Also in the section “Dishes in a slow cooker. Beef goulash with gravy in a pressure cooker recipe with photos step by step Goulash in a slow cooker pressure cooker

Since I am the mother of two boys, we have meat on the table almost every day. Today - Hungarian goulash! I will cook goulash in a Philips multicooker-pressure cooker.

Why in Hungarian, and not in Russian, for example?! Goulash is the national dish of the Hungarians. From the beginning it consisted of pieces of meat and onions, which were cooked in water over low heat until all the liquid had evaporated. The meat was then dried in the sun. These pieces of meat were later used to prepare a stew, for which it was simply re-cooked in boiling water. The most interesting thing is that the authors of all this deliciousness are shepherds - nomads. The word "gulyas" in Hungarian means "shepherd".

In this version of goulash, in addition to the meat my boys love, there will be a lot of tasty and healthy vegetables that you just can’t persuade them to eat. Plus, it cooks quickly and looks delicious!

Recipe difficulty: easy

Preparation time: 15 minutes

Cooking time: 40 minutes

Pork (beef) - 1 kg;
Sweet pepper – 1 pc.;
Tomatoes – 3 pcs. (can be replaced with tomatoes in their own juice);
Potatoes – 3 pcs. (large);
Garlic – 5 cloves;
Onion, salt, spices to taste; a glass of red wine if desired.

If you don't have fresh vegetables, you can replace them with frozen mixture!

Method for preparing goulash in a pressure cooker

Cut the meat into small pieces. We also finely chop the vegetables. Goulash can be prepared with or without the addition of potatoes. Turn on the multicooker in CASSERLE mode. Set the cooking time to 40 minutes. We switch the valve on the lid to the “OPEN” mode. Press the “START” button! Add (drip, not pour!) a little olive oil to the bottom of the multicooker. Place the pre-chopped meat on the bottom of the multicooker. Stirring constantly, fry it for 15-20 minutes until golden brown.

Meanwhile, cut the vegetables.

Without interrupting the frying process, add onion and finely chopped garlic. Continue frying for another 5 minutes.

Add spices and salt to taste. Fry for another 3 minutes.

If you decide to add red wine, now is the best time to do so. Soon after adding it, add the tomatoes to the saucepan.

Continue frying all components for about 10-15 minutes until the alcohol evaporates. While the meat, tomatoes, spices, salt to taste and red wine are fried, we prepare the broth. The final stage - stewing, our meat - will take place directly in it. You need to add a little salt and spices to the pre-boiled water, not forgetting that we have previously salted the meat! For this amount of food I needed 500 ml of liquid.

Add the prepared broth and sweet pepper to the meat, mix well. If the goulash will be prepared with potatoes, add them too. Then close the lid of the multicooker and simmer for the remaining time in the operating mode.

As soon as the multicooker reported the end of work and allowed the lid to be opened, add the herbs, close the lid back and let it sit for 10 minutes.

Ready Hungarian goulash can be served!

Did you like the recipe? Click on the heart:

multipovarenok.ru

Pork goulash in a slow cooker - pressure cooker

Pour vegetable oil into the multicooker bowl and saute the onions and carrots for 5 minutes using the “Fry/Deep Fry” mode.

Then add the meat and fry in the same mode for 10 minutes.

Turn off the “Fry/Deep Fry” mode, add 2 tbsp pre-diluted in water. spoons of flour, 2 teaspoons of rosemary and the remaining spices. Turn on the “Stew/Pilaf” mode, set the valve to the “high pressure” position, and set the time to 23 minutes. After the beep, we release the pressure and enjoy our dish.

The rosemary will smell amazing. Bon appetit.

mvbook.ru

Pork goulash in a slow cooker pressure cooker Redmond recipe with photos

The recipe for pork goulash in a slow cooker is a fairly simple and affordable recipe. To prepare it, all you need to do is read our recipe and stock up on ingredients.

