How to cook pork goulash in a slow cooker. Goulash in a slow cooker - recipes with photos

Time: 50 min.

Servings: 3-4

Difficulty: 2 out of 5

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

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

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

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

Thanks to the use of a modern kitchen assistant, you can significantly simplify the entire cooking process.

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

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

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

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

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

If you have not tried cooking, we strongly recommend that you try the recipe below. The finished dish will amaze with the richness of tastes and aromas.

Ingredients:

Step 1

Prepare goulash products according to the indicated list of ingredients.

Step 2

Pour vegetable oil into the multicooker bowl, set the "Frying / Deep Frying" program. Once the oil is hot, add the finely diced onion. Fry until golden as shown in the photo.

Step 3

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

Step 4

Rinse the pork first, pat dry with a paper towel. Cut the meat into medium cubes, then send to the stewed vegetables. Cook for 10 more minutes.

Step 5

Turn off the "Fry / Deep Fry" program, then add the wheat flour diluted with water along with dried rosemary, as well as spices to the meat.

Step 6

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

See another version of this dish:

For those who love and know how to cook stews, a slow cooker is the first assistant. But how could it be otherwise, because your culinary masterpiece will never burn or boil away in a smart assistant, and you don’t need to waste time watching the process, stirring and adjusting the heat. That is why thick stews, such as goulash in a slow cooker, are especially fragrant in it, and the meat is so soft and boiled.

Goulash in a slow cooker can be prepared according to the classic recipe, with the obligatory addition of potatoes, peeled tomatoes, carrots and onions, certainly with paprika and spices. At the same time, you will get either a thin second, or a thick first, so to speak, a hearty universal dish, suitable for both lunch and dinner. And you can cook goulash in a slow cooker according to a "male" recipe, which includes meat, onions and the most common ketchup - and you get an excellent gravy for any side dish, but how delicious it is!

Our site has already told you how you can cook real goulash, and the recipes presented in our article can be easily modified for a slow cooker and get an excellent result. And for those readers who need ready-made recommendations here and now, Culinary Eden has prepared some interesting and very different recipes.

Hungarian goulash (with potatoes)

Ingredients:
700-800 g of beef pulp (veal or pork),
2-3 potatoes
2 bulbs
1 carrot
4 sweet peppers (multicolored)
3 tomatoes
2 tbsp tomato paste,
3-4 garlic cloves,
salt, ground black pepper, spices, herbs - to taste,

Cooking:
Cut the meat into cubes, cut the onion into half rings, cut the carrot into large pieces. Peel the tomatoes and cut into small pieces or chop with a blender. Cut the potatoes into very small cubes. In the multicooker bowl in the "Baking" mode, heat a little vegetable oil and lay out the meat. Saute for 20 minutes, stirring, then add the onions and carrots and cook, stirring, until the end of the mode. Add tomatoes, tomato paste, potatoes, pour a liter of hot water and close the lid. Set the "Extinguishing" mode to 1 hour. After the signal, add coarsely chopped sweet pepper, salt and spices and set the “stewing” mode again for 30 minutes.

Hungarian goulash with paprika

Ingredients:
700-800 g of veal,
2 sweet peppers (green and red)
2-3 bulbs
1 carrot
3 potatoes
2 tomatoes (fresh or in their own juice)
2-3 garlic cloves,
50-70 g pork fat,
3-4 tbsp Hungarian paprika (any variety, to taste),
1 tsp cumin,
salt.

Cooking:
In the bowl of the multicooker in the "Baking" mode, melt the bacon cut into small cubes to cracklings. Add the chopped onion, sauté until translucent and add about ¾ of the paprika. Cut the meat into not too small cubes, put in a bowl, cook in the same mode for 5-10 minutes. In the meantime, cut the tomatoes into slices (you can remove the skin), carrots and sweet peppers into cubes. First, add tomatoes to the bowl, simmer for 5 minutes, then put carrots, peppers and lightly crushed cumin. Pour hot water so that it almost covers the contents of the bowl, turn on the "extinguishing" mode for 2 hours and close the lid. At the signal, add the diced potatoes, the remaining paprika and garlic cloves. Set the "Extinguishing" mode for another 1 hour.

Goulash for men (that is, very, very simple)

Ingredients:
800-900 g pork,
2-3 bulbs
200 g regular ketchup,
1 tbsp flour,
salt, spices (paprika is a must!),
vegetable oil for frying.

Cooking:
Cut the onion into cubes and fry in vegetable oil in the “Baking” mode until transparent. Cut the pork into cubes, add to the onion, mix, fry until whitened and add flour. Stir so that there are no lumps, and fry for 3-4 minutes, stirring occasionally. Add ketchup, salt and spices, mix and set the "Extinguishing" mode for 1 hour. To make the sauce not so thick, you can add a little water.

