Pork goulash in a slow cooker. Pork goulash in a slow cooker with gravy - recipes

23.08.2020 Snacks

Time: 50 min.

Servings: 3-4

Difficulty: 2 out of 5

The recipe for delicious pork goulash cooked in a Redmond slow cooker

Signature stew recipes are available in the arsenal of any hostess. To prepare a hearty and tasty dish, not only beef can be used, but also pork.

Sometimes you want to choose recipes for special stews that will be distinguished by tenderness, juiciness and great taste.

So what kind of pork dishes should be cooked in a slow cooker? Goulash is ideal and can be served as an addition to any side dish. Redmond turns out to be unusually tender and juicy.

Thanks to the use of a modern kitchen assistant, the entire cooking process can be greatly simplified.

Pork is cooked in it much faster, and the taste of the finished dish is always excellent. During stewing, the meat absorbs the aromas of the spices used better, acquiring bright, rich taste shades.

Classic goulash is made from simple and affordable ingredients, often onions, meat, potatoes and carrots are used.

But do not get attached to any one recipe, you can experiment a little and create your own special dish.

Before preparing Redmond goulash, you should familiarize yourself with the basic rules and secrets of creating a traditional Hungarian dish.

It is better to choose pork for goulash without layers of bacon, so that the dish does not turn out to be excessively fatty.
During this time, you can cook steamed vegetables in parallel, which will be an excellent side dish for goulash.
The consistency of the dish can be adjusted. Add a little broth or vegetable broth during the stewing so that the sauce is not too thick.
Keeping the meat juicy is quite simple - bread it in wheat flour, and then fry until golden brown.
You can thicken the gravy with a little potato starch or wheat flour.
You can cook gravy not only based on tomato juice or paste, but also using cream, it will turn out delicious.
The proportions of pork and vegetables used for goulash should be equal.

If you haven't tried cooking, we highly recommend trying the recipe below. The finished dish will amaze you with the richness of tastes and aromas.

Ingredients:

Step 1

Prepare goulash products according to the listed ingredient list.

Step 2

Pour vegetable oil into the multicooker bowl, set the "Fry / Fry" program. When the oil is warm, add the finely diced onion. Fry it until golden brown like in the photo.

Step 3

Then put the carrots grated on a coarse grater. Simmer vegetables for 5 minutes. During this time, they will soften a little.

Step 4

Rinse the pork first, dry it slightly with a paper towel. Cut the meat into medium cubes, then send to the stews. Cook for another 10 minutes.

Step 5

Turn off the Frying / Deep-frying program, then add wheat flour diluted with water along with dried rosemary and spices to the meat.

Step 6

Select the "Quenching / Pilaf" program, set the valve position "High pressure". Set the timer to 23 minutes. After finishing extinguishing, release the pressure, open the lid of the multicooker. The aromas of the finished dish will quickly spread throughout the house and gather the whole family at the table. Enjoy your meal.

See another version of this dish:

Generally speaking, 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 easier and more technologically advanced. 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, in dietetic interests, many housewives today prepare goulash without roasting, by simple 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. The product yield is four servings. If you need to cook for 8 servings, increase the setting of food and the time for roasting meat by 10 minutes.

The dish is prepared like this:

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 coarsely.
Pour oil into the multicooker bowl and put the meat, set the "Fry" mode.
Fry the meat for 10 minutes without closing the lid and stirring occasionally.
Add the onion to the meat and fry together for another three minutes.
Then add chopped pepper, water. The process continues until the end of the frying program.
We send tomatoes, salt and black pepper to taste, garlic (it can be chopped or passed through a press) into the bowl. Mix everything.
Further in the "Menu" you need to find the "Stew" program and cook further with the lid closed.
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 a side dish 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 decent 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 chilling 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 leaf, 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:

Pour a spoonful of vegetable oil into the multicooker bowl, pour out all vegetables, except tomatoes, fry for 7 minutes, setting the "Fry" mode.
Add chopped pork to vegetables and continue the process for another 10 minutes.
After the meat acquires a beautiful brownish hue, add spices, salt, put a bay leaf, sour cream (it can be easily 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!
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 stir 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. courgette of 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.

