Veal Beef Stroganoff with Mushrooms in a Multicooker
4 servings
60 minutes
Beef Stroganoff with veal and mushrooms is an exquisite dish of European cuisine, rooted in the 19th-century Russian Empire. Originally created for Count Alexander Stroganov, this recipe features tender meat and a rich creamy-mushroom sauce. Veal sautéed with onions and white mushrooms acquires a rich aroma, while the addition of sour cream and cream gives the sauce a velvety texture. Prepared in a multicooker, Beef Stroganoff becomes even softer, fully absorbing the flavors of spices. This dish is perfect for cozy home lunches as well as festive occasions. It is served with mashed potatoes, pasta, or rice, complementing them with its creamy taste and exquisite aroma.
1
Wash and dry the meat. Cut into thin slices and coat in flour.
- Veal: 600 g
- Wheat flour: 20 g
2
Chop the onion. Pour oil into the multicooker bowl and add the onion. Fry in FRY mode until transparent (about 5 minutes).
- Onion: 1 piece
- Olive oil: 50 ml
3
Chop the mushrooms and add to the onion. Fry in FRY mode for 10 minutes.
- Porcini mushrooms: 200 g
4
Add meat and fry in FRY mode for another 10 minutes
- Veal: 600 g
5
Add sour cream, cream, spices, and salt to taste. Close the lid and cook in MULTICOOKER mode for 30 minutes at 120 degrees.
- Sour cream 20% fat: 4 tablespoons
- Cream: 100 ml
- Spices: to taste
