Cut the meat into cubes, add vegeta, pepper and paprika, olive oil and red wine and marinate for 2-3 hours in the refrigerator.
Put the meat together with the marinade sauce in the multicooker bowl, cover with water, set at the Boil function for 30-40 minutes.
Add the onion cut as small as possible and the carrot cut into slices. Cut the potatoes into cubes and add them over the meat, cover with water, set the Boil function again and leave for 30 minutes.
5 minutes before it is ready, add the diced tomatoes in the box, mix well, season to taste and leave for another 5 minutes.
Sprinkle with fresh parsley
Rinse the meat in cold water and drain it. We cut it into cubes. Pour the red wine on top and let it sit for a few hours.
Meanwhile, cut the bacon into cubes and melt it in a cauldron, add the butter or margarine, when the fat melts, add the meat and increase the heat.
Fry the meat on both sides. Then cut the onion into small pieces and add it to the meat. Sprinkle with salt, pepper and paprika. Cover the pot and cook for 20 minutes so that the meat leaves the juice.
Remove the lid to evaporate the water and let the meat fry in its own juice until it becomes soft, cover the pot halfway.
Dilute with meat broth or water. Add the sliced mushrooms 15 minutes before the end of cooking and boil them together until soft.
We can serve with a garnish of apple puree, red cabbage or boiled potatoes.
We can decorate boiled potatoes with a little blueberry jam.
Other recipes can be found here:
Cook the onion for 5 minutes.
Add the vegetable bag for the pan over which put half the amount of spices and 200 ml of water and leave it to boil for 10 minutes.
Add the contents of the other 2 bags of vegetables (broccoli, cauliflower, carrot) another 100 ml of water and leave for 20 minutes on the steam program, finally pour the chopped tomatoes and the rest of the spices and leave for another 5 minutes to steam for mix the flavors.
Cook the bacon for 5 minutes and place it directly in the bowls before serving.
Crush the potatoes, as for puree, finely or with pieces.
Put in a bowl 100 ml of warm water, 1 teaspoon of sugar, yeast and set aside for 5 minutes.
Put flour, yeast and the rest of the water in the mixer container or in a large bowl and knead.
Set aside for 20 minutes, then add the potatoes and salt and continue to knead.
Cover the bowl with cling film and let it rise until it doubles in volume.
Put paper or baking sheet in the Multicooker 5in1 Digital Crock-Pot container and place the dough.
Leave for 10 minutes.
Press START, then BAKE and set the time to 2 hours.
The bread will rise during baking.
After the time has elapsed, remove the bread and place in a tray.
Grease the top with butter and brown in the oven for a few minutes.
Allow to cool and slice.
Mashed potatoes with mashed potatoes at Multicooker Crock-Pot Express with pressure cooking
Today we cook a classic combination, loved by Romanians everywhere and especially by children - Mashed potatoes with mashed potatoes! It's just that we prepare delicious and juicy meatballs and a fluffy mashed potato with a subtle garlic flavor in half the classic cooking time! How? Because we will cook Chifltelute with mashed potatoes at Multicooker Crock-Pot Express with pressure cooking!
Mashed potatoes at Multicooker Crock-Pot Express with pressure cooking - everything you need to know about the recipe
- We use a mix of minced pork and beef, so the meatballs will be juicy from the fat from the pork but also very flavorful from the beef.
- For extra flavor, add freshly grated Parmesan meatballs.
- A trick I learned from my mother and which I gladly share with you? I always put the grated onion in the meatballs, not just finely chopped from the knife. Give such a special aroma to meatballs, you must try!
- After mixing all the ingredients for the meatballs, it is advisable to let the composition rest, so that all the flavors blend in, the breadcrumbs have time to swell and the composition is very well bound. That's why, most of the time, when I know I want to make meatballs, I prepare the composition in the morning and keep it in the fridge until use or even the night before.
- After shaping the meatballs, fry them a little in the Multicooker Crock-Pot Express, using the BROWN / SAUTE function, in which the appliance works like a frying pan. It is very important to give the meatballs a crust before boiling them under pressure, in the delicious sauce.
- Mashed potatoes? It has never been easier to prepare! It is ready in about 15 minutes and is creamy and slightly flavored with garlic.