Progress:

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.
Add sauce, starch, sugar and salt to the broth, set aside for a while.
Put vegetables in the meat and, after mixing, lightly fry for no more than 5 minutes.
We put the multicooker on the stewing mode, adding the broth mixture to the goulash.
After an hour, turn off the stewing, serve with herbs. The meat will taste very spicy, delicate, with Chinese notes.

Hungarian pork goulash

Traditional Hungarian goulash includes the obligatory roasting of vegetables in lard. Therefore, cook 80 g of bacon, dissolve it on the frying mode to become soft, this 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 into plates, pour sour cream over the Hungarian goulash.

Cooking nuances and secrets

The meat should be fresh, not subjected to freezing - defrosting, this will impair the taste of the product.
For the goulash to have a rich taste, the pieces of meat must be quickly fried over high heat until they are browned.
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.
Do not spare the vegetables - they give the dish juiciness and enrich the goulash with taste and aroma.
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.
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.

Not so long ago we cooked and, I strongly advise you to look at and add to your piggy bank of recipes.

A few more cooking recipes for a note.

In winter, I especially want to eat something hearty and warming. What could be more satisfying than meat? Nothing is correct. Goulash will perfectly cope with this task, and with the addition of vegetables it will sparkle with the colors of summer. Any garnish will suit such goulash.

Ingredients:

Pork - 1 kg
Onions - 1-2 pieces
Garlic - 4-5 cloves
Bulgarian pepper - 1 piece
Cherry tomatoes - 5-6 pcs.
Tomato paste - 100 g
Water - 200 ml
Salt, spices - to taste
Greens to taste

Cut the meat into 2.5-3 cm cubes.

Cut the vegetables into cubes, chop the garlic, cut the cherry tomatoes into halves.

Pour vegetable oil into the multicooker bowl and spread the meat with vegetables.

Salt, pepper and add tomato paste.

Mix well. Add water.

We close the lid of the multicooker, set the "Quenching" mode for 1 hour.

After an hour, the multicooker will beep. Goulash with vegetables is ready.

Garnish with herbs when serving. Bon Appetit!

Pork goulash in a slow cooker

Goulash belongs to the category of food that can be the first or second course. When choosing meat, look for pork tenderloin, shoulder blade, or neck. When cooked, the meat will be soft and very tender.

Ingredients:

Pork - 700 g
Bulb onions - 2 pieces
Garlic - 3 cloves
Tomato juice - 250 ml
Water - 250 ml
Spices to taste

Dip the sliced meat into the multicooker bowl and add some water. Turn on the "Roast" or "Bake" mode. After 15 minutes, all the excess went from the meat into the broth, which must now be poured.

Pour vegetable oil into a multicooker saucepan and add chopped onions to the meat, pass the garlic through a garlic press. Pour in a glass of tomato juice and add a glass of water. Season with salt and spices to taste.

Close the lid, turn on the "Extinguishing" time for 1.30 hours. At the end of cooking, add herbs if desired.

Pork goulash in a slow cooker recipe on video

Meat cooked in a multicooker is always different from that cooked on the stove. Sometimes it is difficult to achieve tenderness of meat, but with a multicooker this question is not worth it. The meat is very juicy and tender.

Delicious pork goulash with gravy in a slow cooker

According to this recipe, the goulash will have a creamy taste, the meat will turn out to be juicy and tender. Cook more, loved ones will definitely ask for more.

Grocery list:

Pork - 700 g
Onions - 1 piece
Carrots - 1 pc
Sour cream - 100 g
Flour - 2 tbsp. spoons
Salt to taste
Water - 250 ml

Turn on the multicooker and select the "Fry" mode for 10 minutes, pour in the sunflower oil. While the bowl is heating, cut the onion into cubes and pour into the bowl.

