Delicious pork goulash using the Redmond and Polaris multicooker. Cooking tips and recipes with photos.

Pork goulash with gravy in a slow cooker recipe:

Cut the pork into small pieces, but not too finely, and place them in the multicooker bowl.

Add vegetable oil and salt to taste, cook the meat on the “fry” mode, stirring occasionally until the liquid evaporates. When the meat begins to brown, add the chopped onions and continue to fry everything together until light golden brown.

Then add tomato paste, sour cream, chopped garlic with a knife and your favorite spices.

Continue cooking in the same mode for another 2-3 minutes. Now add flour and mix everything thoroughly. You can add more or less flour, consider the amount of liquid you will add and the desired thickness of the gravy.

When the flour is evenly distributed, begin to add water in parts, stirring the contents of the multicooker bowl each time. When the desired result is achieved, add salt to taste, sugar and bay leaf.

Select the stew mode and cook the goulash in the slow cooker for 1 hour. I like to use the “multi-cook” function (1 hour, t. 100*C).

Pieces of pork pulp from the following parts of the carcass are suitable for making goulash: shoulder, ham, neck and tenderloin. These names are written in ascending order of price per 1 kg... You can also buy relatively inexpensive pork trimmings for minced meat and select pieces suitable for goulash from it, and put the rest into a meat grinder.

I usually combine sorted pork trimmings, not suitable for goulash and frying, with chicken fillet and the result is a pretty harmonious-tasting, affordable and wallet-friendly minced meat for cutlets or dumplings.

The photo shows a piece of pork shoulder. It is best to take chilled meat or defrost frozen meat gradually.

Preparing meat involves cutting it, preferably across the grain, into small, usually oblong pieces - sticks. Large inclusions of fat or grease, as well as veins, must be removed.

To avoid frying flour separately to thicken the sauce, immediately roll the pieces of meat in flour. This can be done in two ways.

The first method: sprinkle the pieces of meat with flour through a strainer and stir them so that they are more or less evenly covered with flour.

The second method: place the pieces of meat in a bag with the required amount of flour and shake it in different directions so that it is covered with a light layer of flour.

Prepare vegetables for goulash. Peel the onion and chop coarsely but thinly into half rings. Wash the carrots, peel, rinse and grate. Sometimes I use carrot pulp after the juicer.

Pour refined vegetable oil (olive or sunflower) into the multicooker bowl and place onions and carrots on the bottom, lightly salt. Vegetables are placed in cold oil, not in boiling oil, to prevent them from frying suddenly; it is better to simmer gradually with occasional stirring.

To do this, set the mode in which you can fry: “frying”, “baking” or “multi-cook” with a temperature of 120 degrees. The total frying time will be ten minutes: five minutes for the vegetables and another five minutes after adding the meat.

Add pieces of meat to the semi-fried vegetables and fry everything together while stirring so that the meat is sealed and does not release juice.

At the end of frying, set the “stewing” mode for 1-1.5 hours, depending on the size of the pieces and their type and fat content. The automatic “Quenching” mode takes place at different temperatures from boiling to simmering, and it is optimally and even almost perfectly selected.

But you can choose your own mode if the multi-cooker has a “multi-cook” or “multi-chef” function, and you want not to leave the multi-cooker...

At the beginning of stewing you need to add tomato sauce with sour cream.

To prepare this gravy, combine water, tomato paste or tomato sauce/ketchup and sour cream. Mix these ingredients into a homogeneous mixture. Instead of water and tomato sauce, you can take tomato juice, canned or freshly prepared, and add sour cream to it.

Adjust the amount of water to your taste, i.e., depending on whether you want more or less gravy, but it is advisable that the pieces of meat be completely covered with sour cream and tomato sauce during stewing.

What spices can be added to goulash? Usually this is dry paprika and ground hot and/or aromatic peppers. Hot peppers are black, red and chili, and aromatic peppers are allspice, pink, green.

A ready-made dry mixture for adjika, consisting of peppers and herbs, as well as ready-made adjika, fits perfectly into this dish. Herbs and garlic - to taste and optional.

To diversify the taste of goulash in homemade versions, i.e. To get a new flavor every time, take note of these non-traditional sets of spices: curry, Provençal herbs, Italian herbs, suneli hops, Mexican mixture, etc.

Juicy and appetizing goulash is a universal dish that can be served for any celebration and at any time of the day. With the advent of multicookers in our kitchens, the process of cooking meat began to take a minimum of time, while providing an unsurpassed result. Despite the ease of preparation, this dish has extraordinary taste, and the food turns out to be low in calories and satisfying. We will tell you how you can prepare delicious goulash in a Redmond multicooker in this article.

The advantage of cooking meat in a slow cooker is that you don’t need to monitor the process at all, completely entrusting it to the miracle device. Various cooking modes allow you to stew goulash in the Redmond multicooker so that the meat is evenly cooked and has a unique aroma. Especially if you cook it with sauce. Consider a traditional recipe for making pork goulash.

pork – 350 g;
flour – 1 tbsp. l.;
tomato paste – 2 tbsp. l.;
onion – 1 piece;
sour cream – 3 tbsp. l.;
vegetable oil – 2 tbsp. l.;
Bay leaf;
spices, salt, sugar - to taste;
garlic.

