Cooking goulash in a slow cooker. Goulash in a slow cooker. Step by step cooking technology

Meat is the basis for any complete meal. Any side dish, be it rice, buckwheat or potatoes, does not have the value that they acquire when adding this product. Below are recipes for pork goulash in a slow cooker: from the simplest to the most sophisticated.

With the growth of technology, a lot of technology has appeared that makes life easier. One of these innovations is the multicooker. Usually, pork has to be stewed and fried for a long time so that it is safe and edible, but in a miracle device everything is done much faster and easier. First, the classic grandmother's goulash recipe will be considered, but it will be much more convenient to cook it.

Each recipe has many variations, even the most classic. So here. Usually, fresh meat is used for gravy, which, when stewed with vegetables, acquires a delicate taste. But there are variations where meat is marinated in spices before heat treatment. Below is a recipe from a fresh product, but if you wish, you can try using a fragrant one.

Ingredients:

Pork - 500 g;
Bulb onion - 1 medium onion;
Carrot - 1 pc.;
Bulgarian pepper - 1 pc.;
Tomato paste - 1 tbsp. l.;
Flour - 2 tablespoons;
Vegetable oil or ghee - for frying.;
Water - 300 ml;
Salt, pepper, bay leaf - to taste.

Step by step cooking steps:

Rinse the pork thoroughly, remove the veins. Cut into medium sized cubes. You can cut the meat smaller, if desired.
Peel off the top layer of onions and carrots. Chop and place in a saucer. Remove the insides from the pepper, remove the seeds, rinse. Cut into thin strips. If everything is cut into cubes, then the finished dish will look prettier. It is desirable that all vegetables are the same size for even frying.
Now let's start cooking. Open the multicooker, set the "Frying" mode. Spread the oil evenly over the entire bowl, put the vegetables. As soon as the onion acquires a golden hue and the carrots release juice, you can add meat. It will take 5-10 minutes for it to turn white.
Dissolve tomato paste in water. Pour in the flour. The consistency of the future gravy should be similar to thin kefir. Send the mixture to the multicooker.
At the last stage, add salt, pepper and bay leaf. Stir all the contents, close the lid and set the "Extinguishing" mode.

Cooking time depends on technique. On some, an hour will be enough, but there are models where at least two will be required for high-quality meat processing. Half an hour after the start of stewing, you can mix the goulash, and at the same time check the cooking speed.

Serve the finished dish with any side dish, sprinkled with fresh herbs. Fragrant pork will whet the appetite of the household, who will definitely ask for more.

Hungarian pork goulash

This recipe differs from the one presented above in that it is a full-fledged main course, since it already includes a side dish - potatoes. It will have the consistency of a thick soup. Many recipes for Hungarian goulash use beef because it is more nutritious, but pork will add flavor. It is better to choose a low-fat neck without streaks.

Ingredients:

Pork - 1.5 kg;
Potatoes - 6 pcs.;
Garlic - 1 head;
Bulgarian pepper - 2 pcs.;
Tomato - 2 pcs.;
Carrots - 2 pcs.;
Bow - 2 pcs.;
Paprika - 40 g;
Cumin - 20 g;
Salt, pepper - to taste;
Olive oil - for frying.

Cooking:

We prepare all the vegetables. We clean the onion and carrot, cut into rings. We extract the insides from the pepper, wash it, and also cut it. First you need to pour over the tomato with boiling water and remove the skin, then chop it. Remove skins from garlic. We clean and cut potatoes.
Rinse the meat, remove excess fat and other unnecessary veins. Cut into cubes. In traditional Hungarian cuisine, all products are cut quite large, but this subtlety can be omitted and the pieces can be made smaller.
Now let's move on to cooking. Pour the bottom of the multicooker bowl with oil, lay out the meat. When it turns white, add the onion, mix. We fry for about 5 minutes.
Adds tomato, bell pepper and do the same. As soon as the vegetables soften a little and give juice, fill the goulash with water almost to the very edges.
Sprinkle with cumin, paprika, salt and pepper. Mix well, set the stewing mode and leave the meat for an hour.
During this time, the product will be almost ready. We spread the remaining vegetables in the goulash: carrots, potatoes and garlic. Stir and simmer for another hour.

Fragrant and spicy Hungarian goulash is ready. Before serving, you can add fresh herbs, which will make the dish not only more beautiful, but also tastier.

Goulash with Chinese-style vegetables in a slow cooker

Chinese cuisine is distinguished by its spicy dishes and their unusual smell. The meat will turn out very tender and original in taste.

