Traditionally, goulash is considered a stew with vegetables and gravy. But real goulash, or more correctly "guyash", is a national Hungarian dish, which is a thick soup with beef or veal meat, potatoes and paprika. And the meat is necessarily first fried in lard. We are used to stewing meat with vegetable sauce as a second course to various side dishes. Usually goulash in a slow cooker (or not in it) is made from beef, but what kind of meat it is not prepared from today: pork, chicken, and veal. For our goulash, we will take pork. A not very fatty pork leg without bone is perfect. The dish turns out to be very satisfying, tasty and aromatic!

Ingredients:

• Pork - 500 gr.;
• Carrots - 1 piece;
• Onions - 1 piece;
• Flour - 2-3 tbsp. l .;
• Water - 2 glasses;
• Salt, spices, bay leaf - to taste;
• Vegetable oil - a little for frying meat.

Multicooker: Panasonic, Redmond, Polaris, Philips and others.

Cooking goulash

Cut the pork into small pieces. Pour vegetable oil into the thicket of the multicooker and put the chopped meat into it.

Three carrots on a coarse grater and finely chop the onion. Add vegetables to meat.

We close the lid of the multicooker and set the “frying” mode for 20-30 minutes (depending on the hardness of the meat). Usually twenty minutes is sufficient. After the time has passed, add water and bay leaf to the meat. Salt and pepper to taste. We dilute the flour in a small amount of water and very carefully add it to the gravy.

Mix everything thoroughly. We close the lid of the multicooker and put it on the "extinguishing" mode. We set the timer for 1 hour.

If the meat is still tough, then simmer it for another hour.

In fact, goulash, as a national dish in Hungary, and its culinary trademark, involves the use of beef with a sauce to which vegetables are added. However, this hearty and unpretentious dish was so fond of housewives all over the world that they began to cook it from any meat, and the ingredients changed somewhat in accordance with national characteristics. With the advent of the multicooker, the process of cooking “shepherds' food” has become simpler and more technological. We will tell you how to cook a wonderful, rich and aromatic pork goulash in a slow cooker.

The classic version of the dish involves pre-frying the meat to a pleasant crust. However, for dietary interests, many housewives today prepare goulash without roasting, by simply stewing. Another must-have is vegetable gravy, which must certainly be present in goulash.

For a classic recipe, in addition to pork tenderloin or a piece of neck (600 g), you will need the following products:

• sweet bell pepper - 2 pcs.;
• medium-sized turnip onions - 2 pcs.;
• garlic - a couple of teeth;
• vegetable oil - 40 g;
• tomatoes canned in their own juice, or fresh tomatoes - 400 g;
• water - 80 g.

This Philips multicooker pork goulash recipe is designed to cook over an hour and a quarter. However, in other models, the principle of action is approximately the same. Product yield - four servings. If you need to cook 8 servings, increase the setting of food and the time for roasting meat by 10 minutes.

The dish is prepared like this:

1. Prepare vegetables and meat, wash them. Peel the onion and pepper, cut into 2 * 2 cm cubes. Cut the washed meat just as finely or slightly coarser.
2. Pour oil into the multicooker bowl and put the meat, set the "Fry" mode.
3. Fry the meat for 10 minutes without closing the lid and stirring occasionally.
4. Add the onion to the meat and fry together for another three minutes.
5. Then add chopped pepper, water. The process continues until the end of the frying program.
6. We send tomatoes, salt and black pepper to taste, garlic (it can be chopped or passed through a press) into the bowl. Mix everything.
7. Further in the "Menu" you need to find the "Stew" program and cook further with the lid closed.
8. Arrange the finished dish on portioned plates, garnish with herbs and serve.

Pork goulash with gravy and potatoes

A very popular and hearty dish is goulash with potatoes. This option is good because both meat and garnish are cooked at the same time. Of course, this product can be called goulash with a stretch, rather, stewed pork with potatoes. However, the dish is quite worthy in taste, satiety and speed of preparation.

Before starting cooking, we make blanks:

• cut pork into 2 cm cubes - it will take 600 g;
• peel a dozen medium potatoes and cut them into cubes of the same size;
• peel two medium carrots and three coarsely grated;
• cut the onion head into half rings;
• peel a couple of tomatoes by slightly scalding them in boiling water and cooling them in cold water. Next, cut into cubes.

You will also need a couple of tablespoons of vegetable oil, two tablespoons of sour cream, salt and pepper to taste, as well as red ground pepper, a little paprika, bay leaves, spicy adjika and fresh herbs to decorate the dish when serving.