Goulash in Czech

Ingredients:
600-700 g pork or veal,
2-3 bulbs
2 sweet peppers
2 tbsp flour,
1 tbsp sour cream
2 tbsp tomato paste,
2-4 garlic cloves,
500 ml dark beer
pork fat for frying
broth or hot water
salt, chili pepper, cumin, paprika - to taste.

Cooking:
In the multicooker bowl in the "Baking" mode, heat the pork fat and fry the meat cut into large cubes on it. Add chopped onion, garlic, chilli to taste, salt, paprika and cumin. Stir and lightly fry. Put the tomato paste into the bowl, pour in the beer, stir and set the “Stewing” mode for 2 hours. Add more water or broth if you want more sauce. At the end of the mode, add sour cream mixed with flour, and add another 20-25 minutes in the same mode. Or, if you don’t have the strength to wait, boil the dish in the “Baking” mode and hold for 5 minutes in the heating mode.

Goulash from ventricles

Ingredients:
1 kg chicken stomachs,
1-2 bulbs
1 carrot
300-400 ml of water,
1 tbsp flour,
2 tbsp tomato paste,
salt, pepper, bay leaf, vegetable oil - to taste.

Cooking:
Chop onions and carrots and fry in a multicooker bowl in the “Baking” mode in vegetable oil. Add chopped ventricles, sprinkle with flour, lightly fry and put the rest of the ingredients. Stir, pour in hot water, you can add sour cream or heavy cream. Close the lid and set the "Extinguishing" mode for 1-1.5 hours.

Goulash in a slow cooker is not only meat and offal. This dish can be prepared even from fish, and it will turn out very tasty. Try it!

fish goulash

Ingredients:
300-500 g of any fish fillet,
2-3 bulbs
1-2 tomatoes
1-2 sweet peppers
100 g tomato paste,
2-3 garlic cloves,
1 stack water (more if desired)
salt, spices - to taste.

Cooking:
Cut all products into cubes (larger fish fillets, smaller vegetables). Put everything in a bowl. Dilute the tomato paste with water, add salt and spices and pour the food into the bowl. Set the "Extinguishing" mode to 1 hour. If you want a thicker sauce, add 1 tbsp. flour in tomato paste with water. And for a more delicate taste, you can add sour cream to the sauce (up to 1 cup).

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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

History claims that its progenitors are Hungarian shepherds. Goulash was their traditional food and was cooked over a fire in large and heavy cauldrons. A significant amount of gravy was formed in the dish, therefore, by its consistency, a thick soup was obtained, warming the shepherds on cold evenings.

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

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

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

Goulash with gravy in a slow cooker - general principles of cooking

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

To perform all the necessary operations, the kitchen assistant has special functions "Frying" and "Extinguishing".

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 goulash. They are fried in sunflower oil until golden brown, and then stewed with water, pasta or tomato sauce, flour and sour cream. To get a fatter dish and diversify its taste, a small piece of lard is melted. Its remains are removed, and the aromatic fat remains.

Salt, black pepper, sweet paprika, cumin, marjoram, sugar are put in goulash.

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

A great addition to the dish is mashed potatoes, vermicelli, fresh vegetable salads.

Recipe 1. Goulash with gravy in the Domashny multicooker

Ingredients:

Beef meat - 0.7 kg;

Two bulbs;

Three l. table sunflower oil;

Two l. table flour and tomato paste;

One and a half tea liters salt;

320 ml hot water;

To taste - ground pepper.

Cooking method:

Wash the meat well and cut into medium cubes.

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

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

Pour the flour and stir it with the meat. Fry for one minute.

Add tomato paste and hot water.

Salt, stir and close the lid.

We set the "Extinguishing" mode for one hour. Let's start.

The cooked dish is flavorful and nutritious.

Recipe 2. Jewish multicooker goulash with gravy

Ingredients:

600 grams of beef;

Half a kilogram of onions;

Two potatoes;

Three laurels;

Eight peas of black pepper;

A pinch of zira;

Vegetable oil.

Cooking method:

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

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

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

For ten minutes, cook in the "Frying" mode.

We pour onion half rings, potatoes, lay peppercorns, cumin and salt. Mix carefully.

Lay lavrushka on top.

We set the “Extinguishing” mode for an hour and a half and start.

Dietary and fragrant dish will delight you with a mild and pleasant taste. There is enough gravy to pour generously over tender mashed potatoes or vermicelli.

Recipe 3. Goulash with gravy in a pork slow cooker

Ingredients:

700 grams of pork meat;

Half a glass of sour cream;

Two table l. flour;

Tea room ground black pepper;

One dessert l. salt;

A glass of hot water;

Three l. vegetable table oils.