Ingredients:

Pork - 600 g;
Carrot - 1 pc.;
Zucchini - 1 pc.;
Sweet pepper - 1 pc.;
Soy sauce - 3 tbsp. l.;
Garlic - 1 clove;
Chopped ginger - 1 tbsp. l.;
Chicken broth - 125 ml;
Cornstarch - 1 tsp;
Sugar - 1 tbsp. l.;
Salt - to taste.

Cooking:

In advance, you need to make chicken broth and let it cool a little.
We clean the vegetables, cut into strips or thin strips. Instead of zucchini, you can take a regular zucchini, which will also come in handy. It is better to chop the ginger and garlic into smaller pieces so that they just add flavor, but do not come across in pieces.
Let's move on to the main part. Mix the broth with soy sauce and starch, let it brew. There you can immediately pour salt and sugar.
At this time, we set the frying mode and in oil (preferably vegetable, but olive oil is also suitable), fry the meat to a crust.
Add all the blanks, mix, cook for another 5 minutes. Then pour the broth with all the impurities, set the stew mode and leave the goulash for an hour.

If desired, you can put greens on top before serving. A hearty meat delicacy will decorate your home table, surprise you with its taste and will surely fall in love with its simplicity and sophistication.

Pork goulash with gravy and potatoes

The recipe for goulash with potatoes has already been presented above, but this option will be more familiar to taste, since there are no special spices here. In addition, in the Hungarian version of cooking, meat is the basis, but here potatoes come in equal proportions, if not more.

Ingredients:

Pork - 600 g;
Potatoes - 10 pcs.;
Onion - 1 pc.;
Carrots - 2 pcs.;
Tomato - 1-2 pcs.;
Kefir (or sour cream) - 50 ml;
Oil - for frying;
Salt, spices - to taste;
Adjika - to taste.

Cooking:

Peel potatoes, cut into medium-sized cubes. Rinse the meat, remove excess veins and fat, chop into small pieces. Remove peel from carrots and husks from onions, chop. Cut the tomatoes into cubes. If desired, you can remove the skin from them, pre-dousing with boiling water.
Pour oil into the bottom of the multicooker (refined sunflower would be ideal), set the frying mode, send onions and carrots to cook there.
As soon as the vegetables are fried, add meat to them, mix, wait 10 minutes until it turns white. Sprinkle with spices, put tomatoes, you can throw a bay leaf for smell. Salt.
Pour all the contents with kefir or sour cream. If the second option is used, then you need to pour a glass of hot water into the bowl. Add adjika and mix well. Adjika can be from very spicy to slightly spicy, so adjust the amount yourself to your taste.
Now set the stewing mode and leave the meat to cook for 40-60 minutes.
Goulash can be slightly sour. In this case, put some sugar in there. As soon as the pork is ready, put the potatoes on top, mix and stew for another half hour.

The dish will turn out very beautiful. To make it even better, add greens before serving. Meat with vegetables in a creamy sauce will turn out tender and fragrant.

The nuances and secrets of cooking

You need to carefully approach the choice of the main ingredient, then any recipe for pork goulash with gravy in a slow cooker will be successful. The smell, general consistency and taste will depend entirely on its quality. Most often, lean meat is taken for the dish, with a minimum number of veins and tendons. Simply put, it is better to give preference to fillets. If such meat seems dry to you, do not worry: it will cook just as well with fat. You should not take a loin or pork legs: the meat may seem tough and ruin the whole dish.
Always before cooking, pork must first be fried and only then stewed. Then she will not give juice, she will keep it in herself and then she will open completely in goulash.

Hungarian goulash has long and firmly occupied the position of one of the favorite dishes of our people. Traditionally, this thick soup was made with the simplest ingredients: meat, potatoes, onions, and peppers. But modern housewives always strive to show off their culinary talents and add something new to the usual food, and a variety of recipes for familiar dishes are born. In this article, we will describe the various ways to cook pork goulash in a slow cooker.

