10
Difficulty: 3
Difficulty: 2 SAUTÉ
SAUTÉ, STEW
Method
1. Cut the onion, mushrooms and beef into strips.
2. Pour the olive oil into the multicooker bowl and add the
onion, mushrooms and beef.
3. Set the [SAUTÉ] mode and fry the food for 10 minutes.
4. Add the cream, sour cream, salt and pepper, and set the
[SAUTÉ] mode for another 15 minutes.
5. Serve hot with potatoes or rice.
Ingredients:
• 300 g beef (filet,
tenderloin or flank)
• 1 onion
• 2 tbsp mild mustard
• 150 g oyster mushrooms
• 150 ml cream 22% fat
• 3 tbsp olive oil
• 150 g full fat sour cream
• Salt to taste
• Pepper - to taste
beef stroganoff
hungarian goulash
Ingredients:
• 700 g beef back
• 1.2 l water
• 200 ml dry red wine
• 1 onion
• 2 carrots
• 1 celery root
• 4 potatoes
• 40 ml vegetable oil
• 3 tbsp ground paprika
• 2 Bulgarian red peppers
• 3 garlic cloves
• 1 tsp sugar
• 1/3 tsp cumin powder
• 3 tsp flour
• Peppercorns, bay
leaves, salt - to taste
Method
1. Dice the meat into large cubes (~2 cm). Peel and dice the
vegetables (~1.5 cm).
2. Set the [SAUTÉ] mode for 50 minutes. Add the oil to the
multicooker bowl, then the sliced meat. Stir occasionally.
Add the carrots, onion, garlic and celery root for 20
minutes. Stir occasionally. 5 minutes before the end of the
program, pour the wine into the bowl and leave to cook.
3. Add the chopped potatoes, bell peppers, spices, flour and
salt to the multicooker bowl. Give it a quick stir. Pour the
water into the bowl. Close the lid and set the [STEW] mode
to 120°C for 1 hour.
4. At the end of the cooking program, serve the goulash on
individual plates, with sour cream and chopped herbs if
desired.
1 hour 50 mins
Number of
servings: 6
25 minutes
Number of
servings: 4
Tip
Oyster mushrooms can be replaced by button mushrooms.
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