Cooking method:

The first step is to prepare the meat. We wash it and cut it into thin strips along the grain. Recommended thickness is 1 cm and length is 2 cm.
Transfer the pork to a bowl pre-greased with vegetable oil.
Set the cooking mode to “Baking” and set the timer for 10 minutes.
At this time, peel the onion and chop it into cubes. Add to meat.
While the pork is stewing, prepare the sauce. To do this, mix tomato paste and sour cream in a separate container.
After thoroughly stirring the contents, gradually add flour. And mix again until smooth.
Pour the resulting mixture into a slow cooker, add a little water, a pinch of sugar, garlic and spices. Salt to taste.
Set the cooking mode to “Stew” and set the timer for 90 minutes.
Juicy and delicious goulash in the Redmond slow cooker is ready! Serve with a side dish of rice or potatoes. If desired, you can decorate with greenery.

Pork goulash with gravy in a slow cooker - a classic recipe

The classic version of the dish involves pre-frying the meat to a nice crust. However, for dietary reasons, many housewives today prepare goulash without frying, simply by stewing it. Another mandatory point is vegetable gravy; it must certainly be present in the goulash.

For the classic recipe, in addition to pork tenderloin or a piece of neck (600 g), you will need the following products:

sweet bell pepper - 2 pcs.;
medium-sized onion - 2 pcs.;
garlic - a couple of cloves;
vegetable oil - 40 g;
tomatoes canned in their own juice or fresh tomatoes - 400 g;
water - 80 g.

This recipe for pork goulash with gravy in the Philips slow cooker has a cooking time of an hour and a quarter. However, in other models the principle of operation is approximately the same. Product yield: four servings. If you need to cook for 8 servings, increase the ingredients and the meat frying time by 10 minutes.

The dish is prepared like this:

Prepare vegetables and meat, wash them. Peel the onion and pepper, cut into cubes measuring 2*2 cm. Chop the washed meat in the same fine or slightly larger size.
Pour oil into the multicooker bowl and place the meat, set the “Fry” mode.
Fry the meat for 10 minutes without closing the lid and stirring occasionally.
Add the onion to the meat and fry together for another three minutes.
Next add chopped pepper and water. The process continues until the end of the frying program.
Place the tomatoes, salt and black pepper to taste, and garlic into the bowl (you can chop it or put it through a press). Mix everything.
Next in the “Menu” you need to find the “Stew” program and continue cooking with the lid closed.
Divide the finished dish into portioned plates, garnish with herbs and serve.

Redmond beef goulash in a slow cooker

Every housewife knows that the most delicious dish that can be prepared in a slow cooker is stewed meat. It turns out unusually juicy, soft and appetizing. At the same time, you can serve whatever you want as a side dish - fluffy rice, pasta, potatoes or porridge. In terms of taste, the only thing comparable to goulash in a Redmond slow cooker is meat cooked in pots. But in the first case, the process is simplified to the maximum, and the result will amaze even sophisticated gourmets. Let's look at the recipe in more detail.

For cooking you will need the following ingredients:

beef – 800 g;
carrots – 1 piece;
flour – 1 tbsp. l.;
onion – 1 piece;
paprika – 1 tbsp. l.;
tomato paste – 2 tbsp. l.;
pepper, salt - to taste;
Bay leaf.

Cooking process:

Initially, you need to rinse the meat, trim off excess fat and films, and then place it on a paper towel to remove excess moisture.
Then chop the beef into small cubes.
Set the cooking mode to “Baking”, pour vegetable oil into the bottom and leave the multicooker to warm up.
At this time, peel the onion and chop it into cubes.
Peel the carrots and grate them on a fine grater.
Transfer the beef to a bowl. Set the timer for 90 minutes.
After 10 minutes, add the onion and carrots and mix the contents.
Then add 600 ml of boiling water or broth into the bowl and add tomato paste.
Salt, add paprika or seasoning. Mix the meat thoroughly and add bay leaf.
When the signal for the end of the program sounds, take out the meat and serve it to the table. If desired, you can decorate with chopped herbs.

Goulash with lecho in a slow cooker

Lecho gives goulash a rich color, taste and aroma.

If you have a ready-made ingredient, the process of creating a dish is simplified.

What ingredients will you need?

To create goulash with lecho from 1 kg of pork you need to prepare:

cooking fat – 40-50 g;
wheat flour (fine grinding only) – 40 g;
sweet paprika – 7-10 g;
table salt – 8-12 g;
filtered water – 200-250 ml;
large size onions – 1 pc.;
bell pepper (you can use different colors) – 6 pcs.;
tomatoes (it is advisable to purchase medium-sized, dense fruits) – 6 pcs.

To fry the ingredients (for lecho), you will need 30 ml of non-aromatic vegetable oil.