The food layout is designed for 6 servings. It will take 2-2.5 hours to cook.

Preparation:

1. Pour a spoonful of vegetable oil into the bowl of the multicooker, pour out all the vegetables, except for tomatoes, fry for 7 minutes, setting the "Fry" mode.
2. Add chopped pork to vegetables and continue the process for another 10 minutes.
3. After the meat acquires a beautiful brownish tint, add spices to it, salt, put a bay leaf, sour cream (it can be replaced with kefir or yogurt) and adjika. After mixing everything, pour a glass of boiling water and, covered with a lid, simmer on this program for another 40 minutes. If the gravy is slightly sour after the set time (depending on the tomatoes), add a pinch of sugar. Important! Only boiling water is poured, since the coating of the heated bowl may crack from the temperature difference!
4. While the goulash continues to stew, add salt to the chopped potatoes, drizzle a little with oil and leave. After the end of stewing, open the lid, add the potatoes. Do not interfere! After setting the "Stew" program for 30 minutes, leave the multicooker to work. At the end of cooking, gently mix the goulash, arrange on portioned plates, sprinkle with fresh herbs.

Goulash with vegetables in chinese style in a slow cooker

Chinese cuisine is distinguished by the presence of a large number of spices, spices, special sauces, and certainly sugar, which gives the products a completely unique and piquant taste. In addition, there are always many different vegetables in the composition of Chinese dishes. Our recipe is in this style.

This means that you need to prepare:

• a piece of pork 600 grams;
• 1 pc. zucchini, bell peppers and carrots,
• a tablespoon of chopped ginger;
• 3 tbsp. spoons of soy sauce;
• a clove of garlic;
• a small spoonful of cornstarch;
• a tablespoon of sugar;
• 125 g of chicken broth, it is prepared in advance and needs to be cooled.

Working process:

1. All vegetables, except for garlic with ginger (cut them finely and arbitrarily), cut into strips. In the frying mode, fry the meat cut into pieces in oil to form a fragrant, pleasant crust.
2. Add sauce, starch, sugar and salt to the broth, set aside for a while.
3. Put vegetables in the meat and, after mixing, lightly fry for no more than 5 minutes.
4. We put the multicooker on the stewing mode, adding the broth mixture to the goulash.
5. After an hour, turn off the stewing, serve with herbs. The meat will taste very spicy, tender, with Chinese notes.

Hungarian pork goulash

Traditional Hungarian goulash includes the obligatory roasting of vegetables in lard. Therefore, prepare 80 g of bacon, dissolve it on the frying mode to become soft, it will take about a minute and a half. Next, add the vegetables - the diced onion, the bell pepper cut into strips.

Close the microwave lid and put it on maximum power. Simmer for 15 minutes, stirring occasionally.

Then, in 100 g of broth, dilute 1 tablespoon of flour and tomato paste, pour the mixture into the meat. Simmer for a couple more minutes and serve. Put chopped greens in plates, pour sour cream over the Hungarian goulash.

Cooking nuances and secrets

1. The meat should be fresh, not subjected to freezing - defrosting, this will impair the taste of the product.
2. For the goulash to have a rich taste, the pieces of meat must be quickly fried over high heat until they are browned.
3. The meat is salted at the very end so that the juice does not come out of it during cooking and it does not become tough.
4. Do not spare the vegetables - they give the dish juiciness and enrich the goulash with taste and aroma.
5. Real Hungarian goulash is quite rich in taste and has a pleasant thick sauce. Thickness is achieved by evaporating the broth, which remains quite strong. If the dish turns out to be thin, watery, you can fix it by dissolving flour in the broth and adding to the sauce.
6. If the sauce is a little sour, add sugar. But only at the very end of cooking. In the end, tomato paste is also added, otherwise sugar and tomato will certainly contribute to the main components burning to the bottom.

Goulash: recipes

Cooking pork goulash in a slow cooker according to the best step-by-step recipes with photos and videos. After all, what could be more satisfying and what could be easier to prepare?

15 minutes

150 kcal

5/5 (2)

My family really like goulash with a variety of side dishes. But I don't always have enough time to cook it. And then I remembered that my friend was telling the recipe for pork goulash in a slow cooker. I decided to try it. It turned out very tasty, and most importantly, quickly and easily.

I want to note that the meat in the multicooker is never overdried, and the goulash turns out to be very tender.

