Goulash is a Hungarian dish prepared by shepherds in a large cauldron at the stake.
They first fried meat, and then stewed it with vegetables.
It turned out pretty sharp and rich soup or meat stew.
Today, a multicooker has replaced a fire and a cauldron, but the cooking method has remained the same.
Pork goulash in a slow cooker - basic cooking principles
Goulash not only took root with us, but also became a favorite dish. Traditional goulash is prepared from beef, but pork is very popular with us, so this meat is often used for goulash.
A slow cooker greatly simplifies the life of modern housewives. In it, meat is cooked much faster, and the result is always excellent. Pork in a slow cooker is better saturated with spices, and the meat is soft and juicy.
To prepare a classic goulash, use the simplest ingredients: meat, onions, carrots and potatoes. Today there are many different recipes for goulash in a slow cooker, it all depends on the products that are used for cooking.
The pork is washed, dried with napkins and cut into pieces. First, fry the onions with carrots. Then add the sliced pork, and continue to fry in a slow cooker until golden brown. Season everything with spices, sprinkle with flour and mix so that there are no lumps left.
Then pour everything with broth, sauce or purified water. Stew meat for an hour. To make soup, add more liquid.
Recipe 1. Pork goulash with gravy in a slow cooker
Ingredients
fresh pork pulp - half a kilogram;
greenery;
two bow heads;
salt;
fat sour cream - 100 ml;
black pepper;
tomato paste - 80 ml;
olive oil - 100 ml;
flour - 50 g.
Cooking method
1. Wash the pork pulp, soak it in napkins and cut into medium sized pieces.
2. Pour oil into the crock-pot of the multicooker, heat it slightly, turning on the Baking program, for about ten minutes. Put the pork in a saucepan and fry, closing the lid. Stir occasionally.
3. Peel the onion, chop it finely and add to the pork. Stir and fry for another ten minutes. Salt, pepper and add flour. Stir vigorously.
4. In a deep cup, mix the tomato with sour cream. Salt, pepper and whisk lightly.
5. Add sour cream and tomato sauce to the meat, mix and fill with water so that it completely covers the meat.
6. Start the Extinguishing program for an hour and a half. Serve the finished goulash with noodles or boiled potatoes.
Recipe 2. Pork goulash with ketchup
Ingredients
purified water - 150 ml;
pork tenderloin - half a kilogram;
sunflower oil - 50 ml;
one carrot;
ketchup - 50 ml;
bulb;
peppercorns;
large tomato;
Bay leaf;
pickled cucumber;
salt;
Bell pepper;
freshly ground pepper;
flour - 80 g.
Cooking method
1. Unhook the onion head and chop it finely. Rinse the tomato, wipe and cut into small cubes. Chop the pickled cucumber in the same way as the tomato.
2. Wash the pork, soak it with napkins and cut into large pieces. Sweet pepper pod free from the stalk and seeds. Cut pepper into strips. Peel the carrots and cut into strips.
3. Turn on the slow cooker in the “Baking” mode for 20 minutes. Pour the oil into the bowl and put the onion. Close the lid and fry it for three minutes. Then add chopped tomatoes, peppers and cucumber. Stir and continue to fry for another two minutes. Now add the carrots, pour in the ketchup and mix. After a few minutes, lay the sliced pork.
4. Season with spices, put the slow cooker into the "Extinguishing" mode and continue cooking for another hour.
5. Dilute the flour in a small amount of water, beat slightly, and add this mixture five minutes before the end of the program. Shuffle. Serve goulash with a side dish or as an independent dish.
Recipe 3. Pork goulash in a multicooker in Italian
Ingredients
800 g pork tenderloin;
25 ml of table vinegar;
250 ml of broth;
40 g butter;
four bow heads;
three cloves of garlic;
lemon;
200 g of tomatoes in their own juice;
10 g ground paprika;
two bay leaves;
3 g of cumin.
Cooking method
1. My pork tenderloin, dried with napkins and cut into not too small cubes. Peel the onion from the husk and cut into half rings. Put a piece of butter in the bowl and turn on the "Frying" mode
2. Put the chopped onion in a bowl and fry it until it becomes a yellowish tint. Then pour in the vinegar, and fry, stirring with a spatula until the vinegar evaporates.
3. At this stage, add cumin and paprika, pepper and mix well.
4. Now put the pork in the bowl, put the parsley and squeeze the garlic. Knead a fork with tomatoes in our own juice and add them to the bowl. Salt the dish, mix and activate the "Extinguishing" mode.
5. Fill everything with broth and cook goulash in this mode for two and a half hours. From time to time we check the liquid level, if necessary, add broth.