According to tradition, goulash in a slow cooker is no different from the old recipe and is presented to us as a stew with vegetables and gravy. But real goulash made from pork or beef is a dish of Hungarian cuisine, which is prepared with meat and always with paprika. In one Hungarian city, a special “Gulash Academy” was even opened, where experienced chefs teach how to cook 30 famous goulash recipes. To make pork goulash in a slow cooker juicy, try pre-frying the meat in lard. Stew the meat and you will get one of the most delicious dishes for dinner. For goulash in a pressure cooker, the recipe for which we are showing you, it is better to take lean meat; fillet or ham on the bone is perfect. We prepare goulash with gravy in a Redmond pressure cooker, but it can be cooked in any model of multicooker.

How to cook goulash in a slow cooker? You will have to try a little to cut the vegetables and fry them a little in a pressure cooker, and then simmer them. It is impossible to spoil a good goulash, and even more so if you cook it in a slow cooker. Prepare fluffy rice or mashed potatoes as a side dish. Goulash in a slow cooker, the photo of which is in front of you, is cooked under pressure, which only enhances the taste of the dish.

Ingredients for the dish “Pork goulash in a slow cooker”:

– pork shoulder – 400 grams;
– sweet pepper – 1 piece;
– carrots – 1 piece;
– onion – 1 large piece;
– paprika – 2 tablespoons;
– water 2/3 cup;
- salt;
- pepper;
- vegetable oil.

How to cook pork goulash in a slow cooker:

Onions, carrots and bell peppers need to be cut into cubes. Do not grate the carrots; cut them into cubes as well. The taste and appearance of the finished dish will only get better. Place all these vegetables in the pressure cooker bowl. Pour a drop of vegetable oil and turn on the “Fry\Deep Fry” mode.

Fry the vegetables for 7 minutes, remembering to stir them.

Cut the pork into cubes approximately 2 by 2 centimeters. Add pork to vegetables.

Fry the vegetables and meat for another 5 minutes.

Add paprika and spices to the meat. Mix well.

Pour water over the goulash, or better yet, take ready-made broth. Close the lid of the pressure cooker. Place the valve in the “closed” position. Select the “Extinguishing” mode on the panel. Cooking time 20 minutes. As soon as the pressure in the multicooker is built up, the countdown will begin. To speed up this process, pour hot water into the multicooker bowl.

After the beep, turn off the pressure cooker and release the pressure. Delicious goulash can be served immediately.

multivarka-menu.ru

Goulash in a pressure cooker

You can cook goulash in a pressure cooker very quickly. At the same time, the meat will be very tender and juicy. You will need about an hour to prepare the goulash in a pressure cooker using beef, brisket, potatoes and spices.

INGREDIENTS

Beef 600 grams
Brisket 100 grams
Onion 3 pieces
Hungarian paprika 1 tbsp. spoon
Potatoes 5-7 pieces
Butter 30 grams
Tomato puree 80 grams
Meat broth or water 1 cup
Garlic 3 cloves

Description of preparation:

You can add vegetables to meat and potatoes - carrots, bell peppers, parsnips, mushrooms. All of them are added to the pressure cooker 10-15 minutes before the end of cooking. How to cook goulash in a pressure cooker? 1. Rinse the meat. Then cut the meat and brisket into pieces. The veins must be cut out of the meat. 2. Place a piece of butter and pieces of meat into the pressure cooker. 3. Peel the onion and cut into small cubes, also place in a pressure cooker. 4. Send the peeled garlic cloves there. 5. Season with salt and pepper, add tomato puree and stir. If you wish, add your favorite spices - hot pepper, coriander, etc. 6. Simmer the meat, covering the pressure cooker with a lid, for 30-40 minutes. 7. Then add the peeled and diced potatoes to the pressure cooker. Cover with a lid and simmer for another 10 minutes. Serve goulash with sour cream and chopped herbs. Bon appetit!

povar.ru

Recipe for making delicious pork goulash in a slow cooker

The traditional Hungarian dish has long become familiar and beloved to many. You can cook it not only on the stove, but also using a popular multicooker. It is served as a main or second course. The technology used greatly simplifies the cooking process, which is good news.