A simple recipe for pork goulash in a slow cooker

Kitchen appliances: to prepare this dish, we need a slow cooker.

Ingredient List

How to choose ingredients

• Best for goulash pork belly or neck.
• Spices include thyme, curry, coriander, or dried basil.

Cooking steps

Pork goulash can be served with pasta, a variety of cereals, potatoes and vegetable garnishes.

Video recipe for pork goulash in a slow cooker

In the video, you can clearly see how to quickly cook pork goulash in a slow cooker.

Pork goulash recipe with sour cream in a slow cooker

When you have a little time left, you can cook another version of goulash in a slow cooker.

• Time for preparing: 20 minutes.
• Servings: 7.
• Kitchen appliances: to prepare this dish, we will use a multicooker.

Ingredient List

• pork - 500 grams;
• tomato - 1 piece;
• carrots - 1 piece;
• bulgarian pepper - 1 piece;
• onion - 1 piece;
• wheat flour - 2 tablespoons;

• sour cream - 2 tablespoons;
• tomato paste - 2 tablespoons;
• water - 2 glasses;
• sunflower oil - 3 tablespoons;
• bay leaf, salt, spices to taste.

Cooking steps

• It is imperative to remove all excess fat from the meat so as not to spoil the taste of the finished dish.
• To pieces of meat evenly covered in flour, you can put them in a bag with the required amount of flour and shake slightly.

• Sour cream and tomato paste can be mixed with water, add a little flour or starch. And only then add to the meat. This will cover the pork pieces with the thick tomato and sour cream sauce.
• You can take water for the sauce boiled or heated in the microwave. Water temperature should not be higher than 50 degreesso that the sour cream is evenly mixed and does not form lumps.
• Before putting the meat in a slow cooker, you can lightly fry it in a pan. In this case, the goulash will be juicier.

If your family does not eat pork, then please them

Meat lovers cannot but agree that one of the most delicious and satisfying meat dishes is pork goulash. In a multicooker, its preparation does not take much time, and the result is no worse than in the most sophisticated restaurants. Especially when you consider some of the nuances of extinguishing.

Goulash (from the Hungarian gulyas - "shepherd" + hus - "meat") has traditionally been considered a dish of Hungarian peasants. The first mention of it dates back to the 9th century. Then goulash was a heavily peppery meat stew or soup, which was made from pork or beef with the addition of vegetables - onions, potatoes, tomatoes, garlic. Some wealthy peasant women who could afford to buy flour added flour dumplings to their meat.

Goulash has safely survived to the present time, but modern people have much less time to prepare food. Today, housewives willingly use all kinds of kitchen gadgets with which you can cook everything, including goulash. Pork in a slow cooker, the recipes of which are quite varied, are guaranteed to come out uniquely tasty, very satisfying and cute. In addition, meat stewed in a slow cooker turns out to be very juicy and well saturated with spices.

Pork goulash with gravy is considered a winter dish. Probably because its deep taste and thick consistency evoke thoughts of a cozy family dinner by the fireplace. In addition, pork is a good source of energy, which is so needed in the cold season.

Ingredients:

• 500 g fresh pork;
• 2 medium onions;
• 5 tbsp. l. fatty sour cream;
• 3-4 tbsp. l. tomato paste;
• 2 tbsp. l. wheat flour;
• 4-5 st. l. oil (olive);
• salt pepper;
• greens (to your taste).

Preparation:

As a side dish for pork goulash with gravy, you can cook noodles or boil potatoes.

Read also:

Cooking meat with gravy in a Redmond slow cooker

The unit of this brand is known for its bowl, the ceramic coating of which does not require additional use of oil. Pork goulash in a Redmond pressure cooker turns out thick, with a very rich taste.

Ingredients:

• 750 g of good pork;
• 1 small carrot;
• 1 medium onion;
• 2 tbsp. l. flour of the highest grade;
• 1 tbsp. l. ketchup;
• 1 tbsp. cold water;
• salt, pepper, spices (to taste);
• 1 bunch of parsley and dill.

Preparation:

1. We wash the pork, cut into strips of medium length.
2. We put the meat in the bowl of the pressure cooker, set the Baking mode for 40 minutes.
3. Finely grate the carrots, chop the onions.
4. Add to meat, mix.
5. After 40 minutes after the start of cooking, add flour, mix well.
6. Fill in salt, pepper, spices, pour in water (so that the meat is half covered).
7. We select the "Quenching" mode for 2 hours.
8. Serve with herbs and garnish.