Goulash was first invented by shepherds, it was boiled on a fire in a large cauldron, where meat was first fried, and then stewed until cooked along with vegetables. Today, the electric multicooker has replaced the boiler and burning logs, but the cooking method has not changed much. Let's look at a detailed recipe for making Italian pork goulash in a slow cooker, but first, let's deal with the list of ingredients. So, we need:

pork - 700-800 g;
broth - 250 ml;
onions - 3-4 pcs.;
ground paprika - 2 tsp;
cumin - 0.5 tsp;
bay leaf - 2 pcs.;
lemon - 1 pc.;
garlic - 3 cloves;
tomatoes in their own juice - 200 g;
butter - 40 g;
vinegar - 1 tbsp;
salt - 1 tsp

Italian pork goulash in a slow cooker is prepared as follows:

We cut the washed pork into cubes, but not finely, so that the pieces turn out juicy. Peel and cut onions into half rings. We put a piece of butter in the slow cooker and activate the “Frying” program.
Add the onion and fry it until it becomes soft and yellowish. Now pour in 1 tbsp. vinegar, stir the onion with a spatula and wait until the vinegar evaporates.
The next step is to add spices: paprika and cumin. You can optionally add black pepper or red, if you like it spicier.
After spices, add pork, bay leaf, crushed garlic to the dish. Grind the tomatoes in their own juice with a knife and also put in a slow cooker. Three grated lemon zest and add to the goulash. Now we salt the dish, mix, turn on the “Extinguishing” program.
Add meat broth to the bowl and cook pork goulash in a slow cooker for 2.5 hours.

In the process of cooking, periodically check the amount of liquid. Add water as it evaporates.

Pork goulash with beans in a slow cooker

The highlight of this dish is smoked sausages, thanks to which goulash acquires an appetizing smoky flavor of food cooked on a fire. The biggest difficulty in this recipe is the pre-preparation of the beans, which must be soaked and boiled in advance. The further cooking process is extremely simple: all products are stewed in a multi-cooker until fully cooked. For pork goulash in a slow cooker, we need the following products:

pork - 0.5 kg;
smoked sausages - 400 g;
beans - 1.5 cups;
onions - 4 pcs.;
butter - 100 g;
tomato paste - 2 tablespoons;
sweet pepper - 6 pods;
garlic - 4 cloves;
red and black ground peppers, cumin, marjoram, salt.

Let's cook pork goulash with beans in a slow cooker:

Soak dry beans in water for 6-12 hours. Then we change the water and boil the beans until soft, not forgetting to add salt. It is very important not to overcook the beans, the beans should remain whole.
Cut the pork into pieces and put in a slow cooker. Add butter and fry the meat in the "Frying" program for 5 minutes.
Now add chopped smoked sausages, beans, chopped sweet peppers, onions, garlic, spices and salt to the pork.
Dilute the tomato paste with a small amount of bean broth or water and pour into the bowl.
Activate the "Extinguishing" option. Cooking pork goulash in a slow cooker for 2 hours.

Pork goulash with beer in a slow cooker

The advantage of any goulash is the simplicity of its preparation. The ingredients that make up the dish almost do not need pre-cooking. They are not stewed, fried or boiled separately, but simply put in one container and cooked together. The recipe for this slow cooker pork goulash uses the following:

pork tenderloin - 1 kg;
sweet pepper - 3 pods;
onions - 3 heads;
garlic - 4 cloves;
dark beer - 1 l;
tomato paste - 3 tablespoons;
sunflower oil - 6 tablespoons;
salt, pepper, cumin, paprika - to taste.

Let's try to cook pork goulash with beer in a slow cooker by following the sequence of steps:

Cut the peeled onions into large half rings. Pour sunflower oil into the multicooker mold, turn on the “Frying” program. Pour the onion and cumin into the bowl, then fry them for about 10 minutes.
In the meantime, clean the pepper pods and chop them into cubes or thick straws. Pour the pepper into the mold and sauté together with the onion for 5 minutes.
Now add tomato paste and fry it together with vegetables for another 5-6 minutes, stirring occasionally.
We also transfer the pork cut into large pieces into a slow cooker. Pour the garlic passed through the press, as well as salt, black pepper and ground paprika. Add dark beer.
We turn on the “Stew” program and cook pork goulash in a slow cooker for 1.5-2 hours.

Goulash from pork, pumpkin and apples in a slow cooker

Apples, potatoes and pumpkin act as additional ingredients to the most tender meat in this dish. This combination of fruits and vegetables drenched in a creamy sauce is worth a try at least once. Sweetish taste and mild aroma are the main features of this pork goulash cooked in a slow cooker. For the dish, we need this:

pork - 0.5 kg;
water - 0.5 l;
onion - 1 pc.;
pumpkin - 0.5 kg;
apple - 1 pc.;
cream - 50 ml;
butter - 30 g;
vegetable oil - 2 tablespoons;
potatoes - 4 pcs.;
flour - 0.5 tbsp;
parsley;
salt, sugar, black pepper.

