Roast pork with gravy. Roast pork: a recipe for a truly "male" dish

Step 1: Prepare the Pork.

To begin with, we wash the pork pulp well under running water. warm water and immediately after that put the ingredient on the cutting board. With the help of a knife, if necessary, we clean the meat from excess fat, sinews and films. After - cut the pork into small pieces of size no more than 4-5 centimeters in length and width. We shift the pork pieces to a free plate and proceed to the next cooking process.

Step 2: prepare the bow.

We peel the onion from the husk with a knife and after that we wash the ingredient well under running water. We spread the vegetable on a cutting board and, using the same sharp inventory, finely chop the onion into cubes the size of no more than 1 cm. Transfer the crushed component to a free plate. In the meantime, put a medium-sized frying pan with a small amount of vegetable oil on a fire less than medium. When the oil is hot, put the finely chopped onion into a container and immediately after that mix everything well with a wooden spatula. Fry the onion cubes until they are soft and a light golden brown color. Attention: do not forget to stir everything with a wooden spatula from time to time so that the onion does not burn on one side. After preparing the component, turn off the burner, and set the onion aside.

Step 3: Cook the roast pork in a pan.

So, put a frying pan with a small amount of vegetable oil on medium heat. After the oil is hot, turn the heat down to medium and carefully place the pork pieces in a bowl. Attention: be careful as the hot oil may cause hot splatter when the pork comes into contact with it, so don't burn yourself. Immediately salt and pepper the dish to taste and immediately after that mix everything well with a wooden spatula. From time to time, stirring everything with a spatula, fry the pork until a golden brown crust forms on its surface. The frying time of such meat may vary. 35 to 55 minutes depending on the size of the pieces, pork, cooker and pan. In any case, the meat should not be overcooked, as it will become dry and tasteless. After that, pour the browned onion into the pan and, using a teaspoon and a tablespoon, add tomato paste and adjika to the container. We mix everything well with improvised equipment and then pour the meat broth into the pan. Again, mix everything well with a spatula and wait until the mixture with pork pieces begins to boil. After that, boil the dish for another 5-7 minutes stirring from time to time with a spatula. At the end of the allotted time, turn off the burner, and set the dish aside to brew for another 10-15 minutes.

Step 4: Serve the roast pork in a skillet.

Pork fried in a pan turns out, well, just amazingly tasty! In addition, it is also very fragrant, and the meat just melts in your mouth. This dish can be served at the table with different cereals. For example, boiled rice or buckwheat porridge is ideal for roasting pork in terms of taste. Also, the dish can be served with mashed potatoes or fried potatoes along with sliced ​​​​vegetables. If desired, roasted pork in a pan can be sprinkled with finely chopped parsley and dill before serving. Enjoy your meal!

- - For cooking roast pork in a pan, it is best to take the lean lean part of the pork loin. When choosing such meat in the market or in the supermarket, first of all pay attention to the color of the pork. It should be pale pink and the fat should be white. These colors are responsible for the freshness of the pork pulp. Also pay attention to the smell of meat. It should be neutral without any sharp unpleasant odors.

- - If you use frozen pork, then be sure to remove it from the freezer in advance and set it aside to cool to room temperature. Never defrost meat with hot water or microwave oven. So it will lose its taste qualities, and the pulp will become loose.

- - You can use fresh tomatoes instead of tomato paste. To do this, pour the tomato with hot water and after 5 minutes easily remove the peel from it. Then we chop the vegetable with a knife and a cutting board, or with a blender, and even a meat grinder will do.

- If you don't have it on hand meat broth, dont be upset. It can easily be replaced even with ordinary boiled water, in which one bouillon cube was previously dissolved or a mixture of spices from dried vegetables and herbs.

Roast pork differs from "plain fried meat" in the amount of fat. Yes, pork for this dish needs fatty, practically, lard with streaks of meat and there is no need to be afraid of this. For some reason, people have the impression that pork is a heavy product. In fact, pork is only slightly more difficult for the body to digest compared to other types of meat, but it is ahead of other types of meat in terms of the amount of nutrients and vitamins. Pork contains almost all B vitamins which is not characteristic of other types of meat. It is recommended for breastfeeding mothers, as the protein contained in pork has a good effect on milk production. Well, and, of course, men will like the roast - they will appreciate this simple, juicy and hearty meal- warming and giving energy.