- I have been telling you about Multicooker Crock-Pot Express with pressure cooking and I continue to recommend it to all those who want to cook delicious food in record time! It is a very complex device, which cooks stews, rice / risotto, boils beans, makes homemade yogurt or cakes! It works like a pot, a cake pan, a frying pan, a rice cooker, a slow cooker, like a steamer. All this in record time!
Because I told you a lot about Multicooker Crock-Pot Express with pressure cooking and I BELIEVE that it is a super-useful appliance in anyone's house, starting today, for a week, you benefit from an extra 10% discount when buying a multicooker Crock Pot Express from www.crockpot-romania.ro. Use the code TEO10 in the shopping cart, here & # 8211 http://bit.ly/2X4gTN2 & # x1f5a4
Mashed potatoes with pressure at Multicooker Crock-Pot Express with pressure cooking - Ingredients for 6 servings:
Ingredients for meatballs:
- 500g minced beef and pork mixture
- 100g pesmet
- 100g freshly grated parmesan
- 2-3 teaspoons mix spices for meatballs
- a large white onion, grated
- 1 or
- 3 tablespoons sunflower oil
Ingredients for the sauce:
- 300ml tomato paste
- 150ml sos barbeque
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- salt and pepper to taste
For the meatballs, mix the minced meat, spices, onion, egg, breadcrumbs and parmesan. Knead until we have a homogeneous composition, which we let rest for at least 30 minutes before use. I model the meatballs. Select the BROWN / SAUTE function of the appliance, put the oil on, wait for it to heat up. Fry the meatballs in hot oil until browned on all sides. Drain the oil from the appliance pot.
Place the meatballs in the pot. Mix all the ingredients for the sauce. Pour the sauce over the meatballs. We put the lid of the Multicooker Crock-Pot Express with pressure cooking. We close the pressure valve. We choose MANUAL mode, HIGH pressure and cooking time 10 minutes. The device will automatically accumulate pressure and HEAT will appear on the display. When it has accumulated the necessary pressure, the 10 minutes will begin to decrease.
After the 10 minutes have expired, open the valve of the device using pliers or a kitchen glove. Wait for the pressure to clear, then open the lid. We move the meatballs in a hermetically sealed casserole and keep them warm until we take care of the puree.
Ingredients for Garlic Mashed Potatoes at Multicooker Crock-Pot Express with Pressure Cooking:
- 1 kg of white potatoes
- 125ml milk
- 125ml apa
- 150g butter
- salt and pepper to taste
- 3-4 cloves of garlic
Peel the potatoes and cut them into cubes of the right size. We place them in the pot of the appliance, we pour milk and water on top, we put the garlic cloves. Season everything with salt and pepper. We close the lid, we close the pressure valve. We choose MANUAL mode, HIGH pressure and cooking time 10 minutes. After the 10 minutes have expired, open the valve of the device using pliers or a kitchen glove. Wait for the pressure to clear, then open the lid. Add the butter over the hot potatoes. We use a potato press to get the puree. If you want a softer puree, you can also add hot milk or butter.
Mashed potatoes with mashed potatoes will be a recipe loved by the whole family! Boiled in aromatic sauce, under pressure, the meatballs melt in your mouth and have a unique taste. Luca decreed that they are the best meatballs he has eaten! And for a child who loves meatballs, I tell you that & # 8230 is a great thing!
Garlic mashed potatoes are ideal as a side dish but are delicious in themselves, as a main course! The aroma of garlic makes it the perfect ally, creamy and delicious, for winter days. And with Multicooker Crock-Pot Express with pressure cooking, mashed potatoes has never been easier! For extra flavor, you can add a sweet potato or a parsnip root. May you be the best!
Duck legs with oranges in a multicooker or oven392 calories (no garnish) / serving
Duck legs with oranges, simple and tasty recipe cooked in a multicooker, very practical and comfortable, with a detailed description of the operations required for the oven cooking variant. The recipe for duck legs with orange sauce presented step by step, with preparation times and calories.
Today I share with you one of the recipes that I often prepare, in my family, especially when we gather on the occasion of an anniversary or other celebration of the house. It's about some duck legs with oranges, a very tasty dish, which all the diners in the choir praise, no matter how many times I served it. It's a recipe that takes less time than you need to make a confit of duck, the taste is exceptional, enough reasons to become my favorite duck leg recipe!
