How to cook goulash in a slow cooker. Pork goulash with gravy in a slow cooker: cooking features and the best recipes. Pork with gravy

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

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

Pork goulash with vegetables and ketchup in Redmond

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

For cooking you need:

• Half a kilo of pork.
• Morkovina.
• Bulb.
• Tomato.
• Pickled cucumber.
• The pepper is sweet.
• Flour - 3 large spoons.
• A little salt and ground pepper.
• Lavrushka.
• A little peppercorns.
• A couple of large spoons of ketchup.
• So much sunflower oil.
• 150 ml of water.

Goulash cooking process:

1. We cut products. We wash the onion, peel it and cut into small cubes. Tomato and cucumber - medium-sized cubes. Meat - in large cubes, and Bell pepper- stripes. Turn on the multicooker by setting the “Baking” mode. The recommended time is 20 minutes. First, pour oil into the multicooker bowl.
2. 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 carrots, pour ketchup, stir. We wait a few more minutes, then pour in the chopped pork and wait until the slow cooker cooks the food. She will notify you of the end of the process with a signal call. Now you can put seasonings and install a new program - "Quenching". Time - 60 minutes.
3. We add flour. When approximately 5 minutes remain until the end of the stew, 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 constantly. After the alarm bell, the dish will be absolutely ready, and now it can be served on the table.

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

Tender pork goulash with steamed potatoes

Delicious pork meat that just melts in your mouth, along with fragrant potatoes, will not leave anyone indifferent.

In order not to have to use two devices at once - a double boiler and a multicooker, you can get by with one last one, but it is imperative that it has such a function as steam cooking.

We will need:

• Large carrot.
• Pitted pork meat - 400 grams.
• Tomatoes - about 150 grams.
• Large onion (or a couple of small ones).
• Corn starch - 1 large spoon.
• Spicy seasonings for meat.
• A little salt.
• Lavrushka.

Step-by-step cooking technology:

1. We cut meat and vegetables. The first step is to thoroughly rinse vegetables and meat. We free the potatoes from the peel with a knife, it is better to remove the skin from the carrot with a vegetable peeler - it will help to cut only the topmost, thin layer. We get rid of onion peel. We cut the pork into fairly large cubes, then again substitute it under a stream of cold water, dry it. Carrots can be passed through a grater with small holes. Onion - finely chopped.
2. Preparing potatoes. To cook potatoes, you will need a double boiler from a multicooker. We cut each potato in half and put it in a double boiler so that the halves look down with slices.
3. Preparing the sauce. The sauce will require seasonings, starch and salt, as well as tomatoes. First, the tomatoes need to be cut 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 bit of character. Mix the dressing with a spoon and whisk a little with a whisk so that the mixture acquires a uniform consistency and even color.
4. Preparing the main course. Place the pork, onions and grated carrots in the container for the multicooker. Pour in the sauce. Mix everything well. At the end, put a leaf of lavrushka. We put steamers with potatoes on our electric assistant and start it. We close the multicooker and turn on the “Extinguishing” program. Cooking time - 60 minutes.

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

Pork goulash with mushrooms in a slow cooker

This dish contains meat, vegetables, and mushrooms at once. His wonderful taste qualities gourmets will appreciate.

Ingredients:

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

Cooking step by step:

1. Marinate meat with vegetables. Cut the pork into slices, onion into small cubes. Mix everything with seasonings and put aside to marinate for 60 minutes.
2. Mushrooms + vegetables. Mushrooms should be chopped into small pieces, tomato - medium pieces. Pass the carrots through a grater.
3. We fry goulash. We put the pickled pork in a slow cooker, start the “Frying” 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, flavor with sour cream.

Cooking time - 100 minutes. Dish - for 5 persons.

Delicious slow cooker pork goulash or pork gravy

Goulash is a Hungarian dish, which in this national cuisine considered thick meat soup. But, having migrated over time to the cuisines of other nations, the Hungarian thick soup turned into a kind of meat stew, which we often call - meat with gravy. In general, this recipe with step-by-step photos 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 sowing a miracle machine settled in the kitchen.

