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

Goulash was first invented by shepherds; it was cooked over a fire in a large cauldron, where the meat was first fried and then stewed until tender along with vegetables. Today, the boiler and burning logs have been replaced by an electric multicooker, but the cooking method has remained almost unchanged. Let's look at a detailed recipe for making Italian pork goulash in a slow cooker, but first, let's look at 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:

1. Cut the washed pork into cubes, but not finely, so that the pieces turn out juicy. Peel and cut the onion into half rings. Place a piece of butter in the multicooker and activate the “Frying” program.
2. 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.
3. The next step is to add spices: paprika and cumin. You can optionally add black pepper or red pepper if you like it spicier.
4. After the spices, add pork, bay leaf, and crushed garlic to the dish. Chop the tomatoes in their own juice with a knife and also put them in the slow cooker. Grate the lemon zest and add to the goulash. Now add salt to the dish, mix, and turn on the “Stew” program.
5. Add meat broth to the bowl and cook pork goulash in a slow cooker for 2.5 hours.

During the cooking process, 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 the smoked sausages, thanks to which the goulash acquires the appetizing smoky aroma of food cooked over a fire. The biggest difficulty with this recipe is the preliminary preparation of the beans, which need to 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 will 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 tbsp;
• sweet pepper – 6 pods;
• garlic – 4 cloves;
• ground red and black pepper, cumin, marjoram, salt.

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

1. Soak dry beans in water for 6-12 hours. Then change the water and boil the beans until soft, not forgetting to add salt. It is very important not to overcook the beans; the grains should remain intact.
2. Cut the pork into pieces and place in a slow cooker. Add butter and fry the meat in the “Fry” program for 5 minutes.
3. Now add chopped smoked sausages, beans, chopped sweet peppers, onions, garlic, spices and salt to the pork.
4. We dilute the tomato paste with a small amount of bean broth or water and pour it into the bowl.
5. Activate the “Extinguishing” option. Cook pork goulash in a slow cooker for 2 hours.

Pork goulash with beer in a slow cooker

The advantage of any goulash is the ease of its preparation. The ingredients that make up the dish require almost no preliminary heat treatment. They are not stewed, fried or boiled separately, but simply placed in one container and cooked together. This slow cooker pork goulash recipe uses the following:

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

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

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

Additional ingredients to the tender meat in this dish are apples, potatoes and pumpkin. This combination of vegetables and fruits drenched in creamy sauce is worth trying at least once. A 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 tbsp;
• potatoes – 4 pcs.;
• flour – 0.5 tbsp;
• parsley;
• salt, sugar, black pepper.

Let's look at the cooking process step by step:

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

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; in addition, a little cinnamon is added to this goulash, which sets the main flavor of the dish. To prepare this pork goulash in a slow cooker we will 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:

1. Cut the pork flesh into pieces. Mix spices and salt in a small container, rub the meat cubes with them, cover and refrigerate for a couple of hours.
2. Cut the onion into large cubes. In a slow cooker, melt the butter with the addition of vegetable oil. Pour in the onion and cook it for 5-7 minutes in the “Fry” program.
3. Separately, boil the required amount of water, mix it with wine and pour the sauce into the slow cooker.
4. Place the marinated meat into the bowl. 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 and baked potatoes will be very tasty. Here are the necessary products from which we will prepare goulash in a slow cooker:

• smoked pork ham – 1.5 kg;
• olive oil – 4 tbsp;
• flour – 2 tbsp;
• 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 preparing pork goulash in a slow cooker:

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

Pork goulash in a slow cooker. Video

Initially, the Hungarian dish goulash was a thick, rich soup with an islandy taste, which was made from meat fried and stewed with vegetables. Today it is more like a meat stew; it is prepared from any type of meat not only in a cauldron, but also using a frying pan, pressure cooker or multicooker.

How to cook

Modern cooks can cook goulash in a slow cooker, significantly saving time. The cooking principle remains the same - the meat is cut into small pieces, fried in oil, seasoned with roasted vegetables and spices, and stewed in a fragrant sauce. If you want to make meat with gravy in a Polaris or Panasonic multicooker, then add more sauce so that there is enough of it to pour over a suitable side dish.

