Recipe for beef goulash in a Polaris slow cooker. For its preparation, it is necessary to prepare such products

Time: 50 min.

Servings: 3-4

Difficulty: 2 out of 5

Recipe delicious goulash pork cooked in a Redmond slow cooker

Branded stew recipes are in the arsenal of any housewife. To prepare hearty and delicious 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 will be ideal option, it can be served as an addition to any side dish. Redmond turns out to be unusually tender and juicy.

Through the use of modern kitchen helper can greatly simplify the entire cooking process.

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

Classic goulash prepared from simple available ingredients, often used onion, meat, potatoes, and carrots.

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

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

• 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.
• At the same time, you can steam vegetables in parallel, which will become great side dish to the goulash
• The consistency of the dish can be adjusted. Add some meat or vegetable broth 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 little 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 coarse grater carrot. 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 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 for meat.

Step 6

Select the program "Extinguishing / Pilaf", set the valve position " 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:

Goulash is thick soup, which refers to Hungarian cuisine.

It used to be prepared by shepherds for open fire, so the simplest ingredients were selected - meat and vegetables.

Traditionally, this dish is made with beef.

Beef goulash in a slow cooker will turn out much tastier than cooked in a pan or cauldron.

This cooking method will make the dish especially rich and fragrant.

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

In a slow cooker, this dish cooks much faster, but the meat retains its juiciness. All thanks to the fact that it is stewed evenly. In this case, you do not need to stand at the stove and constantly monitor the process.

In addition to beef, to make a classic goulash, you will need flour for breading, a tomato for sauce, as well as carrots and onions.

However, there are many beef goulash recipes that use the most different vegetables and spices, and mustard or sour cream is added to the sauce.

For goulash, they take beef tenderloin without veins and films. The meat is washed and cut into small oblong pieces.

Carrots are peeled, washed and chopped on a coarse grater. Onions are peeled and chopped into thin feathers or half rings. Vegetables are fried in hot vegetable oil. In this case, oils should be used to a minimum. The beef must be stewed own juice.

Then beef is added to the vegetables and continue to fry for about forty minutes. While the meat is fried, prepare the tomato-based sauce. For this you can use tomato juice, pasta or fresh tomatoes, which are scalded with boiling water so that it is easy to remove the skin, and finely crumble.

The tomato is fried in a pan, adding salt and sugar to it. Then the fire is twisted to a minimum and continue to cook to the required density. You can add sour cream or mustard to the sauce.

The gravy is added to the meat, mixed, put spices and spices, add water to the required consistency and stew everything together for an hour and a half.

Goulash can be served independent dish or with garnish. If you add a little more water, you get a thick meat soup.

Recipe 1. Classic beef goulash in a slow cooker

Ingredients

700 g beef tenderloin;

drinking water;

• bay leaf;

  two bulbs;

  carrot;

  freshly ground pepper.

Cooking method

1. We clean the beef tenderloin from veins and films. Wash under the tap and dry with paper towels. Cut the meat into slices two centimeters thick.

2. Turn on the "Baking" program. Set the time to forty minutes. We lower the meat into the bowl of the multicooker. Do not add oil!

3. Finely chop the peeled onion. We clean the carrots and roughly three. Add the prepared vegetables to the beef and fry, stirring occasionally, until soft.

4. After forty minutes, add flour, salt and pepper to taste. Pour in purified water so that its level reaches half the meat. Stir and turn on the "Extinguishing" mode for two hours.

5. Half an hour before readiness, add bay leaves to the goulash. Close the lid and cook until the end of the time. Ready goulash Arrange on plates and serve with any side dish.

Recipe 2. Beef goulash in a slow cooker in tomato and sour cream sauce

Ingredients

600 g beef tenderloin;

50 ml vegetable oil;

two onion heads;

• bell pepper;

  75 ml of tomato paste;

  freshly ground pepper;

  50 ml sour cream;

  50 g of fresh herbs;

• a glass of purified water;

  carrot.

Cooking method

1. Wash the meat under running water, clean it from everything superfluous, dry it with paper towels and cut into cubes, two centimeters thick.

2. We turn on the multicooker in the "Frying" mode for half an hour. Pour some oil into the bowl and let it warm up. We spread the beef and fry it on all sides for 20 minutes.

3. Peel carrots and onions. Remove the stem with seeds from the pepper. Wash vegetables well. We chop the onion with thin feathers. Bell pepper crumble into cubes. Three large carrots.

4. Put all the chopped vegetables into the meat, mix and continue to fry.

5. Combine sour cream with water, flour and tomato paste. Whisk everything lightly.

6. After half an hour, pour the meat with vegetables into the sauce. We activate the "Extinguishing" mode for an hour and a half. Periodically open the lid and mix the contents.

7. Rinse the greens, lightly dry and finely chop. Add after the beep, stir and close the lid. We leave the dish to infuse for a quarter of an hour.