Ingredients:

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

Flour is often added to goulash to make a thick gravy. But, if you intend to use the gravy as a “grease” for porridge or pasta, then it is better to leave it liquid. It will not be water, because the density will still be gained during 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:

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

Goulash in a pork slow cooker recipe

Ingredients for cooking goulash in a slow cooker:

• pork (you can use lamb) - 350 gr.
• flour - 1 tbsp. a spoon
• onion - 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:

1. We cut the washed and dried pork meat into strips with an approximate length of 2 cm and a thickness of 1 cm. In a multi-cooker bowl with vegetable oil, fry the meat in the “frying” mode, about 10 minutes until a beautiful ruddy color appears on the slices.
2. 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 goulash recipe in a slow cooker is the secret of a successful dish.
3. It remains to prepare the sauce for goulash in a slow cooker, for this we mix sour cream and tomato paste in a container.
4. When the onion with meat is fried a little, add a spoon wheat flour and stir.
5. Pour the prepared sour cream and tomato sauce on top, add a little water, sugar, salt, spices, pepper, and chopped garlic - everything to taste.
6. We set the appropriate “Extinguishing” mode on the multicooker, and the cooking time is 40-50 minutes.
7. After the signal has sounded, the appetizing goulash with fragrant sauce is ready.
8. We spread on plates on top of any favorite side dish, not forgetting to generously pour it with gravy.

Bon Appetit!

Pork goulash in a slow cooker- ideal dish fast food supper. In addition, any side dish - rice, pasta, potatoes, buckwheat, barley porridge- great for pork goulash in a slow cooker in tomato sauce.

Ingredients:

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

Cooking process:

1. Rinse the meat in warm water and cut into small pieces. Finely chop the onion.
2. Turn on the slow cooker in the “Frying” 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.
3. Put the tomato paste in a cup, add salt, sugar, pepper and 300 ml of boiling water and stir.
4. Pour the mixture over the meat, close the multi-pan and switch the unit to the “Stew” mode for 1 hour.
5. At the signal, the pork goulash is ready! Serve with garnish and green salad. Bon Appetit!

Pork goulash in a slow cooker

Ingredients:

• Pork - 400 gr.
• Tomato - 1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Sweet pepper (or Bulgarian) - 1 pc.
• Flour - 3 tbsp. a 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:

1. Pour oil into the multicooker bowl, turn on the "Baking" mode for 20 minutes. Cut the peeled onion into cubes, tomatoes into cubes, peppers into strips, meat into large cubes.
2. Put the onion in the slow cooker, close the lid and fry for 3 minutes,
3. then add tomatoes and peppers, mix and fry for a couple more minutes,
4. then put the carrots and ketchup, mix again.
5. After a few minutes, add the meat and cook until the beep sounds. (I had 1 pickled cucumber, and I also put it along with peppers and tomatoes).
6. Then add all the spices, water and set the "Extinguishing" mode for 1 hour.
7. 5 minutes before readiness: dilute the flour in 150 gr. water and, stirring, pour into our goulash. After the beep, the goulash in the multicooker is ready!
8. 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 ham (try to choose not very fatty meat)
• 1 medium carrot
• 1 onion
• 3 tablespoons flour (flour can be omitted on a low carb diet)
• 2 tablespoons vegetable oil(e.g. olive)
• 3 bay leaves
• Salt and black peppercorns

Cooking:

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

1. First, pour vegetable oil into a pan. Then, cut the meat into small pieces and carefully place it on top of a thin layer of butter.
2. On a cutting board, rub the carrots on a coarse grater and finely chop the onion. Add both ingredients to the meat in the multicooker bowl and mix.
3. Close the lid of the multicooker firmly and put it on the "Frying" mode. Now you can safely go about your business for 25 minutes while the meat is roasting.
4. As soon as the required time has elapsed, mix the flour with two glasses of water, open the lid of the multicooker and add the resulting liquid to the meat with vegetables. After that, send 3 bay leaves and peppercorns for free swimming in goulash, after which again firmly close the multicooker with a lid.
5. Now it remains to put the multicooker on the extinguishing mode for 50 minutes. When the time has passed, open the lid of the multicooker and check the meat with a fork. If the fork enters the meat freely without resistance, and the pieces themselves are brown and without blood inside, the meat is ready. If not, add another 10-15 minutes for quenching.

Congratulations! You have just cooked 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 proteins contained in pork meat. For 500 grams of ham, they will have as much as 155 grams. Not bad, right? However, pork also has a fat minus: this meat cannot be called dietary because of its fat content, because about 12 grams of fat will be needed for half a kilo of ham. As a result, the dish is not very suitable for those who are on a strict diet with limited fat. Everything else 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, flour is high in calories, because one tablespoon contains 17 grams of carbohydrates. There is only one salvation: limit flour to 1-2 tablespoons or say goodbye to it until better times.