Recipe 4. Pork goulash with vegetables in a slow cooker
Ingredients
pork neck - 800 g;
fresh greens;
Bulgarian pepper - two pods;
drinking water - 50 ml;
three tomatoes;
olive oil - 75 ml;
two onions;
ketchup - 80 ml;
flour - 40 g;
fat sour cream - half a cup.
Cooking method
1. Wash the pork under the tap, dip it with a napkin and cut into medium slices. Chopped peeled onions in half rings. Grind the remaining vegetables in medium-sized slices.
2. Pour olive oil into the bowl, put the meat into it and turn on the "Frying" program. Fry the pork, stirring and not closing the lid, for about seven minutes. Then season with pepper and salt.
3. As soon as the meat is browned, add onion and bell pepper. Mix.
4. Grind everything with flour, mix thoroughly so that not a single lump remains. Add chopped tomatoes.
5. Combine the sour cream with ketchup, slightly beat and pour the meat with this mixture. Stir and pour water. Put the slow cooker in the "Extinguishing" mode for an hour and a half. Transfer goulash into a deep dish, garnish with herbs and serve.
Recipe 5. Tender pork goulash in a slow cooker with steamed potatoes
Ingredients
large carrot;
Bay leaf;
400 g pork tenderloin;
salt;
150 g of tomatoes;
spices for meat;
large onion head;
25 g of corn starch;
potatoes.
Cooking method
1. We clean and wash the vegetables. Wash the pork, dry it and cut into oblong slices. Finely chop the onion, finely three carrots, cut the potato tubers in half. We spread the potatoes in a steaming container for steaming cuts down.
2. Cut the tomatoes as small as possible. We shift them into a deep plate, add starch to them, salt and season with spices. Mix everything thoroughly, and then whisk lightly with a whisk to make the sauce a homogeneous consistency.
3. Put the sliced pork, onion and carrot into the multicooker container. Pour all the sauce and mix. Put a bay leaf. We place a container with potatoes in the bowl and activate the "Stew" mode for an hour.
4. After the allotted time, take out the container with potatoes, put it on the dish. Spread pork goulash on top and sprinkle with finely chopped greens.
Recipe 6. Pork goulash with beer in a slow cooker
Ingredients
kg pork tenderloin;
salt;
three pods of sweet pepper;
caraway;
three onion heads;
freshly ground pepper;
four cloves of garlic;
ground paprika;
80 ml of tomato paste;
liter of dark beer.
Cooking method
1. Peel the bulbs and chop them with sufficiently large rings.
2. Pour sunflower oil into the multicooker bowl and activate the "Frying" mode. Pour the onion into the bowl, sprinkle it with caraway seeds and fry, stirring vigorously, for ten minutes.
3. Remove from the pods of sweet pepper ponytails with seeds, rinse, dry and crumble with a thick straw. Add pepper to the onion and stir, stirring, for about five minutes.
4. Now add the tomato paste and continue to fry, stirring occasionally, for five minutes.
5. Dry the washed pork and cut into large pieces. Add meat to vegetables. Squeeze garlic through the press here. Salt and season with freshly ground pepper and paprika.
6. Pour in dark beer. Put the slow cooker into the "Extinguishing" mode and cook the goulash for one and a half to two hours. Serve goulash with a side dish of vegetables or pasta.
Recipe 7. Goulash of pork, apples and pumpkin in a slow cooker
Ingredients
a pound of pork tenderloin;
salt;
half a liter of drinking water;
sugar;
bulb;
freshly ground pepper;
a pound of pumpkin;
parsley;
an Apple;
four potatoes;
50 ml cream;
50 ml of vegetable oil;
A piece of butter.
Cooking method
1. Peel and chop the onion with thick half rings. Cut the pork into large pieces.
2. Put a piece of butter in a multicooker bowl and add vegetable oil. Turn on the Frying program and wait for the butter to melt. Put onion and sauté it for about three minutes until soft. Add pork and fry all together for another ten minutes.
3. Pour in flour and mix. Peel the apple from the peel and seeds. Finely chop. Peeled potatoes and pumpkin into cubes. Add apple and vegetables to the slow cooker.
4. Dilute the cream with boiling water and pour the meat and vegetables with the mixture. Salt, season with spices. Put the slow cooker in the "Extinguishing" mode and cook the goulash for two hours. Sprinkle the finished dish with finely chopped parsley, close the lid and leave the dish to brew for half an hour.
Pork goulash in a slow cooker - tips and tricks
In the process of cooking pork goulash in a slow cooker, you can cook steamed vegetables. It is enough to install a container with vegetables on top of a bowl with goulash.
Take pork for goulash without fat, a thin layer of fat is allowed.
By adding broth or other liquid, you can adjust the consistency of goulash to get meat with gravy or soup.
To keep the meat juicy, brew it in flour and fry over high heat until golden brown.