8. Serve the finished goulash with a side dish of cereals or as an independent dish, sprinkled with finely chopped herbs on top.

Recipe 3. Beef goulash in a slow cooker with sour cream and mustard

Ingredients

beef pulp - 600 g;

salt - 25 g;

large head Luke;

boiled water - liter;

tomato paste - 30 g;

paprika - 10 g;

fat sour cream- 30 g;

black peppercorns;

French mustard - 30 g;

Bay leaf- three pieces;

flour - 25 g.

Cooking method

1. Rinse the beef, clean it of everything superfluous, soak it with a towel and cut into short strips, three centimeters thick.

2. Peel the onion head and chop it with neat thin feathers.

3. Put the meat in a deep bowl, season it with salt and paprika. Adding french mustard and mix so that the seasonings and mustard are evenly distributed over all the pieces. Let the beef soak for ten minutes.

4. After the allotted time, we shift the fragrant meat into the multicooker bowl. We activate the "Frying" mode for 15 minutes. Cook the meat without stirring it. Then add the onion, stir and fry for another five minutes.

5. Pour in the flour and mix intensively so that there are no lumps. Now pour the beef boiled water, put in a bowl lavrushka, black peppercorns, tomato paste and sour cream. Turn on the "Extinguishing" mode for an hour. We try the meat, if it is harsh, we extend the cooking for another quarter of an hour. Serve goulash as an independent dish, or with vegetable or rice side dish.

Recipe 4. Tomato goulash in a slow cooker

Ingredients

meat broth;

900 g of beef pulp;

allspice peas;

five tomatoes;

two onion heads;

Bay leaf;

carrot;

bell pepper;

freshly ground pepper;

Cooking method

1. We activate the multicooker in the “Baking” mode for forty minutes.

2. Wash the beef pulp, dry it with paper towels and cut into small, oblong pieces.

3. Place the meat in the multicooker bowl. We do not add oil. We do not lower the lid.

4. We clean the onion head from the husk and chop it finely. Peeled carrots coarsely three or cut into thin bars. We spread the vegetables to the beef, mix and cook until the end of the time, stirring occasionally.

5. Put the tomatoes in a sieve, pour boiling water over them and remove the thin peel. Finely chop the tomato pulp. Cut the stalk from the bell pepper and clean out the seeds. Then we cut the vegetable into not too large straws.

6. When the "Baking" mode is completed, add bell peppers and tomatoes to the bowl. We put allspice and bay leaf. Salt and pour meat broth so that its level reaches half the meat.

7. We activate the "Extinguishing" mode and cook for two hours by lowering the lid.

8. Put the flour in the pan and fry it until creamy. Pour about a glass of broth in a thin stream, stirring vigorously so that there are no lumps. We twist the fire and cook until it thickens.

9. Enter the sauce five minutes before readiness and mix. Goulash is served with a side dish or as an independent dish with Borodino bread.

Recipe 5. Beef and potato goulash in a slow cooker

Ingredients

a couple pinches of dry fragrant herbs;

400 g of beef pulp;

two pinches of freshly ground black pepper;

ten potato tubers;

carrot;

50 g vegetable oil;

50 g of tomato paste.

Cooking method

1. Wash and lightly dry the beef flesh. Peel and rinse vegetables. Coarsely chop the carrots, finely chop the onion. Pour vegetable oil into the bowl of the multicooker, heat it up slightly and put the meat and vegetables.

2. Dilute tomato paste in one and a half glasses drinking water and pour into the multicooker bowl. Salt and add spices. Stir, close the lid of the multicooker and activate the "Extinguishing" program for forty minutes.

3. Peel the potatoes and cut into small cubes. Place potatoes in plastic bag, pour a spoonful of vegetable oil and season with spices. Seal the bag and mix well so that the spices and oil are evenly distributed over the potatoes.

4. After forty minutes, open the lid, put potatoes on top of the meat, close the lid and continue cooking in the same mode for another forty minutes. Open the lid, mix and serve with a salad of fresh vegetables or pickles.

Recipe 6. Beef goulash soup in a slow cooker

Ingredients

beef pulp - half a kilogram;

two tomatoes;

boiled water - half a liter;

onion head;

Bay leaf;

bell pepper;

parsley and dill;

tomato paste - 50 g;

sweet paprika - 5 g;

leek;

flour - 50 g;

vegetable oil.

Cooking method

1. Finely chop the leek and onion. We turn on the multicooker in the “Frying” mode, pour oil into the bowl and heat it up. Add chopped onion and fry until browned.

2. Bulgarian pepper is freed from seeds and cut into short strips. Scald the tomatoes, remove the peel and chop finely. Add vegetables to the bowl, stir and cook for another five minutes.

3. Put the vegetable roast on a plate, and put the beef in the bowl. Fry the meat until golden brown. Then add the flour, mix and add the fry.