Classic goulash is made from beef, but there are many recipes using all types of meat - pork, veal, lamb, chicken and even venison. Cooking with a multicooker makes life easier for chefs; goulash is made faster, the meat is juicy and rich in flavor, and has a very soft consistency. Every family member, even children, will like the dish if you prepare it following the technology.

Here are some useful tips for preparing flavorful goulash using a slow cooker:

• You can fill the meat not with plain water, but with meat, mushroom or vegetable broth;
• At the same time as preparing goulash, you can make a side dish for it - steam vegetables on a special grill;
• It is better to take lean meat, with a thin layer of fat;
• To keep the pieces juicy, it is better to bread them in flour or breadcrumbs and fry them first.

Goulash in a slow cooker - recipe

To find a suitable goulash recipe in a slow cooker, you should pay attention to master classes with photos. According to them, cooking goulash in a slow cooker will be much easier and will be accessible even to beginners in the culinary world. You can make simple dishes - from pure meat with spices and chopped vegetables, complicating them with tomato or beer sauce. The pinnacle of skill will be real Hungarian goulash, made in accordance with traditions.

From pork

• Number of servings: 6 persons.
• Calorie content of the dish: 148 kcal per 100 g.
• Purpose: for lunch.
• Kitchen: author's.

Making pork goulash in a slow cooker is easy if you follow the technology. According to this recipe, you will get a juicy dish with soft meat pieces that are in perfect harmony with mashed potatoes and other side dishes. The added vegetable frying of onions, carrots and tomatoes gives the appetizer its aroma and special consistency.

Ingredients:

• pork - half a kilo;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomatoes – 1 pc.;
• bell pepper – 1 pc.;
• tomato paste – 40 ml;
• sunflower oil – 20 ml;
• flour – 40 g;
• bay leaf – 1 pc.;
• cumin – 10 g;
• sour cream – 40 ml;
• water – 0.4 l.

Cooking method:

1. Cut the pork into cubes, add salt, pepper, and bread in flour. Place in a bowl, fry with the “Baking” mode turned on for 20 minutes.
2. Add chopped onion and grated carrots, fry for 10 minutes.
3. Add pieces of tomatoes, bell peppers, tomato paste and sour cream. Season with your favorite spices.
4. Simmer in the appropriate mode for an hour. Serve with boiled potatoes, mashed potatoes or cereals.

Beef

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 149 kcal per 100 g.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Beef goulash in a slow cooker will be appreciated even by those who prefer chicken or turkey to this tough meat. Thanks to simmering in a closed container, the dish is juicy and tender. How to cook beef goulash in a slow cooker is described in the recipe below. It will make a delicious version of spicy-hot beef with onion-garlic aroma and the piquant sweetness of tomato paste.

Ingredients:

• beef – 700 g;
• onions – 3 pcs.;
• garlic – 20 g;
• tomato paste – 100 ml;
• vegetable oil – 70 ml;
• water – 0.2 l.

Cooking method:

1. Wash the beef, cut into cubes, chop the onion and garlic.
2. Place the food in a bowl, add tomato paste, water, and vegetable oil. Add salt, pepper, stir.
3. Simmer under the lid in the appropriate mode for an hour.
4. When the time is up, serve with porridge or fried vegetables.

Chicken

• Cooking time: 3 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 123 kcal per 100 g.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Chicken goulash in a slow cooker will turn out extremely aromatic and tender. Meat pieces melt in your mouth, soaked in vegetable juice and added filling. The dish is not considered a traditional version of goulash in the true sense, but it can be made to add a touch of variety to the family's usual diet. Sweet pepper and grated tomato paste are responsible for the aroma and bright color of the breast.

Ingredients:

• chicken fillet – 3 halves;
• carrots – 2 pcs.;
• onions – 3 pcs.;
• bell pepper – 1 pc.;
• tomato paste – 20 ml;
• flour – 20 g;
• water – 100 ml;
• vegetable oil – 60 ml;
• seasoning – 10 g;
• bay leaf – 1 pc.

Cooking method:

1. Wash the fillet, dry it, remove films and fat, cut into cubes.
2. Chop the pepper into strips, the onions into half rings, and grate the carrots.
3. Fry the onion-carrot mixture until translucent, place in a bowl.
4. Add the meat, bell pepper, tomato paste and water.
5. Add flour, spices, cover with a lid.
6. Simmer in the selected mode for 2.5 hours. After the signal, leave for about six minutes.
7. Garnish the hot dish with pasta, rice or vegetable sauté. If desired, you can top the finished goulash with cream, sour cream, sprinkle with dill, a mixture of parsley and cilantro, and basil.
8. If the dish is being prepared for dinner, it can be served with white or red semi-sweet wine.
9. Cream and herbs can be added during the cooking process to obtain a more flavorful filling.