Let's analyze the cooking process in stages:

Chop the onion into cubes or thick half rings, cut the meat into large pieces.
We put the butter in the slow cooker and pour a couple of tablespoons of vegetable oil so that the butter does not burn. Pour the onion and sauté for 3 minutes until soft, then put the meat and fry everything together for 10 minutes.
Add flour to the dish and mix with other ingredients. We chop an apple into a dish, previously peeled not only from seeds, but also from the peel. We cut the pumpkin and potatoes into cubes, put them in a slow cooker.
Mix the cream with boiling water and pour the products in the bowl with liquid. Salt, season with spices to taste. We turn on the “Stew” program and cook pork goulash in a slow cooker for 1.5 hours.
Sprinkle the dish with parsley and turn off the appliance.

Greek pork goulash in a slow cooker

Pork can be stewed not only in tomato, cream or beer, but also in wine sauce. Dry wine gives the meat an exquisite aroma, besides, a little cinnamon is added to this goulash, which sets the main flavor of the dish. To cook this pork goulash in a slow cooker, we need:

pork pulp - 0.5 kg;
onions - 3 pcs.;
butter - 50 g;
vegetable oil - 20 g;
dry red wine - 1 glass;
water - 400 ml;
ground cinnamon - 0.5 tsp;
black pepper, salt.

Greek pork goulash is prepared in a slow cooker in the following way:

We cut the pork flesh into pieces. In a small container, mix spices and salt, rub meat cubes with them, cover and put in the cold for a couple of hours.
We cut the onion into large cubes. In a slow cooker, melt the butter with the addition of vegetable oil. Pour the onion and cook it for 5-7 minutes in the "Frying" program.
Separately, boil the right amount of water, mix it with wine and pour the sauce into a slow cooker.
Immerse the marinated meat into the bowl. We activate the “Stew” mode and cook Greek pork goulash in a slow cooker for 2 hours.

Pork goulash with dried apricots in a slow cooker

There is nothing superfluous in this slow cooker pork goulash recipe. The most tender meat is stewed in wine sauce with the addition of spices, herbs and dried apricots. The side dish for the dish will have to be prepared separately, the combination of pork with baked potatoes will be very tasty. Here are the necessary products from which we will cook goulash in a slow cooker:

smoked pork ham - 1.5 kg;
olive oil - 4 tablespoons;
flour - 2 tablespoons;
shallots - 3 pcs.;
dry white wine - 2 glasses;
dried apricots - 250 g;
bay leaf - 2 pcs.;
black pepper, salt;
parsley - 1 small bunch.

Let's start cooking pork goulash in a slow cooker:

Remove excess fat and skin from the smoked ham, cut the meat into large pieces.
Pour dried apricots with cool water for half an hour. Then we drain the water, and cut the fruit into quarters.
Pour olive oil into the multicooker. Chop shallots and pour into a bowl, fry for 2 minutes.
We shift the pieces of meat, bay leaf and dried apricots into the form. Pour the wine and in the “Extinguishing” mode, cook pork goulash in a slow cooker for 1.5 hours.
We dilute the flour with a small amount of cold water, pour it into a dish, mix. Let simmer for another 5 minutes until the sauce thickens.
At the end, add chopped greens and turn off the device.

Pork goulash in a slow cooker. Video

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

A few more recipes to keep in mind.

In winter, I especially want to eat something hearty and warming. What could be more satisfying than meat? Nothing right. Goulash will perfectly cope with this task, and with the addition of vegetables it will sparkle with the colors of summer. Absolutely any side dish is suitable for such goulash.

Ingredients:

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

Cut the meat into cubes of 2.5-3 cm.

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

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

Salt, pepper and add tomato paste.

Mix well. We add water.

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

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

Garnish with herbs when serving. Enjoy your meal!

Pork meat goulash in a slow cooker

Goulash belongs to such a category of food that it can be both the first and second course. When choosing meat, pay attention to pork tenderloin, shoulder or neck. The meat will be soft and very tender when cooked.

Ingredients:

Pork - 700 g
Onion - 2 pcs
Garlic - 3 cloves
Tomato juice - 250 ml
Water - 250 ml
Spices - to taste

Dip the chopped meat into the multicooker bowl and pour some water. Turn on the "Frying" or "Baking" mode. After 15 minutes, all the excess was gone from the meat into the broth, which must now be poured.

