Have you ever cooked kharcho in a slow cooker? You will be surprised: a modern device works wonders! After roasting, you simply put all the ingredients in the bowl and activate the desired mode. The meat will be soft, and the vegetables will not boil.
Ingredients
- Beef - 500 g
- Fig - 120 g
- Potatoes - 300 g
- Tomatoes - 100 g
- Carrots - 1 piece
- Onion - 1 piece
- Walnuts - half a glass
- Garlic - 50 g
- Greenery (any) – half-pack
- Flour - 2 art.l.
- Tomato sauce - 100 ml
- Vegetable oil - 3 tbsp.l.
- Bay leaf - 3 pieces
- Hops-suneli - 1 tsp.
- Salt - 30 g
- Water - 3,5 l
Step-by-step cooking recipe
Wash the beef and cut it into small pieces.
Chop walnuts, garlic, herbs and prepared vegetables.
Turn on the "Frying" mode, heat the oil and fry the onions and carrots.
Add the beef pieces, spices and continue to fry for 15 minutes.
Add tomato sauce, tomatoes, nuts and washed rice. Cook for 10 minutes, stirring occasionally.
In a small bowl, mix flour with water.
Add flour with water, potatoes, herbs, garlic and salt to the bowl of the slow cooker.
Pour in the remaining water, close the lid and set the "Soup" mode for 1.5 hours.