Veal goulash in a slow cooker

• Cooking time: 2.5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 142 kcal per 100 g.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Veal goulash in a slow cooker will turn out to be exquisitely tender and delicate in taste, because the softness of the meat is emphasized by the aromatic sauce. For it, it is better to take tomato paste, garlic cloves and traditional carrot and onion frying. Long simmering lasting more than two hours allows you to achieve an unusually attractive consistency that is incredibly tender.

Ingredients:

• veal – half a kilo;
• carrots – 1 pc.;
• onion – 1 pc.;
• tomato paste – 40 ml;
• garlic – 2 cloves;
• water - glass;
• vegetable oil – 15 ml;
• spices for veal – 10 g;
• bay leaf – 3 pcs.;
• greens - a bunch.

Cooking method:

1. Wash the pulp, cut into strips, onion into half rings, carrots into circles, crush the garlic.
2. Grease the bowl with oil, place the meat with vegetables, fry for 20 minutes on the “Baking” function.
3. Mix tomato paste with water, season with spices, pour over meat.
4. Simmer for two hours at the selected program. Garnish with spaghetti, stewed vegetables and mushrooms.

From lamb

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 196 kcal per 100 g.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Lamb goulash in a slow cooker is quite worthy of the status of a holiday dish, because this meat is not often found on the table and in the everyday menu. Using a kitchen aid will help make the meat pieces especially soft and attractive and remove the specific taste. This can also be achieved by using spices - dried paprika, chili pepper, dill, parsley.

Ingredients:

• lamb – 0.5 l;
• water – 2 tbsp.;
• bay leaf – 3 pcs.;
• tomatoes – 1 pc.;
• bell pepper – 1 pc.;
• onion – 1 pc.;
• chili pepper - pod;
• dill - a bunch;
• parsley - a bunch;
• vegetable oil – 60 ml;
• tomato paste – 40 ml;
• wheat flour – 40 g;
• dried paprika – 10 g.

Cooking method:

1. Cut the onion into small cubes, slice the tomatoes, chop the chili, remove the seeds. Chop the bell pepper into strips, chop the meat into pieces, crush the garlic with a press.
2. Turn on the “Frying” program, heat the oil, fry the onions, after five minutes add chili, bell peppers, and tomatoes. After six minutes, add garlic, tomato paste, paprika, black pepper.
3. Lay out the frying after four minutes, fold in the meat, keep for 10 minutes, stirring occasionally. Add flour, after 60 seconds add water, add frying.
4. Set the “Stew” mode and cook for three hours. Half an hour before the signal, season with bay leaf and chopped herbs. Garnish with baked potatoes or noodles.

Pork with gravy

• Cooking time: 1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 146 kcal per 100 g.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Pork goulash with gravy in a slow cooker is juicy and has a pleasant aroma. Due to the large amount of sauce, the meat pieces turn out very appetizing, soft and cooked. It is better to serve goulash with gravy in a slow cooker with “dry” cereals - rice, buckwheat, couscous or bulgur. Even children like the filling, so this is an indispensable dish for every family member.

Ingredients:

• onions – 2 pcs.;
• sunflower oil – 20 ml;
• pork – 800 g;
• mushrooms – 100 g;
• tomatoes – 2 pcs.;
• tomato juice - a glass;
• bay leaf – 1 pc.

Cooking method:

1. Chop the onions and fry in oil with the lid open and the “Baking” program set. Add mushroom slices and simmer until moisture evaporates.
2. Add the meat cubes, close the lid, and simmer for half an hour.
3. Send in the tomato slices, after five minutes add juice and add salt.
4. Season with pepper and bay leaf, cook for 45 minutes in the “Stew” mode. Garnish with pea or mashed potatoes or cereals.