I made this recipe on my birthday, at Christmas, at a lunch where I received guests, etc. Each time, I cooked it in the oven. Until yesterday, when the idea of a feast for two came to me. This is probably because, like everyone else, we have missed the festive occasions in the last year. And if there were only two of us, I thought it would be more responsible for the planet (and my own bag) not to heat the oven for two duck legs. So it was the first time I cooked these duck legs with oranges in a multicooker. The result was absolutely delightful, the thighs came out tender and tasty in less than half the time needed to cook them in the oven!
In the following, you will find the list of ingredients and how to prepare both variants, baked or multicooker.
I made 7-8 medium-sized potatoes, but cut small cubes and it came out enough for 4 people.
That's why I write very rarely in my recipes for how many servings the quantities are. not everyone perceives the portions the same :)
She, that's why he doesn't have to keep a diet and looks like a model, especially with that tight strand on his forehead. What else do I like.
ha ha ha. Dia, don't give up :))) but with Robert, no chance, it's very hard :)))))
It's just for the sake of Ela, Robert has other concerns.
Dia, it's good to play, so we stay young longer :))) I like playing this
She, you liked playing this, but you didn't say anything about my potato stew :)) I stay young, reducing the portions of food: P I'll leave from time to time, but I won't leave my strand never: P Hear Dia? Never. :)))
I notice that you also stopped playing and I don't like that at all. I would have overlooked the lack of the strand.
If so, then I start playing again and no longer cook potato stew and other serious food recipes :) I'm waiting for suggestions. )
I am very happy that I came across your site, I finally found simple and tasty recipes at the same time. Being a beginner, for now it is difficult for me to prepare difficult recipes. Thank you! :)
Loredana, no need to thank me. Because that's how you force me to thank you for your kind words. And that's how we enter a vicious circle. :)
I can't refuse this invitation to dinner either, I come with everything. :)
I'm waiting for you, I'm even preparing a bib for you, so don't worry about the balls: D But know that in summer I eat potato stew at room temperature :)
I am 14 years old and I tried this recipe with the laptop in front of me when my mother was not at home: P came out great and the whole family said it was excellent. Thank you for existing!
Many before and with as many successful recipes as possible! Maybe this way you will make me feel flattered more often :))
I don't understand why you have to put awful vegetation.
To make the stew tastier. a lot of people turn up their noses when the flavor enhancer is missing :) I posted the recipe when I was a beginner in cooking, now I use it less often and in no case do I advertise it for free :)
Hi. I'm really glad I came across a man's recipe blog! not the other, but they are said to be the best)! although I've been cooking almost daily for 6 years, I'm still running out of ideas! so I immediately start this stew, it looks very good! come back with impressions! )
Hi! And I'm glad that you finally discovered me :) Now you will have the opportunity to convince yourself how true and how much myth is in that statement) I increase my cooking and I expect you to be inspired as often as possible from my culinary blog!
Ready. I've already sat at the table. how to get out extraordinarily good! and so easy and fast to do !! so. I will definitely try other recipes of yours !! I will write to you for every recipe I will try! success in all! )
I made this recipe a long time ago and it turned out super tasty, but a bit small. I have a question, if I double the amount of potatoes, that is, do I double the other ingredients with 1 kilogram? Thank you !!
Yes Karla, double all the ingredients and the recipe will come out exactly like last time. Good luck with that!
It came out a bit without juice but it was delicious.
So it's good :) But next time remember to put a little more water in the stew.
Seen, done, missed. DELICIOUS!
Tomorrow I'm cooking this delicious stew again!
I have already found a source of inspiration here every time I cook, because every time I tried a recipe, I succeeded and I received a lot of appreciation. Congratulations. Bravo!
Thank you! And for the congratulations, and for the fact that you chose my recipes as a source of inspiration when you cook. If necessary, you can always come with suggestions or additions to the tested recipes)
I have been using your recipes for several months. I was a beginner but with your help I am getting better and better .. It is a good stew .. Congratulations for the recipes ..
Thank you! It is good that you have already started to gain confidence in your strengths, you will see that it will be easier and easier for you to cook more complicated recipes.
Greetings to all! This week I had a crazy craving for stew. I'm glad I have friends who like Facebook and that's how I found you. It would be ... the second culinary experiment I have. A request .. and don't laugh .. When do I put water?