Recipe for pork goulash with gravy in a slow cooker

Let's start with the traditional version, that is, with a thick soup of meat and vegetables in tomato sauce. For cooking you will need to use only two programs. The prepared ingredients are enough for 4 servings.

To prepare goulash, take the following set of products: 800 g of shoulder blade or tenderloin, a couple of onions, carrots, 1 tbsp. water or broth, 100 g sour cream, 2 tbsp. spoons of tomato paste and oil, 25 g of flour, sweet paprika, adjika and salt.

We will prepare it like this:

Now prepare the vegetables: cut the peeled onion into half rings and grate the carrots. Pour oil into the multicooker bowl, add prepared vegetables and a little salt. Turn on the mode "Frying" and cook the vegetables for 5 minutes, stirring from time to time. Then add the pork and fry for the same amount of time. By adding meat to already hot oil, we prevent the internal juices from evaporating;
the next step is to set the mode "Quenching", and set the time to 1 hour. If the pieces turn out to be large, then increase the certain period by half an hour. Don’t forget to pour the sauce into the bowl, for which you need to mix water with tomato paste and sour cream. Calculate the proportions of liquid so that the contents of the bowl are completely covered. All that remains is to add the remaining ingredients, that is, spices, and mix everything thoroughly. After 30 min. open the lid and check, it may be worth adding more water, but just keep in mind that it must be hot. After the signal, add salt and you can serve the dish.

Recipe for pork goulash in a pressure cooker with pepper

We suggest preparing a dish that does not require the use of any side dishes, since in addition to meat, the recipe includes quite a lot of vegetables. Everything is prepared quickly and simply, which even novice cooks can handle.

To prepare pork goulash with potatoes in a slow cooker you should: 0.5 liters of broth, 1 kg of tenderloin, bell pepper, 3 tomatoes and potatoes, 5 cloves of garlic, onion, 1 tbsp. red wine, salt and spices.

You need to prepare it like this:

Cut the prepared and peeled meat into small pieces. Peel the pepper from seeds and membranes and cut it into cubes. Take care of the potatoes, which need to be peeled and cut in the usual way. Tomatoes should first be blanched, that is, the skin should be removed. To do this, dip the vegetables in boiling water for a couple of seconds, after making a cross-shaped cut on them. This manipulation will allow you to easily remove the peel, but cut the pulp into cubes. Cut the peeled onion into half rings or cubes;
select a mode in the pressure cooker "Casserole", and set the time to 40 minutes. It is important not to forget to set the valve to "Open". Turn on the multicooker by pressing "Start". Add a couple of drops of oil to the bowl and add the pork. Without stopping stirring, fry it for 20 minutes. until golden brown crust forms;
after that add onion and chopped garlic. Continue frying for another 5 minutes. Add your chosen spices, salt and cook for a couple more minutes. Pour in the wine and add the tomatoes, then simmer for 15 minutes until all the alcohol evaporates. It's time to pour in the broth, add pepper and potatoes. Mix everything well, close the lid and continue cooking for the remaining time. After the signal, check readiness and leave for another 10 minutes. Infuse under the lid.

Recipe for pork goulash with mushrooms in a slow cooker

Meat goes well with mushrooms, which add an original flavor and aroma to the dish. To make the goulash more original, we suggest marinating the pork first.

For this recipe with mushrooms, take the following set of products: 800 g of tenderloin. 0.5 kg of champignons, a couple of onions, carrots, tomatoes, 75 g of sour cream, 55 g of apple cider vinegar, salt and a bag of spices for pork.

