* Anyuta *
Well, here is the result of your recipe with potatoes according to my recipe Beef with prunes in a multicooker Panasonic SR-TMH10
This dinner turned out to be very satisfying, neither I nor my husband completely mastered it!
* Anyuta *
By the way, I also want to add .. juice really turns out a lot .. to such a (dry) side dish as buckwheat, pasta, rice - this juice will be EXCELLENT gravy!
lesyara
Hello girls! I, too, seemed to start cooking, and immediately bewildered. For the first 2 hours of stewing, it didn't even boil! I have 1.5 kg of moose in small cubes, pieces of 3 sweet peppers, a tomato, onion, spices and tomato juice with 3k1 water, a little oil at the bottom. Probably the liquid had to be separately heated to a boil? Or is it better to start with soup instead of stewing? I must say right away that pre-frying for elk is canceled, because the taste is worse from this, you must immediately stew with water or in a sauce. MV Visonte 601.
lesyara
Excuse me if I wrote in the wrong place again, nobody is in the Viscount's subject, but I haven't figured out where else.
Omela
* Anyuta * , eat for good health !!!! Glad you liked it!!!

lesyara , unfortunately, I do not know the regimes in MV Viscount. Therefore, I cannot say how one mode differs from another. To speed up the process, of course, you can pour boiling water.

Questions about CF can be asked here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=387.0
Scarlett
Mistletochka, tell me please - don't you need to add some water? I am like a chicken carcass, only without prunes - so there water (liquid in the sense) is not needed - the meat and onions itself release enough juice, plus the micra does not allow the liquid to evaporate much ... throw in MV - for dinner
Here I am an inattentive grouse - I just read it more carefully - right there a whole kilogram of onion! This means that no additional fluid is needed! Everyone, Friday report
Omela
Tatyana, that's right, no liquid is needed.
inucya
Mistletoe, tell me, if you simmer for 10 hours, you don't need water either?
* Anyuta *
Quote: inucya

simmer for 10 hours, water is also not needed?

why so much?
inucya
in a slow cooker, on languor, at first the temperature is low, just at night, well, by 8
inucya
so to pour or not?
hrushka
If on languor for 10 hours, then probably it is not necessary to marinate - everything will be marinated there.It is necessary to try ...
hrushka
Quote: inucya

so to pour or not?

While there is no author, I will answer - do not pour. There will be enough liquid anyway
Omela
Girls, no water is needed. There will indeed be a lot of liquid.
inucya
Thank you, I went to put it, I'll tell you tomorrow
inucya
And I really did a lot of liquid, but it's delicious. Tomila for 8 hours. Next time I'll try to extinguish. Prunes with meat go well, thanks Omelochka for the recipe! Beef with prunes in a multicooker Panasonic SR-TMH10
Omela
inucya , glad you liked it!! I make all kinds of meat with prunes, everything turns out delicious !!
hrushka
Quote: inucya

And I really did a lot of liquid, but it's delicious. Tomila for 8 hours. Next time I'll try to extinguish.

And how is meat on languor? Soft or not? Marinated in advance?
inucya
hrushka, half a year has not yet passed, and I replied, not very soft, I thought it would be softer, but tasty. Marinated according to the recipe.
hrushka
Quote: inucya

hrushka, half a year has not yet passed, and I replied, not very soft, I thought it would be softer, but tasty. Pickled according to the recipe.

And I'm not in a hurry. If it's not very soft, then I'll cook in a pressure cooker. inucya

p. from. I just cooked jellied meat on languishing for 10 hours, so the homemade chicken was like plastic, but the beef is really nothing
euge
The dish reminded me very much of public catering beef in sweet and sour sauce in the dining room of the kitchen factory at the Kirov department store. It was served with boiled potatoes and always with prunes. I still remember the taste. And since then, about 50 years have passed.
oksi203
Omela, thank you very much for the recipe, yesterday I set to marinate the beef, this afternoon my son threw the meat in the cartoon, came home from work and we are already waiting for such delicious meat
Now I will often make such a treat
Omela
Oksana, glad you liked!
lotoslotos
Omela, with the help of your recipe, I discreetly taught my family to beef. Now they eat and say how tender the meat is. Thank you!!!
lotoslotos
Why it stood out, I don't know what I clicked on, or what I should have pressed, but it will emphasize that it was delicious
Omela
Natasha, glad you liked. I also love the combination of beef and prunes.
VovaUzh
Recently I tried the recipe - it turned out awesome and delicious!