Cooking method:

On the body of the multicooker, select the "Frying" mode. Pour vegetable oil into the bowl of the kitchen assistant.

Cut the onion into small cubes. We send it to the bowl, fry for two to three minutes.

Grind the carrots, armed with a large grater. Add it to the fried onion slices, mix. Cook for ten minutes covered.

Cut 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.

We load sour cream into goulash and salt. We pour hot water.

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

Sixty minutes later, the fragrant dish with sunny and delicious 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 garlic before slicing.

Pour oil (three or four tablespoons) into the bowl of the kitchen assistant.

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

Salt, pepper and add tomato paste.

Pour in water and mix everything.

Close the lid and select the "Stewing" program for sixty minutes, the type of product is "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 fragrant goulash with gravy, successfully cooked in a slow cooker.

Recipe 5. Goulash with gravy in a chicken slow cooker

Ingredients:

400 gr. chicken fillet;

One carrot and one onion;

One st. l. sugar and flour;

30 ml of water;

Two laurels;

Five peas of black pepper;

Sunflower oil;

Two st. 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 carrot into thin slices and add to the onion.

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

Place the lavrushka and peppercorns on top.

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

We close the kitchen unit, set the "Extinguishing" program for thirty minutes.

Recipe 6. Goulash with gravy in a Magyar multicooker

Ingredients:

100 gr. fat;

Bulb;

Three potatoes;

500 gr. veal;

Two st. l. sweet paprika;

One red bell pepper;

Glass of water;

Sunflower oil;

Three sprigs of parsley.

For dumplings:

Cooking method:

Salo cut into small pieces.

We turn on the multicooker on the "Frying" mode. We send lard to the cup of the kitchen assistant and remove it after the fat flows out of it.

Cut the onion and potatoes into quarters.

Cut the meat into medium pieces.

Fry the onion in lard and a small amount of sunflower oil. We stir constantly. Pour in the potato pieces and fry for five minutes.

Loading meat. Not earlier 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.

We set the multicooker to the “Extinguishing” mode for forty minutes. Let's start.

Let's make dumplings. Break the egg, salt and add flour. It needs enough to make the dough thick.

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

Ready goulash for another 20 minutes in the "Extinguishing" 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 tomato paste and balsamic vinegar;

A pinch of zira and marjoram;

150 g dry red wine;

One spoon st. flour;

Two laurels;

Half a glass of water;

Lemon zest;

A mixture of peppers;

Sunflower oil.

Cooking method:

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

Crush the garlic with a knife and chop it further.

Cut the lemon peel as finely as possible.

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

Pour in tomato paste, marjoram, cumin. I put laurel. Let's mix it all up again.

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

We load the meat, cut into medium pieces.

We close the multicooker, set the "Extinguishing" mode. Time is 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 tips

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

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

It is most delicious to pour over gravy potatoes, but a less high-calorie option is rice or buckwheat.

Step 1: prepare the ingredients.

To begin with, we take fresh pork pulp and thoroughly rinse it under streams of cold running water from blood, as well as any other contaminants. Then we dry it with paper kitchen towels, put it on a cutting board and cut off the film, veins, and small bones from the meat, which very often remain on it after cutting the carcass. Next, cut the pork into small portioned pieces or strips 1 centimeter thick and crush them on all sides with a tablespoon of sifted wheat flour.

Now, using a clean kitchen knife, peel the vegetables indicated in the recipe. We wash them, dry them, put them on a new board and grind them. We chop the carrots on a large or medium grater, and chop the onions into cubes or half rings 6-7 millimeters thick.

Then we mix the right amount of tomato paste and sour cream in a small deep bowl, put a glass of purified water on the countertop, lay out the rest of the necessary ingredients that will be needed to prepare the dish, and proceed to the next step.

Step 2: cook pork goulash in a slow cooker.

We insert the multicooker plug into the outlet, place a Teflon bowl in the recess of the kitchen appliance and pour a couple of tablespoons of refined vegetable oil into it.

Then install on the scoreboard mode "Frying" or "Baking" time 30 minutes. We lower the pieces of meat to the bottom of the bowl and fry them without covering with a lid, stirring occasionally with a silicone kitchen spatula.

In 20 minutes add onions and carrots to the bowl and cook everything together for the remaining time, that is 10 minutes more, after which the appliance will turn off.

Then pour the pork with vegetables with a glass of purified water, as well as a mixture of sour cream and tomato paste. Season the still raw dish to taste with salt, paprika, ground black pepper, bay leaf and mix the ingredients until smooth.

Turn the multicooker back on “Baking” mode, but this time for 1 hour. After this time, the kitchen appliance will again announce the end of cooking with a characteristic signal. Let the fragrant dish brew a little for 5–7 minutes, after that we slightly open the lid, lay out the meat with a semi-thick gravy in portions on plates and serve along with your favorite side dish to the table.