Beef with gravy

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 151 kcal per 100 g.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Beef goulash with gravy in a slow cooker also attracts attention due to its aroma and exquisite taste with spicy notes. Appetizing pieces in tomato sauce evoke an appetite and a desire to quickly enjoy the taste of the dish. The optimal side dish is mashed potatoes, stewed vegetables; you can serve goulash with peas and beans to increase satiety and calorie content.

Ingredients:

• vegetable oil – 60 ml;
• onion – 70 g;
• beef – 700 g;
• bell pepper – 2 pcs.;
• ketchup – 100 ml;
• hot sauce – 35 ml;
• garlic – 3 cloves;
• canned champignons – 400 g;
• dried paprika – 2 pinches;
• Tabasco sauce – 2 drops;
• red wine – half a glass.

Cooking method:

1. Heat the oil, fry the chopped onion until transparent using the “Baking” function, add the beef cubes. Fry until lightly browned, add salt and pepper.
2. Add pepper slices, cook for four minutes, add ketchup, hot sauce, and wine. Season with crushed garlic.
3. Simmer in the selected mode for one and a half hours.
4. Half an hour before the signal, add fried mushrooms, season with paprika and Tabasco sauce. Garnish with rice and buckwheat.

In Hungarian

• Cooking time: 1.5 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 156 kcal per 100 g.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Hungarian goulash in a slow cooker is made with a thick, aromatic gravy that has a rich taste. The nutritious dish is famous for its increased satiety, is self-sufficient and does not require additional side dishes due to the use of a large number of vegetables. This dinner is best served with fresh wheat bread croutons, grated with garlic salt and seasoned with fresh herbs.

Ingredients:

• beef – 300 g;
• potatoes - 6 tubers;
• onion – 1 pc.;
• flour – 40 g;
• ground paprika – 40 g;
• sunflower oil – 30 ml;
• butter – 20 g;
• bay leaf – 1 pc.;
• water – 500 ml.

Cooking method:

1. Cut the onion into thin half rings, fry in butter in the “Multi-cook” mode, setting the heat to 120 degrees.
2. After 15 minutes, send the meat cubes there, sprinkle with paprika, salt, pepper, and flour. Stir with a spatula and cook until the end of the program.
3. Pour out the required amount of water, set the “Stew” program, and simmer for an hour.
4. 15 minutes before the signal, add potato cubes and bay leaves.
5. Before serving, stir, garnish with fresh dill and crushed garlic, or parsley and basil.

With potatoes

• Cooking time: 1.5 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 159 kcal per 100 g.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Goulash with potatoes in a slow cooker also does not require an additional side dish, because it contains two main components at once - potatoes and meat. Pork tenderloin is ideal for cooking, as it is the most tender part of the carcass with a soft consistency, considered a delicacy. If desired, you can take any other part or even replace the pork with beef or chicken, but then you will have to cook longer.

Ingredients:

• carrots – 1 pc.;
• bay leaf – 1 pc.;
• pork tenderloin – 400 g;
• tomatoes – 150 g;
• onion – 1 pc.;
• corn starch – 25 g;
• potatoes - 6 tubers.

Cooking method:

1. Chop the pork into large pieces, chop the onion, grate the carrots, cut the potatoes in half.
2. Place the potato tubers in a steamer bowl.
3. Peel the tomatoes, chop until pureed, you can use a blender, mix with starch, salt, and spices. Beat lightly with a whisk.
4. Add pork, onions, carrots, pour in sauce, season with bay leaf.
5. Place a steamer dish on top and set the “Stew” program for an hour.
6. When serving, sprinkle with chopped herbs, garnish with drops of ketchup, cilantro, and large allspice peas. Use other spices if desired.

Video

Pieces of pork pulp from the following parts of the carcass are suitable for making goulash: shoulder, ham, neck and tenderloin. These names are written in ascending order of price per 1 kg... You can also buy relatively inexpensive pork trimmings for minced meat and select pieces suitable for goulash from it, and put the rest into a meat grinder.

I usually combine sorted pork trimmings, not suitable for goulash and frying, with chicken fillet and the result is a pretty harmonious-tasting, affordable and wallet-friendly minced meat for cutlets or dumplings.

The photo shows a piece of pork shoulder. It is best to take chilled meat or defrost frozen meat gradually.

Preparing meat involves cutting it, preferably across the grain, into small, usually oblong pieces - sticks. Large inclusions of fat or grease, as well as veins, must be removed.