Today we will cook pork goulash in a slow cooker.

The meat is soaked in sauce and as a result of long languishing in a slow cooker it turns out melting, juicy and very tasty!

Pork goulash

Traditional hungarian goulash, as a rule, is prepared from beef, but in our country pork is actively used to prepare this dish. Cooking pork goulash in a slow cooker lasts a little more than an hour, usually served with a side dish (pasta, rice, boiled potatoes).

What foods to cook

The quality of goulash will largely be determined by what kind of meat is used to cook pork goulash in a slow cooker. My mother has always used pork neck, it is quite soft and oily, which will affect the aroma, richness and cooking time of the dish.

Meat before cooking must be freed from excess fat, veins and tendons, cut the meat into small pieces. It can be strips, cubes that need to be washed, drained and marinated in spices, sugar and salt. Leave the meat for 30-40 minutes to marinate and soak in seasonings.

Onions for goulash do not need to be scalded, finely chopped enough.

Ingredients:

• Pork - 400 gr
• Onion - 150 gr (1 large onion)
• Carrots - 150 gr (1 large or 2 small)
• Salt, spices, bay leaf - to taste
• Sour cream - 50 gr (2 tablespoons with a slide
• Tomato paste - 50 gr (2 tablespoons with a slide)
• Flour - 2 tbsp
• Vegetable oil - 2 tablespoons
• Water - 400 ml

Cooking:

1. Pork cut into large pieces.
   
2. Finely chop the onion.
   
3. Grate carrots on a medium grater.
   
4. Pour into the multicooker bowl sunflower oil, spread onions, carrots, meat.
   
5. Add salt, spices.
   
6. Install the program "Baking".
   
7. After 20 minutes, add the tomato paste.
   
8. Sour cream.
   
9. Mix the contents of the multicooker and add 2 cups of water. I always add hot water to speed up the process.
   
10. Set the program "Extinguishing" for 2 hours.

At the end of the program, the pork goulash in the slow cooker is ready!

And now a few more recipes for this hearty delicious dish.

Hungarian pork goulash

If you want to try traditional Hungarian goulash, be sure to visit your homeland cooking recipe! The slow cooker pork goulash recipe below is very similar to the one from Hungary.

Ingredients

• Pork neck - 1 kg
• Red tomatoes - 3 pcs
• Onion - 2 pcs
• Cornmeal - 1 tbsp
• Vegetable oil - 2 tablespoons
• Sour cream - 150 gr
• Young paprika - 3 teaspoons
• Cumin - 1 teaspoon

Cooking

1. Onion cut into thin rings.
2. Pour vegetable oil into the multicooker bowl, add onion, spices, fry in the "Baking" mode until golden brown.
3. Put the meat in the multicooker bowl, fry on each side, add water so that
   the meat was covered with water.
4. When the water boils, add the sliced ​​​​tomatoes (pre-remove the skin from the tomatoes by scalding with boiling water). Mix the flour with water (so that there are no lumps) and also add to the multicooker bowl.
5. Hungarian pork goulash in a slow cooker should be cooked for 1 hour on the "Stew" program.
6. Add sour cream to the finished dish and mix thoroughly.

Pork goulash in a slow cooker with delicious gravy is ready!

In order for goulash to acquire interesting notes of taste, you can add greens (parsley, dill). If you plan to use dry greens, you need to add in the ratio per 1 kg of meat - 1 tablespoon of greens.

In the summer, it is better to use fresh, more fragrant parsley and dill, for 1 kg of meat - 50 g of greens.

Chinese style vegetable goulash

Perhaps not quite in Chinese, but there are definitely oriental notes in this dish (probably due to ginger, soy sauce and sesame seeds). The meat is soft, tender and flavorful.

