• How to cook beef in a slow cooker?

    Elena Melnichenko
    Elena Melnichenko
    September 8, 2014
    How to cook beef in a slow cooker?

    Dishes cooked in a slow cooker are quick, convenient and tasty. Today we will talk about how to cook beef in a slow cooker. Consider a couple of interesting recipes.

    Beef goulash soup

    Cooking beef goulash in a slow cooker can be very simple and fast. You will need:

    • 500 g of beef;
    • 1 tomato;
    • 1 bell pepper;
    • 1 bulb onion;
    • 1 leek;
    • 1 chili;
    • 1 tsp sweet paprika;
    • 3 tbsp. l vegetable oil;
    • 2 tbsp. l tomato paste;
    • 2 tbsp. l wheat flour;
    • 500 ml of water;
    • dill, parsley, bay leaf;
    • salt.

    Cooking soup

    1. Finely chop the leek and onions. Turn on the slow cooker to the “Baking” or “Express mode” mode and fry the vegetables until transparent.
    2. Finely chop the peppers, tomatoes, garlic and add chives and paprika to the onions in the slow cooker.
    3. While the vegetables are fried, finely chop the beef across the fibers. We take out vegetables, and in their place add meat.
    4. When the meat becomes ruddy, add the sifted flour to it and quickly mix the ingredients.
    5. We return the vegetables back to the slow cooker, add water and in the “Quenching” mode leave for 3 hours.
    6. Half an hour before readiness add the bay leaf and finely chopped dill and parsley.

    House in the slow cooker

    In a slow cooker, you can easily chop beef with vegetables by preparing the traditional Uzbek dish “Domlyamu”.

    You will need:

    • 500 g beef tenderloin;
    • 200 grams of fat;
    • 2 bulb bulbs;
    • 1 carrot;
    • 2 tomatoes;
    • 1 bell pepper;
    • 1 eggplant;
    • 10 cloves of garlic;
    • several sheets of white cabbage;
    • salt, spices (cumin, ground coriander, pepper, hops-suneli);
    • greens (cilantro, parsley, dill).

    Cooking

    1. Coarsely chop the bacon and lay it on the bottom of the bowl.
    2. The second layer - onions, cut into half rings.
    3. The third layer is coarsely chopped beef, boned in spices and salt.
    4. The fourth layer - carrots, cut into circles or semicircles.
    5. The fifth layer is coarsely chopped bell pepper.
    6. The sixth layer is medium-sized tomatoes cut into thin circles.
    7. The seventh layer is eggplants.
    8. We sprinkle our multi-layered construction with chopped greens and close with whole cabbage leaves.
    9. At 40 min. Turn on the mode "Toasting".During this time, the fat will melt and give fat, and vegetables - juice. Then we switch to the mode of "quenching" and after an hour and a half you can invite everyone to the table.

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