To avoid frying flour separately to thicken the sauce, immediately roll the pieces of meat in flour. This can be done in two ways.

The first method: sprinkle the pieces of meat with flour through a strainer and stir them so that they are more or less evenly covered with flour.

The second method: place the pieces of meat in a bag with the required amount of flour and shake it in different directions so that it is covered with a light layer of flour.

Prepare vegetables for goulash. Peel the onion and chop coarsely but thinly into half rings. Wash the carrots, peel, rinse and grate. Sometimes I use carrot pulp after the juicer.

Pour refined vegetable oil (olive or sunflower) into the multicooker bowl and place onions and carrots on the bottom, lightly salt. Vegetables are placed in cold oil, not in boiling oil, to prevent them from frying suddenly; it is better to simmer gradually with occasional stirring.

To do this, set the mode in which you can fry: “frying”, “baking” or “multi-cook” with a temperature of 120 degrees. The total frying time will be ten minutes: five minutes for the vegetables and another five minutes after adding the meat.

Add pieces of meat to the semi-fried vegetables and fry everything together while stirring so that the meat is sealed and does not release juice.

At the end of frying, set the “stewing” mode for 1-1.5 hours, depending on the size of the pieces and their type and fat content. The automatic “Quenching” mode takes place at different temperatures from boiling to simmering, and it is optimally and even almost perfectly selected.

But you can choose your own mode if the multi-cooker has a “multi-cook” or “multi-chef” function, and you want not to leave the multi-cooker...

At the beginning of stewing you need to add tomato sauce with sour cream.

To prepare this gravy, combine water, tomato paste or tomato sauce/ketchup and sour cream. Mix these ingredients into a homogeneous mixture. Instead of water and tomato sauce, you can take tomato juice, canned or freshly prepared, and add sour cream to it.

Adjust the amount of water to your taste, i.e., depending on whether you want more or less gravy, but it is advisable that the pieces of meat be completely covered with sour cream and tomato sauce during stewing.

What spices can be added to goulash? Usually this is dry paprika and ground hot and/or aromatic peppers. Hot peppers are black, red and chili, and aromatic peppers are allspice, pink, green.

A ready-made dry mixture for adjika, consisting of peppers and herbs, as well as ready-made adjika, fits perfectly into this dish. Herbs and garlic - to taste and optional.

To diversify the taste of goulash in homemade versions, i.e. To get a new flavor every time, take note of these non-traditional sets of spices: curry, Provençal herbs, Italian herbs, suneli hops, Mexican mixture, etc.

Goulash is a dish made from stewed pieces of meat and vegetables.

History claims that its ancestors are Hungarian shepherds. Goulash was their traditional food, and it was cooked over a fire in large, heavy cauldrons. The dish contained a significant amount of gravy, so its consistency was a thick soup that warmed the shepherds on cold evenings.

Many years have passed since then, and the dish has become popular in many countries, including ours.

From its ancestors, goulash left meat and onions in its composition; all other ingredients are different in each kitchen. Just as before, the dish is prepared with a large amount of gravy in a thick-bottomed bowl. Meat and vegetables are stewed in a deep frying pan or cauldron.

Goulash with gravy can be successfully prepared in a slow cooker. Modern kitchen units help to do this quickly, with a minimum amount of fat and water. The dish turns out nourishing and flavorful. It retains most of the healthy constituents of vegetables and meat.

Goulash with gravy in a slow cooker - general cooking principles

Most often, the basis of the dish is beef and veal. But goulash with gravy in a slow cooker and made with pork or chicken turns out delicious.

To perform all the necessary operations, the kitchen assistant has special functions “Frying” and “Stewing”.

In classic recipes, meat is fried on onions, but you can do the opposite: first fry the meat pieces, and then add vegetables.

In addition to onions, carrots, sweet peppers, tomatoes, and potatoes are added to the goulash. They are fried in sunflower oil until a golden crust appears, and then stewed with the addition of water, tomato paste or sauce, flour and sour cream. To get a richer dish and diversify its taste, melt a small piece of lard. Its remains are removed, but the aromatic fat remains.

Salt, black pepper, sweet paprika, cumin, marjoram, and sugar are added to the goulash.

The amount of gravy can be adjusted by adding more or less water.

An excellent addition to the dish is mashed potatoes, noodles, and fresh vegetable salads.

