Goulash with gravy in a slow cooker - perfect! Recipes goulash with gravy in a slow cooker: beef, pork and chicken

Goulash with gravy in a slow cooker - perfect! Recipes goulash with gravy in a slow cooker: beef, pork and chicken

Goulash is a dish made from stews of meat and vegetables.

History claims that its forefathers are Hungarian shepherds. Goulash was their traditional meal, and it was cooked on a fire in large and heavy cauldrons. In the dish formed a significant amount of gravy, so the consistency was obtained thick soup, warming the shepherds in cold evenings.

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

From their ancestors, goulash left behind meat and onions, all the other ingredients in each kitchen. Just as before, the dish is prepared with a lot of sauce in a bowl with a thick bottom. 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 is nourishing and fragrant. It retains the most beneficial compound 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 pork or chicken.

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

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

In addition to onions, carrots, sweet peppers, tomatoes and potatoes are added to the goulash. They are fried in sunflower oil until golden brown, and then stewed with the addition of water, pasta or tomato sauce, flour and sour cream. To get a fatter dish and diversify its taste, melt a small piece of bacon. Its residues are removed, and the fragrant fat remains.

Salt, black pepper, sweet paprika, zira, marjoram, sugar are put into goulash.

The amount of gravy can be adjusted by adding more or less water. A great addition to the dish is mashed potatoes, noodles, fresh vegetable salads.

Recipe 1. Goulash with gravy in the “Home” multicooker

Ingredients:

• beef meat - 0.7 kg;

• two bulbs;

• three l. table sunflower oil;

• two pounds each table flour and tomato paste;

• one and a half tea l. salts;

• 320 ml of hot water;

• to taste - ground pepper.

Cooking Method:

Thoroughly wash the meat and cut into medium cubes.

At the bottom of the kitchen assistant pour oil and place the beef.

Run the “Fry” mode for ten minutes. Do not forget to click "Start".

Cut into half onions.

Sprinkle the meat with pepper and mix.

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

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

Add tomato paste and hot water.

Sprinkle, stir and close the lid.

We expose for one hour mode “extinguishing”. We start.

The prepared dish is aromatic and nutritious.

Recipe 2. Goulash with gravy in a multi-cooker in Hebrew

Ingredients:

• 600 grams of beef;

• half a pound of onion;

• two potatoes;

• three lavrushki;

• eight black peppercorns;

• salt;

• pinch of jeera;

• 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 onions ensures the presence of gravy and without adding water.

Beef cut into medium pieces. Onions we grind up to half rings. Cut potatoes into small cubes.

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

For ten minutes we are cooking in the “Hot” mode.

Pour onion half rings, potatoes, lay peppercorns, zira and salt. Gently mix.

Top lay the lavrushka.

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

Dietary and aromatic dish will please with a soft and pleasant taste. Gravy is enough to pour plenty of delicate mashed potatoes or vermicelli.

Recipe 3. Goulash with gravy in a pork multicooker

Ingredients:

• 700 grams of pork;

• one carrot and an onion;

• half a cup of sour cream;

• two dining l. flour;

• tea l. ground black pepper;

• one dessert l. salts;

• a glass of hot water;

• three l. table oils vegetable.

Cooking Method:

On the case of the multicooker, select the “Frying” mode. In the bowl of the kitchen assistant pour vegetable oil.

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

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

Meat chopped into small pieces and add to vegetables. After stirring, close and cook in the specified mode for another ten minutes.

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

We load in goulash sour cream and salt. Pour hot water.

After mixing the goulash, turn on the “Multipovar” mode (or “Quenching”) for an hour, the temperature - 100 degrees.

After sixty minutes, a fragrant dish with a sunny and delicious gravy is fully cooked.

Recipe 4. Goulash with gravy in the “Mum's recipe” multicooker

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:

Vegetables and meat cut into medium pieces.

Crush the garlic with a knife before cutting.

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

Put the meat pieces, on top - carrots, Bulgarian pepper and garlic.

Salt, pepper and add tomato paste.

Pour in water and mix everything.

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

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

In an hour, you can taste a plate of fragrant goulash with gravy, successfully prepared in a slow cooker.

Recipe 5. Goulash with gravy in a chicken cooker

Ingredients:

• 400 gr. chicken fillet; • one carrot and an onion;

• one item each l sugar and flour;

• 30 ml of water;

• two lavrushki;

• five black peppercorns;

• sunflower oil;

• two Art. l tomato paste;

• salt.

Cooking Method:

Peel the onion and cut it into small cubes.

In the “Frying” mode we fry it on three spoons of table oil.

Add flour and mix.

Cut the carrot into thin plates and add to the onion.

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

Place laurel and peppercorns on top.

In a small bowl pour water. Put the salt, sugar and tomato paste. Mix and pour over the meat. Carefully stir goulash with sauce in a slow cooker.

Close the kitchen unit, set the program “Quenching” for thirty minutes.

Recipe 6. Goulash with gravy in a multi-cooker in Magyar style

Ingredients:

• 100 gr. sala;

• onion;

• three potatoes;

• 500 gr. veal;

• two Art. l sweet paprika;

• one red sweet pepper;

• salt;

• glass of water;

• sunflower oil;

• three sprigs of parsley.

For dumplings:

• egg;

• flour.

Cooking Method:

Salo cut into small pieces.

Turn on the slow cooker to the “Hot” mode. In a cup of kitchen assistants send lard and remove it after it runs out of fat.

Cut onion and potatoes into quarters.

Cut the meat into medium pieces.

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

We load meat. Not earlier than in a minute, it can be mixed with onions and potatoes.

Add sweet paprika. Stir, connecting it with meat.

Fill with water and salt.

Cut into small squares red sweet pepper and add to goulash.

Set the slow cooker to “extinguish” mode for forty minutes. We start.

Cook the dumplings. Divide the egg, salt and add the flour. It needs so much to make the dough thick.

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

Ready goulash another 20 minutes in the mode of "Quenching". Already ready dish sprinkle with chopped greens.

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 dining room l. tomato paste and balsamic vinegar;

• on a pinch of cumin and marjoram;

• 150 g dry red wine;

• one spoon of Art. flour;

• two lavrushki;

• half a glass of water;

• lemon peel;

• salt;

• 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.

Lemon zest, finely chopped.

Add paprika, garlic and zest to the onions. Stir.

Pour tomato paste, marjoram, zira. Put Lavrushka. Again, all stir.

Pour in wine, balsamic vinegar and water. Salt and pepper.

Load the meat, cut into medium pieces.

We close the slow cooker, set the mode “Extinguishing”. 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 boiled beforehand.
  • Cookers recommend not to add tomatoes and tomato paste to goulash. Your dish should get its bright color due to a large amount of paprika.
  • In the classic version, the meat is fried on the surface of onions.
  • Watering potatoes with the most delicious is the most delicious, but the less nutritious option is rice or buckwheat.
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