4. Fill everything with filtered water and turn on the "Extinguishing" mode. We cook in this mode for three hours. At the end of cooking, add fresh herbs.

If the beef is old or tough, cook the goulash on the "Stew" mode for an hour longer.

Before adding the pieces of beef to the bowl, bread them in flour.

Put fresh tomatoes instead of tomato paste, so the dish will turn out tastier and healthier.

Add a glass of white wine to spice up your dish.

Step-by-step recipes for cooking beef goulash in a slow cooker with rosemary, buckwheat, potatoes and cream

2018-04-11 Rida Khasanova

Grade
prescription

3876

Time
(min)

servings
(people)

In 100 grams of the finished dish

15 gr.

12 gr.

carbohydrates

1 gr.

171 kcal.

Option 1: Classic slow cooker beef goulash recipe

Cooking goulash in a frying pan or saucepan takes a lot of time. However, if you use a multicooker as an assistant, things will go much faster. For the dish, take the most soft part beef carcass is the shoulder blade or the neck. Such pulp is juicy and tender, and a small amount of The fat prevents the meat from becoming dry. In addition to beef, goulash recipes take variety of vegetables. These are onion, garlic, pepper, tomato and others to taste. Be sure to have a sour product in the dish. This little trick makes the stew unusually soft and tender.

Ingredients:

• kilogram of beef;
• half a glass of tomato juice;
• a couple of tablespoons of vegetable oil;
• one carrot;
• one onion;
• lavrushka leaf;
• ground pepper to taste;
• salt to taste.

Step-by-step recipe for beef goulash in a slow cooker

Rinse the meat and pat dry with a paper towel. Then cut into small pieces. You shouldn't grind either.

Peel and wash vegetables - onions and carrots. Cut the head of the onion with a knife. And grate the carrots.

Pour into the multicooker bowl vegetable oil. Turn it on to normal frying mode. After a minute, put the meat into the oil in one layer. Stir after eight minutes. Add vegetables. Continue frying for about ten more minutes.

Pour tomato juice over meat and vegetables. If this is not at hand, take homemade adjika or tomatoes in their own juice. Suitable for cooking and sun-dried tomatoes- only they must first be cut.

Add salt and ground pepper taste. Put a bay leaf. Pour another half cup of boiled hot water. Stir. Close the multicooker lid. Set the extinguishing mode to 90 minutes. After this time, the dish will be completely ready for use. Just take out the lavrushka.

To garnish the goulash, sprinkle it with fresh herbs before serving or serve it with sliced ​​vegetables.

Option 2: A quick recipe for beef goulash in a slow cooker

For speedy cooking meat, a product with a pronounced sour taste is used. It will speed up the tenderization of the beef. And for flavor piquant taste chili pepper and fresh herbs will do.

Ingredients:

• kilogram of beef;
• 2-3 tablespoons of vegetable oil;
• a piece butter;
• 2 spoons apple cider vinegar;
• small chili pepper;
• a bunch of fresh parsley;
• salt, spices to taste.

How to quickly cook beef goulash in a slow cooker

Rinse the beef. Discuss paper towel. Cut off all veins and films. And cut the pulp into small cubes. Rinse the pepper. And dip the parsley into a container with cold water, then pull out on a towel.

Pour vegetable oil into the multicooker. Add butter for flavor. Turn on the "Frying" mode. Spread all the meat evenly over the hot surface. Don't touch it for a couple of minutes. Then stir. Fry for about 15 minutes until lightly browned.

In a glass of hot boiled water, stir apple cider vinegar and any ground spices. Pour over meat. Add whole chili peppers. Stir. Close the lid. Change the cooking mode to "Stew". Time - 60 minutes.

After the stewing program is over, salt the dish to taste.

Serve with chopped fresh parsley. Instead of apple cider vinegar, it is permissible to take soy sauce - take 5-6 tbsp. l. per 1 kg of meat. It also has the ability to soften the flesh of meat. But then salting the dish is no longer worth it. After all, soy sauce pronounced salty aftertaste.

Option 3: Beef goulash in a slow cooker with rosemary

For cooking, you only need one sprig of fresh rosemary. But the effect will be awesome. At stews light will appear spicy flavor. The dish will become more appetizing - like in a restaurant!

Ingredients:

• 680 g of meat;
• 1-2 tbsp. l. vegetable oil;
• one large fleshy tomato;
• a spoonful of tomato paste;
• a couple of tablespoons of sour cream;
• 1 st. l. wheat flour;
• a sprig of rosemary;
• salt to taste.

How to cook

Wash the meat first. Then cut it into pieces.

Rinse the tomato and cut into smaller slices or cubes.

Pour the oil into the multicooker. Put the rosemary - it will give the oil all its essential oils and taste. Turn on the "Baking" or "Frying" mode. After a minute, add all the meat to the oil. Distribute throughout the bowl. Cook for 10-15 minutes. Take out the rosemary.