Grate the carrots on a coarse grater and send to the onion, stir, close the lid and fry.

Cut the pork into small pieces. The cutting method does not matter.

Open a slow cooker and add the pork to the onions and carrots. Stir, close the lid and cook for another 10 minutes.

Then add black pepper and flour, stir and fry for a couple of minutes.

Add sour cream, salt and stir.

Pour a glass of hot boiled water into the multicooker bowl and stir.

Close the lid, select the “Multipovar” mode, set the temperature to 100 degrees, and the cooking time to 1 hour. If your model does not have such a mode, you can put it on "Extinguishing".

While the goulash is stewing, prepare a side dish of your choice.

As soon as the multicooker gives a sound signal of readiness, our goulash with gravy is ready.

Enjoy your meal!

How to cook pork goulash with tomato paste in a slow cooker

Hearty, mouth-watering goulash aroma. Great dish for a family dinner.

Ingredients:

Pork - 800 g
Onions - 2 pieces
Tomato paste - 100 g
Flour - 2 tbsp. spoons
Bay leaf - 2 leaves
Ground black pepper - to taste
Salt to taste
Water or broth - 250 ml

Cut the meat into cubes, chop the onion. Turn the multicooker to the "Fry" mode.

First, fry the pork in vegetable oil for 15-20 minutes with the lid closed, then add the onion, stir and fry until the onion is transparent with the lid open for about 10 minutes.

Add tomato paste, flour, spices, bay leaf and salt. Stir the contents of the multicooker pan thoroughly.

Pour a glass of hot boiled water or meat broth to the meat, mix well.

Close the lid, turn on the "Extinguishing" mode for 30 minutes.

The multicooker will signal readiness with a sound signal. Decorate the finished dish with chopped herbs.

Bon Appetit!

A simple recipe in a slow cooker pork goulash

A simple and very quick recipe. Ideal for a quick bite.

List of required products:

Pork - 800 g
Onions - 2 pieces
Carrots - 1 pc
Tomato paste - 2 tbsp spoons
Bay leaf - 2 leaves
Seasoning for meat - 1 tsp
Ground black pepper - to taste
Salt to taste
Water or broth - 250 ml
Starch - 1 tbsp. spoon
Greens - dill-parsley to taste

Cooking steps:

Step 1. Cut the meat into strips or cubes as desired.

Step 2. Chop the onion coarsely.

Step 3. Cut the carrots into medium-sized cubes or grate on a coarse grater.

Step 4. Turn the multicooker to the "Fry" mode, pour in vegetable oil and wait for heating.

Step 5. Send the meat with vegetables to the multicooker pan, sprinkle with seasonings and salt.

Step 6. Fry for 10 minutes, stirring constantly, then add the tomato paste.

Step 7. Then add water or broth to taste.

Step 8. Close the lid of the multicooker, select the "Extinguishing" mode and set the time for 30-40 minutes.

Step 9. Dissolve the starch in a little water and add to the goulash, 5 minutes until tender.

Step 10. Chop the herbs and add to the finished goulash.

The investment of time and effort is minimal, which is very good after a hard day.

Pork goulash with gravy in a slow cooker video recipe

A very interesting recipe for making goulash with homemade vegetables.

Dear friends, what can be tastier than a dish cooked with love and soul at home. In winter, in particular, you want to feed your family with a delicious, hearty and hot dish, goulash will do this well. Cook with pleasure and your work will be appreciated.

A delicious Hungarian dish and on the stove has long become an everyday meat dish in the diet on our tables.

The dish is prepared, regardless of the selected ingredients, in two steps: frying the meat with onions, and then stewing in gravy with the obligatory addition of tomato sauce, which may contain tomato paste or juice, fresh tomatoes and bell peppers. Traditionally, goulash in a slow cooker and on the stove is prepared from veal or beef, although often housewives use pork in cooking, and in rare cases - lamb. Due to the rather long stewing time, the meat turns out to be soft, tender and juicy.