Ingredients

• Pork (loin or tenderloin) - 600 g
• Carrots - 1 pc.
• Zucchini - 1 piece
• Sweet pepper - 1 pc.
• Dark soy sauce- 3 tablespoons
• Garlic - 1 clove
• Chopped ginger - 1 tbsp
• Chicken broth - 125 ml
• Cornstarch - 1 teaspoon
• Sugar - 1 tablespoon
• Salt to taste

Cooking:

1. Cut all vegetables lengthwise into strips of the same length.
2. Finely chop the garlic and ginger.
3. Cut the meat into thin strips.
4. Mix broth, starch and soy sauce.
5. Cut vegetables into strips.
6. Pour vegetable oil into the multicooker bowl and set the “Baking” program.
7. Fry meat in hot oil until golden brown.
8. We spread vegetables in a slow cooker, salt, pepper, add garlic and ginger, pour sauce with sugar, starch and cook in the “Stewing” mode for 40 minutes.

Pork goulash in a slow cooker according to this recipe turns out to be enveloping, tender, very tasty.


Bon Appetit!

In the good old days, the Hungarian shepherd (it was he who came up with this cooking masterpiece) and could not imagine where progress would step! What kind of imagination does one need to have in order to imagine, instead of the live fire of a fire, a smart, businesslike machine that took on the chores of preparing real goulash?

And yet. The world has changed, it has lost its harsh romanticism, and in return it has gained comfort. At the same time, our tastes have not changed at all: goulash on a fire, goulash on a gas stove or goulash in a slow cooker is still goulash. Hearty and exceptionally tasty. It's just that today it has become even more accessible and easier to prepare.

Preparation time: 20 minutes | Cooking time: 1 hour 30 minutes
Servings Per Container: 8 | Multicooker Brand 502

Ingredients

• boneless pork (neck) - 700 g
• Bulgarian pepper - 200 g
• tomatoes - 200 g
• onion - 150 g
• wheat flour - 1 tbsp
• sour cream (rustic) - 100 g
• ketchup or tomato paste - 2 tbsp.
• ground black pepper - 2 pinches
• sunflower oil - 4 tbsp.
• water - 1 glass

Cooking

To cook goulash in a slow cooker, the meat must be cut into large cubes (2 cm) or strips. If you use frozen meat, it is more convenient to cut it into the desired pieces without waiting for complete defrosting.



Cut the onion into half rings, and then into 3 more parts - so that the longest pieces are no more than 2 cm.



Wash the tomatoes, cut in half lengthwise, cut the stalk and cut first, like onions, into half rings, and then even across.



Rinse the bell pepper properly, remove the seeds, internal partitions and tail and cut in the same manner as the rest of the vegetables, into small rectangles, no more than meat pieces.



Pour vegetable oil into the multicooker bowl and turn on the “frying” mode. After 3 minutes, when the oil is hot, lay the pieces of meat, salt, pepper and close the lid.



After a few minutes, the slightly frozen meat will release excess moisture and you can remove the steam valve from the lid of the multicooker so that the moisture evaporates better. However, after that, do not forget to sometimes look under the lid and stir the meat with a spatula. After 17 minutes of frying, the pieces of meat should be browned.



Place the chopped onions and peppers in the slow cooker. Mix everything well and continue to fry, covered, stirring occasionally, for 5 minutes.



It's time to add flour, but you need to do it gradually so that there are no lumps: pour a little, mix, and so on.



Fry the meat with vegetables and flour very carefully (no more than 2 minutes), everything can burn in just half a minute, so stir more often than usual. Flour is needed in order to thicken the future sauce-gravy.

Add the chopped tomatoes, stir and continue sautéing for another 3 minutes, then return the valve to its place, as the goulash will need to be stewed further.



Add sour cream, ketchup or tomato paste, a glass of water, mix, close the multicooker with a lid and set the “stew” mode for 1 hour.



The readiness of pork goulash in a slow cooker is determined by the signal of the device.

Serve pork goulash with potatoes or rice, generously sprinkled with fresh herbs.

* Shepherd's horn sounds invitingly and invites everyone to the table ... *

Actually, goulash a national dish Hungary and its culinary business card, involves the use of beef with a sauce in which vegetables are added. However, this hearty and unpretentious dish was so loved by 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 preparing "shepherd's food" has become easier and more technologically advanced. We will tell you how to cook a wonderful, rich and fragrant pork goulash in a slow cooker.

The classic version of the dish involves pre-frying the meat to a pleasant crust. However, in dietary interests, many housewives today cook goulash without roasting, by simple stewing. Another obligatory moment is vegetable gravy, it 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 Bulgarian pepper - 2 pcs.;
• medium-sized turnip - 2 pcs.;
• garlic - a couple of teeth;
• vegetable oil - 40 g;
• canned tomatoes own juice, or fresh tomatoes - 400 g;
• water - 80 g.