Recipe 1. Goulash with gravy in the “Homemade” slow cooker

Ingredients:

Beef meat – 0.7 kg;

Two onions;

Three l. tablespoons sunflower oil;

Two liters each. table flour and tomato paste;

One and a half teaspoons. salt;

320 ml hot water;

To taste – ground pepper.

Cooking method:

Wash the meat thoroughly and cut into medium cubes.

Pour oil into the bottom of the kitchen aid and place the beef.

We start the “Frying” mode for ten minutes. Don't forget to click "Start".

Cut the onion into half rings.

Sprinkle the meat with pepper and mix.

Add onion and mix again. The dish is cooked in the same mode for another ten minutes.

Add flour and stir it with meat. Fry for one minute.

Add tomato paste and hot water.

Add salt, stir and close the lid.

Set the “Quenching” mode for one hour. Let's start.

The prepared dish is aromatic and nutritious.

Recipe 2. Goulash with gravy in a multicooker, Jewish style

Ingredients:

600 grams of beef;

Half a kilogram of onions;

Two potatoes;

Three laurel trees;

Eight peas of black pepper;

A pinch of cumin;

Vegetable oil.

Cooking method:

The cooking process is similar to that described in the previous recipe. The difference is that a large amount of onion provides gravy without adding water.

Cut the beef into medium pieces. Chop the onion into half rings. Cut the potatoes into small cubes.

We place the meat pieces on the bottom of the multicooker, where we added a little oil in advance.

Cook for ten minutes in the “Frying” mode.

Pour in onion half rings, potatoes, add peppercorns, cumin and salt. Mix carefully.

Place bay leaves on top.

Set the “Quenching” mode for an hour and a half and start.

This dietary and aromatic dish will delight you with its soft and pleasant taste. There is enough gravy to generously pour over tender mashed potatoes or noodles.

Recipe 3. Goulash with gravy in a slow cooker from pork

Ingredients:

700 grams of pork meat;

Half a glass of sour cream;

Two tablespoons flour;

Tea room ground black pepper;

One dessert l. salt;

A glass of hot water;

Three l. table vegetable oils.

Cooking method:

On the multicooker body, select the “Frying” mode. Pour vegetable oil into the kitchen helper's bowl.

Cut the onion into small cubes. Place it in a bowl and fry for two to three minutes.

Chop the carrots using a large grater. Add it to the fried onion pieces and mix. Cook for ten minutes covered.

Chop the meat into small pieces and add to the vegetables. After stirring, close and cook in the indicated mode for another ten minutes.

Then pepper and add flour. Fry for about a minute with constant stirring.

Add sour cream and salt to the goulash. Pour hot water.

After stirring the goulash, turn on the “Multi-cook” (or “Stew”) mode for an hour, the temperature is 100 degrees.

In sixty minutes, the fragrant dish with sunny and tasty gravy is completely ready.

Recipe 4. Goulash with gravy in a slow cooker “Mom’s recipe”

Ingredients:

Seven hundred gr. beef;

Three carrots;

Two bell peppers;

One hundred gr. tomato paste;

Three garlic cloves;

To taste – salt and pepper;

Half a liter of water;

Vegetable oil.

Cooking method:

Cut vegetables and meat into medium pieces.

Crush the garlic with a knife before slicing.

Pour oil (three or four tablespoons) into a kitchen utensil bowl.

Place the meat pieces, carrots, bell peppers and garlic on top.

Season with salt, pepper and tomato paste.

Pour in water and mix everything.

Close the lid and select the “Stew” program for sixty minutes, product type “Meat”.

Start the multicooker with the “Start” button and do not open the lid until the end of the program.

An hour later you can taste a plate of aromatic goulash with gravy, successfully prepared in a slow cooker.

Recipe 5. Chicken goulash with gravy in a slow cooker

Ingredients:

400 gr. chicken fillet;

One carrot and one onion each;

According to one article l. sugar and flour;

30 ml water;

Two laurel trees;

Five black peppercorns;

Sunflower oil;

Two tbsp. l. tomato paste;

Cooking method:

Peel the onion and cut into small cubes.

In the “Frying” mode, fry it in three tablespoons of vegetable oil.

Add flour and mix.

Cut the carrots into thin slices and add to the onion.

