Meat with pears in the multivark: several interesting recipes

Even with the kitchen props customary since childhood, the housewives often suffer the question: what to cook for their family for dinner?

Problems of choice

Fast daily recipes are fed up, andsomething new is not invented. What can we say about those who managed to buy and love new equipment - multivark, but has not yet managed to collect their recipes to it. Even a beloved, long-known goulash requires culinary clarifications when we cook meat in a multivariate. What can we say about more complex dishes! For those who want to please guests and relatives with something unusual, this article. Serve, for example, on the table meat with pears - in a multivark it can be prepared in several ways. And each of them gives amazing results.

Argentine meat

For the embodiment of the culinary image of Buenos Airesmore suitable beef. If the bowl of your unit is large enough, take about a kilogram. At this amount of meat will go three tomatoes, as many tubers of potatoes and onion heads. Tomatoes relieve the skin and all vegetables are cut into pieces. Beef in the baking mode for a quarter of a minute on each side is fried; a bow is poured into it and a half cup of broth pours in. Extinguishing is put on for an hour and a half. Half an hour before the sound of the timer, potatoes and two pears are added, cut into slices. And after 10 minutes, 3 spoons of raisins, pepper and salt are poured into the meat with pears in the multivark. Dried grapes give the dish a piquancy, but it makes it sweetish. If you do not like it, cross out the raisins from the list.

Grusho-fig meat in a multivariate

For such a recipe is more suitable pork -grams 800, there is nothing to waste time on, it will be very tasty. It should be washed, dried, chopped, a little bit discouraged and seasoned with pepper with salt and thyme. Pieces are fried - either in a frying pan or in the frying mode in a magic apparatus. In the cup are mixed stems of lime juice, an incomplete glass of grape juice and half a glass of red weak wine. After boiling, large segments of seven figs and two pears are laid. After a couple of minutes, the baking mode is set for half an hour. If you follow the rules, meat with pears in the multivark will turn out juicy and odorous, even if the fig was dried.

Meat stuffed with pears

It does not matter what to take - pork orbeef. The main thing is that the piece should be whole, like a boiled pork. Frequent cuts are made from all sides of the piece. Meat, in which "pockets" are already made, is soaked in an interesting marinade. For him, mix a quarter cup of red "cracker", a tablespoon of honey and a teaspoon of crushed coriander and mustard - you can grind the grain, you can ordinary dining room. It is often added to the marinade and paprika - it gives the meat a more vivid flavor and pronounced taste. Sometimes they give the marinade a lemon, if they want to get a pleasant sourness. Marinated meat will be at least half an hour; better still leave to lie down for longer, and beef - and do at night. In the "pockets" are poured slices of pears - two pieces is enough for a kilogram of meat. The kitchen unit is put on the baking mode. In the cup is put a stuffed piece. Time is from an hour to two. The exact time, which will hold meat with pears in the multivark, depends on the type of meat and part of the carcass. Sometimes it is required to water the contents of the bowl with a prominent juice.

Beer recipe

Usually only pork is cooked in beer (less oftenbeef), without fruit. However, meat with pears stewed in beer, even more interesting to taste. And the recipe adapted to the multivariate is also being prepared more quickly. To begin with, the selected meat is cut and sprinkled with a mixture of flour, salt and paprika in a ratio of 2: 1/4: 1. In the bowl, vegetable oil is heated, and in it on the frying regimen, pieces from all sides are colored. Two onion rings are laid with meat; when they are browned and they are poured half a liter of beer (preferably dark), a tablespoon of honey is added, the cup closes and the quenching regime is effective for an hour. During this time, pears, cut into slices, quickly, for about three minutes, are boiled in a small volume of water with lemon juice squeezed into it. They are added to the multivark. And the extinction is turned on for another 10 minutes. Enjoy!

Pork baked in a multivariate

Some illiterate people still believe thatFoil and parchment using this kitchen equipment will not be useful. Misconception! Gentle and juicy meat is obtained in foil in a multivark. The recipe of the preparation, however, presupposes preliminary pickling. To create a marinade, a couple of garlic cloves, rosemary, basil, thyme, large salt and peas are ground in a blender. In this spicy mixture is poured oil, in which it is triturated to homogeneity. On a double sheet of foil, the meat is smeared from all sides with a marinade, the foil tightly folds, and the parcel is placed in the refrigerator for at least an hour. Next, a glass of water is poured into the tank of the multivarker and pork in foil is stacked. The seam on the package must be on top. The baking mode is switched on for an hour and a half, but after its completion, the pork remains in the closed bowl for another 10 minutes. Only then, with the help of wooden blades, it can be removed. We remember: when we cook meat in a multivark, we avoid contact of its Teflon with metal. Otherwise, the unit will fail very quickly.

Similarly, pork with pears can be cooked. They can impose a loin, and you can drink it, as indicated above.

Remains only to remove the foil, cut the baked meat and serve it - it tastes good and hot and cold.