Add tomato, tomato paste and sour cream. In a glass of cool water, stir the flour until smooth. Pour the mixture into the meat. Change the cooking mode to "Extinguishing", set the time to 90 minutes. When the multicooker turns off, the dish will be ready to eat.

If rosemary is not on hand, perhaps there is a little thyme. It can be used as directed in the recipe. Or pick leaves from a branch and add them to the meat.

Option 4: Beef goulash in a slow cooker with buckwheat

Beef goulash with buckwheat turns out to be a full-fledged second course. The garnish is already there - it is buckwheat. Its grains will swell and steam out in a rich meat broth - it will turn out very tasty.

Ingredients:

• 470 g of beef;
• 3-4 tablespoons of lean oil;
• a quarter of a lemon or orange;
• turnip onion head;
• one carrot;
• one medium tomato;
• 1.5 cups of buckwheat;
• salt.

Step by step recipe

Wash the beef. Cut into pieces - 10-15 g each.

Prepare your multicooker. Pour oil into a bowl. Turn on the roasting or baking mode of your choice. Lay out the meat. Cook twelve minutes.

During this time, peel and rinse vegetables - onions, carrots, tomatoes. Cut them up. Carrots can be grated.

Add vegetables to meat. Roast for about 5 more minutes. Mix with a spatula.

Squeeze the juice of a quarter of a citrus to the products. Pour 2.5 cups of hot water. Stir. Set the mode to "Extinguishing" - 60 minutes.

Sort and rinse the buckwheat. When the hour of stewing is over, transfer the grits to the meat. See that there is enough liquid in the meat - about 400 ml. If more stock has evaporated, add more hot water. Salt. Stir. Close the lid again. Continue simmering (in Simmer or Cereal mode) for another 35 minutes.

After that, you can serve the dish to the table. It is very convenient to set any cooking time if the multicooker has a multicook function. If there is none, you will have to use the already set time modes.

Option 5: Beef goulash in a slow cooker with potatoes

Potatoes are taken as a side dish for meat. The dish will come out hearty and tender. The highlight of the recipe was cranberries - this original note will make goulash more aromatic and interesting in taste.

Ingredients:

• kilogram of meat;
• a couple of tablespoons of vegetable oil;
• 0.7 kg of potatoes;
• clove of garlic;
• head of onion;
• 2.5 st. lies. tomato paste;
• 3-4 cranberries;
• salt and ground spices to taste.

How to cook

Rinse the meat. Cut into strips or sticks.

Peel and wash the onion and garlic. Chop the vegetables with a knife. After peeling and washing, cut the potatoes into large cubes. Fill it with cold water in a cup.

Start cooking in the "Stewing" or "Baking" mode. Pour oil into the multicooker bowl. Post it all cold cuts. Wait ten minutes. Add vegetables. Stir, fry for another 5 minutes. Add tomato paste and washed cranberries. Stir.

Drain water from potatoes. Transfer the sticks to the bowl for frying. Add hot water or broth. The liquid should just barely cover the tubers. Salt. Sprinkle with any ground spices- a couple of pinches. Close the lid. Cook in simmer mode for another 25 minutes.

If desired, sprinkle the finished dish with finely chopped fresh herbs. Serve the dish to the table immediately or a little later. If the goulash has time to cool down, you can always use the “Heating” mode in your slow cooker.

Option 6: Beef goulash in a slow cooker with a minimum of ingredients

Sometimes you don't have a lot of food on hand to cook. meat dish. But this is not a problem at all. Even with a minimum of ingredients, beef goulash will turn out delicious!

Ingredients:

• kilogram of meat;
• a spoonful of wheat flour;
• 2 spoons of tomato paste;
• a spoonful of vegetable oil;
• a bunch of green onions;
• salt.

Step by step recipe

IN running water rinse the meat. Wipe the piece with a paper towel. Then cut the beef small pieces. You can make a variant of minced meat.

Pour the oils into the multicooker. In the "Frying" mode, fry the meat in oil. Enough 10 minutes. Add tomato paste. Stir.

Add 1.5 cups of water mixed with flour (about 300-350 ml of liquid). Change the mode to "Extinguishing". Set the time to 60 minutes. When the program is finished, open the lid. Salt the meat to taste and stir.

Until then rinse green onion. Cut it into smaller pieces. When the dish is ready, sprinkle the meat with onions and serve.

For a side dish, take any boiled groats, mashed potatoes or even a salad of spicy greens.

Option 7: Beef goulash in a slow cooker with cream

This version of the dish is the most high-calorie, but no less tasty. Be sure to try cooking goulash with cream for your family!

Ingredients:

• 570 g of meat;
• one carrot;
• one onion;
• clove of garlic;
• a glass of cream (about 200 ml);
• 15-20 g of wheat flour;
• a spoonful of vegetable oil;
• salt.