Step-by-step cooking process

The algorithm for preparing goulash with lecho is as follows:

The pork should be washed, moisture removed and the meat cut into cubes with a side of about 2 cm.
Place the pork in a dish, add salt, sifted flour and paprika. Mix the products thoroughly.
Place fat in the container of the device and melt it in the “frying” mode.
Transfer the meat to the heated fat and fry it until browned.
Next, fill the meat with water, switch the device from the “frying” mode to the stewing mode, and set the timer for 30-40 minutes. It is required to simmer in a closed appliance.
While the goulash is stewing, you need to prepare the lecho. For lecho, you need to peel the onion and decorate it with rings.
Peppers should be peeled and cut into strips.
Tomatoes need to be washed and cut into small slices.
Since the multicooker is busy, lecho can be cooked in a frying pan.
Pour in and heat vegetable oil in a frying pan and fry the onion slices in it until transparent.
Then you need to add tomatoes, pepper and salt to the onions. The food must be simmered over low heat until cooked through.
Next, you need to transfer the goulash into the multicooker container (if the goulash is already ready) and continue the stewing process for about another 10 minutes.

Goulash with lecho can be served as a separate dish or with boiled potatoes.

Chicken goulash in Redmond slow cooker

Cooking chicken goulash is a simple process, as a result of which you get a juicy, appetizing-looking and dietary dish. In addition, for cooking you will need quite ordinary ingredients that can always be found in the refrigerator. This goulash in the Redmond slow cooker is prepared quite quickly, but the result will please everyone in the household. Let's take a closer look at the recipe, which will surprise you with its great taste and simplicity.

For cooking you will need the following ingredients:

chicken fillet – 500 g;
onion – 1 piece;
carrots – 1 piece;
flour – 20 g;
vegetable oil – 3 tbsp. l.;
water – 100 ml;
lecho or tomato paste – 3 tbsp. l.;
Bay leaf;
salt, seasonings and spices - to taste.

Cooking method:

Initially, you need to wash and peel the onion. Then chop it into small cubes.
Then we peel and chop the carrots into half rings.
Place a frying pan on the burner and fry these two ingredients in vegetable oil until the onion is transparent.
Then transfer the roasted vegetables to a separate container, sprinkling salt, seasonings and flour on top.
Let's start processing the meat. Cut the chicken breast into 1-2 cm cubes.
Transfer the meat to a bowl. It is not necessary to lubricate with vegetable oil, since it will be fried.
Pour lecho (tomato paste) on top of the meat and add a little water.
Then lay out the fried onions and carrots and add a bay leaf.
Set the cooking mode to “Stew” and set the timer for 60 minutes.
After the specified time, take out the goulash and serve with any side dish - cereals, potatoes, pasta, etc.

Recipe for pork goulash in a slow cooker without tomato paste

There are times when you want to cook something tasty and simple for dinner. For me, that dish is stew and gravy. When looking in the refrigerator, you should not be disappointed if there is no sour cream or tomato paste there.

I would like to introduce you to a simple but unusual dish. Where various dried herbs and spices will be used as the basis for the gravy. This goulash may not be to everyone’s taste due to its specificity, but if you like to experiment with food, be sure to try it!

Ingredients:

soy sauce - 50 g;
onion - 1 pc.;
pork 200-250 g;
basil - 40 g;
water 100-150 ml;
red pepper (ground) - 1 tsp.
khmeli-suneli - 2 tsp.

Preparation:

Pour soy sauce into a dry and clean bowl and add the dry basil mixture. Then add suneli hops and ground red pepper. Mix well.

The herbs should swell and absorb all the sauce; for me this process takes less than a minute.

If you wish, you can add any other spices and seasonings to your taste.

First you need to boil the kettle and cool the water slightly. Pour in 1/2 cup and leave to steep while we work on the meat.

I cut the pork into small pieces and chop the onion randomly. Pour oil into the multicooker bowl and fry for 10 minutes.

Then pour the sauce over the meat and turn on the “stew” mode for 1 hour. During this time you will have to add water several times. I open the lid and assess the condition by eye; if I notice that the mixture has thickened greatly, I literally add 3-4 tablespoons of water and continue cooking.

We serve the dish with any side dish, I really like it with buckwheat. I warn you right away that the recipe is specific, so to speak, for everyone.

Due to the large number of spices, the dish turns out to be very spicy. The gravy consists entirely of seasonings, which create an amazing aroma and a very unusual taste.

Goulash soup in a multicooker Redmond

Real meat goulash is a unique dish that was prepared by Hungarian shepherds sitting around the fire. Moreover, the national recipe is somewhat different from the generally accepted one - stewed pieces of meat stewed in gravy. The original dish always contains paprika, potatoes, and most importantly, Hungarian goulash is made with plenty of gravy, more like a rich soup. The unforgettable aroma, rich taste of quite familiar ingredients is what made this food loved not only by Hungarians, but also by all culinary specialists around the world. Let's get down to business from words.

For cooking you will need the following ingredients:

beef – 1 kg;
potatoes – 8 pcs;
onions – 3 pcs;
paprika – 2 tbsp. l.;
flour – 2 tbsp. l.;
Bay leaf;
water – 500 ml;
salt, pepper - to taste;
vegetable oil.

Important! It is advisable to take beef shoulder or shank.

