Meat is the basis for any wholesome meal. Any side dish, be it rice, buckwheat or potatoes, does not have the value that they gain when adding this product. Below are the recipes for pork goulash in a slow cooker: from the simplest to the most sophisticated.

Classic recipe for pork goulash with gravy in a slow cooker

With the growth of technology, a lot of technology has appeared that simplifies life. One of these innovations is the multicooker. Usually, pork has to be stewed for a long time, fry, so that it is safe and edible, but in a miracle adaptation everything is done much faster and easier. First, the classic grandmother’s goulash recipe will be considered, but it will be much more convenient to cook it.

Each recipe has many variations, even the most classic. So it is here. Typically, fresh meat is used for gravy, which, when stewed with vegetables, acquires a delicate taste. But there are variations where, before heat treatment, the meat is pickled in spices. Below is a recipe from a fresh product, but if you wish, you can try to use aromatic.

Ingredients:

  • Pork - 500 g;
  • Onions - 1 medium onion;
  • Carrots - 1 pc.;
  • Bell pepper - 1 pc.;
  • Tomato paste - 1 tbsp. l .;
  • Flour - 2 tbsp .;
  • Vegetable or ghee - for frying .;
  • Water - 300 ml;
  • Salt, pepper, bay leaf - to taste.

Step-by-step cooking steps:

  1. Rinse the pork thoroughly, remove the veins. Cut into medium sized cubes. You can cut the meat smaller, if desired.
  2. Peel onions and carrots from the top layer. Grind and place in a saucer. Remove the guts from the pepper, remove the seeds, rinse. Slice into thin strips. If everything is cut into cubes, then the finished dish will look prettier.It is desirable that all vegetables are the same size for uniform cooking.
  3. Now we start cooking. Open the slow cooker, set the mode "Frying". Spread the oil evenly throughout the bowl, lay out the vegetables. As soon as the onion gets a golden hue and the carrots start juice, you can add meat. It will be enough 5-10 minutes for it to turn white.
  4. Dissolve the tomato paste in water. Pour in flour. The consistency of future gravy should be similar to sparse kefir. Send the mixture to the slow cooker.
  5. In the last step, add salt, pepper and bay leaf. Shuffle all contents, close the lid and set the “Extinguishing” mode.

Cooking time depends on the technique. Some will have enough hours, but there are models where at least two will be required for quality meat processing. After half an hour from the start of the stewing, the goulash can be mixed, and at the same time, check the cooking speed.

Serve the finished dish with any side dish, sprinkled with fresh herbs. Fragrant pork will whet the appetite of the household, who will definitely ask for supplements.

Hungarian pork goulash

 

This recipe differs from the one presented above in that it is a full-fledged main course, since it already includes a side dish - potatoes. By consistency, it will resemble a thick soup. In many recipes, goulash in Hungarian uses beef, because it is more dietary, but pork will make the taste richer. Better to choose a lean neck without veins.

Ingredients:

  • Pork - 1.5 kg;
  • Potato - 6 pcs.;
  • Garlic - 1 head;
  • Bell pepper - 2 pcs.;
  • Tomato - 2 pcs.;
  • Carrots - 2 pcs.;
  • Onion - 2 pcs.;
  • Paprika - 40 g;
  • Caraway seeds - 20 g;
  • Salt, pepper - to taste;
  • Olive oil - for frying.

Cooking:

  1. We prepare all the vegetables. We clean onion and carrots, cut into rings. From the pepper we extract the insides, mine, also cut. First you need to rinse the tomato with boiling water and peel, then chop. Remove the husks from the garlic. Peel and cut the potatoes.
  2. Rinse the meat, remove excess fat and other unnecessary veins. Cut into cubes. In traditional Hungarian cuisine, all products are cut rather coarsely, but this subtlety can be omitted and smaller slices made.
  3. Now move on to cooking. We pour oil on the bottom of the multicooker bowl, spread the meat. When it turns white, fall asleep onion, mix. Fry for about 5 minutes.
  4. Adds tomato, bell pepper and do the same. As soon as the vegetables are slightly softened and give juice, we fill the goulash with water almost to the very edges.
  5. Sprinkle with caraway seeds, paprika, salt and pepper. Mix well, set the stewing mode and leave the meat for an hour.
  6. During this time, the product will be almost ready. We spread the remaining vegetables into goulash: carrots, potatoes and garlic. We stir and simmer another hour.

