Beef stew with prunes

[WOSTER SAUCE]

Beef stew with prunes

Category: Meat dishes

Ingredients
Beef	800 g
Bulb onions	3 pcs.
Carrot	1 PC.
Prunes	100 g
Worcester sauce	2 tbsp. l.
Salt pepper	Taste
Rust oil	1-2 tbsp. l.

Cooking method

• I have already said that in my family they love meat, especially beef. Therefore, I cook it several times a week and try to come up with something new every time. In this case, "new" is a well forgotten old! After regular exotics, classic beef with prunes turned out to be a wonder for us)))
• So,
• Cut the beef into pieces as you like (you can finely, you can coarsely). Cut the onion into large half rings, carrots into strips.
• Switch on the Browning mode 1 level for 10 minutes. Pour oil into a slightly preheated bowl, put onion, after five minutes, carrots. Fry until the end of the program. At this time, cut the prunes into halves. Put the meat in a bowl, prunes on top, pour over the Worcester sauce, add pepper to taste, lightly salt. Mix everything.
• 
• Close the lid, start the Extinguishing program. A few minutes later, an inscription appeared on the scoreboard 32 minutes until the end of cooking. Which, of course, surprised me a lot. All the time, MV was puffing uneasily, I was worried that all the liquid would evaporate and everything would stick to the bottom, but everything turned out just fine:
• 
• The meat is very soft, with excellent gravy and very rich taste and aroma, I recommend it!

The dish is designed for

6-8 servings

Time for preparing:

10+40

Cooking program:

Roasting, Stewing

National cuisine

European

Note

Usually I do not fry onions and carrots before stewing, it turns out delicious without it. So you can skip this step to reduce calories.
In the absence of Worcester sauce, you can get by with a mixture of soy sauce and balsamic. It will taste different, but it goes well with both meat and prunes.

to make it clearer what is WOSTER SAUCE:

look under the spoiler in my next post HERE

[Liza,]

yummyaaa !!! I ate something like that!
Liza,thanks for the wonderful recipe!
_{and what can replace Worcester sauce?}

[Liza,]

yummyaaa !!! I ate something like that!
Liza,thanks for the wonderful recipe!
_{and what can replace Worcester sauce?}

Valyush, it has a special taste and aroma based on soy sauce and such Indian warm (even sweet) spices. Sometimes I just add soy sauce and a little balsamic to such meat, you can also crush 1 piece of cloves and allspice with cinnamon. But only one gram, so that there is no obvious dominance of spices. Better still buy it. It costs around 170 rubles per bottle, and is very economical. I cook a lot of things and marina with him, it turns out very tasty!

about WOSTER SAUCE

Worchestershire sauce, which is considered "Indian" as well as "curry mix", is based on tamarind pulp. The famous sauce has Indian roots, but almost in 1835 it was created by accident in the English city of Worchester, which gave it its name. As the legend goes, Lord Marcus Sandy, returning home after many years in Bengal, missed the familiar Indian sauces so much that he suggested that the pharmacy owners John Lea and William Perrins do something similar. Some of the original product remained in the pharmacy for sale, but the fish and vegetable mixture had such a strong odor that they decided to take it to the warehouse. The barrel with the mixture lay in the warehouse for 2 years, until it was found again while cleaning the warehouse.The mixture turned into a great-smelling sauce, which was bottled and put up for sale. It soon became very popular with buyers and became common in Britain. Later, Lea & Perrins successfully persuaded stewards on British passenger steamers to include it in their dinner service and serve it mainly as a steak condiment, so the sauce went overseas and then spread around the world. At the end of the 19th century, the famous sauce reached Russia, possibly under the name "soybean kobul" and was supplied from London by the "Batty" company. But since the sauce was very expensive for the price, and the method of preparation was kept secret, the Russian luminaries of the Einem and Abrikosov firms tried to reproduce the "English" invention. But the Russian sauce, of course, was inferior in quality to the English one. The original recipe is still strictly guarded, but its main parts are known - anchovies marinated in brine, soybeans, black syrup - molasses, tamarind, garlic soaked in vinegar, chili, cloves, shallots and sugar. After 2 years of aging with periodic stirring, the sauce is filtered, preservatives are added, sometimes caramel coloring and bottled. Under the general name Worcestershire sauce, it is produced today by many manufacturers. It is used mainly with vegetables, the British - with meat and eggs, in the USA it is added to meat stews and salad dressings. Worcester sauce is an important ingredient in Caesar salad and Bloody Mary cocktail. Sometimes it is incorrectly called "Worcester" sauce.
Worcester sauce, Worcester, Worcestershire sauce, Worcestershire sauce, Worcestershire sauce, Worcestershire sauce, Worcester - pronounced differently in Russian - was developed in England in the second half of the 19th century during the era of Queen Victoria and Sherlock Holmes.
This universal sauce is used for fried and stewed meat dishes of the English national cuisine - roast beef, stews, for seasoning hot appetizers - bacon and eggs, for all kinds of quick snacks in the bar - sandwiches, etc. But at the same time, Worcester is perfect for marinating fish fillets , for flavoring mostly boiled, but also fried fish. It is not without reason that it is called the sauce of Lucullus dinners, without which even a rich table is impoverished.
Worcester is a highly concentrated sauce. Drink it in drops. 2-3, maximum 5-7 drops per large (double) serving.
The sauce is produced only industrially. To have an idea of ​​its composition, we present the list of components of Worcester sauce, published by the manufacturing company "Harys & Williams", although this, of course, is not a complete recipe and, moreover, without specifying the preparation technology. However, for a culinary educated person, this is already the key to creating a famous condiment.
The sauce contains only about 1/10 of the tomato paste, and the rest consists of 25 more components, so unlike other tomato-based sauces, the taste of tomato does not prevail here at all, but, on the contrary, is hidden beyond recognition. So, to make the smallest dose of Worcester - 10 kg (!) - the following components are required:

• 950 g tomato paste,
• 190 g of walnut extract,
• 570 g of mushroom broth extract,
• 80 g of black ground pepper,
• 760 g of dessert wine (real port, tokay),
• 570 g of tamarind,
• 190 g sardella (specially prepared spicy fish),
• 100 g curry (powder),
• 340 g red chili extract,
• 4 g allspice,
• 190 g lemon,
• 40 g horseradish,
• 80 g of celery,
• 80 g of meat extract,
• 70 g of aspik (meat broth concentrated to a jelly-like state, clarified and fat-free),
• 2.3 liters of 10% maltose vinegar (malt),
• 3 liters of water,
• 1 g ginger,
• 1 g of bay leaves,
• 4 g of nutmeg,
• 230 g of salt,
• 230 g sugar,
• 1 g chili pod,
• 19 g of cured sugar,
• 10 g of tarragon extract (extract) (vinegar tincture).

From the above recipe, it is clear why it is impossible to bring a different, smaller dose of Worcester and why it cannot be prepared outside the factory conditions when the food is less than 10 kg. In addition, the manufacturer never discloses the cooking technology. So this sauce (or a fake for it) will have to be purchased at the store.
Worcester sauce is produced by several companies in the world. In Russia, it is optimal to buy a Worcester produced by Heinz or produced by Lee & Perrins.

[Valyush]

I wonder what program to replace Extinguishing? Probably legumes will do as you think Valyush?

[Valyush]

I wonder what program to replace Extinguishing? Probably legumes will do as you think Valyush?

Aygul, what if the regime is about 25-30 minutes? But more is definitely not needed.

[Vei]

Vei, and if it is in the mdv zabatsat?
Can I pour Worcester sauce on a shish kebab?

Aygul, what if the regime is about 25-30 minutes? But more is definitely not needed.

then on Meat you can, without further ado

[Vei]

Vei, and if it is in the mdv zabatsat?
Can I pour Worcester sauce on a shish kebab?

It should be incredibly tasty at MVD!
and it is better not to pour the kebabs with Worcester sauce, but marinate in a mixture of vegetable oil, wine (such as sherry or Madeira), onions, spices or fresh herbs (basil, tarragon - for pork and poultry) and Worcester sauce.

Shl added information about Worcester sauce to the note.

[Sun]

and it is better not to pour the kebabs with Worcester sauce, but marinate in a mixture of vegetable oil, wine (such as sherry or Madeira), onions, spices or fresh herbs (basil, tarragon - for pork and poultry) and Worcester sauce.

Shl added information about Worcester sauce to the note.

and I make marinade - Sun with white wine. it is not right?
a note is better under the spoiler!

It is possible with white wine, it is also combined, just sherry and Madeira have their own specific aroma, but white wine is also quite friendly with the sun.

Shl about the spoiler reminder, thanks, but there is no this icon in recipe editing, perhaps this option is only for regular messages

ZYZY I moved the info HERE TYK

[Extinguishing]

: hi: Today I cooked beef with prunes for dinner in my new Redmond-330 multicooker-pressure cooker (I added only half a multiclass of water) and steamed potatoes in a duet, in one bowl for one program at a time. I am still just mastering this wonderful saucepan and your recipe, Elizabeth, is the best fit for this.
At the bottom of the bowl, I placed all the ingredients for the beef, pre-frying the onions and carrots, then set the wire rack and basket with potatoes, turned on the program Extinguishing (meat) for 30 min and ended up with a great dinner Thank you very much for the recipe!

[Nuta_]

Nuta_, Anna, great result, and the idea with potatoes is just super! I'm glad the recipe came in handy))

[Elizabeth]

Elizabeth, delicious meat. Thank you.

[Tatiana27]

Tatiana27, thanks for the tip! glad you liked the dishes!
: secret: thanks for reminding me of it, cooked it yesterday, everyone swallowed everything together with spoons)))

[Vei]

Vei, Elizabeth, thanks, very simple recipe. And delicious! And then I bought this sauce, but where is it ...

And then the recipe was found. The meat came out the most tender, cooked in Redmond MV on Stew. Melts in your mouth