You will need:

• fatty pork 300 gr
• potatoes 6-8 pcs
• onion 1-2 pcs
• garlic 1 clove
• vegetable oil for frying
• the black ground pepper
• cumin 0.5 tsp

Now available in stores finished semi-finished product from pork, which is called “Roasting” - the meat is already cut and can be cooked immediately. You can prepare the meat for frying gradually. When I buy pork, I always cut off some fatty pieces and put them in the freezer and when I right amount, defrost and cook this dish. Naturally, only fresh meat that has not been frozen before can be frozen.

Step by step photo recipe:

Turn on the oven t 220°C and cut potatoes large chunks.

Pour on a baking sheet 4 tbsp vegetable oil and put clove of garlic, crushed by a knife blade.

Put the potatoes in the pan salt, add caraway and dry herbs.

Mix the potatoes well with your hands and place in the oven.

Bake at t 220 ° C for 40 minutes. Stir every 10 minutes to brown the potatoes evenly.

Pork rinse, dry with paper towel and cut into pieces.

Heat a little vegetable oil in a frying pan, do not forget that pork is fatty and fat will be rendered from it when cooked. Place the meat on the hot skillet salt and pepper.

fry meat over high heat 5-6 minutes and, when it is browned, add chopped straws to the pan onion.

Stir and fry meat with onions until onion is done. It will take more 7-10 minutes. Make sure the meat doesn't dry out. Taste and, if necessary, salt.

When the potatoes are ready, transfer the fried pork, along with the fat rendered from it, to a baking sheet, mix and put in the oven for another 5-7 minutes so that the potatoes soak in the juice of the fried meat.

Roast is ready! Oh, and delicious - the meat is juicy, thanks to the onions, and the potatoes have kept their shape well, with a crispy crust! If we fried potatoes in a pan with meat, then it would probably turn into porridge. The best companion to roast - sauerkraut. You do not know how to ferment cabbage? It's very simple →

Enjoy your meal!

Roast pork with potatoes. Short recipe.

You will need:

• fatty pork 300 gr
• potatoes 6-8 pcs
• onion 1-2 pcs
• garlic 1 clove
• vegetable oil for frying
• ground black pepper
• cumin 0.5 tsp
• dry Italian herbs 1 tsp

Pour 4 tablespoons on a baking sheet. vegetable oil, put 1 clove of garlic and potatoes cut into large sticks. Salt, add cumin and Provencal herbs, mix and put in hot oven t 200 degrees for 40 minutes. Stir potatoes every 10 minutes.
AT hot pan pour a little vegetable oil and lay out the meat, cut into small pieces. Salt, pepper and fry over high heat for 5-6 minutes. Don't overdry! When the meat is browned, add the chopped onion to it. Stir and fry until the onion is done. Mix cooked potatoes with fried meat and place in the oven for 3-5 minutes.

In contact with

Roasting is a generic name for an infinite number of variations on a very simple theme. We take the meat that we have; vegetables - what can be found; spices, spices on the same principle. Dishes - any, fat - not critical, thermal conditions - also, as lucky. Mix, fry, add broth and simmer. That's it, even the garnish is not important!

And what is the main thing? And most importantly - to really want to treat the eaters with a simple and tasty meal. And do not oversalt, do not overcook, do not overcook ... In general, choose a recipe and, if you really want to, you can experiment from the heart.

Roast Pork with Gravy - General Cooking Principles

Pork roast with gravy consists of browned pieces of meat, sautéed vegetables and liquid sauce.

In cooking, the neck, tenderloin or rear end. It is advisable to take chilled or fresh meat. Allowed to use and visited the freeze meat product if it is properly thawed. When defrosting, a piece of pulp should not be dipped in water or used in a microwave. On the contrary, you need to use the natural way, in the air, with room temperature. Otherwise, even the presence of gravy in the dish will not save the pieces of meat from dryness.

Before cooking, the whole piece of pulp is thoroughly washed with cold water. The dried pulp is cut into large slices strictly across the fibers, and after that it is cut into pieces of the desired shape and size. For frying, the meat can be cut into medium-sized cubes, short straws or thin sticks.

The pieces are fried in vegetable oil until golden brown, then mixed with chopped onion or other vegetables and spices. Mushrooms may be added.

To make the meat soft, it is then stewed in gravy. Its basis can be meat broth, vegetable broth or plain water. Medium-fat sour cream, unsalted tomato paste, grated fresh tomatoes or tomato juice with pulp. For spice, you can put a little spicy adjika.