Pork goulash with vegetables and ketchup in Redmond

This wonderful goulash is made from pork pulp. As a side dish, pasta or crumbly buckwheat porridge are suitable.

For cooking you need:

A pound of pork.
Carrot.
Bulb.
Tomato.
Pickled cucumber.
Sweet pepper.
Flour - 3 large spoons.
A little salt and ground pepper.
Lavrushka.
A little peppercorns.
A couple of large spoons of ketchup.
The same amount of sunflower oil.
150 ml of water.

Goulash preparation process:

We cut the products. We wash the onion, peel and cut into small cubes. Tomato and cucumber - medium sized cubes. Meat - in large cubes, and bell peppers - in stripes. Turn on the multicooker by setting the "Baking" mode. The recommended time is 20 minutes. Pre-pour oil into the multicooker bowl.
Let's start frying. Fry the onion first - for 3 minutes with the lid closed. Add cucumber and pepper with tomato to it, mix everything and continue to fry for another 2 minutes. Put the carrots, pour in the ketchup, stir. We wait a few more minutes, then add the chopped pork and wait for the slow cooker to cook the food. She will notify the end of the process with a signal call. Now you can add the seasoning and set a new program - "Stew". Time - 60 minutes.
Add flour. When about 5 minutes remain until the end of braising, the flour should be dissolved in water in a separate bowl and stirred well so that no lumps remain. Gradually pour into the goulash, stirring it all the time. After the signal bell, the dish will be absolutely ready, and now it can be served on the table.

Everything about everything took us 1 hour and 20 minutes. The recipe is for 6-8 people.

Tender pork goulash with steamed potatoes

Delicious pork meat, which simply melts in your mouth, together with aromatic potatoes will not leave anyone indifferent.

In order not to have to use two devices at once - a steamer and a multicooker, you can do with the last one, but it is imperative that it has such a function as steaming.

We need:

Large carrots.
Seedless pork meat - 400 grams.
Tomatoes - about 150 grams.
A large onion (or a couple of small ones).
Cornstarch - 1 large spoon.
Spicy condiments for meat.
A little salt.
Lavrushka.

Step-by-step cooking technology:

We cut meat and vegetables. The first step is to thoroughly rinse the vegetables and meat. We free the potatoes from the peel with a knife, it is better to remove the peel from the carrot with a vegetable peeler - it will help to cut off only the upper, thinnest layer. We also get rid of onion skins. Cut the pork into large enough cubes, then put it back under a stream of cold water and dry it. Carrots can be passed through a grater with small holes. Finely chop the onion.
Preparing the potatoes. To cook potatoes, you will need a steamer from a multicooker. We cut each potato in half and put it in a double boiler so that the halves look down in slices.
Cooking sauce dressing. For the sauce, you need seasonings, starch and salt, as well as tomatoes. First, the tomatoes need to be chopped very finely, and then mixed with the rest of the ingredients. The starch will make the sauce thick and even stretchy, but it will give it a flavor. Stir the dressing with a spoon and beat a little with a whisk so that the mixture acquires a uniform consistency and an even color.
Cooking the main course. Pork, onions and grated carrots must be placed in a container for a multicooker. Pour over the sauce. Mix everything well. At the end, put a leaf of lavrushka. We put steamer pots with potatoes on our electric assistant and start it up. We close the multicooker and turn on the "Quenching" program. Cooking time is 60 minutes.

It only takes an hour to prepare this dish. 4 guests will be able to enjoy pork goulash with steamed potatoes.

Pork goulash with mushrooms in a slow cooker

This dish contains meat, vegetables, and mushrooms at once. Its excellent taste will be appreciated by gourmets.