How to cook

Start with food preparation. Rinse the meat, cut off the veins and films. Cut the pulp into pieces. Peel and rinse carrots, garlic and onions. Cut the vegetables into smaller pieces.

Pour oil into the multicooker bowl. Set the mode "Frying". Lay out the meat. Roast for ten minutes. Add chopped vegetables. Continue cooking in the same mode for another 10 minutes.

Mix the cream with flour so that there are no lumps. Pour in to fry. Stir. Change the mode to "Stewing" or "Baking" - time 45 minutes.

Salt the cooked meat to taste.

These recipes can be used for other meats as well. For example, cook goulash from pork, chicken or duck. Bon appetit!

Cooking time - 1 hour 10 minutes.

Goulash is pretty popular dish, especially in Russia. They call it meat cut into small pieces, which is stewed in juicy gravy.

There are quite a few recipes for its preparation. And all of them have certain differences. Today we want to tell you how easy and tasty it is to cook goulash with gravy in the Redmond slow cooker. You will definitely like this method.

The choice of multicooker remains wide. You can use any model with the programs "Frying" and "Extinguishing". Redmond RMC-M60 - as one of the options.

Ingredients for making goulash with gravy in the Redmond slow cooker

• Beef - 500 grams.
• Carrots - 1 piece.
• Onion - 1 piece.
• Tomato paste - 3-4 tablespoons.
• Wheat flour - 2-3 tablespoons.
• Vegetable oil.
• Water.
• Salt, spices, pepper - to taste.

How to cook goulash with gravy in a Redmond slow cooker

1) We wash the beef, then cut it into small pieces.

2) Peel the onion from the peel, cut it into cubes.

3) Peel the carrots and rub on a coarse grater.

4) Pour vegetable oil into the multicooker bowl. Turn on the "Frying" mode, fry the onion for 5 minutes.

5) Add meat, fry it together with onions. It is necessary to cook it until the blood stops coming out. It may take 10-15 minutes to do this.

6) Turn off the "Frying" program, add water, tomato paste, carrots to the multicooker bowl. Determine the volume of water based on what kind of goulash you want - liquid or thick.

7) Then add salt, pepper and spices.

8) We mix everything, close the lid of the multicooker, turn on the “Extinguishing” program. On average, it takes about 50-60 minutes to cook.

9) 10-15 minutes before the end of the program, add the sifted flour to the goulash.

- Hungarian blulo, in which, in addition to beef or veal meat and vegetables, coarsely chopped potatoes were added. In fact, it was a soup cooked on a fire and its main value was that it was hearty and high-calorie.

Meat for beef goulash is selected very carefully. It should be a brisket, shoulder blade or flank. It must be necessarily with bacon - this is a kind of highlight this treat even though we don't put potatoes in it. You can also use the following spices: laurel, garlic, a mixture of peppers and turmeric. Herbs will spice up and make the dish unusual.

Garnish for such meat any will do. It can be rice or buckwheat, potatoes or pasta - focus on what your family is used to.

A more "turbid" and viscous gravy will come out if each slice of meat is rolled in flour before frying, and meat broth can be added instead of water. Do not forget to stir the meat 1-2 times during the cooking period, and the time can be slightly increased to one and a half hours.

Ingredients:

• Beef (1 kg.)
• Onion (3 pcs.)
• Carrots (0.5 pcs.)
• Spices (1 tsp)
• Salt (1 tsp)

Cooking:

1. To cook beef goulash in a slow cooker this recipe we need: beef meat, onions, carrots, spices and salt.
2. We clean the onion and wash it under water. It must be cut into small half rings or cubes. In the slow cooker, set the “baking” mode and cook the onion in it for several minutes.
3. Wash the beef and cut into small pieces. Straws or flat strips are also suitable. We put it back in the oven.
4. We clean the carrots and cut into strips. It can also be grated on a Korean carrot grater. We continue to cook in the same mode.
5. Add some water and set the mode to "extinguish". Leave the slow cooker for about 40 minutes.
6. Beef goulash is served with vegetables, herbs, pickles or a side dish.

Beef goulash in a slow cooker

Beef is a fertile meat, tasty, if cooked correctly - tender and much more useful than fatty pork or factory-made, antibiotics chopped chicken. Therefore, in Lately we still prefer beef for lunch and dinner. Today we have beef goulash with gravy, I present the recipe with a photo step by step.