This Philips Slow Cooker Pork Goulash with Gravy recipe is designed for an hour and a quarter cooking time. However, in other models, the principle of operation is approximately the same. The yield of the product is four servings. If you need to cook for 8 servings, increase the bookmark of products and the roasting time of the meat - by 10 minutes.

The dish is prepared like this:

1. Prepare vegetables and meat, wash them. Peel the onion and pepper, cut into a 2 * 2 cm cube. Cut the washed meat just finely or slightly larger.
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. Next, chopped pepper, water is added. 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. Next, in the "Menu" you need to find the "Extinguish" program and cook further with the lid closed.
8. Ready meal Arrange on portioned plates, garnish with herbs and serve.

Pork goulash with gravy and potatoes

very popular and hearty meal- goulash with potatoes. This option is good because both the meat and the 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, in terms of taste, satiety and speed of preparation, the dish is quite worthy.

Before starting cooking, we make preparations:

• cut into cubes of 2 cm pork - it will take 600 g;
• peel a dozen medium potatoes and cut them into cubes of the same size;
• we clean two medium carrots and three coarsely on a grater;
• cut the onion head into half rings;
• peel a couple of tomatoes, lightly scald in boiling water and cool 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 layout of products is designed for 6 servings. It will take 2-2.5 hours to prepare.

Cooking:

1. Pour a spoonful of vegetable oil into the bowl of the multicooker, pour all the vegetables except tomatoes, fry for 7 minutes, setting the “Fry” mode.
2. Add the chopped pork to the vegetables and continue the process for another 10 minutes.
3. After the meat acquires a beautiful brownish tint, add spices to it, salt, put bay leaves, sour cream (it can be replaced with kefir or yogurt) and adjika. After mixing everything, pour a glass of boiling water and, covering with a lid, simmer on this program for another 40 minutes. If after the set time the gravy is a bit sour (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, salt the chopped potatoes, sprinkle with a little oil and leave. After the end of the quenching, open the lid, pour in the potatoes. Don't interfere! Having set the “Extinguish” 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 Chinese-style vegetables in a slow cooker

Chinese cuisine is distinguished by the presence of a large number of spices, spices, special sauces, and certainly sugar, which makes the products completely unique and spicy taste. In addition, within Chinese food always a lot different vegetables. Our recipe is in this style.

This means that you need to prepare:

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

Working process:

1. All vegetables, except garlic with ginger (cut them finely and arbitrarily), cut into strips. In the frying mode, overcook 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. We put vegetables in the meat and, having mixed, lightly fry for no more than 5 minutes.
4. We put the slow cooker on the stewing mode, adding the broth mixture to the goulash.
5. After an hour of stewing, turn off, serve with herbs. The taste of meat will be very spicy, tender, with Chinese notes.

Hungarian pork goulash

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

Close the lid of the microwave and set it to maximum power. Simmer for 15 minutes, stirring occasionally.

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

The nuances and secrets of cooking

1. The meat should be fresh, not frozen - thawed, this will worsen the taste of the product.
2. In order for the goulash to have a rich taste, the pieces of meat must be quickly fried over the highest heat until 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 vegetables - they give the dish juiciness and enrich the taste and aroma of goulash.
5. Real Hungarian goulash is quite rich in taste, has a nice thick sauce. Thickness is achieved by evaporating the broth, which remains quite strong. If the dish turns out to be watery, watery, you can fix it by dissolving the flour in the broth and adding it to the sauce.
6. If the sauce is sour, add sugar. But only at the very end of cooking. At the end, tomato paste is also added, otherwise sugar and tomato will definitely contribute to the burning of the main components to the bottom.

Goulash is a Hungarian dish cooked by shepherds in a large cauldron over a fire.

They first fried the meat, and then stewed it with vegetables.

It turned out quite spicy and rich soup or meat stew.

Today, the fire and cauldron have been replaced by a slow cooker, but the cooking method has remained the same.

Pork goulash in a slow cooker - the basic principles of cooking

Goulash not only took root with us, but also became a favorite dish. Traditional goulash is made from beef, but pork is very popular in our country, so this meat is often used for goulash.

A multicooker makes life much easier for modern housewives. In it, the meat cooks much faster, and the result is always excellent. Pork in a slow cooker is better saturated with spices, and the meat is soft and juicy.