Ingredients:

Pork meat - 800 grams.
Two onions.
Tomato.
Apple cider vinegar (3 large spoons).
Mushrooms - half a kilo.
Spices for pork meat.
A pinch of salt.
Sour cream - 3 large spoons.
Carrot.

Cooking in steps:

Marinate meat with vegetables. Cut the pork into slices, finely dice the onion. Mix everything with seasonings and set aside for pickling for 60 minutes.
Mushrooms + vegetables. Mushrooms should be chopped into small pieces, tomato - in medium pieces. Pass the carrots through a grater.
Fry goulash. Put the pickled pork in a slow cooker, start the "Fry" mode for 40 minutes. After a quarter of an hour, put the mushrooms there. We are waiting for the same amount and put the carrots. Mix and fry for 10 minutes. At the end, pour the tomatoes, season with sour cream.

Cooking time is 100 minutes. The dish is for 5 persons.

Delicious pork goulash in a slow cooker or pork gravy

Goulash is a Hungarian dish that is considered a thick meat soup in this national cuisine. But, having migrated over time to the cuisines of other peoples, the Hungarian thick soup turned into a kind of meat stew, which we, more often, call it - meat with gravy. In general, this recipe with photos taken step by step will tell you how to make delicious and juicy pork meat with gravy, which will perfectly complement the spaghetti side dish and more. We will cook goulash in a slow cooker - what a delight when a miracle machine settled in the kitchen.

Ingredients:

800 gr pork;
1 onion;
1 carrot;
1.5 tbsp. spoons of tomato;
vegetable oil;
salt pepper.

Flour is often added to goulash for a thick gravy. But, if you intend to use the gravy as a “lubricant” for porridge or pasta, then it is better to leave it liquid. It will not be water, because it will still get thick when stewing, but it will not be as thick as with flour or starch, which, nevertheless, partly change the taste of the dish.

How to make pork goulash with gravy in a slow cooker:

We clean the onion, cut it into half rings or smaller.
We clean the carrots, grate them (preferably large ones, they will still be stewed strongly) or cut them into strips.
Cut the meat into pieces of the size, as they say, into one bite - as in the photo.
Put the onions and carrots on the bottom of the multicooker bowl. Add vegetable oil. Place the meat on top of the vegetables.
We place the bowl in a multicooker, set it for frying, if there is no such function, then for baking.
After 30 minutes of heat treatment, open the multicooker, mix the contents, add the tomato, salt / pepper.
Add water, which should only cover the contents of the bowl.
Close the mulvark again and put it on stewing.
Remember that the longer we simmer the meat, the softer it will be. But it is also not worth overdoing it with extinguishing. The timer has worked - the meat should be ready, but it is still worth trying for toughness. If it is not soft enough, then the meat should be stewed for some more time. Usually, pork goulash is cooked in a slow cooker for no more than 2 hours.
When the delicious pork meat with gravy is ready, then we simply enjoy its delicate taste, beautifully serving it with any delicious side dish for you.

Pork goulash recipe

Ingredients for making goulash in a slow cooker:

pork (lamb can be used) - 350 gr.
flour - 1 tbsp. spoon
onions - 1 pc.
sour cream - 4 tbsp. spoons
vegetable oil - 3 tbsp. spoons
tomato paste - 3 tbsp. spoons
salt to taste
sugar - very little
ground black pepper
spices - allspice, paprika, seasoning for meat, ground bay leaf
garlic

How to cook goulash in a slow cooker:

Cut the washed and dried pork meat into strips with an approximate length of 2 cm and a thickness of 1 cm. In a multicooker bowl with vegetable oil, fry the meat in the "frying" mode, for about 10 minutes until a beautiful ruddy color appears on the slices.
During this time, cut the large onion into quarter-rings, and the medium onions into half rings. Add the onion to the meat so that the products are fried together. A lot of onions in a slow cooker goulash recipe are the secret of a successful dish.
It remains to prepare the sauce for the goulash in a slow cooker, for this we mix sour cream and tomato paste in a container.
When the onion and meat are slightly fried, add a spoonful of wheat flour and stir.
Pour the prepared sour cream and tomato sauce on top, add a little water, sugar, salt, spices, pepper, and chopped garlic - everything to taste.
We set the appropriate “Stew” mode on the multicooker, and the cooking time is 40-50 minutes.
After the signal sounded, an appetizing goulash with aromatic sauce is ready.
Put on plates on top of any favorite side dish, remembering to generously pour it with gravy.