Stir-fried pork with gravy can be made thin or thick. For thickening, flour is used, in which the meat is breaded before frying.

A side dish for such a dish can serve any cereal or pasta. Pork roast with gravy pairs well with fluffy mashed potatoes.

Roast pork with tomato gravy

Ingredients:

Half a kilo of pork pulp;

Two small spoons of tomato;

onion head;

Medium carrot;

One and a half glasses of meat broth;

Two cloves of garlic;

Lavrushka - a medium-sized leaf;

Dried dill greens - 2 tsp;

Three tablespoons of oil.

Cooking method:

1. Place the dried, washed meat in the freezer for half an hour. Then take it out, cut into small cubes and let it stand to thaw.

2. In a sufficiently deep, necessarily thick-walled, frying pan, heat and calcine the vegetable oil a little, dip the pulp into it. When all the juice has evaporated and the slices are lightly browned, season with pepper and add a little salt.

3. Put onion half rings in the pan, immediately add a thin strip of carrots. Stirring regularly so that it does not burn, fry for about three minutes.

4. Put the tomato to the meat fried with vegetables, immediately pour in the broth (water). Stir the contents of the pan, add salt if necessary, and leave to simmer over low heat under the lid.

5. After about forty minutes, when the pieces of meat become soft, put finely chopped garlic, parsley and dry dill in the dish. Reheat the roast pork with gravy for at least five minutes, then remove from heat.

Recipe for fried pork with tomato juice gravy

Ingredients:

A two-centimeter piece of fresh ginger root;

large carrot;

Large bulb;

800 gr. lean pork;

60 gr. flour;

Butter - 40 gr.;

Onion feathers - 4 pcs.;

Four sprigs of green dill;

Dried sweet paprika, in pieces

ground thyme;

Lavrushka - 2 leaves;

Vegetable, rich broth or rich meat broth - 700 ml;

Unsalted tomato juice with pulp - 250 ml.

Cooking method:

1. Peel the ginger, cut the root into thin slices and dip into the heated oil. When the root pieces are golden brown, remove them from the pan and set aside temporarily.

2. In fragrant oil, dip the pulp cut into medium-sized cubes. Stirring occasionally, cook until the moisture has completely evaporated, then bring to a golden brown for seven minutes. Do not change the heat.

3. Lightly salt the meat, add butter. If the pulp has a layer of fat, which managed to melt a little, do not add oil.

4. Sprinkle the pieces of fried meat well with flour and, without stopping stirring, cook for another five minutes.

5. Add to the pan hot water(broth or broth), simmer over low heat, uncovered, until the gravy thickens.

6. In a clean pan in a small amount vegetable oil fry the chopped onion with carrots until soft. Add previously roasted ginger to vegetables.

7. Put lavrushka to the meat, season the dish with ground pepper, add thyme, lightly salt. Add browned vegetables, pour in tomato juice, mix, add salt if necessary, season the roast with chopped herbs. Cover and cook until the pork is tender enough (about half an hour).

Spicy fried pork with sour cream and bell pepper gravy

Ingredients:

A kilogram of boneless pork;

Hot ground pepper;

400 ml sour cream, 20% fat;

Two tablespoons of tomato;

Three fresh bell peppers;

Young greens;

Three tablespoons of oil;

Small bulb.

Cooking method:

1. In a well-heated refined oil, dip the meat cut into strips, simmer for about a quarter of an hour. Drain the juice released at the same time into a separate bowl, and fry the pulp until a light golden crust appears. Stir occasionally to keep it even.

2. Add the onion cut into half rings to the browned meat, add the straws from the pulp of bell peppers. Spice up hot pepper and leave to simmer until the onion pieces are visibly soft and translucent.

3. Combine sour cream with tomato. Pour the previously drained meat juice, pour the prepared mixture into the pan. Add at least one and a half glasses of warm water, season with spices, add a little salt. On moderate heat with the lid covered, simmer the pork roast for forty minutes.

4. Add chopped greens to the dish, sweat at the lowest heat for about a minute and set aside from the stove.

Easy Stir-fried Pork with Mushroom Sauce Recipe

Ingredients:

fresh mushrooms- 400 gr.;

500 gr. pork (neck);

Two large bulbs;

Refined oil;

100 gr. wheat flour;

Cooking method:

1. Boil the mushrooms washed and poured with cold water for 10 minutes from boiling without adding salt. Be sure to remove the foam! Put the mushrooms in a colander, strain the broth.