Fragrant and spicy Hungarian goulash is ready. Before serving, you can add fresh greens, which will make the dish not only more beautiful, but also tastier.

Chinese style goulash with multicooker vegetables

 

Chinese cuisine is distinguished by the spice of dishes and their unusual smell. The meat will be very tender and original in taste.

Ingredients:

  • Pork - 600 g;
  • Carrots - 1 pc.;
  • Zucchini - 1 pc.;
  • Sweet pepper - 1 pc.;
  • Soy sauce - 3 tbsp. l .;
  • Garlic - 1 clove;
  • Chopped Ginger - 1 tbsp. l .;
  • Chicken broth - 125 ml;
  • Corn starch - 1 tsp;
  • Sugar - 1 tbsp. l .;
  • Salt to taste.

Cooking:

  1. You need to make chicken broth in advance and let it cool slightly.
  2. We clean the vegetables, cut into strips or thin strips. Instead of zucchini, you can take a regular zucchini, which will also be useful. It is better to chop ginger and garlic smaller so that they just add taste, but do not come across pieces.
  3. We pass to the main part. Mix the broth with soy sauce and starch, let it brew. There you can immediately pour salt and sugar.
  4. At this time we set the frying mode and fry the meat to the crust in oil (preferably vegetable, but olive is also suitable).
  5. Add all the workpieces, mix, cook another 5 minutes.Then pour the broth with all the impurities, set the stewing mode and leave the goulash for an hour.

If desired, you can put greens on top before serving. A hearty meat delicacy will become an adornment of your home table, will surprise you with its taste and will certainly fall in love with its simplicity and sophistication.

Pork goulash with gravy and potatoes

The goulash recipe with potatoes has already been presented above, but this option will be more familiar to taste, since there are no special spices. In addition, in the Hungarian version of the preparation the meat is the basis, and here the potato goes in equal proportions, if not more.

Ingredients:

  • Pork - 600 g;
  • Potato - 10 pcs.;
  • Onion - 1 pc.;
  • Carrots - 2 pcs.;
  • Tomato - 1-2 pcs.;
  • Kefir (or sour cream) - 50 ml;
  • Oil - for frying;
  • Salt, spices - to taste;
  • Adjika - to taste.

Cooking:

  1. Peel potatoes, cut into medium-sized cubes. Rinse the meat, remove excess veins and fat, chop into small pieces. Remove the peel from the carrots and husks from the onion, chop. Dice tomatoes. If desired, you can remove the skin from them, having previously doused with boiling water.
  2. Pour oil at the bottom of the multicooker (it will be ideally sunflower refined), set the frying mode, send onions and carrots to prepare there.
  3. Once the vegetables are fried, add meat to them, mix, wait 10 minutes, until it turns white. Sprinkle with spices, put tomatoes, you can throw a bay leaf for a smell. To salt.
  4. Pour the whole contents with kefir or sour cream. If the second option is used, then you need to pour a glass of hot water into the bowl. Add adjika and mix well. Adjika is from very sharp to slightly spicy, so adjust the amount yourself to your taste.
  5. Now set the stewing mode and leave the meat to cook for 40-60 minutes.
  6. Goulash can turn out slightly sour. In this case, put some sugar there. As soon as the pork is ready, put the potatoes on top, mix and put in a stew for another half hour.

The dish will turn out very beautiful. To make it even better, add greens before serving. Meat with vegetables in a creamy gravy will be tender and aromatic.

Nuances and secrets of cooking

 

  • Carefully you need to approach the choice of the main ingredient, then any recipe for pork goulash with gravy in a slow cooker will be successful. Smell, overall consistency and taste will depend entirely on its quality. Most often, low-fat meat is taken for the dish, with a minimum number of veins and tendons. Simply put, it is better to give preference to fillets. If such meat seems a bit dry to you, do not worry: it will prepare no worse with fat. Do not take a loin or pork legs: the meat may seem tough and ruin the whole dish.
  • Before cooking, pork must always be fried and then stewed. Then she will not give the juice, she will keep it in herself, and then she will fully reveal herself in the goulash.

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