Now I want to make it by analogy with pork, because you need to look for young veal, but beef as such is not very respected at home (as it turned out later) ...
Omela
VovaUzh, glad you liked it. Of course experiment!
Kasanko
Govydinu carcass with prunes often. This time I tried marinating, as in this recipe, and added coriander. It turned out delicious. husband and son ate first with potatoes, then just with bread. And I, naive, thought enough for tomorrow, thanks for the recipe
Omela
KasankoI'm glad the family liked it !!
liliya72
Omela, Thank you so much! For the first time in many attempts (to be honest, I already thought that beef would never be tasty) it turned out yummy. The husband does not even let me take pictures. We'll have to post the photo later. Made in Oursson 5015. Great! No fat, etc. such a sauce ... and there is absolutely no onion smell, the aroma is indescribable! Thank you
liliya72
Was allowed to photograph.
Beef with prunes in a multicooker Panasonic SR-TMH10
Omela
Lily, I am very glad that I liked it !!! Hello to my husband!
tascha
How do you make this dish in the oven? I have gas.
Omela
tascha, put in a heat-resistant saucepan with a lid to simmer, the time will be determined locally. The only thing is that you will need to pour a little water.)
Mirabel
Omela, Ksyusha, does a prune look like in a ready-made dish? Is he even visible?
In no case should I be recognized. or catch the pieces and take everything for yourself or do something to disguise it.
Omela
Vikahow does it look? You see in the photo.) You can pre-grind it with a blender. then must disperse in the sauce.
Mirabel
Omela, Ksyushenka! I have already cooked this dish several times. Always great! and nobody knew about prunes
thank you very much for the wonderful recipe!
Omela
Quote: Mirabel
and nobody knew about prunes
Vika, fine!
vdv
Something I am doing wrong again. Probably the main reason is a deviation from the recipe, namely, I halved it in all proportions.
Marinated (however, instead of salt, as recommended here, I added soy sauce).
The marinade stood for a day.
I put it in a bowl, turned on the "quenching" - 125 ° C and 2 hours.
After about 30 minutes I went up, decided to open the lid, look - and in the bowl it was already almost dry and began to burn ...
I reduced it to 120 °, then to 115 °, added boiling water to almost cover all the meat.
And now I have been coming up for an hour and pouring in a little, half a glass, a glass. Three or four times already added ...
An hour and a half later he pulled out a piece and tried it. The meat is slightly harsh so far, but tasty. And, I think, it will reach the end of 2 hours to condition.

However, what is the ambush? Well, let's say the water in a half portion is too little and not enough for two hours. But after all, I added almost a liter - it cannot be that half the dose contains so much liquid ...
Or maybe Panasonic somehow maintains the temperature on extinguishing? Or is it just lower?
I have Marta MT-1937 - if I understand correctly, the temperature is set for the entire cooking time without changes.
Tell me what I'm doing wrong ...
Irgata
Quote: vdv
"quenching" - 125 ° С
by 125 * - not stewed, but already fried

extinguishing - no more than 100 *



Added on Tuesday 16 Aug 2016 8:07 PM

Quote: vdv
topped up boiling water
start to cook, t is much higher than 100 *

the addition of water increases the cooking time

when stewing (simmering) without water and fat = the juices of the meat itself are used, it begins to cook from the inside, therefore it is soft throughout


Added on Tuesday 16 Aug 2016 08:10 PM

Quote: vdv
And now I've been going up for an hour and pouring in a little, half a glass, a glass. Three or four times already added ...
constantly adding water, reduce the external temperature of the meat, and it is not even cooked properly

set the mode * extinguishing * next time = if you manually adjust - then 95 degrees * = and it will be like in a slow cooker - languish in your own juice
and the program itself * extinguishing * there is
vdv
Irsha, Thank you!
Live a century, learn a century, clean up a pan (it's me about myself, of course).
Here's what's in my multicooker instructions:
Simmering 105 ° C for 2 hours 30 minutes.
Quenching 125 ° C for 2 hours.

I got into the instructions for Panasonic that Mistletoe used. Yeah, wait. It is not written about the temperature at all.
Climbed into the topic about the multicooker Admin, Marta MT-1889. There is a sign:
Simmering 95 ° С, 2 hours.
Quenching 100 ° C, 45 minutes.

Think about it ...
redleafa
Well, well, well, everything has already been prepared, but I haven't yet ?! I love prunes, even in compote! Let's do it with meat now !!!
tascha
Quote: Omela
tascha, put in a heat-resistant saucepan with a lid to simmer, you will determine the time locally. The only thing is that you will need to pour a little water.)
what temperature to set?
Probably two hours to cook too?

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