Skoblyanka (meat with smoked meats and mushrooms) in a Panasonic multicooker

Skoblyanka (meat with smoked meats and mushrooms) in a Panasonic multicooker

Category: Meat dishes

Ingredients
Meat (pork, veal, turkey, etc.)	1 kg
Carrot	2 pcs.
Onion	2 pcs.
Lemon zest	1 tsp
Champignon hats	10 pieces.
Smoked meats	a couple of slices
Cream or sour cream	250 g
Flour	0.5 tbsp.
Salt, spices, water

Cooking method

• Cut the meat, as you like (cubes, straws, etc.). Add chopped carrots and chopped onions, cut into thin strips of smoked meat, zest, half a glass or more water and flour, spice salt. Stir (you can immediately put it in the cartoon). We put on stewing, after an hour add cream / sour cream, mushrooms, stir, and another 30 minutes - if we remember, but no, no, it will only be tastier if in an hour.

Note

Very tender meat, no worries. Guests can be arranged in pots and heated in the microwave. Eat your mind!

Luysia Photos

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strange that there are no reviews!
I'm doing it for the third time - an awesome recipe !!!
True, last time it burst - I put it on baking ... the meat turned out to be harsh ... but due to the red wine (added a bit) and homemade cream it turned out very tasty !!!!
my observations - I would not add liquid in such an amount, it turns out a lot of yushka ... today I limited myself to twenty grams of wine, and even then for the sake of pickling, by the way, then flour does not need to be added
Thank you so much for the wonderful recipe !!!!!

Thank you very much for your feedback and good health! And creative development is always great - I will definitely use it! Total!

[fugaska]

I was confused by the name. Usually meat in French is large layers of meat, and on top of the tribe, cheese .. I just, without looking at the recipe, imagined that it would not be economical to cook in a multicooker - you cannot put a lot of meat in one layer, and I don’t know with baking haven't done anything yet.
When I looked at the description = I realized that it was different and very interesting :) I will definitely try. especially since there will be many holidays soon - birthdays of relatives. you will need to surprise the guests with a multicooker thread)
The question immediately arose - fugaska so in your opinion how much liquid is needed? and you completely replaced the water with wine?

You know, with water you need to look - how much cream, etc., depends on the meat. There is one more trick - we prepare all this (and this is quite a lot), before the guests arrive, we put cheese in the pots, a little in the spirit under the grill and ... we pretend that we were baking in the oven in portions. Good luck!

You know, with water you need to look - how much cream, etc., depends on the meat. There is one more trick - we prepare all this (and this is quite a lot), before the guests arrive, we put cheese in the pots, a little in the spirit under the grill and ... we pretend that we were baking in the oven in portions. Good luck!

Thank you) next week I will definitely hold a dress rehearsal) and share my opinion)) At least I haven't had such a dish on my table yet. This is already good))

I took meat on average somewhere around 600 grams
salt, spices, 20 grams of dry red wine - all this mixed was for half an hour
bazaar took cream, thick - about 350 ml
the liquid covered all the meat! though not immediately, only after adding cream
it is advisable to mix the meat during stewing - it likes to stick together, then you have to "unstick" for a long time while stirring

On a note. Let's try it out. Thank you!

and another question - I made mushrooms with buckwheat, so I lost the mushrooms there altogether - there was no taste at all. Are they felt here?

Yes, quite, here the regime is much softer and mushrooms are added only towards the end, so the general bouquet comes with their participation. Bon appetit!

by the way, I put much more mushrooms than 10 caps ... I didn't count, but I put in an almost full pan (all that is left after the meat). in this case, the mushrooms will be felt, that's for sure! ... I do not separate the hats, I just cut them into 4 parts ...

I tried the recipe, I really liked it! Thank you!

It turned out very tasty, but the liquid, probably, next time I will add much less, otherwise there is a lot of gravy and then I added flour. Probably you can limit yourself to the one that came out of carrots and onions. But the meat is juicy and delicious. Thank you very much for the recipe.