2. Cut the pork into centimeter-thick cubes, roll well in flour and fry in boiling oil until browned.

3. Put the meat in a bowl, and lower the medium-sized slices of boiled mushrooms into the pan. Add onion half rings and finely crushed garlic clove. Cook over low heat until moisture evaporates, add a little oil if necessary.

4. Transfer the pork to the mushroom roast, add 200 ml of strained mushroom broth, boil. Reduce heat, cover and continue cooking until meat is tender.

Vegetable fried pork with fresh tomato sauce - "Autumn"

Ingredients:

Small bulb;

Lean pork - 600 gr.;

370 gr. fresh eggplant;

Half a kilo of tomatoes;

Dried garlic (powder);

250 gr. bell pepper;

Half a spoonful of coarsely ground black pepper;

One leaf of lavrushka;

80 ml non-aromatic oil.

Cooking method:

1. Rinse the pork with cold water and let dry a little. Cut across the fibers into centimeter-thick plates. Cut the resulting slices into small strips, pepper, lightly salt and mix well, set aside.

2. Cut the pulp of bell pepper into strips, peeled eggplant - into thin sticks.

3. Cut the onion into four slices and chop finely. Tomatoes, cut in half, grate without peel on a grater.

4. On high heat in vegetable oil, fry the pieces of pulp until browned, transfer the onion to them, reduce the heat to medium. Cook, stirring, until onion strips are translucent.

5. Add eggplant cubes, and, stirring, fry everything together for five minutes. Eggplants should not lose their shape, but only slightly soften.

6. Pour chopped tomatoes into the pan. Salt to taste, put lavrushka, pepper. Continue to simmer, now covered and lowering the heat a little, for ten minutes. Make sure that all the liquid does not evaporate, if necessary, add a little boiled water.

7. Add strips of bell pepper, put a small pinch of dried garlic, continue cooking in the same mode for up to 10 minutes.

Fragrant fried pork with gravy on tomato with adjika

Ingredients:

Meat broth or drinking water - 120 ml;

A spoonful of thick tomato;

600 gr. pork (pulp);

Onion - 1 head;

Half a teaspoon of spicy adjika;

Spices for pork.

Cooking method:

1. A piece of pulp dried after washing, cut into small squares or short strips.

2. Dip small slices of onion into almost boiling sunflower oil. Do not overheat the fat, but only heat it over low heat.

3. When the onion slices are soft, put the pork pieces, season with pepper and salt. Stirring occasionally, bring the slices to a crust.

5. Season with ready-made spices to your liking, mix well and, adding hot broth to the pan, bring to a boil.

6. Reduce the heat slightly so that the gravy is only slightly boiling, cook, covered, for seven minutes.

7. Keep the finished dish under the lid for up to a quarter of an hour and serve.

Roast Pork with Gravy - Cooking Tricks and Helpful Tips

Pieces of pulp will turn out to be more accurate in shape if the pork is slightly frozen before slicing.

After washing, be sure to dry the meat, this will facilitate cutting and prevent the loss of valuable meat juice.

Instead of meat broth, boiled water with bouillon cubes dissolved in it is perfect, you can also use vegetable broth.

Russian cuisine is so simple that cooking takes very little effort, time and energy of the culinary specialist. How many simple meat dishes in our kitchen. For example, roast pork. It is prepared very simply and quickly. When you don’t want to mess with meat for a long time, it will be enough to cut the pork into cubes and fry with vegetables. It is also important that the knives are sharpened as much as possible, because only under such conditions, it is convenient to work with meat. Today there is the best Chef's Choice knife that has received a lot of feedback from customers, the reviews are all positive. Indeed, in fact, it is very convenient to work with such a sharpening, which in general makes your life easier ... All meat dishes in Russian cuisine, they are mostly either baked or stewed, pork roast is no exception. It can be prepared with the addition of vegetables such as: zucchini, tomatoes, bell pepper. These ingredients will not only complement, but also provide an opportunity to serve pork roast as independent dish. The main thing for this dish.

Roast pork in cafes and restaurants

Roast pork is very popular in many cafes and small restaurants. And this dish is in great demand. As a side dish, cafes can offer fragrant buckwheat porridge, pasta, boiled potatoes with butter, restaurants as a side dish will serve only vegetable stew and mashed potatoes sprinkled with finely chopped dill. Tomato paste is added to the pork roast during cooking. It will give the dish a pleasant appetizing color, you do not need to prepare gravy separately for the side dish. Soaking in the juice of meat, vegetables and seasonings, the gravy will become fragrant, fragrant and slightly spicy.