An unusually tasty combination of goulash with barley or buckwheat.

Goulash with vegetables - tasty and healthy!

The classic version of goulash is a stew with vegetables. This dish can also be prepared in a multicooker.

Ingredients:

• 800 g pork neck;
• 2 bell peppers;
• 3 medium tomatoes;
• 2 large onions;
• 1.5 tbsp. l. wheat flour;
• ½ tbsp. fatty sour cream;
• 3 tbsp. l. ketchup;
• 3 tbsp. l. olive oil;
• 2 tbsp. water;
• greenery.

Preparation:

1. Cut the meat into cubes, the onion into half rings, the rest of the vegetables into small rectangles.
2. Pour olive oil into the multicooker, add the meat without closing the lid, select the "Fry" function.
3. After 5-7 minutes add salt and pepper.
4. When the meat is browned, add pepper and onion, mix.
5. Pour in flour, mix well so that no lumps come out.
6. We fall asleep chopped tomatoes.
7. Mix sour cream with ketchup, pour into the meat.
8. Fill with water, choose "Extinguishing" for 1.5 hours.
9. Serve hot, garnished with herbs.

A universal addition to goulash with vegetables that opens up all the facets of the pork flavor is mashed potatoes.

How to choose and prepare pork?

Any connoisseur of meat who knows how to cook it knows that the taste of the finished dish largely depends on the quality of the "raw material". Therefore, when choosing pork, you need to consider some points:

• ideal goulash is obtained from pork neck or ham;
• the meat should be clean, that is, if possible, without lard;
• for a delicate taste, you can leave a very thin layer of fat.

And, of course, pork should be fresh, that is, pink in color and with a pleasant smell.

One of the main advantages of the variety is that the meat is very soft and therefore does not need to be marinated beforehand. But to make the goulash aromatic and juicy, pork must be fried in vegetable oil before stewing. If you take corn or olive for these purposes, then the meat will acquire an additional amazing flavor. A thin ruddy crust "seals" the juice inside and makes the goulash taste even more intense and rich. For frying you need:

1. Cut the pork into small cubes.
2. Pour a little oil into a preheated frying pan, put the meat.
3. Fry over high heat for about 7 minutes, constantly turning the pieces.

Despite the rather high calorie content (about 330 kcal), pork cooked with gravy and spices contains a lot of useful minerals and vitamins:

• potassium (ensures the normal functioning of the heart and kidneys);
• sodium (maintains the body's water balance);
• iodine (improves the condition of blood vessels);
• iron (an important element of blood formation);
• phosphorus (participates in the formation of bone cells);
• b-group vitamins (thiamine and riboflavin, necessary for the renewal of nerve cells);
• vitamins A, E (have a rejuvenating and restorative effect);
• vitamin PP (improves intestinal motility).

Cooking time - 1 hour 10 minutes.

Goulash is a fairly popular dish, especially in Russia. They call meat cut into small pieces, which is stewed in a juicy gravy.

There are quite a few recipes for its preparation. Moreover, all of them have certain differences. Today we want to tell you how to easily and deliciously cook goulash with gravy in a Redmond slow cooker. You will definitely like this method.

The choice of a multicooker remains wide. Any model can be used with the Frying and Quenching programs. Redmond RMC-M60 - as one of the options.

Ingredients for making goulash with gravy in a Redmond multicooker

• Beef - 500 grams.
• Carrots - 1 piece.
• Onions - 1 piece.
• Tomato paste - 3-4 tablespoons.
• Wheat flour - 2-3 tablespoons.
• Vegetable oil.
• Water.
• Salt, spices, pepper - to taste.

Cooking goulash with gravy in a Redmond slow cooker

1) Rinse the beef, then cut it into small pieces.

2) Peel the onion and cut it into cubes.

3) Peel the carrots and rub on a coarse grater.

4) Pour vegetable oil into the multicooker bowl. We turn on the "Fry" mode, fry the onion for 5 minutes.

5) Add the meat, fry it with the onion. It is necessary to cook it until the blood flow stops. It can take 10-15 minutes.

6) Turn off the "Fry" program, add water, tomato paste, carrots to the multicooker bowl. Determine the volume of water based on whether you want the goulash - liquid or thick.

7) Then add salt, pepper and spices.

8) Mix everything, close the lid of the multicooker, turn on the "Stew" program. On average, it takes about 50-60 minutes to cook.

9) 10-15 minutes before the end of the program, add sifted flour to the goulash.