Pour vegetable oil into a multicooker saucepan and add chopped onion to the meat, pass the garlic through a garlic press. Pour a glass of tomato juice and add a glass of water. Salt and sprinkle with spices to taste.

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

Pork goulash in a slow cooker video recipe

Meat cooked in a slow cooker is always different from meat cooked on the stove. Sometimes it is difficult to achieve softness of meat, but with a slow cooker such a 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, goulash will be with a creamy taste, the meat will turn out juicy and tender. Cook more, loved ones will definitely ask for more.

Grocery list:

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

Turn on the multicooker and select the “Frying” mode for 10 minutes, pour in 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, mix, close the lid and fry.

Cut the pork into small pieces. The cutting method doesn't matter.

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

Then add black pepper and flour, mix 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 mix.

Close the lid, select the "Multi-cook" mode, set the temperature to 100 degrees, and the cooking time is 1 hour. If your model does not have such a mode, you can put it on "Quenching".

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

As soon as the slow cooker sounds ready, our goulash with gravy is ready.

Eat with pleasure!

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

Hearty goulash with an appetizing aroma. Great dish for a family dinner.

Ingredients:

Pork - 800 g
Onion - 2 pcs
Tomato paste - 100 g
Flour - 2 tbsp. spoons
Bay leaf - 2 leaves
Black ground pepper - to taste
Salt - to taste
Water or broth - 250 ml

Cut the meat into cubes, chop the onion. Turn the multicooker on the "Frying" 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, about 10 minutes.

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

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.

Enjoy your meal!

A simple recipe in a slow cooker pork goulash

Simple and very fast recipe. Ideal for a quick snack.

List of required products:

Pork - 800 g
Onion - 2 pcs
Carrots - 1 pc.
Tomato paste - 2 tbsp. spoons
Bay leaf - 2 leaves
Seasoning for meat - 1 teaspoon
Black ground pepper - to taste
Salt - to taste
Water or broth - 250 ml
Starch - 1 tbsp. a spoon
Greens - dill-parsley to taste

Cooking steps:

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

Step 2 Coarsely chop the onion.

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

Step 4 Turn on the multicooker to the “Frying” mode, pour vegetable oil and wait for it to heat up.

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 beef broth to taste.

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

Step 9 Dilute starch in a small amount of water and add to goulash, 5 minutes before readiness.

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

The cost 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 cooking goulash with homemade vegetables.

Dear friends, what could be tastier than a meal prepared with love and soul at home. In winter, in particular, I want to feed my family with a tasty, satisfying and hot dish, goulash will do this job well. Cook with pleasure and your work will be appreciated.

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 is usually made from beef, but in our country pork is actively used to prepare this dish. Cooking pork goulash in a slow cooker lasts a little over 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:

Pork cut into large pieces.
Finely chop the onion.
Grate carrots on a medium grater.
Pour sunflower oil into the multicooker bowl, put onions, carrots, meat.
Add salt, spices.
Install the program "Baking".
After 20 minutes, add the tomato paste.
Sour cream.
Mix the contents of the multicooker and add 2 cups of water. I always add hot water to speed up the process.
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 the home of the culinary 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

Onion cut into thin rings.
Pour vegetable oil into the multicooker bowl, add onion, spices, fry in the "Baking" mode until golden brown.
Put the meat in the multicooker bowl, fry on each side, add water so that
the meat was covered with water.
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.
Hungarian pork goulash in a slow cooker should be cooked for 1 hour on the "Stew" program.
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:

Cut all vegetables lengthwise into strips of the same length.
Finely chop the garlic and ginger.
Cut the meat into thin strips.
Mix broth, starch and soy sauce.
Cut vegetables into strips.
Pour vegetable oil into the multicooker bowl and set the “Baking” program.
Fry meat in hot oil until golden brown.
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.

Enjoy your meal!

Many of us cannot live a day without eating meat. Pork goulash is especially popular among residents of most states. In a slow cooker, a simple and hearty dish is prepared easily, served with a side dish. Russian housewives cook it in the form of stew with vegetables. At the same time, few people think that in the original this dish of Hungarian cuisine is a thick meat soup.

In order for you to get a delicious and fragrant goulash from which will be discussed in today's article, it is advisable to choose not too fatty meat. Only then will this dish be equally useful for both adults and children.

If you are not sure about the quality of the main ingredient, the duration of the stew should be increased by an hour and a half. In this case, the meat will have time to cook well and become quite soft. To get enough gravy in goulash, it is advisable to add a few glasses of pre-prepared broth. In order for the pieces to be evenly fried, they must be systematically mixed in the process.

