How to prepare pearl barley with meat in a multivark: several recipes

Loving in recent years, our hostess has repeatedly proven its indispensability. Many of them even have thrown off usual plates and have forgotten how to use the oven. And it is not surprising: even primitive porridge porridge with meat in a multivariate turns out so successful that it is willingly eaten by the most capricious children. About several ways of preparing this dish, we'll tell in this article.

Pearl barley with lamb

This meat is rejected by many because of a peculiar smell, but with the help of our wonder device this trouble can be avoided. The polylogram of mutton is cut into convenient pieces and in the "frying" mode (for lack of that in your model, use "baking") is processed until a mouthful of delicious blush is formed. Meat podsalivaetsya and flavored with grain mustard and Italian herbs. In the cup to it are laid brusochki carrots, straws of Bulgarian pepper and half-rings of bulbs. When the vegetables become soft, two glasses of washed pearl barley are poured, boiling water is poured (six glasses), and the apparatus switches to "quenching". In an hour your hearty porridge porridge with meat in the multivarquet will be ready. And no suspicious smell!

Pearl barley with chicken

Chicken meat is much more common meat. But we must take into account that it is done much faster than other species. No doubt, pear sauce with meat can also be cooked with it. In the multivark, however, the process will take place in two stages. First, in the "frying" or "baking" mode, pieces of fillet (or other parts of the chicken) are fried; After zamumyanivaniya to them are added onions with carrots, and already ready meat with vegetables is put aside. The croup is loaded with croup filled with water in a ratio of 1: 3, salted, seasoned and prepared for "putting out" for forty minutes. Then all the previously roasted is added to it, porridge porridge with meat is mixed in the multivark and left for another third of the hour with the same regime. If you pour the rump to the chicken and cook all together for an hour, then your meat will boil to a loss of taste and break up into separate fibers.

Perlovka in Zakarpattia

If you are bored only by the ingredients that were used in the previous versions, the recipe "Pearl barley with meat in a multivarquet" can be enriched with additional ingredients, for example, beans. Half a glass of beans and a glass of cereals will need to be soaked for a couple of hours. As a meat component this time, beef - a third of a kilogram is cut into small pieces and placed in a bowl with warmed lean butter and a teaspoon of chili. When fried - crumbled carrots and onions are poured. As soon as the latter becomes transparent, a large spoonful of tomato paste is added. After a couple of minutes, beans, croup and salt are poured. The "quenching" mode is activated for three hours. At the signal of the device, pearl barley with meat in a multivark is surrendered with a couple of spoons of sour cream and chopped herbs and left in the same regime for another half an hour.

Perlovka in Tatar

To make it, you need a broth. So half a kilo of beef is cut, put in a pot of water and cooked until ready (you can on the stove, you can in your favorite device). Finished meat is put in a bowl multivarka with sunflower oil and vegetables for roasting. The "baking" or "frying" mode is turned on for five minutes. Two cups washed and soaked for a quarter of an hour, the cereals are poured into the bowl, prunes are laid without pits - its amount depends on how much you love this dried fruit. At the same stage porridge porridge with meat in a multivark can be supplemented with small tomatoes - in its own juice or frozen, for a thicket of juiciness. The contents are filled with broth (about four glasses) and left with the "extinguishing" on for an hour and a half. To make the result more friable, you can leave it on for 20-30 minutes.

Pearl barley with minced meat

With him, too, pear sauce with meat can be cooked. In the multivark, a carrot-onion roast is made; To it is added a third of a kilogram of any minced meat. The "frying" mode is left for another 10 minutes; The contents of the bowl are mixed a couple of times. Pour salt, pepper, washed and soaked croup (two glasses). A liter of water and a couple of spoons of tomato paste are poured in. The mass is stirred, the bowl is closed, the apparatus is switched on for "quenching", the time is set for an hour and a half. Have a nice appetite!