What goes with roast pork

If you are not very fond of tomato paste and prefer only natural ingredients, then it can be completely replaced on fresh tomatoes, which should first be scalded with boiling water, peeled and finely chopped. And only then send it to the roast pork for subsequent stewing. fresh tomatoes will give roast pork more expressive vegetable taste. If you want to make the dish more tender, add a tablespoon of fat sour cream to it. In this version, the dish will be perfectly combined with pasta. If you want to add zest to the dish, add 2-3 tablespoons of dry white wine to the roasted pork, and simmer the meat for an additional 3 minutes. Roast pork in combination with white wine is good for a side dish of stewed or baked vegetables. Can be served as a side dish during the summer fresh vegetables and salads from them. Offer to your family, in addition to juicy and tender pork roast -. The combination of light and healthy salad fried, perfect for a quick family dinner.

Roast pork in tomato sauce

Required for cooking (based on 3 servings):

• 150 ml. water;
• 1 average carrot;
• 1 big bulb;
• 4 tbsp tomato paste;
• 6 tbsp vegetable oil;
• 300 grams pork pulp;
• salt taste;
• meat seasoning taste.

Cooking:

1. Rinse the pork under running water, cut into cubes about 2 cm.
2. In a frying pan, heat 4 tbsp. vegetable oil, fry the pork for 7 minutes over medium heat.
3. Peel and wash onions and carrots. Cut the onion into half rings, and grate the carrots on a coarse grater.
4. Add onions and carrots to the meat and let it simmer for another 7 minutes.
5. tomato paste dilute in water and pour the sauce into the meat (if desired, replace the pasta with fresh tomatoes).
6. Add spices and salt to the roast and simmer for 10 minutes.

The meat dish is ready. Total cooking time: 35 minutes

Dish of Russian cuisine.

When preparing various meat dishes, many housewives undeservedly deprive such food as roasted beef. Mistakenly believing that by cooking beef tenderloin in this way, it will remain dry or tough.

It's time to dispel this misconception with the help of simple, but effective recipes presented below, using which you can easily add a new meat dish to your usual diet.

Seriously and tastefully feed all the participants of the feast, so much so that the audience will ask for more!

Delicious fry beef in a pan

An important role is played by the pan, it should be with a thick bottom and a good non-stick coating, in this case the meat is fried evenly and does not burn.

• beef tenderloin - 500 g;
• red turnip onion, medium size - 2 pcs.;
• olive oil - 50-80 ml;
• salt, ground black pepper, coriander, thyme and other spices - to taste;
• cilantro greens, basil - to taste;
• pure water - 100 ml.

Cooking time: 50 minutes. Calories per 100 g: 410 kcal.

Consider this simple recipe step by step. First you need to free the onion from the husk, chop in the form of half rings. Rinse a piece of beef fillet with cold water, dry with paper napkins, beat off if necessary, then cut into strips of medium length.

Mix salt, ground pepper, coriander and other selected spices together in a separate saucer. Sprinkle pieces of chopped roast with the resulting mixture, mix for even absorption.

Heat a frying pan over high heat, add olive oil to it and slightly reduce the flame of the stove. Put the roast in the pan, stirring the first minutes. Further, without covering with a lid, fry at a moderate temperature for at least 10 minutes, not forgetting to occasionally mix the meat pieces.

After the time has elapsed, a golden crust will appear at the frying, at this moment add onion half rings to the roasting meat. Mix well, and leave on fire for another 5-8 minutes, until the onion begins to turn golden. After pour half a glass of water, cover with a lid and leave to languish at a moderate temperature for 30-35 minutes.

After the set time, remove the lid and add finely chopped greens, mix, remove the fire - the dish is ready.

The meat of the roast cooked according to this recipe is soft, with clear juice inside. It goes well with boiled crumbly potatoes and ripe vegetables. Enjoy your meal!

Roasted in tomato gravy

You can fry beef with the addition various sauces and gravy. Tomato sauce - good way diversify the traditional taste of fried meat.

• medium piece of beef fillet - 400 g;
• fresh carrot - 1 pc.;
• onion - 1 pc.;
• vegetable oil, any refined - 2 tbsp. spoons;
• tomato paste - 2 tbsp. spoons;
• ground black pepper and table salt - to taste;
• seeded flour - 1 tbsp. a spoon;
• clean water - 50 ml;
• laurel leaf - 2 leaves;
• a pinch of sugar;
• fresh parsley - according to personal preferences.