Ingredients:

• 0.5 kilo of beef "rocking" or "grouse" (you can take another beef, I like this one, it turns out to be especially tender with a long stew).
• 1 liter of water (I took 3 glasses and during the quenching all the water was gone, I had to add it. 1 liter would be just right, so that with gravy)
• 2 onions
• 3 tablespoons topless tomato paste
• a couple of laurels
• salt pepper
• a spoonful of flour

How to cook beef goulash:

1. Initially, prepare the meat: wash, cut, salt and pepper, and lightly fry it. I turned on the "Frying" mode, setting it for 25 minutes, just right.
2. As soon as the meat is fried a little, send the chopped onion to it.
3. Fry a little more, this will greatly improve and nourish our beef with flavors.
4. Next, sprinkle with flour, fry for a couple more minutes, add tomato, water (you can use broth), parsley, mix everything. I use a wooden spoon - much more convenient than those that come with the multicooker.
5. That's it, now cover with a lid, set the "Extinguishing" mode. I have a power of 700 W, I set it for 1 hour 25 minutes, you look at your power.
6. Everything, let it be stewed now, the aromas will start to spread around the kitchen in 10 minutes - it will turn out delicious, I’m telling you for sure!
7. In the meantime, prepare a side dish - I boiled buckwheat, it will be very tasty with pasta and mashed potatoes. Get another salad with fresh vegetables or pickled cucumbers according to the season.
   Everything, the time is up, our beef goulash is ready, you can call the household!

Delicious beef goulash in a slow cooker

Ingredients for beef goulash in a slow cooker:

• 650 g of beef;
• 1 onion;
• 1 large tomato;
• 1 carrot;
• 1 sweet pepper;
• 200 g 15% sour cream;
• 450 ml of water;
• vegetable (sunflower) oil;
• 2 tbsp. l. wheat flour;
• salt to taste;
• spices as desired.

How to cook beef goulash in a slow cooker?

1. Fry the sliced ​​meat in the Bake/Fry mode. Fry for 15-20 minutes. Do not close the lid. Next, lay out the finely chopped onion to the meat. After 3 minutes, add carrots, peppers and tomatoes.
2. Fry for another 10 minutes, stirring. Turn off baking/frying. Salt, sprinkle with flour, spices (a little provencal herbs). Stir. Add sour cream with water.
3. Close the lid. Put "Extinguishing". Beef goulash is being prepared in a slow cooker for 1.5 hours. At the end (after the signal), put a couple of bay leaves and greens. Leave on the “heating” for 10 minutes. Bon appetit!

Goulash in a slow cooker

Ingredients:

The number of products is calculated for a multicooker pan of 4.5 liters.

• Beef fillet - 600 g;
• Beef broth - 2 tbsp. from a multicooker;
• Onions - 1-2 pieces;
• Carrots - 1 pc.;
• Tomato paste (you can take closed in your own juice) - 4 tbsp. spoons;
• Vegetable oil - 2 tablespoons;
• Flour - 1-2 tablespoons;
• Bay leaf - 2 pcs.;
• Salt, pepper - to taste

Cooking:

1. Wash the fillet and cut into small cubes. Pour vegetable oil (1 tablespoon) into the bottom of the multicooker bowl, put meat in it. For 20 minutes, turn on the “baking” program, fry until the liquid evaporates from it.
2. 8 minutes after frying, open the lid and add flour to the meat, mix and continue to fry for another 5 minutes.
3. Then we take out the meat on a plate, add a spoonful of vegetable oil, carrots, and onions to the multicooker bowl. Close the lid and fry until the end of the “baking” mode.
4. We combine vegetables with meat, add the remaining ingredients - salt, pepper, tomato paste, beef broth and lavrushka. We turn on the "extinguishing" mode for 1.5 hours.
5. Sprinkle the cooked goulash with herbs. As a side dish, you can serve mashed potatoes, rice, buckwheat or pasta with the dish.

Beef goulash with potatoes in a slow cooker

Ingredients:

• Beef meat - 1 kg;
• Potatoes - 6 pcs.;
• Dry paprika - 2 tbsp. spoons;
• Onions - 3 pcs.;
• Vegetable oil - 3-4 tablespoons;
• Flour - 2 tbsp. spoons;
• Bay leaf - 2-3 pieces;
• Pepper, salt - to taste.

Cooking:

1. Washed meat, dry, cut into large slices.
2. First you need to prepare the beef for further stewing - fry in a pan in vegetable oil so that a crust appears on the pieces. Thus, during further processing, the meat will not lose its juice.
3. At this time, pour vegetable oil into the container of the multicooker, turn on the "baking" mode, and stew finely chopped onions.
4. Add the fried pieces of beef to the onion in the slow cooker. Immediately add paprika, salt, pepper and flour. Mix everything thoroughly with a spatula, add 250-300 ml of water and bring the goulash to a boil (in our “baking” mode, this will take about 3 minutes). Now we turn on the multicooker in the “extinguishing” mode for 2.5 hours.
5. Peel and cut potatoes into large cubes.
6. An hour after the start of the “quenching” mode, open the slow cooker and add potatoes to the goulash. If you think the goulash is too thick, add a little more water. We throw a bay leaf on top and continue to simmer further.

