Goulash is a traditional Hungarian dish, which is mainly prepared from meat stewed in tomato sauce, with the addition of vegetables. This dish itself is a full lunch or dinner, often served as an additional side dish. The classic recipe involves the use of beef as the main ingredient, which, as you know, needs a long heat treatment. Significantly reduce the cooking time and maintain the juiciness of meat by cooking beef goulash in a slow cooker.

Beef goulash in a slow cooker - a classic recipe

Classic goulash - a dish of Hungarian shepherds, may seem to us somewhat unusual. We are used to meat in tomato sauce, and the original goulash is also added to the potato slices, which makes it more satisfying. The highlight of the dish is a darkish, slightly spicy gravy, saturated with the juicy taste of meat and spices.

Traditionally, red meat was taken for goulash, as it gives a saturated fat. Hungarian shepherds used beef for cooking, sometimes replacing it with lamb or game.

If you decide to stick to the classic recipe, namely to use red meat, then you need to learn how to choose it correctly:

  • an ideal option for cooking this dish would be a beef shoulder or brisket;
  • meat should have a small layer of fat;
  • it is preferable to use the meat of a young animal (veal);
  • The product must be fresh.

Paprika gives a special charm to this dish, red - sweetness, pink - pungency and piquancy.

Ingredients:

  • veal - 400 grams;
  • potatoes - 12 pieces;
  • one carrot;
  • one onion;
  • tomato paste - 2-3 tbsp. l;
  • water - 1.5 tbsp .;
  • sunflower oil - 2 tbsp. l (1 tbsp. l for frying meat and vegetables, the second for potatoes);
  • salt - 2/3 tsp;
  • black pepper and aromatic herbs to taste.

Cooking:

  1. Cut the meat into small pieces.
  2. Dice the onions.
  3. Rub carrots on a coarse grater.
  4. Pour oil into the multicooker bowl, put beef and vegetables there. Fry for 10-15 minutes.
  5. Mix water with tomato paste.
  6. Add the sauce to the meat and vegetables.
  7. Add salt and spices.
  8. Mix.
  9. Stew for 40-50 minutes.
  10. Cut the potatoes into small cubes.
  11. We put in a plastic bag.
  12. Add oil, spices and mix.
  13. After the cooking time is over, put the potatoes in an even layer on top of the meat.
  14. We turn on "Extinguishing" for another 30-40 minutes.
  15. Stir before use.

How to cook beef tomato goulash in a slow cooker

To cook beef goulash in a slow cooker, you must adhere to the following sequence of actions:

  1. Pre-sliced ​​meat is placed in a multicooker bowl and fried in sunflower oil using the option "Roasting" ("Baking").
  2. Shredded vegetables (onions, carrots) and seasonings (according to the recipe) are added to the fried beef.
  3. Prepared foods are poured with tomato sauce;
  4. Cook the dish in the "Stew" ("Soup") mode for about 1 hour.

It is possible to cook goulash without roasting beef. In this case, we put all the prepared ingredients in a multicooker bowl at the same time and simmer them until ready.

Cooking goulash in a slow cooker is somewhat different from the usual frying in a pan with subsequent stewing in a pan. Therefore, in order for the finished dish to please you with its excellent taste, you must adhere to certain cooking secrets.

Tasty recipe:how to cook beef goulash with gravy

With gravy in a slow cooker

 

Goulash with tomato sauce, from a slow cooker, comes out more juicy and fragrant than a similar dish cooked in a pan on the stove. Due to the special coating of the bowl, all useful substances are preserved in the products, and the dish turns out to be rich and aromatic.

The taste of tomato goulash is richer and more saturated compared to the classic recipe.

To prepare it, you need to cook the following products:

  • beef pulp - about 1 kg;
  • tomatoes - 5-6 pieces;
  • 2 onions;
  • one carrot;
  • sweet pepper - 1 pc.;
  • wheat flour - 2 tbsp;
  • Lavrushka
  • salt;
  • black pepper and allspice;
  • broth (boiled water).

Step by step recipe:

  1. Chop the beef into medium slices.
  2. Fry without adding fat with the lid open.
  3. Add chopped onions and coarsely chopped carrots to the bowl (can be cut into circles).
  4. Stew until the end of the cooking time.
  5. Chop the tomatoes after peeling them.
  6. Chop the pepper into strips.
  7. At the end of the cooking program, add tomatoes, peppers, lavrushka, allspice, salt and broth to the bowl.
  8. Stew all the products on the "Stew" program for about 2 hours.
  9. Heat the flour in a skillet until it is pink. Add 250 ml of broth and slowly boil until thickened.
  10. Before cooking, add the sauce to the rest of the products.

In this dish incredibly tasty, tomato sauce is obtained, thanks to which goulash will successfully take pride of place on your table.

Sliced ​​Beef Goulash

Want to make veal tender, unsurpassed juicy and soft? The best way is to put it out in some sauce. Veal is very well combined with sour cream, it turns out to be very tender and soft.

Ingredients:

  • Beef - 700-800 gr. (cut into strips).
  • Onion (cut into cubes).
  • Carrot (grate finely)
  • Sweet pepper, tomatoes (optional).
  • Fat sour cream or cream - 1 cup.
  • Salt.
  • Lavrushka.
  • Ground pepper (black).
  • Provencal herbs.

The cooking method is similar to the previous recipes.The meat and vegetables are fried in the “Baking” mode, after which they are stewed for 1.5-2 hours. The difference in cooking is that instead of liquid, sour cream is added to the beef.

The nuances of cooking in a multicooker of different brands: Redmond, Polaris and others

Goulash - meat with vegetables and gravy is a thick soup with beef, potatoes and paprika. You can cook such a dish according to the classic recipe, adapted to modern technology, in a multicooker of any brand - Polaris, Redmond, Panasonic, and others. If your multi-cook does not have the mode specified in the recipe, then you can easily replace it with a similar functionality.

Tips and tricks for cooking goulash in a miracle pan:

  • before frying, the meat can be rolled in flour;
  • if the beef used is harsh, then the cooking time should be slightly increased (up to 1.5 hours);
  • so that all the ingredients are evenly fried, they must be stirred several times;
  • so that in your dish there is more gravy, dilute the tomato paste with several glasses of broth or water;
  • You can get a more natural taste by replacing tomato sauce with fresh tomatoes, previously peeled and chopped.

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