Howdy! After frying the vegetables in oil, simmer the potatoes a little and then add water. Write in the stew recipe, but it seems that you missed it. It's not funny, you would be surprised to see how many people ask me such things :) I'm glad you have friends on Facebook who know how to appreciate a good recipe :) Good luck with the second recipe, I hope you like the stew and make you do a third experiment, then a fourth. what else, to determine a chain reaction: D
Potato stew with carrots and meatballs # Recipe 2
Ingredients potato stew with carrots and meatballs
500 gr veal
1 dried yellow onion
1/2 cup rice
1 pinch of salt
2-3 tablespoons olive oil
1 tare egg
for the sauce
2-3 tablespoons olive oil
1 link green onion
2 thin cloves of green garlic
1 canita baby carrots (carrots)
2 large potatoes
2 tablespoons broth
1 pinch of salt
Method of cooking potato stew with carrots and meatballs
We clean and wash the vegetables.
Chop the meat, along with the onion and parsley. Add a pinch of salt, olive oil and an egg and mix. Add the washed rice. Mix well and form meatballs.
Boil a pot with 2 l of water. When the water starts to boil, add the meatballs and let them boil for about 10-15 minutes. Add a pinch of salt. After they have boiled, take them out and leave them to cool a bit.
In a frying pan, heat a little olive oil, and put the chopped garlic and green onion. Let it brown a little and add the diced potatoes and carrots. Let it brown, add a pinch of salt. Put the meatballs and add little by little the meat juice and let it boil. Prick the vegetables to see if they are penetrated and put the last slice of juice and broth. Let the juice drop and form a sauce. Set aside and sprinkle with green parsley.
Serve with cucumber in vinegar.
Potato stew in the multicooker / Pressure cooker potato stew
Multicooker potato stew. A food that my grandmother often made when I was little and I really liked, with pickles and lots of greenery on top :) It's delicious hot, with some bread to soak in the wonderful sauce, like gasket to any steak or tasty and cheap fasting food. P.S. & # 8211 Andie made me crave potato stew :)
- 1 kg of potatoes
- 3 lg olive oil
- 2 carrots
- 2 onions
- 3 cloves of garlic
- 200ml tomato juice
- 2 lg tomato and baked pepper sauce (optional)
- 2 bay leaves
- 2 lgt dehydrated vegetable mix food base
- 1 lgt boia dulce
- 1 lgt salt, a little pepper
On Brown / Saute 10 min heat the oil and brown the finely chopped onion and garlic. After the onion has softened a little, then add the peeled carrots, cut into slices.
Add the peeled potatoes and cut into suitable pieces, tomato juice, pepper paste and all the spices. Pour 150ml of water and mix everything well. We cook stew 12 min on the program Manual, High Pressure, with the pressure valve closed.
After the time has expired, put a towel on the lid and carefully release the pressure valve using a spatula. After nothing fades we open the lid and serve the wonder of potato stew hot :) Great appetite!
Pressure cooker potato stew. A dish my grandma used to make very often when I was little and I love it, especially with pickles and lots of fresh parsley :) It & # 8217s delicious hot, with some bread to dip in the wonderful sauce, as a side dish for any steak or plain and a filing vegan dish. P.S. & # 8211 Andie made me crave potato stew so bad :)
- 1 kg potatoes
- 3 tbsp olive oil
- 2 carrots
- 2 onions
- 3 garlic cloves
- 200 ml tomato juice
- 2 tbsp tomato roasted pepper sauce (optional)
- 2 bay leaves
- 2 tsp dried veggies herb mix
- 1 tsp sweet paprika
- 1 tsp salt, a pinch of pepper
Heat the oil on Brown / Saute, time schedule 10 min and brown the chopped onions and garlic. After the onion has softened a little, add the peeled and chopped carrots.
Add the peeled and chopped potatoes, tomato juice, tomato pepper sauce and all the spices. For 150ml water and mix everything well. Cook on Manual time schedule, High Pressure forum 12 min, with the pressure valve closed.
When the time & # 8217s up, put a kitchen cloth on the lid and carefully open the pressure valve using a spatula. When there is no more hissing sound, open the lid and serve this wonderful potato stew hot. Enjoy! :)