To make it more fragrant (a step-by-step recipe can be seen below), it is recommended to use fresh tomatoes instead of tomato paste. At the end of cooking, you can pour in a little dry white wine. It will give your dish a special taste.

Option One: Product List

This recipe is interesting because it contains beans. The following quantity of ingredients will make four servings of a full-fledged second course, which can be eaten without an additional side dish. Before that, in a slow cooker with gravy (recipes for this treat will be presented below), you should purchase all the necessary components. In order not to interrupt the process, check in advance whether you have at hand:

300 grams of tenderloin.
Large onion.
100 grams of ketchup.
Sweet bell pepper.
250 grams of white beans.
Celery stalk.

Plus, in your kitchen there should be a small amount of vegetable oil, a bunch of herbs, bay leaves, pepper and salt. As spices, it is desirable to use one teaspoon of cumin, granulated sugar and mustard seeds.

Process description

To cook a truly tasty and fragrant in a slow cooker, you need to strictly follow the recommended proportions. To reduce the time spent on creating this dish, it is advisable to soak the beans in a bowl of cold water the night before and leave it overnight. In the morning, the legumes are thoroughly washed and proceed to further actions.

Pre-washed vegetables are chopped. The stalk of celery is cut into slices, the pepper - into cubes, and the onion - into half rings. The pork tenderloin is thoroughly washed in running cool water, slightly dried with paper towels, cut into cubes and sent to the multicooker bowl, pre-lubricated with a small amount of vegetable oil. Activate the “Frying” mode and cook for seven minutes. At the same time, the meat must be stirred periodically so that it browns evenly.

Then vegetables, beans and garlic passed through a press are added to it. Two glasses of water, ketchup and spices are also sent there. Close the device, turn on the “Extinguishing” mode and cook for half an hour. After the signal, pork goulash with gravy in a slow cooker is salted and served.

Option Two: List of Components

According to this recipe, you can cook a very tasty and appetizing dish. Before you start the process, you should go to the store and buy all the missing products. You should have at your disposal:

800 grams of tenderloin.
250 milliliters of broth.
40 grams of butter.
25 milliliters of table vinegar.
200 grams of tomatoes in their own juice.

In order for you to get a really nutritious and fragrant pork goulash with gravy in a slow cooker in Italian, the above list needs to be expanded. It is advisable to add lemon, a little ground paprika, three cloves of garlic, a couple of bay leaves, cumin and four onions to it.

Cooking technology

In the multicooker bowl, lubricated with a small amount of butter, send the pre-peeled, washed and cut into half rings onion, activate the “Frying” mode and cook until a yellowish tint appears. After that, vinegar is added to it and evaporated, periodically stirring the contents of the bowl.

Then pepper, paprika and cumin are added to the onion. Everything is mixed well and pre-washed and cut into small cubes of pork, bay leaf, garlic passed through a press, tomatoes mashed with a fork and salt are added there. Pour all this with broth and cover with a lid. Then the “Extinguishing” mode is activated and cooked for two and a half hours. Periodically check the liquid level and add broth as needed.

Option three: a set of products

It should be noted that cooked according to this in a slow cooker can be served with rice, pasta or mashed potatoes. This dish is tender and juicy with an incredibly rich taste. Before starting the process, check if your kitchen has:

Half a kilo of pork.
150 grams of onions and carrots.
Two tablespoons of flour.
300 milliliters of water.
Three tablespoons of sour cream.

In this case, it is desirable to use bay leaf, table salt and ground black pepper as spices. In addition, if desired, the list of components can be supplemented with mushrooms, green beans and other vegetables.

Sequencing

First of all, you need to deal with meat. It is washed, dried with paper towels and cut into small pieces. Pre-prepared and peeled vegetables are chopped.

Pieces of pork are sent to the multicooker bowl, greased with a small amount of vegetable oil, the “Frying” mode is activated and cooked for half an hour, without covering with a lid and stirring constantly. Shortly before the end of the process, carrots and onions are added to the meat, mixed and left for another ten minutes.

After this time, salt, parsley, pepper and other spices are added to the contents of the multicooker. A mixture consisting of water, flour and sour cream is also poured there, and all the ingredients are thoroughly mixed. Cover with a lid, turn on the “Extinguishing” mode and set the timer for an hour and a half. If you bought middle-aged meat, then you need to increase the time so that it has time to soften. After that, the finished pork goulash with gravy in a slow cooker can be served on the table.