Cut the chicken fillet into medium pieces and immediately add it to the vegetables.

Place bay leaves and peppercorns on top.

Pour water into a small bowl. Add salt, sugar and tomato paste. Stir and pour over meat. Carefully stir the goulash with the gravy in the slow cooker.

Close the kitchen unit and set the “Stewing” program for thirty minutes.

Recipe 6. Goulash with gravy in a slow cooker Magyar style

Ingredients:

100 gr. lard;

Bulb;

Three potatoes;

500 gr. veal;

Two tbsp. l. sweet paprika;

One red bell pepper;

Glass of water;

Sunflower oil;

Three sprigs of parsley.

For the dumplings:

Cooking method:

Cut the lard into small pieces.

Turn on the multicooker to the “Frying” mode. We put the lard into a kitchen assistant cup and remove it after the fat has drained out.

Cut the onion and potatoes into quarters.

Cut the meat into medium pieces.

Fry the onion in lard fat and a small amount of sunflower oil. Stir constantly. Add potato pieces and fry for about five minutes.

Loading the meat. No sooner than a minute later, it can be mixed with onions and potatoes.

Add sweet paprika. Stir, combining it with meat.

Fill with water and salt.

Cut the red bell pepper into small squares and add to the goulash.

Set the multicooker to “Stew” mode for forty minutes. Let's start.

Let's prepare the dumplings. Break the egg, add salt and flour. You need enough of it to make the dough thick.

We form small oval lumps and throw them into the goulash after the specified forty minutes have passed.

Ready goulash for another 20 minutes in the “Stew” mode.

Sprinkle the finished dish with chopped herbs.

Recipe 7. Goulash with gravy in a slow cooker with wine

Ingredients:

800 gr. onions and beef;

30 gr. sweet paprika;

Two cloves of garlic;

One tablespoon each. tomato paste and balsamic vinegar;

A pinch of cumin and marjoram;

150 g dry red wine;

One spoon tbsp. flour;

Two laurel trees;

Half a glass of water;

Lemon zest;

Pepper mixture;

Sunflower oil.

Cooking method:

Cut the onion into small pieces. In the “Fry” mode, fry it until soft in a small amount of oil.

Crush the garlic with a knife and chop it further.

Cut the lemon zest as finely as possible.

Add paprika, garlic and zest to the onion. Let's mix.

Add tomato paste, marjoram, cumin. I put in some laurel. Let's stir everything again.

Add wine, balsamic vinegar and water. Let's add salt and pepper.

Load in the meat, cut into medium pieces.

Close the multicooker and set the “Stew” mode. Time – one hour.

When the signal goes off after 60 minutes, add flour and cook in the same mode for another ten minutes.

Goulash with gravy in a slow cooker - tricks and useful tips

To speed up the cooking process of goulash, the meat can be pre-boiled.

In the classic version, the meat is fried on the surface of the onion.

The most delicious way to pour gravy over potatoes, but a less calorie option is rice or buckwheat.

Cooking process:

Let's start with preparing the meat. Wash the pork in warm water, pat dry with a napkin and cut into small cubes, convenient for eating - 2-4 cm.

Next, peel the onion and garlic and cut them into small cubes (the garlic can be either finely chopped or passed through a press).

Turn on the multicooker (Frying mode for 15 minutes), pour sunflower oil into the pan and let it heat up for 2-3 minutes. Place the pork pieces in the pan and fry them, stirring occasionally, for about 5 minutes.

When the meat pieces become a uniform gray color on all sides, you can add the onion and garlic to the pan. Cook, stirring from time to time, for another 5-6 minutes.

Next, add a couple of tablespoons of flour to the multicooker bowl and stir thoroughly until the flour is completely combined with the fat. Flour will give us a good thickness of the gravy. Cook, stirring, for about another minute, then turn off the “Frying” mode.

Add to the pan tomato paste, peppercorns, salt (I put about a small heaped teaspoon), Baharat seasoning (or another mixture of spices for meat), bay leaf.

Pour boiling water over everything while mixing all the ingredients. After this, close the lid of the multicooker and cook in the “Stew” mode for 1 hour.

From the finished pork goulash dish in a slow cooker, immediately remove the bay leaf (otherwise it will give off bitterness and the taste will become unpleasant).
Serve the goulash hot - with any side dish of your choice.
Bon appetit!