To your health! Thank you for your feedback. in each case, you need to look closely at how moist the meat is and how juicy the carrots are, from this and proceed. Good luck!

[Ksenia]

Ksenia , already cooked several times - a wonderful recipe and sooo delicious, Thank you !!! And most importantly, a very simple recipe - threw everything and go to rest!
From the liquid, I add only wine for pickling.

Do not pay attention to the stupid name - this is from LG's arsenal of recipes for microwave ovens, just handed it over, so natural SKOBLYANKA!

Excuse me, but is it possible this recipe in the form in which it is going to be obtained here for microwave? Let's just say: for those who do not have a multicooker.

[Ksenia]

Ksenia , already cooked several times - a wonderful recipe and sooo delicious, Thank you !!! And most importantly, a very simple recipe - threw everything and go to rest!
From the liquid, I add only wine for pickling.

Do you do no cream at all?
I just hate cream with meat and I think to experiment too, because I like the idea, but the cream is not))

The cream goes because the meat is made in a white sauce, and the sour cream in the microwave will be flakes. You can also use sour cream in a cartoon, but just making a white sauce on flour without sour cream is, of course, possible, but that's a completely different matter. Try it!
And now the original recipe for microwave ovens, may my like-minded people forgive me - fans and owners of flocks of cartoons. I started to cook it in the microwave and it looks like this:
1 kg of meat - veal, pork, turkey - cut into cubes.
We take the onion - 3 small ones, finely chop, 1-2 carrots - depending on the size - cut into thin circles (I like strips - a matter of taste!). Prepare 6-10 fresh champignon caps, sour cream or heavy cream - 200 ml. You also need bacon or smoked brisket - 2 thin slices, cut into strips, lemon zest - 0.5 tsp. Flour - 0.5 cups or more (according to the state of meat), garlic 2-3 cloves (cut finely, do not pass through a press). Salt and pepper to taste.
Put the meat in a 2.5 - 3 liter container, sprinkle with flour, add water, salt, pepper, onion, carrot, zest, bacon, mix, cover with a loose lid and cook 60% for 30-35 minutes. During this time, stir 2-3 times. Add sour cream mushrooms, cover loosely, cook for another 6-8 minutes at 80%. Sprinkle with garlic when finished.
Eat to your health!

Do you do no cream at all?
I just hate cream with meat and I think to experiment too, because I like the idea, but no cream))

Yeah, the first time I just added sour cream and flour. And now only wine, I feel more like it, as they say - a matter of taste. And the recipe is very good, leaves room for creativity.

It is for sure that the recipe leaves room for creativity, for example, I add tomato paste to cream or sour cream (which is in the refrigerator) and it turns out very tasty.

Yeah, the first time I just added sour cream and flour.And now only wine, I feel better about it, as they say - a matter of taste. And the recipe is very good, leaves room for creativity.

Well, thank you! This is what I need. I don't like sour cream. no cream. Left to do))

PS: Strange, I set it to stew for an hour and a half, there was about 700 grams of meat, very finely chopped into cubes. After 1.5 hours, the meat was not stewed. Now I put it on for another hour, and then the mushrooms.

Yesterday I cooked it. Mmmm! Such deliciousness! Just awesome! My changes: instead of flour, semisweet red wine (there was no dry one), French herbs, without mushrooms (with them, you will probably bite off a spoon at all). Before stewing, I "grabbed" the meat from all sides on baking, did not fry it, just held it lightly so that the outer layers would take (I do not like the foam that forms from meat during stewing). The rest is prescription. The meat turned out to be very tasty, as if crispy (I think, due to the wine). I especially liked that lemon peel was felt. Ksenia, thanks for the great recipe. I recommend to everyone.

Dear author! Thank you very much for the recipe! This is one of my favorite, although among the first recipes I tested !!! True, I titled it "brackets" in my notebook! to all readers, I advise you to cook a good recipe - the meat melts in your mouth and a pleasant note of haze !!!

I join in thanks for the recipe!
The meat turned out to be divine, with a light lemon aroma. She did everything exactly according to the recipe, the only thing she did not add smoked meats (for lack of them at that moment).

