Many people dislike beef due to the fact that it takes a longer time to cook than, for example, pork. But the time spent on it is worth it, because it has a high nutritional value.
Beef tenderloin prepared according to this recipe turns out to be soft, filled with a barely perceptible aroma of alcohol and complemented by a piquant sweet and sour note of prunes. Such a dish is suitable not only for lunch or dinner in a narrow family circle, but also for a wide festive feast.
Ingredients:
Beef - 700 g
Dried prunes - 200 g
Carrots - 150 g
Onions - 200 g
Garlic - 4 cloves
Tomato paste - 2 tbsp l.
Vegetable oil - 1 tbsp. l.
Whiskey - 50 ml
Water - 200 ml
Preparation:
Step 1: Prepare the required ingredients. Of course, you shouldn't think that any piece of beef (even sinewy and old animal) cooked in this way will become soft and tender. Therefore, its choice should be treated as carefully as in the case of other dishes. Better to focus on the meat of a young animal.
Step 2: Wash the meat, remove if large veins are present and cut into cubes or cubes, preferably no more than 1.5x1.5 cm. Chop the carrots into strips, chop the onion into small cubes. Cut the garlic into slices.
Step 3: Place the beef slices in the multicooker bowl. Turn on the "Fry" mode and cook the meat, stirring occasionally, until the released meat juice completely evaporates. Pour in whiskey and continue frying until the alcohol has evaporated completely. There should be no liquid left in the bowl. Whiskey will give the meat a delicate aroma, but if you don't want to, you can skip this moment. Or, due to the lack, it can be replaced with cognac, rum or dry red wine. The drinks, of course, are different, but the notes will add equally pleasant ones.
Step 4: Continuing to cook in the "Fry" mode, add to the meat any vegetable oil (1 tablespoon), which is at arm's length, preferably without a bright smell. Pour in prepared vegetables (carrots, onions and a third of the garlic plates). Fry until they are lightly browned and have a characteristic aroma, about 10 minutes. Then turn off the used program.
Step 5: Add thoroughly washed dried pitted prunes (preliminary steaming of dried fruit is not required) and the remaining garlic flakes. You can add salt to taste at this stage, although it is present in tomato paste, and ground black pepper.
Step 6: Boil water in advance. Dissolve tomato paste in it and add the resulting hot drink to the meat frying. To stir thoroughly. Close the lid of the multicooker, set the "Extinguishing" mode for 1 hour. With the indicated amount of water, the dish turns out to be thick, without liquid. If you want to get gravy as well, then you need to double the rate.
Step 7: After the allotted time, stir the contents of the multicooker. When opening the lid, do not forget about the precautions, as under it is hot steam and condensation accumulated on the surface. Close again and continue extinguishing for another 30 minutes.
Step 8: Ready beef with prunes, stewed in a slow cooker, can be served as an independent dish with a crust of fresh bread, optionally supplemented with a salad of herbs, tomatoes and cucumbers. It also goes well with rice, pasta, mashed potatoes or buckwheat for a side dish.
Enjoy your meal!
Like and subscribing to the channel is the best thanks for us :)