Goulash is a thick soup that belongs to Hungarian cuisine.
Previously, it was cooked by shepherds on an open fire, so the ingredients were the simplest — meat and vegetables.
Traditionally, this dish is made from beef.
Beef stew in a slow cooker will be much tastier than cooked in a frying pan or cauldron.
This cooking method will make the dish especially nourishing and aromatic.
Beef goulash in a slow cooker - the basic principles of cooking
In a slow cooker, this dish is cooked much faster, but the meat at the same time retains its juiciness. This is due to the fact that it is stewed evenly. You do not need to stand at the stove and constantly monitor the process.
In addition to beef, you will need breading flour, tomato sauce, as well as carrots and onions to make classic goulash.
However, there are many recipes for beef goulash, which use a variety of vegetables and spices, and mustard or sour cream is added to the sauce.
For goulash take beef tenderloin without strands and films. The meat is washed and cut into small oblong pieces.
Carrots are cleaned, washed and crushed on a coarse grater. Onions are peeled and chopped with thin feathers or half rings. Vegetables are fried in heated vegetable oil. In this case, the oil should be used at a minimum. Beef should stew in its own juice.
Then add beef to vegetables and continue to fry for about forty minutes. While the meat is fried, a tomato-based sauce is prepared. To do 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.
Tomato is fried in a pan, adding salt and sugar. Then the fire is twisted to a minimum and continue to cook to the required thickness. Sour cream or mustard can be added to the sauce. Gravy is added to the meat, mixed, put spices and spices, add water to the desired consistency and stew all together an hour and a half.
Goulash can be served as a separate dish, or with a side dish. 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;
- 50 g of flour;
- bay leaf;
- two onions;
- salt;
- carrot;
- freshly ground pepper.
Preparation Method
1. We cut the beef tenderloin from the veins and films. My under the tap and dry them with napkins. Cut the meat into pieces two centimeters thick.
2. Turn on the program "Baking". The time is set for forty minutes. We drop the meat in the bowl of the multicooker. We do not add oil!
3. Peeled onion finely shred. Carrots clean and large three. Prepared vegetables add to beef and fry, stirring occasionally, until soft.
4. After forty minutes, add flour, salt and pepper to taste. Pour in the purified water so that its level reaches half of the meat. Mix and turn on the “Quenching” mode for two hours.
5. Half an hour before readiness we add bay leaflets to goulash. Close the lid and cook until the end of time. Ready goulash laid out on plates and serve with any side dish.
Recipe 2. Beef goulash in a slow cooker in tomato-sour cream sauce
Ingredients
- 600 g of beef tenderloin;
- 50 ml of vegetable oil;
- two onions;
- spices;
- Bulgarian pepper;
- salt;
- 75 ml of tomato paste;
- freshly ground pepper;
- 50 ml sour cream;
- 50 g of fresh greens;
- 25 g of flour;
- a glass of purified water;
- carrot.
Preparation Method 1. My meat under running water, we clean out of all that is superfluous, dry them with paper napkins and cut into cubes, two centimeters thick.
2. We include the slow cooker in the “Hot” 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. Carrots and onions clean. Remove the pepper from the pepper with seeds. Well washed vegetables. Shred onions with thin feathers. Sweet pepper diced. Carrots three large.
4. Put all chopped vegetables in meat, mix and continue to fry.
5. Combine sour cream with water, flour and tomato paste. All slightly whisk whisk.
6. After half an hour, pour the meat with vegetables sauce. Activate the mode "Quenching" for half an hour. Periodically open the lid and mix the contents.
7. Rinse greens, lightly dry and finely crumble. Add after the beep, mix and close the lid. Leave the dish to infuse for a quarter of an hour.
8. Ready goulash served with a side dish of cereals or as an independent dish, sprinkled with finely chopped greens on top.
Recipe 3. Beef goulash in a slow cooker with sour cream and mustard
Ingredients
- beef pulp - 600 g;
- salt - 25 g;
- large onion;
- boiled water - liter;
- tomato paste - 30 g;
- paprika - 10 g;
- fat sour cream - 30 g;
- black pepper peas;
- French mustard - 30 g;
- bay leaf - three pcs .;
- flour - 25 g.