For the preparation of classic goulash, the most simple ingredients: meat, onions, carrots and potatoes. Today there are many different recipes goulash in a slow cooker, it all depends on the products that are used for cooking.

Pork is washed, dried with napkins and cut into pieces. First, fry the onions and carrots. Then add the pork cut into pieces, and continue to fry in a slow cooker until golden brown. Season everything with spices, sprinkle with flour and mix so that no lumps remain.

Then pour everything with broth, sauce or purified water. Stew meat for an hour. To make a soup, add more liquid.

Recipe 1. Pork goulash with gravy in a slow cooker

Ingredients

fresh pork pulp - half a kilogram;

• two onion heads;

  salt;

  fat sour cream - 100 ml;

  black pepper;

  tomato paste - 80 ml;

  olive oil- 100 ml;

  flour - 50 g.

Cooking method

1. Wash the pork pulp, soak with napkins and cut into medium-sized pieces.

2. Pour the oil into the multicooker saucepan, heat it up slightly by turning on the “Baking” program for ten minutes. Put the pork in a saucepan and fry, closing the lid. Stir occasionally.

3. Peel the onion, finely chop it and add to the pork. Stir and cook for another ten minutes. Salt, pepper and add flour. Stir vigorously.

4. In a deep bowl, mix the tomato with sour cream. Salt, pepper and beat lightly.

5. Add sour cream-tomato sauce to the meat, mix and fill with water so that it completely covers the meat.

6. Turn on the "Extinguishing" program for an hour and a half. Serve the finished goulash with noodles or boiled potatoes.

Recipe 2. Pork goulash with ketchup

Ingredients

purified water - 150 ml;

pork tenderloin - half a kilogram;

sunflower oil - 50 ml;

one carrot;

ketchup - 50 ml;

bulb;

peppercorns;

large tomato;

Bay leaf;

pickled cucumber;

Bell pepper;

freshly ground pepper;

flour - 80 g.

Cooking method

1. Free the onion head from the husk and finely chop it. Rinse the tomato, wipe it and cut into small cubes. Grind the pickled cucumber in the same way as the tomato.

2. Wash the pork, soak it with napkins and cut into large bars. Free the pod of sweet pepper from the stalk and seeds. Cut the pepper into strips. Peel the carrot and cut into strips.

3. Turn on the multicooker in the "Baking" mode for 20 minutes. Pour the oil into the bowl and add the onion. Close the lid and fry it for three minutes. Then add chopped tomatoes, pepper and cucumber. Stir and continue to fry for another two minutes. Now add carrots, pour in ketchup and mix. After a few minutes, add the sliced ​​pork.

4. Season everything with spices, switch the multicooker to the “Stew” mode and continue cooking for another hour.

5. Dilute the flour in a small amount of water, beat lightly, and enter this mixture five minutes before the end of the program. Stir. Serve goulash with a side dish or on its own.

Recipe 3. Pork goulash in a slow cooker in Italian

Ingredients

800 g pork tenderloin;

25 ml table vinegar;

250 ml of broth;

40 g butter;

four heads of onions;

three cloves of garlic;

• 200 g of tomatoes in their own juice;

  10 g ground paprika;

  two bay leaves;

  3 g cumin.

Cooking method

1. My pork tenderloin, dry it with napkins and cut into not too small cubes. We clean the onion from the husk and cut into half rings. We put a piece of butter in the bowl and turn on the “Frying” mode

2. Put the chopped onion in a bowl and fry it until it acquires a yellowish tint. Then pour in the vinegar, and fry, stirring with a spatula, until the vinegar evaporates.

3. At this stage, add cumin and paprika, pepper and mix well.

4. Now put the pork in the bowl, put the parsley and squeeze out the garlic. Mash the tomatoes with a fork in their own juice and add them to the bowl. Salt the dish, mix and activate the "Extinguishing" mode.

5. Fill everything with broth and cook goulash in this mode for two and a half hours. From time to time we check the liquid level, if necessary, add the broth.

Recipe 4. Pork goulash with vegetables in a slow cooker

Ingredients

pork neck - 800 g;

fresh greens;

Bulgarian pepper - two pods;

drinking water - 50 ml;

three tomatoes;

olive oil - 75 ml;

two bulbs;

ketchup - 80 ml;

flour - 40 g;

fat sour cream - half a glass.