Beef goulash in a slow cooker

Ingredients:

• 700-900 grams of beef;
• bulb;
• carrot;
• 3 tablespoons of tomato paste;
• 2 tablespoons of flour;
• salt and spices.

Cooking beef goulash in a slow cooker:

1. Pour a little oil, wash the meat and cut into small pieces, dry them a little and send them to the slow cooker, setting the “baking” mode for 20 minutes.
2. Next, peel the carrots and onions. We rub the carrots on a coarse grater or cut them thinly, chop the onion. We shift the vegetables into a slow cooker, do not forget to stir the meat.
3. If you decide to use other vegetables to cook beef goulash in a slow cooker, they are added along with carrots and onions.
4. As soon as 40 minutes have elapsed: put the flour, tomato paste, add a little water and mix the ingredients. Add spices, pour water so that it half covers the meat - this will be gravy.
5. We set the “stewing” mode for about 2 hours and wait for the beef goulash in the slow cooker to cook. If desired, you can also cook a side dish in it for a couple. It can be potatoes or vegetables, whatever you like.
6. As a side dish for goulash, you can also boiled rice, as well as mashed potatoes or buckwheat.

Tender beef goulash in a slow cooker

Required Ingredients:

• a piece of beef - 1 kg;
• tomato paste - 1 tbsp. l.;
• onions - 1 pc.;
• carrots - 1 pc.;
• purified water - 1 glass;
• ground black pepper;
• salt.

Cooking process:

1. Rinse the beef thoroughly under running water, pat dry and cut into medium oblong pieces. Vegetables, peel and cut the onion into small cubes, and grate the carrots from the fine side.
2. Put the chopped ingredients into the multicooker bowl. Dissolve the tomato paste in a glass of water and pour over the beef. To taste, salt and add the desired spices.
3. Turn on the "Extinguishing" program, cover with a lid and cook for one hour. During this time, prepare mashed potatoes with butter and as soon as the program turns off, call everyone to the table and enjoy juicy beef goulash.

Beef goulash with spices and potatoes in a slow cooker

Required Ingredients:

• beef - 700 g;
• meat broth or purified water - 2 cups;
• vegetable oil - 2 tbsp. l.;
• carrots - 1 pc.;
• potatoes - 6-7 pcs.;
• onions - 1 pc.;
• wheat flour - 2 tbsp. l.;
• bay leaf - 2-3 pieces;
• spices;
• salt.

Cooking process:

1. Rinse the beef thoroughly under running cold water and cut into oblong sticks. Lubricate the multicooker bowl with vegetable oil and put the meat in it. Set the program "Baking" and cook for 15 minutes. All liquid should evaporate.
2. After the time has elapsed, add two tablespoons of wheat flour, fry the meat for another seven minutes. Transfer the meat to a plate for a while. Chop onion with carrots and fry in a bowl on the same mode with vegetable oil.
3. Peel the potatoes, rinse and cut into oblong pieces.
4. TO prepared vegetables add semi-finished meat, chopped potatoes and continue cooking. Pour the meat with broth or purified water, add spices and bay leaf. Cook on the "Stew" program for another hour and a half.
5. Ready beef goulash Serve with potatoes and fresh vegetables.

Beef goulash with vegetables in a slow cooker

Required Ingredients:

• beef meat - 1 kg;
• tomatoes - 300 g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• garlic - 3 cloves;
• greens - 1 bunch;
• spices;
• salt.

Cooking process:

1. Rinse the beef well, remove all veins. Cut the meat into large cubes and put in a multicooker bowl. Peel onions and carrots. Onion cut into half rings, carrots into circles.
2. Add chopped vegetables to meat. Pour in a little vegetable oil and set the "Baking" program for 30 minutes, stir the dish occasionally.
3. Pour boiling water over the tomatoes and remove the skin. Cut the tomatoes into medium cubes. After the time has elapsed, add the tomatoes to the meat, fill with purified water so that all the products are covered and cook in the "Stew" mode for two hours.
4. At the end of cooking, add chopped garlic and fresh herbs.

Enjoy your meal.

Beef goulash in a slow cooker

Ingredients:

• 500 grams of beef;
• 1 onion;
• 2 carrots;
• 1 sweet red pepper;
• 2 tablespoons of flour;
• 2 tablespoons of butter;
• Bay leaf;
• salt.