Preparation Method
1. Rinse the beef, peel it off, dip it with a towel and cut it 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. Add the french mustard and mix so that the seasonings and mustard are evenly distributed over all the pieces. Leave the beef soak for ten minutes. 4. After the allotted time, we transfer the fragrant meat to the multicooker bowl. 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. Fill the flour and mix intensively so that there are no lumps. Now fill the beef with boiled water, put Lavrushka, black pepper, tomato paste and sour cream in the bowl. Turn on the mode of "Quenching" for an hour. Try the meat, if it is harsh, extend the cooking for another quarter of an hour. Serve goulash as a separate dish, either with a vegetable or rice side dish.
Recipe 4. Tomato goulash in a slow cooker
Ingredients
- meat broth;
- 900 g beef pulp;
- allspice peas;
- five tomatoes;
- two onions;
- bay leaf;
- carrot;
- salt;
- Bulgarian pepper;
- freshly ground pepper;
- 50 g flour.
Preparation Method
1. Activate the slow cooker to “Baking” mode for forty minutes.
2. Pulp my beef, dry them with paper napkins and cut into small, oblong pieces.
3. Put the meat in the multicooker bowl. We do not add oil. Do not lower the cover.
4. We clean the onion head from the husk and chop it finely. Peeled carrots large in three or cut into thin bars. We spread the vegetables to beef, mix and cook until the end of time, stirring occasionally.
5. Put the tomatoes in a sieve, sprinkle them with boiling water and remove the thin skin. Tomato pulp finely chopped. Cut a stem from a bell pepper and clean the seeds. Then cut the vegetable into not too large straws.
6. When the “Baking” mode is completed, add the Bulgarian pepper and tomatoes to the bowl. Put the allspice and bay leaf. We salt and pour in meat broth so that its level reaches half of meat.
7. Activate the “Quenching” mode and prepare for two hours by lowering the lid. 8. In the pan lay out the flour and fry it to a cream shade. With a thin stream pour in about a glass of broth, stirring vigorously so that there are no lumps. Twist the fire and cook until thick.
9. Enter the sauce for five minutes until cooked 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 pair of pinches of dry fragrant herbs;
- 400 g beef pulp;
- two pinches of freshly ground black pepper;
- ten potato tubers;
- salt;
- carrot;
- 50 g vegetable oil;
- 50 g tomato paste.
Preparation Method
1. Wash and lightly dry the pulp of the beef. Vegetables clean and rinse. Coarsely wipe carrots, finely chop onions. Pour vegetable oil into the bowl of the slow cooker, warm it slightly and put meat and vegetables out.
2. Tomato paste to dissolve in one and a half glasses of drinking water and pour into the bowl of the slow cooker. Salt and add spices. Stir, close the multicooker lid and activate the “Quenching” program for forty minutes.
3. Peel the potatoes and cut them into small cubes. Fold the potatoes in a plastic bag, pour in a spoonful of vegetable oil and season with spices. Tie the package and mix well so that the spices and oil are evenly distributed over the potatoes.
4. After forty minutes, open the lid, lay the 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;
- salt;
- two tomatoes;
- boiled water - half a liter;
- onion head;
- bay leaf;
- Bulgarian pepper;
- parsley and dill;
- tomato paste - 50 g;
- sweet paprika - 5 g;
- lk leek;
- flour - 50 g;
- vegetable oil.
Preparation Method
1. Leek and finely chopped onions. Turn on the slow cooker in the “Frying” mode, pour oil into the bowl and heat it up. Spread chopped onion and fry until golden.
2. We release the Bulgarian pepper from the seeds and cut them into short straws. Scald tomatoes, peel and finely crumble. Add vegetables to the bowl, mix and cook another five minutes.
3. We lay out the vegetable fried on a plate, and in the bowl lay out the beef. Fry the meat until ruddy. Then pour the flour, stir and add the frying.
4. Fill all with filtered water and turn on the “Quenching” mode. Cooking in this mode for three hours. At the end of cooking, add fresh greens.
Beef goulash in a slow cooker - tips and tricks
- If the beef is old or tough, cook goulash in the Quenching mode for an hour longer.
- Before adding pieces of beef to the bowl, tan them in flour.
- Put fresh tomatoes instead of tomato paste, so the dish will turn out to be tastier and healthier.
- To make the dish more refined, add a glass of white wine.