Thanks for the recipe!

I liked it very much!

The meat is the most tender! I had lean pork. Before stewing for two hours, marinated it in spices and sweet French mustard with seeds. Replaced lemon zest with orange zest. The rest is according to the author's recipe.
The meat is so soft that you don't even need to chew!

Help, help ...
Twice I tried to make meat according to this recipe, the result is one - HALF GLASS of flour from half a glass of water gives a dough, which, even if mixed with meat, begins to burn. You have to add water, as a result, a lot of sauce is obtained. It tastes, of course, not bad, but I would like to clarify, are you sure that you need 1/2 cup flour?

flour should be sprinkled in parts, little by little, then the dough will not stick together, but in general, read the previous posts, it is quite possible to do without flour! in any case, I don’t use flour, and I don’t pour water - only that wine with which I slightly marinate meat

But I understand that flour should create something like a gravy-sauce. This will not happen without flour. Is it just a stew?

if you do not add water, there will be a normal gravy

Dear Colleagues! Adding water - according to the state of the meat, if it is steamy, not soaked, it is possible that this will not be required. It is quite rightly noted that you need to add flour little by little, stirring the whole mass, then you get an excellent white sauce and without lumps, and without dough. Fans of a different sauce have already responded - they eat with wine marinade, and good health! Many thanks to everyone who responded. I remember that someone asked for an authentic microwave recipe - I sent it to someone else by mistake. Here he is!
May my like-minded people forgive me - fans and owners of flocks of cartoons. I started to cook it in the microwave and it looks like this:
1 kg of meat - veal, pork, turkey - cut into cubes.
We take onions - 3 small ones, finely chop, 1-2 carrots - depending on the size - cut into thin circles (I like strips - a matter of taste!). Prepare 6-10 fresh champignon caps, sour cream or heavy cream - 200 ml. You also need bacon or smoked brisket - 2 thin slices, cut into strips, lemon zest - 0.5 tsp. Flour - 0.5 cups or more (according to the state of meat), garlic 2-3 cloves (cut finely, do not pass through a press). Salt and pepper to taste.
Put the meat in a 2.5 - 3 l container, sprinkle with flour, add water, salt, pepper, onion, carrot, zest, bacon, mix, cover with a loose lid and cook for 60% for 30-35 minutes. During this time, stir 2-3 times.Add sour cream mushrooms, cover loosely, cook for another 6-8 minutes at 80%. Sprinkle with garlic when finished.
Eat to your health!

This is delicious! The meat is tender! Thank you!

Still, what is the total cooking time for meat in a slow cooker? 1 hour on the "extinguishing" program? Is it not enough?

I stewed for 2 hours.

I made a staple today. Instead of smoked fillets, I put smoked ribs. I didn't add water at all, I wanted wine, but it turned out that there was only modera and nutmeg in the house. Therefore, only cream is made of liquid. Instead of champignons - frozen boletus. Well, I don't really like it if the onion is stewed without preliminary, even a small one, frying, so I fried the onion and mushrooms a little. When I was transferring from a multicooker to a saucepan, I tried a rib. And only then I realized how delicious it is !!!!!!

I didn't add water at all, I wanted wine, but it turned out that there was only modera and nutmeg in the house. )

so it was necessary to add them .... to yourself!

And I cooked it! The smoked meat was smoked chicken, meat (pork) was marinated with 50 ml of red homemade wine, without water, with sour cream and mushrooms I took more. She stewed for 2 hours in a Brand 37501 multicooker.

On Friday, I also made it in a pressure cooker (15 minutes on "high pressure" and then 30-45 minutes on "stewing"), with cream and smoked brisket. I liked it very much - fast, tasty and clean. Thank you very much!

hello, please tell me what to do for poor people who do not have a multicooker, can you do the whole process in a cast-iron saucepan? and then the meat is very temptingly described)))))))))))))))))

try it in a cauldron! or a tall skillet.
And I love the brackets! I have already cooked a myriad of times.
Thanks for the recipe!