Bon Appetit!

Pork goulash in a slow cooker- a dish ideal for a quick dinner. In addition, any side dish - rice, pasta, potatoes, buckwheat, barley porridge - is perfect for pork goulash in a slow cooker in tomato sauce.

Ingredients:

1 kg of pork pulp (neck, tenderloin);
1 onion;
2 tbsp. tablespoons of tomato paste;
1 tbsp. a spoonful (without a slide) of a mixture of ground black pepper, Caenne pepper and paprika;
2-3 st. tablespoons of vegetable oil;
1 teaspoon of sugar;
1 teaspoon of salt.

Cooking process:

Rinse the meat in warm water and cut into small pieces. Finely chop the onion.
Turn the multicooker to the "Fry" mode, let the pan heat up a little, pour 2-3 tbsp. tablespoons of oil and fry the onion for 10 minutes, stirring occasionally, then add the meat and fry in the same mode for another 15-20 minutes.
Put the tomato paste in a cup, add salt, sugar, pepper and 300 ml boiling water and stir.
Pour the mixture over the meat, close the multi-pan and set the unit to the "Stew" mode for 1 hour.
After the signal, the pork goulash is ready! Serve with a side dish and green salad. Bon Appetit!

Pork goulash in a slow cooker

Ingredients:

Pork - 400 gr.
Tomato - 1 pc.
Bulb onions - 1 pc.
Carrots - 1 pc.
Sweet pepper (or Bulgarian) - 1 pc.
Flour - 3 tbsp. spoon
Water - 1.5 liters
Ketchup (tomato paste) - 2 tbsp. spoons
Vegetable oil - 2 tbsp. spoons
Salt, pepper - to taste
Bay leaf, peppercorns

Cooking method:

Pour oil into the multicooker bowl, turn on the "Baking" mode for 20 minutes. Cut the peeled onions into cubes, the tomatoes into cubes, the peppers into strips, the meat into large cubes.
Put the onion in a slow cooker, close the lid and fry for 3 minutes,
then add the tomatoes and peppers, mix and fry for a couple of minutes,
then put the carrots and ketchup, mix again.
After a few minutes add the meat and cook until you hear a beep. (I had 1 pickled cucumber and I also put it along with pepper and tomatoes).
Then add all the spices, water and set the "Stew" mode for 1 hour.
5 minutes before readiness: dilute flour in 150 gr. water and, stirring, pour into our goulash. After the beep Goulash in the multicooker is ready!
In order to make it easier for us with the side dish, after we have poured water with spices into the bowl, put a special grate for steaming and put potatoes in it, lightly salt it.

Bon Appetit!

Pork goulash - recipe in a slow cooker

Ingredients:

500 grams of boneless pork leg (try to choose not very fatty meat)
1 medium carrot
1 onion
3 tablespoons flour (you can skip flour on a low-carb diet)
2 tablespoons vegetable oil (such as olive oil)
3 bay leaves
Salt and black peppercorns

Preparation:

This recipe is suitable for any manufacturer's multicooker. The advantage of cooking in a multicooker is that it will be hermetically sealed, and the meat will turn out to be soft and juicy.