Cooking method:

Initially, you need to wash the meat and chop it into thin strips.
Then fry it in a regular frying pan for 5-10 minutes so that the beef releases its juices.
At this time, turn on the multicooker, set the cooking mode to “Baking” and add vegetable oil to the bottom.
Peel the onion and chop it into small cubes. Add to the bowl and fry on the set mode for 10 minutes.
Then put the meat, bay leaf, paprika and flour into the slow cooker. Pepper and salt to taste.
Mix all the ingredients and cook for another 5 minutes on the “Baking” program.
After the sound signal for the end of the mode sounds, add water and set the cooking mode to “Stewing”. Set the timer for 120 minutes.
Peel the potatoes and cut them into cubes or slices.
After 30 minutes of cooking, open the multicooker and add potatoes to the bowl.
Add another 200 ml of water and leave until the timer goes off.
The fragrant, rich goulash soup in the Redmond slow cooker is ready! Serve hot, garnished with chopped herbs.

Cooking meat with gravy in a Redmond multicooker

The unit of this brand is known for its bowl, the ceramic coating of which does not require additional use of oil. Pork goulash in a Redmond pressure cooker turns out thick, with a very rich taste.

Ingredients:

750 g of good pork;
1 small carrot;
1 medium onion;
2 tbsp. l. premium flour;
1 tbsp. l. ketchup;
1 tbsp. cold water;
salt, pepper, spices (to taste);
1 bunch of parsley and dill.

Preparation:

We wash the pork and cut it into strips of medium length.
Place the meat in the pressure cooker bowl and set the “Baking” mode for 40 minutes.
Finely grate the carrots and chop the onion.
Add to meat, mix.
40 minutes after the start of cooking, add flour and mix well.
Add salt, pepper, spices, and water (so that the meat is half covered).
Select the “Extinguishing” mode for 2 hours.
Serve with greens and side dish.

The combination of goulash with pearl barley or buckwheat is unusually tasty.

Goulash in a Redmond slow cooker with vegetables

Stew is a favorite dish for both men and women. Depending on the set of products, you can prepare both a nourishing and high-calorie dish, and a very dietary dish, which will turn out to be unsurpassed in taste. And the variety of side dishes leaves a wide field for the culinary imagination. Despite the fact that today it is customary to cook goulash not over a fire, but in a slow cooker, this dish is in no way inferior in taste to the national recipe. Therefore, we will look at the most appetizing way to cook juicy goulash in a Redmond multicooker.

garlic – 5 cloves;
olive oil;
onion – 1 piece;
salt and spices - to taste.

Cooking process:

Initially, you need to rinse the meat and place it on a towel to remove excess moisture.
Then chop it into thin strips.
Peel the onions and potatoes. Also chop into small cubes.
Set the cooking mode to “Baking” and set the timer time to 40 minutes.
Add olive oil to the bottom of the bowl and place the pork.
Stirring and frying for 10 minutes.
At this time, chop the tomatoes and bell peppers.
Without stopping the cooking program, add onion and garlic to the bowl. Simmer for another 5 minutes.
Then add tomatoes, salt and pepper to taste.
Continue frying for another 15 minutes.
At this time, take a separate container and pour boiled water into it. Salt it and add some spices.
Pour liquid over the meat and add bell peppers and potatoes. Simmer for another 10 minutes.
When the signal for the end of the program sounds, take out the meat and decorate with chopped herbs. The potatoes should simmer for another 10 minutes.

Bon appetit!

Pork goulash with gravy and potatoes

A very popular and satisfying dish is goulash with potatoes. This option is good because both the meat and the side dish are cooked at the same time. Of course, it’s a stretch to call this product goulash; it’s more like stewed pork with potatoes. However, in terms of taste, satiety and speed of preparation, the dish is quite worthy.

Before starting cooking, make the preparations:

cut the pork into 2 cm cubes - you will need 600 g of it;
peel a dozen medium potatoes and cut them into cubes of the same size;
Peel two medium carrots and grate three large ones;
cut the onion into half rings;
Peel a couple of tomatoes, lightly scald them in boiling water and cool them in cold water. Next, cut into cubes.

You will also need a couple of tablespoons of vegetable oil, two tablespoons of sour cream, salt and pepper to taste, as well as ground red pepper, a little paprika, bay leaf, spicy adjika and fresh herbs to decorate the dish when serving.

The product layout is designed for 6 servings. It will take 2-2.5 hours to prepare.

Preparation:

Pour a spoonful of vegetable oil into the multicooker bowl, add all the vegetables except tomatoes, fry for 7 minutes, setting the “Fry” mode.
Add chopped pork to the vegetables and continue the process for another 10 minutes.
After the meat acquires a beautiful brownish tint, add spices, salt, bay leaves, sour cream (it can be replaced with kefir or curdled milk) and adjika. After mixing everything, pour a glass of boiling water and, covering with a lid, simmer on this program for another 40 minutes. If the gravy is a little sour after the specified time (depending on the tomatoes), add a pinch of sugar. Important! Only boiling water is poured in, as the temperature difference may cause the coating of the heated bowl to crack!
While the goulash continues to simmer, salt the chopped potatoes, sprinkle with a little oil and leave. After the end of the stewing, open the lid and add the potatoes. Don't interfere! After setting the “Stew” program for 30 minutes, leave the multicooker running. At the end of cooking, carefully stir the goulash, arrange into portioned plates, sprinkle with fresh herbs.

