker, very tasty. And separately for a side dish, buckwheat porridge is also in the cartoon. Thanks for the recipe!

Hmm. The lack of salt confuses me. Could you answer, those who cooked, did you really stew it without salt? Only onions in their own juice?

I cooked it several times exactly according to the recipe in an earthen pot. When the meat was ready, I added some salt. And I made this sauce. But I had pork and chicken.
This thing is in a good pot (I have a real one and a big one).

This thing is in a good pot (I have a real one and a big one).

Cool to you :) But I'll do it in a slow cooker.
OK thanks. I will experiment.

Thank you very much for this recipe, now I cook all types of meat this way !!!! And beef, and chicken, and pieces and whole ... My guests are always delighted ...

Very good recipe for slow-moving

Very good recipe for slow-moving

And this thought immediately occurred to me. How to buy a slow one, I will do

God, as it says I'll go to the market for meat. The recipe is uniquely bookmarked. I always cooked something similar, but in small pieces. More like goulash. To cook in a large piece - I didn't even think of it

Thanks for the recipe, I will definitely cook the meat according to this recipe.

I was also looking for what to cook yesterday, and I found this recipe. For our pots, that's it.

Thanks for the recipe. The meat is awesome.
Can you make another sauce? Can anyone tried it?

Thank you! Made beef for this recipe. Super super super! And the sauce is delicious. Thanks again for the delicious and uncomplicated recipe!

Thanks for the recipe. The meat is awesome.
Can you make another sauce? Can anyone tried it?

The sauce is simple, now everything is on sale, but if you make meat with a different sauce, it will be a different recipe.

[Rustic stove]

I don't know how this recipe appeared in the feed. I liked the simplicity of preparation)) Today I prepared a really wonderful recipe, the meat is very tasty, and how juicy !!! Pity that Rustic stove has not come in for a long time, but every time I will remember it with gratitude when I cook meat according to this recipe))
Photos for clarity. I haven't made the sauce yet, and I don't know if I need it. I want to cook mashed potatoes for dinner, cut off a piece of meat and pour onion and meat sauce with my relatives. Who needs it, it will fill, I have enough taste without salt))

Meat, by recommendation Rustic stove, I fried. But I fried in a pan, which is more convenient for me.



And this is in two hours. Juicy tender meat)) I have 1 kg of pork neck, cooked in Panasonic.

I am also very grateful to the author of the recipe. I always make sauce when I make meat in pieces. I often do it slowly. And even a rabbit so carcass!

[Natalia]

Natalia, I somehow have not been getting a decent sauce with sour cream lately. There is nowhere to take your own, and the store is curled up. So I sit in thought, there is a thermostat, a farm one ... but who knows how it will behave. I don't want to ruin a decent piece of meat.

you can try to dissolve a couple of spoons, do not continue curdling, serve separately. I was lucky, our local Stavropol sour cream is really decent.

Stavropol sour cream is quite decent.

Oh, I know that))

And what to do with the onion-meat juice, what was the stew in the meat? Or is the sour cream sauce mixed with it and put on the heating?

mixes up. Yes, there is not much of it

I got a lot of that juice in the slow. But already mixed, the taste is gorgeous. I'm waiting for 20 minutes.

Added on Tuesday 13 Sep 2016 09:22 PM

It turned out very tasty, made from beef in 1 liter slow.

whole piece?

Yes, a whole piece of 600-700 grams.

I didn't make it whole, I have to try

[Stafa]

Stafa, Svetlana, and it is possible in more detail in slow ... on what mode and how long did you cook beef ???

I cooked for 4 hours on a high, for the first time I did it in a piece, but then I began to cook sliced ​​meat at once in portions. In general, I look at the meat, try it for readiness.

[Svetlana]

Thanks a lot for your answer, dear Svetlana!!!

Ek hooked me yesterday with this recipe, or rather, you girls who raised the recipe and the photo of Tanya Self as a control shot. Today I cooked beef in a slow cooker, did not fry, the pieces were of different sizes, there is a lot of juice. I didn't get to the sauce with sour cream, although there is country sour cream, I enjoyed the simple taste of meat with onion broth-gravy, I added salt directly to the plate and ate this dish with sauerkraut and pickled onions, I liked it very much, it was delicious.

And with the sauce it is even tastier, there mustard plays so interesting.

Merchant-style meat according to a recipe from an old cookbook. Coincides with this recipe, the differences are in the little things: in the sauce only sour cream, mustard, garlic, flour. Simmer in a pot for 3 hours, then another 30-40 minutes.
This time I cooked pork in a slow cooker, a piece of 500 gr., At a time of 1, 5 hours. Beef tastes better, definitely, and the sauce is delicious here.