Step 3: serve pork goulash in a slow cooker.

Pork goulash in a slow cooker is served hot as a second main course. Its taste is significantly different from that cooked in a cauldron on the stove, more tender and rich, and the aroma is richer. This miracle is served in portions on plates along with a simple low-fat side dish, for example, steamed rice, mashed potatoes, jacket potatoes, cereals from various cereals, pasta or salad and, of course, fresh bread. Enjoy and enjoy excellent food!
Bon appetit!

The recipe contains a standard set of spices, ideal for making goulash, but if desired, it can be supplemented with any spices that season meat, for example, such as oregano, suneli hops, a mixture of ground peppers, oregano, saffron, basil or others;

Very often, two or three minutes before the end of cooking, a couple of finely chopped cloves of garlic and chopped dill or parsley are added to the goulash;

In the same way, you can make beef goulash, but it must be kept in the “Stew” mode for 2 hours, since this meat is denser and will not be ready after 1 hour;

An alternative to vegetable oil is melted pork fat, sour cream is cream, tomato paste is tomato sauce, and water is broth or vegetable broth;

Some housewives stew with meat, in addition to onions and carrots, finely diced sweet peppers, as well as one or two tomatoes;

If you want the gravy to be larger and less thick, increase the amount of water to two cups.

Ingredients

• pork - 600 g;
• potatoes - 10 pcs.;
• onions - 1 pc.;
• carrot - 2 pcs.;
• tomatoes - 1-2 pcs.;
• kefir (or sour cream) - 50 ml;
• sunflower oil - 2 table. spoons;
• parsley;
• salt;
• spices (paprika, black and red ground pepper, curry seasoning);
• adjika (to taste).

Cooking time: 2 hours 30 minutes.

Yield: 6 servings.

With the advent of a smart kitchen assistant - a multicooker, the housewives breathed a sigh of relief, because many dishes are easier to cook in it than on the stove, and they turn out to be just as tasty (some say even tastier) than traditional cooking. This fully applies to such a dish as goulash.

Pork goulash with gravy, or you can take advantage of the multicooker and make both meat and a potato side dish for it at once. Below is how to cook pork goulash with gravy (recipe with photo step by step) in a slow cooker. The peculiarity of this goulash with potatoes is that it is cooked without tomato paste, which is not suitable for everyone.

This article provides a recipe for pork goulash in the Redmond slow cooker, but it is also suitable for other multicooker models that have the Stew program.

How to cook pork goulash in a slow cooker

First you need to prepare the meat. To prepare a delicious pork goulash, it is advisable to use meat from the shoulder, brisket or neck. Then it is necessary to wash and clean the pork from films and cut it across the fibers into cubes no larger than 2 cm in size.

Cut the tomatoes into small cubes. It is better to peel them first. To do this, you need to make a cross-shaped incision in the area of ​​​​the stalk, then dip the tomatoes in boiling water for a few seconds, and then immediately place them in cold water. Remove the skin while the tomato is still hot. Carrots should be washed, peeled and grated on a coarse grater. Peel the onion and cut into half rings.

Pour 1 table into the multicooker bowl. a spoonful of sunflower oil (it is better to take refined oil) and put onions and carrots. Select the "Frying" program, set the timer for 7 minutes and fry the vegetables in oil.

Then add pieces of meat to the vegetables, mix everything and fry on the "Frying" mode for another 10 minutes.

After the meat is lightly fried, it must be salted and sprinkled with spices. Then put prepared tomatoes, bay leaf to the meat, pour kefir or sour cream, add adjika (to taste, depending on how spicy the adjika is). Stir the contents of the bowl and pour a glass of hot water. Please note that you should never pour cold water into the heated bowl of the multicooker, because. this can damage the coating, which does not like sudden changes in temperature. Select the "Extinguishing" program and set the time to 40 minutes.

The time when the meat is stewing can be used to prepare the potatoes. It must be washed, peeled and cut into cubes about the same size as the pieces of meat. Shortly before the end of the meat stew, salt the potatoes, pour 1 table. spoon of sunflower oil and mix.

After the end of the program, you need to mix the resulting goulash and be sure to taste the gravy. If it seems sour, you need to add a little sugar.

After that, it remains to place the prepared potatoes in the bowl, again select the "Stew" program in the menu and set the timer for 30 minutes.

After the beep, gently stir the goulash. As you can see, it turns out quite beautiful: the potatoes and meat are cut into pieces of the same size, the potatoes did not fall apart during the cooking process. It is advisable to decorate the finished goulash with herbs before serving and serve while it is hot.

Now you know how to cook pork goulash with gravy in a slow cooker. A recipe with a photo will help you do this without any hassle.

We wish you bon appetit!