How to cook juicy goulash in a Redmond slow cooker. Video

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 over a fire in large, heavy cauldrons. The dish contained a significant amount of gravy, so its consistency was a thick soup that warmed the shepherds on cold evenings.

Many years have passed since then, and the dish has become popular in many countries, including ours.

From its ancestors, goulash left meat and onions in its composition; all other ingredients are different in each kitchen. Just as before, the dish is prepared with a large amount of gravy in a thick-bottomed bowl. Meat and vegetables are stewed in a deep frying pan or 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 turns out nourishing and flavorful. It retains most of the healthy constituents of vegetables and meat.

Pork goulash with sour cream sauce in a slow cooker

Pork goulash with sour cream sauce has a very delicate texture and a pleasant creamy taste.

The recipe can be used either on the stove in a deep frying pan or in a slow cooker.

What ingredients will you need?

To create goulash with sour cream sauce from 700 g of meat, you need to prepare the following products:

large-sized bulbs – 2 pcs.;
carrots (also large) – 1 pc.;
sour cream (the fattier the product, the more tender and flavorful the goulash will be) – 100 g;
wheat flour (recommended fine grinding) – 40 g;
salt – 7-10 g;
filtered water – 250 ml;
vegetable oil (odorless) – 30 ml.

The type and amount of ground pepper should be adjusted to taste.

Step-by-step cooking process

The algorithm for decorating goulash with sour cream sauce consists of the following points:

The onion needs to be peeled and cut into medium-sized cubes.
Wash the carrots and grate on a grater with medium holes.
The pork needs to be rinsed in cool water (you can use it from the tap) and blot the moisture with a towel.
Cut the pork into medium-sized pieces, removing veins and cartilage at the same time.
Pour oil into the container for the device and let it warm up in the “frying” mode.
Place grated carrots and onion cubes into heated oil. Fry the food for about 3-5 minutes.
Next, add the pork to the fried products, add pepper and salt. Continue frying the ingredients for about 10 minutes. Products should be stirred occasionally.
After the specified time, you need to add sour cream. Mix the products.
Mix water with flour and immediately pour flour water into the contents.
Switch the device to the “quenching” mode and set the cooking time to 60 minutes.

Goulash can be served immediately. It is recommended to use boiled potatoes or pasta as a side dish.

Goulash with gravy in a slow cooker - general cooking principles

Most often, the basis of the dish is beef and veal. But goulash with gravy in a slow cooker and made from pork or chicken turns out delicious.

To perform all the necessary operations, the kitchen assistant has special functions “Frying” and “Stewing”.

In classic recipes, meat is fried on onions, but you can do the opposite: first fry the meat pieces, and then add vegetables.

In addition to onions, carrots, sweet peppers, tomatoes, and potatoes are added to the goulash. They are fried in sunflower oil until a golden crust appears, and then stewed with the addition of water, tomato paste or sauce, flour and sour cream. To get a richer dish and diversify its taste, melt a small piece of lard. Its remains are removed, but the aromatic fat remains.

Salt, black pepper, sweet paprika, cumin, marjoram, and sugar are added to the goulash.

The amount of gravy can be adjusted by adding more or less water.

An excellent addition to the dish is mashed potatoes, noodles, and fresh vegetable salads.

How to cook pork goulash in a slow cooker

In order to prepare a tasty, healthy and aromatic dish that will win the hearts of your family, adhere to the following general rules:

It is better to choose pork that is not too fatty, so that the meat is healthy enough for both adults and children.
Meat pieces must first be rolled in flour.
If you are not sure that the meat is soft enough or from a young specimen, then the stewing time must be increased by one and a half hours.
To ensure uniform frying, the ingredients are constantly stirred during the cooking process.
To get a sufficient amount of gravy into the goulash, you need to add several glasses of pre-cooked meat broth.
To make the goulash even tastier and more aromatic when cooking, it is better to replace the tomato paste with fresh tomatoes. The tomatoes are pre-blanched.
To give your dish a special taste, you can add dry white wine at the end.

To put your culinary skills to work, you can use the slow cooker pork goulash recipe below.

Spicy pork goulash

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.

Ingredients:

350 g spatula;
160 g potatoes;
160 g carrots;
160 g onions;
160 g zucchini;
160 g tomatoes;
tomato paste;
13 g chili;
0.5 l of water;
salt;
spices.

Cooking method:

Clean the meat, wash and dry it, then cut it into cubes about 2.5 cm on a side.
Cut the peeled carrots into slices.
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 “Soup” mode 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 gravy - recipes

Meat is the basis for any complete meal. Any side dish, be it rice, buckwheat or potatoes, does not have the value that they acquire when this product is added. Below you will find 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, many devices have appeared that make life easier. One of these innovations is the multicooker. Usually, pork has to be stewed and fried for a long time so that it is safe and edible, but in this miracle device everything is done much faster and easier. First, we will look at grandma's classic goulash recipe, but it will be much more convenient to prepare.

