A 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 at the stake in large and heavy boilers. 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 food has become popular in many countries, including ours.
From his ancestors, the goulash left meat and onions in the composition, all other ingredients in each kitchen are their own. As before, the dish is cooked with a lot of gravy in a bowl with a thick bottom. Stew meat and vegetables in a deep skillet or in a 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 is hearty and aromatic. It retains most of the beneficial compound vegetables and meat.
Goulash with gravy in a slow cooker - general principles of preparation
Most often, the basis of the dish is beef and veal. But tasty it turns out goulash with gravy in a slow cooker and from pork or chicken.
To perform all necessary operations, the kitchen assistant has the special functions "Frying" and "Stewing".
In classic recipes, the meat is fried onion, but you can do the opposite: first fry the meat slices, and then add the vegetables.
In addition to onions, carrots, bell peppers, tomatoes, potatoes are added to goulash. They are fried in sunflower oil until a golden crust appears, 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, a small piece of fat is melted. Its residues are removed, and the aromatic fat remains.
Salt, black pepper, sweet paprika, zira, marjoram, sugar are put in the goulash.
The amount of gravy can be adjusted by adding more or less water.
A great addition to the dish is mashed potatoes, vermicelli, salads from fresh vegetables.
Recipe 1. Goulash with gravy in the home cooker.
Ingredients:
• beef meat - 0.7 kg;
• two onions;
• three liters table sunflower oil;
• two liters. table flour and tomato paste;
• one and a half teaspoons salts;
• 320 ml of 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 helper and place the beef.
We start the "Frying" mode for ten minutes. Do not forget to click "Start".
Cut the onion in half rings.
Sprinkle the meat with pepper and mix.
Pour 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 put out the "Extinguishing" mode for one hour. We are starting.
The prepared dish is fragrant and nutritious.
Recipe 2. Goulash with gravy in a multicooker in Jewish
Ingredients:
• 600 grams of beef;
• half a kilogram of onions;
• two potatoes;
• three lavrushki;
• eight peas of black pepper;
• salt;
• 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 onions ensures the presence of gravy without adding water.
Beef meat is cut into medium pieces. Grind the onion in half rings. Cut potatoes into small cubes.
We place the meat pieces on the bottom of the multicooker, where a little oil was added in advance.
For ten minutes we cook in the "Frying" mode.
Pour half the onion rings, potatoes, lay peppercorns, cumin and salt. Mix gently.
Spread the lavrushka on top.
Set the "Extinguishing" mode for one and a half hours and start.
A dietary and aromatic dish will delight you with a mild and pleasant taste. Gravy is enough to water abundantly tender mashed potatoes or vermicelli.
Recipe 3. Goulash with gravy in a pork multicooker
Ingredients:
• 700 grams of pork meat;
• one carrot and one onion;
• half a glass of sour cream;
• two tablespoons flour;
• tea room ground black pepper;
• one dessert L. salts;
• a glass of hot water;
• three liters table vegetable oils.
Cooking method:
On the multicooker case, select the "Frying" mode. Pour vegetable oil into the bowl of the kitchen assistant.
We cut the onions into small cubes. We send it into the bowl, fry for two to three minutes.
Grind carrots, armed with a coarse grater. Add it to the fried onion slices, mix. Cook for ten minutes under the lid.
We 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 the flour. Fry for about a minute with constant stirring.
We load sour cream and salt in goulash. Pour hot water.
After stirring the goulash, we turn on the Multi-Cook mode (or "Stewing") for an hour, the temperature is 100 degrees.
After sixty minutes, the fragrant dish with sunny and delicious gravy is completely ready.
Recipe 4. Goulash with gravy in the slow cooker "Mother'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 the bowl of the kitchen assistant.
Put the meat slices, on top - carrots, bell peppers and garlic.
Add salt, pepper and add tomato paste.
Pour in water and mix everything.
Close the lid and select the “Stew” program for sixty minutes, type of product “Meat”.
Start the multicooker with the "Start" button and until the end of the program do not open the lid.
After an hour, you can taste a plate of fragrant goulash with gravy, successfully cooked in a slow cooker.
Recipe 5. Goulash with gravy in a slow cooker made from chicken
Ingredients:
• 400 gr. chicken fillet;
• one carrot and one onion;
• one article l sugar and flour;
• 30 ml of water;
• two lavrushki;
• five peas of black pepper;
• sunflower oil;
• two tbsp. l tomato paste;
• salt.
Cooking method:
Peel the onion and cut into small cubes.
In the "Frying" mode, fry it on three tablespoons of table oil.
Add flour and mix.
Cut the carrots into thin plates and add to the onion.
We cut the chicken into medium pieces and immediately send it to the vegetables.
We place on top a lavrushka and peppercorns.
Pour water into a small bowl. Put salt, sugar and tomato paste. Mix and pour on the meat. Gently stir the goulash with gravy in a slow cooker.
Close the kitchen unit, set the program "Extinguishing" for thirty minutes.
Recipe 6. Goulash with gravy in a slow cooker Magyar
Ingredients:
• 100 gr. sala;
• onion;
• three potatoes;
• 500 gr. veal;
• two tbsp. l sweet paprika;
• one red bell pepper;
• salt;
• glass of water;
• sunflower oil;
• three sprigs of parsley.
For dumplings:
• egg;
• flour.
Cooking method:
Cut the fat into small pieces.
Turn on the slow cooker on the "Frying" mode. In the cup of the kitchen assistant, we send lard and remove it after the fat has drained from it.
Cut the onion and potatoes into quarters.
Cut the meat into medium pieces.
Fry the onion in fat from fat and a small amount of sunflower oil. Stir constantly. Pour sliced potatoes 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 bell pepper and add to the goulash.
We set the "Cooking" mode for 40 minutes. We are starting.
Cook the dumplings. Break 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 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 g each onions and beef;
• 30 gr. sweet paprika;
• two cloves of garlic;
• one dining room tomato paste and balsamic vinegar;
• a pinch of zira and marjoram;
• 150 g of 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:
Chop the onion into small pieces. In the "Frying" mode, fry it until soft on a small amount of oil.
Crush the garlic with a knife and chop it further.
Cut the zest of the lemon as finely as possible.
Add paprika, garlic and zest to the onion. Shuffle.
Pour tomato paste, marjoram, zira. Put the lavrushka. Stir everything again.
Pour in wine, balsamic vinegar and water. Salt and pepper.
We load the meat, sliced into medium pieces.
Close the slow cooker, set the "Extinguishing" mode. Time is one hour.
When the signal sounds after 60 minutes, add the 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, you can pre-cook the meat.
Culinary experts recommend not adding tomatoes and tomato paste to goulash. The dish should get its bright color due to the large amount of paprika.
In the classic version, the meat is fried on the surface of the onion.
It is most delicious to pour gravy potatoes, but the less nutritious option is rice or buckwheat.