Cut the peeled and washed mushrooms into small pieces, grate the carrots, and first peel the tomato and then chop it into cubes. Place the meat in the slow cooker and cook on "Frying" for 15 minutes. After this, add the mushrooms there and continue cooking for the same amount of time, stirring. The next step is to add the carrots, stir and cook for another 10 minutes;
after the signal, add tomatoes, sour cream and pour in 1.5 multi-cups of water. Select mode "Quenching", and set the time to an hour. After the signal, the dish can be served. Goulash cooked in a slow cooker goes well with various side dishes, for example, boiled rice or mashed potatoes.

Recipe for spicy pork goulash in a slow cooker

This recipe is intended for lovers of fiery and spicy dishes. Spicy goulash will enhance the taste of any side dish, and it is especially popular in the cold season as it helps to warm up.

This recipe includes the following ingredients: 350 g of spatula, 160 g of potatoes, carrots, onions, zucchini, tomatoes and tomato paste, and another 13 g of chili, 0.5 l of water, salt and spices.

Peel the meat, wash and dry, and then cut into cubes with a side of about 2.5 cm. Cut the peeled carrots into circles. Remove the skin from the tomatoes and chop the pulp into 1 cm cubes. Peeled potatoes and zucchini should be cut into cubes with a side of 2-3 cm;
Place all the ingredients in the multicooker bowl, add tomato paste, as well as salt, spices and water. Mix everything well, close the lid and select the mode "Soup", and set the time to an hour. Peel and chop the onion, and finely chop the garlic and chili. If you don't want the dish to be too spicy, then remove the seeds from the chili. Add garlic and hot pepper in 5 minutes. until the end of cooking.

Pork goulash in a slow cooker with beans

Another option for preparing a full-fledged second course, which does not require any additional side dishes. The prepared products are enough for 4 servings.

This recipe includes the following products: 300 g tenderloin, 250 g white beans, 17 g vegetable oil, celery stalk, onion, bell pepper, garlic clove, 100 g ketchup, 1 teaspoon each of granulated sugar, mustard seeds and cumin, and a couple more sprigs of herbs, bay leaves, salt and pepper.

Cut the prepared meat into cubes and place it in the multicooker bowl, where you need to pour a little oil in advance. Turn on the mode "Frying" and fry for 7 minutes, stirring;
after that, add the prepared vegetables, chop the garlic and beans. Pour in 2 tbsp. water and add all the prepared spices and ketchup. Close the lid and cook on "Quenching" for half an hour. After the signal, add salt and serve.

We have presented the most popular options for preparing goulash in a slow cooker; all you have to do is try to cook them. If desired, add your favorite vegetables and experiment with spices. Bon appetit!

June 29th, 2013 ale4ka

Good afternoon

At the request of regular readers, I decided to post a recipe for pork goulash for the Unit USP-1010d pressure cooker. Many people, when purchasing a multicooker, are unable to make friends with their new assistant for a long time; there are no recipe books with detailed descriptions; they have to somehow adapt to cooking by trial and error. Actually, that’s how I learned too, I looked at something on the Internet, I invented something myself, but I very quickly mastered this technique, and most importantly, I figured out what to cook in what mode. Although I have had the Unit USP-1010d for half a year now, I have never used the delayed start function or tried to cook fish or baked goods. I think that I will definitely correct this soon and, of course, I will make my own photo report on the work done. And now, I’ll tell you how to cook goulash.

Ingredients:

Pork

Carrot

Onion

Garlic

Seasonings for meat

Cut the meat into small pieces, add spices (basil, barbecue seasoning, ground black pepper), of course not for everyone, I really like to use seasonings in dishes. Chop the onion, garlic, and grate the carrots. Set the pilaf mode in the pressure cooker Unit USP-1010d, add sunflower oil and fry the meat; when the liquid has evaporated, add onions, garlic and carrots, fry everything thoroughly until golden brown. Then add a little water to lightly cover the meat, add salt, close the lid, and change the multicooker mode to meat for 10 minutes. The goulash should turn out very tasty with a juicy gravy, the meat should not be tough. For goulash you can add whatever side dish you like, I like it with pasta, as in the photo.