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

Step-by-step preparation steps:

Rinse the pork thoroughly, remove the veins. Cut into medium sized cubes. You can cut the meat smaller, if desired.
Peel the top layer of onions and carrots.
Chop and place in a saucer. Remove the insides of the pepper, remove the seeds, and rinse. Cut into thin strips. If you cut everything into cubes, then the finished dish will look more beautiful. It is advisable that all vegetables be the same size for even roasting.
Now let's start cooking.
Open the multicooker, set the “Frying” mode. Distribute the oil evenly throughout the bowl and add the vegetables. As soon as the onions acquire a golden hue and the carrots release their juice, you can add meat. 5-10 minutes will be enough for it to turn white.
Dissolve tomato paste in water. Add flour. The consistency of the future gravy should be similar to thin kefir. Place the mixture in the slow cooker.
At the last stage, add salt, pepper and bay leaf. Stir all the contents, close the lid and set the “Extinguishing” mode.

Cooking time depends on technique. For some, an hour will be enough, but there are models where at least two will be required to properly process the meat.

Half an hour after the start of stewing, you can stir the goulash, and at the same time check the cooking speed.

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

Hungarian pork goulash

This recipe differs from the one presented above in that it is a full-fledged main dish, since it already includes a side dish - potatoes. The consistency will resemble a thick soup. Many Hungarian goulash recipes use beef because it is more nutritious, but pork will enhance the flavor. It is better to choose a lean, non-veined neck.

Preparation:

We prepare all the vegetables. Peel the onions and carrots and cut them into rings. We remove the insides of the pepper, wash it, and also chop it. The tomato must first be doused with boiling water and the skin removed, then chopped. Remove the peel from the garlic. We clean and cut the potatoes.
Rinse the meat, remove excess fat and other unnecessary veins. Cut into cubes. In traditional Hungarian cuisine, all products are cut quite coarsely, but this fineness can be omitted and the pieces can be made smaller.
Now let's move on to cooking.
Pour oil over the bottom of the multicooker bowl and add the meat. When it turns white, add the onion and mix. Fry for about 5 minutes.
Add tomato, bell pepper and do the same. As soon as the vegetables soften a little and give out juice, fill the goulash with water almost to the very edges.
Sprinkle with cumin, paprika, salt and pepper. Mix well, set the stew mode and leave the meat for an hour.
During this time the product will be almost ready. Place the remaining vegetables in the goulash: carrots, potatoes and garlic. Stir and simmer for another hour.

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

Chinese-style goulash with vegetables in a slow cooker

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

Pork goulash with gravy and potatoes

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

Nuances and secrets of cooking

You need to carefully choose the main ingredient, then any recipe for pork goulash with gravy in a slow cooker will be successful. The smell, overall consistency and taste will depend entirely on its quality. Most often, lean meat is used for the dish, with a minimum amount of veins and tendons. Simply put, it is better to give preference to fillet. If this meat seems a little dry to you, don’t worry: it will cook just as well with fat. You should not take pork loin or pork legs: the meat may seem tough and will ruin the whole dish.
Always before cooking, pork must first be fried and only then stewed. Then it will not give juice, it will retain it in itself and then open completely in the goulash.

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Source: https://attuale.ru/gulyash-iz-svininy-v-multivarke-s-podlivoj-retsepty/

Pork goulash with beer in a slow cooker

The advantage of any goulash is the ease of its preparation. The ingredients that make up the dish require almost no preliminary heat treatment. They are not stewed, fried or boiled separately, but simply placed in one container and cooked together. This slow cooker pork goulash recipe uses the following:

pork tenderloin – 1 kg;
sweet pepper – 3 pods;
onion – 3 heads;
garlic – 4 cloves;
dark beer – 1 l;
tomato paste – 3 tbsp;
sunflower oil – 6 tbsp;
salt, pepper, cumin, paprika - to taste.

Let's try to cook pork goulash with beer in a slow cooker, following the sequence of steps:

Cut the peeled onions into large half rings. Pour sunflower oil into the multicooker form and turn on the “Frying” program. Pour the onion and cumin into the bowl, then fry them for about 10 minutes.
Meanwhile, peel the pepper pods and chop them into cubes or thick strips. Pour the pepper into the mold and sauté together with the onion for 5 minutes.
Now add the tomato paste and fry it along with the vegetables for another 5-6 minutes, stirring occasionally.
We also transfer the pork, cut into large pieces, into the slow cooker. Add the garlic passed through the press, as well as salt, black pepper and ground paprika. Pour in dark beer.
Turn on the “Stew” program and cook pork goulash in a slow cooker for 1.5-2 hours.

Step-by-step instructions for the dish “Goulash in a slow cooker”:

For goulash, it is best to use beef or veal, but pork is also great for this dish. It’s better to use lean pork to make the goulash tasty. If you have a piece of fatty pork, cut off the fat. So, cut the meat into small pieces.