Cooking time: 1 hour. Calories per 100 g: 490 kcal.

Cut the middle meat piece into several smaller ones, beat off.

Cut into small pieces in the form of cubes, fry in oil until lightly browned, no more than 10 minutes.

Peel fresh vegetables, grate the carrots in a coarse grater, chop the onion, fry in a separate frying pan flavored with oil, until golden brown. After small pinches, pour flour into vegetables, mix thoroughly.

Pour water, put tomato paste, season with sugar, spices and salt, add bay leaf here. Cover the pan with a lid and simmer over low heat for about 20 minutes.

In stew vegetable mix shift the previously fried beef, mix and continue stewing for 30-40 minutes. After this time, the beef in tomato sauce will be completely ready, turn off the heat, add coarsely chopped parsley, it is not necessary to mix. Now roast beef with tomato sauce is ready to serve.

Try to cook delicious tiramisu without eggs - we offer you several recipes that you will definitely like.

A step-by-step recipe for donuts with condensed milk - a recipe that you must definitely try.

Beef in cream sauce - how to cook?

If a tomato sauce attaches ready meal light sourness, then creamy gravy gives soft and delicate taste. It is not difficult to cook beef stew in cream sauce - the ingredients used are simple and affordable, and the cooking time is not strikingly different from other meat or game main dishes.

• beef meat pulp - 500 g;
• onion bulbs - 2 pcs.;
• fresh carrots - 1 pc.;
• cream of any preferred fat content - 180 ml;
• canned champignons - 150 g;
• wheat flour - 1 tbsp. a spoon;
• sour cream of any fat content - 2 tbsp. spoons;
• salt and ground black pepper - to taste;
• olive oil- 3 tbsp. spoons;
• pure water - 1 glass.

Cooking time: 1 hour 10 minutes. Calories per 100 g: 565 kcal.

Let's take a closer look at how to cook roast beef with creamy gravy. Cut the meat pulp into narrow strips of medium length. Heat up a frying pan, add olive oil and spread the strips of frying.

On the elevated temperature fire, bring the strips to a browned state. After that, pour an incomplete glass of heated water into the frying pan, reduce the temperature and leave to stew under the lid for 30-35 minutes.

At this time, peel and chop the vegetables, cut the carrots into bars more effectively, finely chop the onion. Mushrooms can be used already cut, or chopped on their own with plates.

Add vegetable mushroom mixture to stewed beef, season with salt and spices, stir, add the remaining water, and continue to simmer for another 10 minutes. After that, without a lid, fry for 5-7 minutes.

Sprinkle the roast with vegetables with flour, mix thoroughly, pour in the cream and add sour cream there. Simmer until the creamy sour cream sauce boils, then about 5 minutes more, until the gravy begins to thicken. After that, you can turn off the fire, because frying in cream sauce is ready, and it can be served to the table with or without the chosen garnish.

Delicious multicooker gravy

For a wonderful multicooker kitchen assistant, the task of preparing a delicious roast will not be difficult. The meat cooked with this technique is especially soft and juicy, and the expression “melts in your mouth”, usually applied to desserts, will be true for this dish as well.

• beef roast from meat tenderloin - 800 g;
• onion - 1 pc.;
• olive, sunflower, corn oil - 2 tbsp. spoons;
• large carrots - 1 pc.;
• pasta, canned tomato - 2 tbsp. spoons;
• beef broth or pure water - 700 ml;
• seasonings, salt - to taste.

Cooking time: 2 hours. Calories per 100 g: 270 kcal.

How to cook delicious fried beef in a slow cooker? Pour vegetable oil into the bowl-pot of the multicooker, put the pieces of roasted beef, keep in the "frying" mode, for most models this auto-mode lasts 20 minutes.

Upon completion, remove the meat to a plate, and put the chopped vegetables into the bowl, and fry until half cooked.

Then the meat "returns" back to the slow cooker, to the vegetables, mix the products. Add tomato paste, salt and seasonings, pour the contents with broth or water. Stir again, close the technique with a lid, and set the “quenching” mode, leave for an hour and a half.

After the specified time, you can safely open the lid of the multicooker and enjoy the juiciness and aroma of the cooked roast!

These recipes, simple in composition and execution, allow you to move away from the usual perception of beef meat, and use it in your menu not only boiled and stewed in the oven, but also in the form of a delicious roast, with and without additives.