Description
A rich hot dish I cooked in the slow cooker. Stews require a long cooking time, but the result is an incredibly tasty dish! Tender meat, fragrant mushrooms, sweet vegetables, cheese-dumplings - and all this in a thick, rich sauce.
Ingredients
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Beef
300 g
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Flour
1 tsp
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Water
500 ml
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Soy sauce
3 Tbsp
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Tomato paste
1 Tbsp
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Carrots
2 piece
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Rutabaga
1 piece
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Mushrooms
100 g
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Bay leaf
1 piece
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Mustard
1 tsp
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Sugar
1 tsp
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Allspice
0.5 tsp
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Cheese
3 Tbsp
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Salt
0.25 tsp
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Parsley
2 sprig
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Garlic
1 tooth
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Cream
2 Tbsp
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Chicken egg
1 piece
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Flour
100 g
Cooking
Meat cut into cubes. In slow cooker pour oil, turn mode "Roasting" for 20 minutes. Fry the meat until Golden brown, stirring occasionally.
After 15 minutes, add the onion cut into half rings, fry 4 minutes. Sprinkle meat with onions with flour, stir well and cook another minute.
In a separate container mix the tomato paste, soy sauce, sugar, pepper seeds, mustard and water, add to meat. In a slow cooker to turn on mode "Stewing" on 120 minutes.
Add the coarsely chopped wild mushrooms (I have boletuses and boletus), turnips and carrots. During the process of cooking the stew several times to mix.
Shortly before the end of cooking to make dumplings. Mix the egg, cream, grated cheese, chopped garlic and parsley, a little salt, flour. Stir until the consistency of soft dough. Roll into small balls.
20 minutes until cooked in the stew put dumplings and Bay leaf. Cook with the lid closed multivarki.
The dish is served hot, sprinkled with fresh herbs.
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