First, pour the vegetable oil onto a tray. Then, cut the meat into small pieces and lay it gently on top of a thin layer of butter.
On a cutting board, rub the carrots on a coarse grater and finely chop the onions. Add both ingredients to the meat in the multicooker bowl and stir.
Close the lid of the multicooker firmly and put it on the "Fry" mode. Now you can safely go to mind your own business for 25 minutes while the meat is fried.
As soon as the required time is up, mix the flour with two glasses of water, open the lid of the multicooker and add the resulting liquid to the meat and vegetables. After that, send 3 bay leaves and peppercorns to free swimming in the goulash, and then again tightly close the multicooker with a lid.
Now it remains to put the multicooker on the stewing mode for 50 minutes... When time has passed, open the lid of the multicooker and test the meat with a fork. If the fork freely without resistance enters the meat, and the pieces themselves are brown inside and without blood, the meat is ready. If not, add another 10-15 minutes for extinguishing.

Congratulations! You just made pork goulash, the recipe in the slow cooker has come to an end. All that's left is to serve the dish with a side dish such as potatoes or brown rice. Bon Appetit!

Nutritional value

Of course, the main nutritional value in goulash is the protein found in pork meat. For 500 grams of ham, they will have as much as 155 grams. Not bad, right? However, pork also has a fatty minus: this meat cannot be called dietary because of its fat content, because half a kilo of ham will have about 12 grams of fat. As a result, the dish is not very suitable for those who are on a strict diet with limited fat. All the rest of it can be included in the menu, provided that you will not abuse red meat.

Another nuance of the dish is the presence of flour in it. On the one hand, it is necessary for the goulash to be thick enough, on the other hand, the flour is high in calories, because one tablespoon contains 17 grams of carbohydrates. There is only one salvation: limit the flour to 1-2 tablespoons or say goodbye to it until better times.

Calorie content: Not specified
Cooking time: 40 minutes

Traditionally, goulash is presented to us as a stew with vegetables and gravy. But real goulash is a Hungarian dish that is cooked with meat or, necessarily, with paprika. Today we will try to cook pork goulash in a slow cooker.

Do you know that in one Hungarian city a special “Goulash Academy” was even opened, where experienced chefs teach how to cook 30 famous goulash recipes. To make pork goulash juicy in a slow cooker, try pre-frying the meat in lard. Stew the meat with vegetable gravy for one of the most delicious dinner dishes. For goulash in a slow cooker, the recipe of which we are showing you, it is better to take lean meat, fillet or ham on the bone is perfect. We cook the dish in the Philips multicooker, but you can cook it in any other model.

How to cook goulash in a slow cooker? You will have to try and stand for a while in front of the multicooker, and you will also need two cooking modes - frying and stewing. It is impossible to spoil a good goulash in the kitchen, and even more so in a slow cooker. Use crumbly rice or mashed potatoes as a side dish. Goulash in a slow cooker, the photo of which is in front of you, languishes for a long time and is soaked in vegetable sauce and sweet spices.

Ingredients:
- pork - 400 grams,
- onions - 150 scales,
- carrots -150 grams,
- flour - 2 tablespoons,
- tomato paste (ketchup) - 100 grams,
- spices to taste,
- vegetable oil - 1 tablespoon.

Recipe with photo step by step:

Pork mode into pieces of about 2 by 2 centimeters. Pour some vegetable oil into the multicooker bowl and place the pork in the bowl.

Turn on the "Fry" mode and fry it for 7 minutes in this mode. Then add flour and mix the meat.

Peel and dice the onions and carrots. Add vegetables to meat. Fry for another 5 minutes on the same setting with the lid open.

When all the products from the pork goulash recipe are fried until golden brown, add tomato paste, or even better mild ketchup, to the multicooker bowl. The taste of the meat will only benefit from this. If you add ketchup, remember to add less salt and pepper as the ketchup already tastes. We close the lid of the multicooker. We select the "Stew" mode, the cooking time is 30 minutes. During this time, the meat will become tender and very juicy.
If you like gravy, add some water for more. It's great to water rice or potatoes with this gravy.

When the beep sounds, open the lid and stir the dish, serve it. Fresh herbs and black bread are what you need for a bright taste of pork goulash.