Recipe for cooking:

1. First, rinse the beef under water. Leave for a few minutes, let the water drain.
2. Then cut it into cubes (preferably the same). Lightly roll (bread) the meat in flour.
3. Open the multicooker, put on the bottom small piece butter and throw the meat into the bowl. We set the “Baking” mode for literally 20 minutes. First, let the beef fry on one side, and then you can turn it over to the other. The meat should be covered with a light golden crust. When the mode is completed, put the meat on a plate, set aside.
4. In the meantime, prepare necessary vegetables. We clean and chop the onion, rub the carrots on a medium or large grater.
5. We throw the onion into the slow cooker, in the “Baking” mode, fry it a little (10 minutes), add the grated carrots to it. We continue to fry for another 10 minutes.
6. When the vegetables are ready, put the previously cooked meat into the slow cooker. Pour in water, but not too much, just enough to cover the meat. Do not forget to salt and add a little pepper for taste before cooking. This time we set the “Extinguishing” mode, the duration of cooking the dish is 2 hours.
7. When the signal sounds meat goulash ready. Open the lid of the multicooker and lay out our dish on plates. It would also be great to have a side dish for the main course. We bring food to guests and family. Be sure to put the dish on the table only when it is hot. Bon Appetit everyone!

Ingredients:

• beef - 500 grams;
• potatoes (optional) - 4 - 5 pcs.;
• onion - 2 pcs.;
• carrots - 1 pc.;
• beef broth - 100 - 150 grams;
• tomato - 2 pcs.;
• pepper, salt - to taste;
• mayonnaise - one teaspoon;

How to cook beef goulash with potatoes in a slow cooker:

1. Finely chop the onion and fry it in the "Baking" program until golden color. While the onions are cooking, grate the carrots and add them to the onions. Extinguish.
2. Then add chopped beef meat, pepper, salt, paprika and mayonnaise. Stir the meat until the meat changes color.
3. Now add the broth and simmer all the ingredients for one hour in the "Stew" program. After an hour, put chopped potatoes and tomatoes to the meat. Grate the tomatoes and add to the slow cooker. Simmer again for 60 minutes.

Beef goulash with gravy in a slow cooker

Ingredients:

• beef pulp - 0.6 kg;
• white onion - 1 huge;
• vegetable oil - 115 ml;
• crushed coriander - 5-7 g;
• marjoram - 8 g;
• carrot - 1 huge;
• garlic - 3 cloves;
• Bulgarian pepper - 1 large;
• sugary paprika - an incomplete teaspoon;
• ground black pepper - 5 g;
• turmeric - three to four pinches;
• tomato paste - 60 g;
• fresh dill - half a bunch;
• flour - 1 tablespoon (full);
• Lavrushka - 1 large leaf.

Cooking method:

1. Treat the container of the multicooker with oil. Spread the onion on it, cut into half rings, and fry for 5-7 minutes on the “Baking” so that it is reddened.
2. Add grated carrots, salt, mix. Cook for 7 more minutes.
3. Put the meat cut into medium slices. Pepper, stir, cook 10 minutes.
4. Add chopped bell pepper. Stir, cook 5 minutes.
5. Fill the multicooker bowl with water so that two-thirds covers the meat. Enter tomato paste, sifted flour, crushed garlic, all spices, parsley. Intervene.
6. Cook on the "Stew" for a couple of hours. Add dill before serving.

Hungarian beef goulash

Ingredients:

• beef fillet - 0.75 kg;
• olive oil;
• sugary pepper - 1 pc.;
• potatoes - 3 huge;
• celery - 2 stalks;
• carrot - 1 medium;
• garlic - 3 cloves;
• black pepper (ground), salt;
• cumin - 10 g;
• tomato - 1 huge;
• paprika - 1 tbsp. l.;
• onion - 1 pc.

Cooking method:

1. Cut the onion into half rings, carrots into cubes, potatoes into medium-sized cubes, tomatoes and peppers into slices.
2. Pour the oil into the multicooker pan and fry the onion until golden brown on the “Frying” or “Baking” program. Add dried paprika, stir.
3. Pour in about half a cup of warm water. Cook without changing the mode for another 5 minutes.
4. Add tomatoes, bell pepper, mix.
5. After 5 minutes, switch to Extinguish. Lay out the meat, cut into small sticks. Season with salt, cumin, pepper. Stir, cook for an hour under the lid.
6. Add potatoes, carrots, chopped celery and garlic. Stir the soup and simmer for another hour.

Beef goulash with potatoes in a slow cooker

Ingredients:

• beef shoulder - 350 g;
• ground black pepper, salt;
• potatoes - 250 g;
• ground paprika - 7-10 g;
• onion - 1 pc.;
• marjoram - three to four pinches;
• tomato paste - 2 tsp;
• flour - 2 tsp;
• vegetable oil - 30 ml.

Cooking method:

1. Cut the meat into cubes, and the onion into cubes.
2. Pour the oils into the multicooker container. Turn on the "Frying" program. Add onion and cook until golden brown.
3. Enter paprika, tomato paste, mix. Add flour and some water.
4. Put the meat, add marjoram, salt and pepper. Add enough water to cover all foods.
5. Activate Extinguish for an hour and a half.
6. Cut potatoes into cubes. When the signal sounds, add it to the meat, mix. Turn on "Extinguishing" again for 30 minutes.