Cooking method

1. Wash the pork under the tap, soak with a napkin and cut into medium pieces. Chop the peeled onion into half rings. Chop the rest of the vegetables into small pieces.

2. Pour olive oil into the bowl, put the meat in it and turn on the “Frying” program. Fry the pork, stirring and without closing the lid, for about seven minutes. Then season everything with pepper and salt.

3. As soon as the meat is browned, add the onion and bell pepper. Mix.

4. Grind everything with flour, mix thoroughly so that not a single lump remains. Add chopped tomatoes.

5. Combine sour cream with ketchup, beat lightly and pour over meat with this mixture. Mix and pour in water. Switch the multicooker to the "Extinguishing" mode for an hour and a half. Transfer the goulash to a deep dish, garnish with herbs and serve.

Recipe 5. Delicate pork goulash in a slow cooker with steamed potatoes

Ingredients

large carrot;

Bay leaf;

400 g pork tenderloin;

150 g of tomatoes;

spices for meat;

large head of onion;

25 g cornstarch;

potato.

Cooking method

1. We clean and wash vegetables. We wash the pork, dry it and cut it into oblong pieces. Finely chop the onion, finely grate the carrots, cut the potato tubers in half. Place potatoes cut side down in a steamer.

2. Cut the tomatoes as small as possible. We shift them into a deep plate, add starch to them, salt and season with spices. Mix everything thoroughly, and then beat lightly with a whisk to make the sauce a homogeneous consistency.

3. Put the sliced ​​pork, onion and carrot into the multicooker container. Pour sauce over everything and mix. I put a bay leaf. We put a container with potatoes in the bowl and activate the "Extinguishing" mode for an hour.

4. After the allotted time, we take out the container with potatoes, put it on a dish. Put pork goulash on top and sprinkle everything with finely chopped herbs.

Recipe 6. Pork goulash with beer in a slow cooker

Ingredients

kg of pork tenderloin;

three pods of sweet pepper;

three heads of onions;

freshly ground pepper;

four cloves of garlic;

ground paprika;

80 ml of tomato paste;

liter of dark beer.

Cooking method

1. Peel the onions and chop into fairly large rings.

2. Pour sunflower oil into the multicooker bowl and activate the "Frying" mode. Pour the onion into the bowl, sprinkle it with cumin and fry, stirring vigorously, for ten minutes.

3. Remove the tails with seeds from the pods of sweet pepper, rinse, dry and crumble into thick straws. Add the pepper to the onion and sauté, stirring, for five minutes.

4. Now add the tomato paste and continue to fry, stirring occasionally, for five minutes.

5. Dry the washed pork and cut into large pieces. Add meat to vegetables. Squeeze garlic through a press here. Salt and season with freshly ground pepper and paprika.

6. Pour in dark beer. Transfer the multicooker to the “Extinguishing” mode and cook goulash for one and a half to two hours. Serve goulash with vegetables or pasta.

Recipe 7. Goulash from pork, apples and pumpkin in a slow cooker

Ingredients

half a kilogram of pork tenderloin;

half a liter of drinking water;

• bulb;

  freshly ground pepper;

  half a kilogram of pumpkin;

  parsley;

• four potatoes;

  50 ml cream;

  50 ml of vegetable oil;

  A piece of butter.

Cooking method

1. Peel the onion and chop it into thick half rings. Pork cut into large pieces.

2. Put a piece of butter in the multicooker bowl and add vegetable oil. Turn on the "Frying" program and wait until butter will melt. Add onion and sauté for 3 minutes until soft. Add pork and fry everything together for another ten minutes.

3. Add flour and mix. Peel the apple and remove the seeds. Finely crumble. Peeled potatoes and pumpkin cut into cubes. Add apple and vegetables to slow cooker.

4. Dilute the cream with boiling water and pour the meat and vegetables with the resulting mixture. Salt, season with spices. Switch the multicooker to the “Extinguishing” mode and cook goulash for two hours. Sprinkle the finished dish with finely chopped parsley, close the lid and leave the dish to brew for half an hour.

In the process of cooking pork goulash in a slow cooker, you can cook steamed vegetables for a side dish. It is enough to place a container with vegetables on top of a bowl of goulash.

Take pork for goulash without fat, a thin layer of fat is allowed.

By adding broth or other liquid, you can adjust the consistency of the goulash to get meat with gravy or soup.

To keep the meat juicy, bread it in flour and fry over high heat until golden brown.

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