Pour vegetable oil into the multicooker bowl. Select the “Fry” mode. Press start and give the multicooker 2-3 minutes to heat up. Place the meat in a heated bowl.

Fry the meat for 7-10 minutes until golden brown. Here you have to work hard - you need to stir the meat so that it browns evenly. But this work will later be rewarded with a delicious dish.

When the meat is fried, add onions and carrots, which had to be previously peeled and cut into cubes.

Fry everything together for another 5 minutes.

After this, turn off the “Fry” mode. Add flour to the meat and mix well. Spices - salt, pepper, paprika and other spices are also added at this stage.

Now add water and bay leaf. Close the lid of the multicooker. Select the “Extinguishing” mode on the panel for 1 hour. If you are preparing beef goulash, then increase the time to 1.5 - 2 hours.

When the beep sounds, you can serve the dish. Liquid goulash can be served as a dish on its own. But just as well, goulash harmonizes well as a gravy with any side dish - rice, potatoes, buckwheat, pasta.

Having prepared this goulash once, you can feed your family a variety of dishes for several days - you only need to change the side dish.

Bon appetit.

Pork goulash with beans in a slow cooker

The highlight of this dish is the smoked sausages, thanks to which the goulash acquires the appetizing smoky aroma of food cooked over a fire. The biggest difficulty with this recipe is the preliminary preparation of the beans, which need to be soaked and boiled in advance. The further cooking process is extremely simple: all products are stewed in a multi-cooker until fully cooked. For pork goulash in a slow cooker we will need the following products:

pork – 0.5 kg;
smoked sausages – 400 g;
beans – 1.5 cups;
onions – 4 pcs.;
butter – 100 g;
tomato paste – 2 tbsp;
sweet pepper – 6 pods;
garlic – 4 cloves;
ground red and black pepper, cumin, marjoram, salt.

Let's prepare pork goulash with beans in a slow cooker:

Soak dry beans in water for 6-12 hours. Then change the water and boil the beans until soft, not forgetting to add salt. It is very important not to overcook the beans; the grains should remain intact.
Cut the pork into pieces and place in a slow cooker. Add butter and fry the meat in the “Fry” program for 5 minutes.
Now add chopped smoked sausages, beans, chopped sweet peppers, onions, garlic, spices and salt to the pork.
We dilute the tomato paste with a small amount of bean broth or water and pour it into the bowl.
Activate the “Extinguishing” option. Cook pork goulash in a slow cooker for 2 hours.

Pork goulash with dried apricots in a slow cooker

There is nothing superfluous in this slow cooker pork goulash recipe. The most tender meat is stewed in wine sauce with the addition of spices, herbs and dried apricots. The side dish for the dish will have to be prepared separately; the combination of pork and baked potatoes will be very tasty. Here are the necessary products from which we will prepare goulash in a slow cooker:

smoked pork ham – 1.5 kg;
olive oil – 4 tbsp;
flour – 2 tbsp;
shallots – 3 pcs.;
dry white wine – 2 glasses;
dried apricots – 250 g;
bay leaf – 2 pcs.;
black pepper, salt;
parsley - 1 small bunch.

Let's start preparing pork goulash in a slow cooker:

Remove excess fat and skin from the smoked ham and cut the meat into large pieces.
Fill the dried apricots with cool water for half an hour. Then drain the water and cut the fruit into quarters.
Pour olive oil into the slow cooker. Chop the shallots and pour into a bowl, fry for 2 minutes.
Place pieces of meat, bay leaf and dried apricots into the mold. Pour in the wine and use the “Stew” mode to cook the pork goulash in a slow cooker for 1.5 hours.
Dilute the flour with a small amount of cold water, pour it into a dish, and mix. Let simmer for another 5 minutes until the sauce thickens.
At the end, add chopped herbs and turn off the device.

Ingredients:

Pork pulp	— 700 gr.
Water	— 1.5 multi-cups
Onion	- 1 PC.
Flour	- 50 gr.
Carrot	- 1 PC.
Spices for meat	- 10 gr.
Dried rosemary	— 8 gr.
Vegetable oil	- 20 ml.

Step 1

Prepare goulash ingredients according to the listed ingredients.

Step 2

Pour vegetable oil into the multi-cooker bowl and set the “Fry/Deep Fry” program. When the oil is hot enough, add the finely diced onion. Fry it until golden as in the photo.

Step 3

Then add the grated carrots. Simmer vegetables for 5 minutes. During this time they will soften a little.

Step 4

First rinse the pork and dry it lightly with a paper towel. Cut the meat into medium cubes, then add to the stewed vegetables. Cook for another 10 minutes.

Step 5

Turn off the “Fry/Deep Fry” program, then add wheat flour diluted with water along with dried rosemary, as well as spices to the meat.

Pork goulash with mushrooms

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.

Ingredients:

800 g tenderloin;
0.5 kg champignons;
steam an onion;
carrot;
tomato;
75 g sour cream;
55 g apple cider vinegar;
salt;
a packet of spices for pork.

Cooking method:

Wash the cleaned meat, dry it and cut it into cubes.
Cut the peeled onion into cubes and add it to the tenderloin.
Add vinegar and spices there and mix everything well. Leave to marinate for an hour.
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 in the “Fry” mode 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 the “Extinguishing” mode 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.

Pork goulash with mushrooms in a slow cooker

This dish contains meat, vegetables, and mushrooms. Gourmets will appreciate its wonderful taste.

Ingredients:

Pork meat – 800 grams.
Two onions.
Tomato.
Apple cider vinegar (3 large spoons).
Mushrooms - half a kilo.
Spices for pork meat.
A pinch of salt.
Sour cream – 3 large spoons.
Carrot.

Learn how to properly steam steamed dumplings in Redmond and Polaris multicookers, step-by-step instructions and recipes with photos.
See the multicooker recipe for delicious cottage cheese pudding.
Here we explain in detail how to make rice for rolls in a slow cooker. Read and cook.

Cooking step by step

Marinate meat with vegetables. Cut the pork into slices and finely dice the onion. Mix everything with seasonings and set aside to marinate for 60 minutes .
Mushrooms + vegetables. Mushrooms should be chopped into small pieces, tomatoes into medium pieces. Pass the carrots through a grater.
We fry goulash. Place the marinated pork in the slow cooker and turn on the “Fry” mode for 40 minutes. After a quarter of an hour, add the mushrooms there. We wait the same amount of time and add carrots. Mix and fry for 10 minutes. At the end, sprinkle in the tomatoes and season with sour cream .

Cooking time: 100 minutes. Dish – for 5 persons.

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Cooking pork goulash in a slow cooker

A multicooker is undoubtedly a convenient thing, no matter what brand it is - Polaris, Scarlet or Redmond. For many cooks, it has become a faithful friend in preparing dishes, how good it is when you just throw the ingredients into the pan, click a couple of buttons and the cooking begins. No need to stand and stir, worry about it burning or anything else. It is very easy to prepare pork goulash in a slow cooker; only the lazy will not master the cooking process. To begin with, we will tell you about the necessary set of products for preparation, and then you will be given detailed instructions for action.

1 kg of pork, take only the pulp, there should be no bones in this dish.
Water 1.5 liters.
350 gr. potatoes.
2 heads of onions.
2 carrots.
bell pepper - 2 pcs. green and 4 pcs. red
5 tomatoes
100 gr. tomato paste.
180 gr. sunflower oil.
Head of garlic.
Seasonings at your discretion.

Cooking pork goulash step by step

Now we will describe each step step by step on how to prepare pork goulash with gravy in a slow cooker at home.

Proceed as our diagram indicates:

Turn on the multicooker and pour all the vegetable oil into its bowl, turn on the “Keep warm” mode, this is necessary to warm up the oil. We begin to cut the pork flesh, cut it into neat cubes. Throw the meat cubes into the oil and turn on the “Frying” mode.
Wash the onions and carrots and chop them not too coarsely, but not too small either. Throw the onion-carrot mixture into the meat. Peel the garlic and add it to the pan with the meat.
We wash and cut the tomatoes, put them in a blender, and you will get fresh tomato puree. Place the puree into the slow cooker. Do the same with tomato paste.
It's time to add water, the water should be hot so preheat the kettle. Pour out all the water. It remains to add the penultimate ingredient.
The potatoes come second to last, wash them and cut them into cubes, but not too large. Place the potato cubes into the multicooker bowl and close the lid. Now you need to change the mode to “Stew” and wait an hour for cooking.
An hour has passed, we wash all the bell peppers, remove the seeds, wash them again and cut them into squares. Pepper squares must be thrown into our “meat brew”. Also season the goulash with spices and salt to your taste. Close the lid and wait another 30 minutes.

The best recipes for making pork goulash can be found in this article.

Half an hour has passed, you can remove the bowl from the multicooker and place your goulash with gravy on a dish where the side dish has already been placed - mashed potatoes, pasta or boiled buckwheat. Today we have practically mastered the Hungarian recipe for making pork goulash in a slow cooker, replacing beef with pork. You can, of course, resort to the classic recipe, the right to experiment remains with you, our chefs! Pay attention to our top photo, which perfectly demonstrates how a delicious dish can decorate your lunch or evening meal.

Recipe 4. Pork goulash with vegetables in a slow cooker

Ingredients

pork neck – 800 g;
fresh herbs;
bell 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 glass.

Cooking method

1. Wash the pork under the tap, pat dry with a napkin and cut into medium pieces. Chop the peeled onion into half rings. Chop the remaining vegetables into small pieces.

2. Pour olive oil into the bowl, place the meat in it and turn on the “Frying” program. Fry the pork, stirring and keeping the lid on, for seven minutes. Then season everything with pepper and salt.

3. Once the meat is browned, add the onion and bell pepper. Mix.

4. Sprinkle everything with flour, mix thoroughly so that not a single lump remains. Add chopped tomatoes.

5. Combine sour cream with ketchup, beat lightly and pour this mixture over the meat. Stir and add water. Set the multicooker to “Stew” mode for an hour and a half. Transfer the goulash into a deep dish, garnish with herbs and serve.