Goulash is a thick soup that belongs to the Hungarian cuisine.
Shepherds used to cook it on an open fire, so the ingredients were selected the simplest - it's meat and vegetables.
Traditionally, this dish is made from beef.
Beef goulash in a slow cooker will turn out much tastier than cooked in a pan or cauldron.
This cooking method will make the dish especially rich and aromatic.
Beef goulash in a slow cooker - basic principles of cooking
In a slow cooker, this dish cooks much faster, but the meat at the same time retains its juiciness. All thanks to the fact that it is stewed evenly. In this case, you do not need to stand by the stove and constantly monitor the process.
In addition to beef, for cooking classic goulash you will need flour for breading, tomato for sauce, as well as carrots and onions.
However, there are many recipes for beef goulash, which use a variety of vegetables and spices, and mustard or sour cream is added to the sauce.
For goulash take beef tenderloin without veins and films. The meat is washed and cut into small oblong pieces.
Carrots are peeled, washed and chopped on a coarse grater. Onions are peeled and chopped with thin feathers or half rings. Vegetables are fried in warmed vegetable oil. In this case, oils should be used to a minimum. Beef must be stewed in its own juice.
Then beef is added to the vegetables and continue to fry for forty minutes. While the meat is fried, a tomato-based sauce is prepared. To do this, you can use tomato juice, pasta or fresh tomatoes, which are scalded with boiling water, so that it is easy to peel, and finely crumble.
The tomato is fried in a pan, adding salt and sugar to it. Then the fire is twisted to a minimum and continue to cook until the required density. You can add sour cream or mustard to the sauce.
Gravy is added to the meat, mixed, put spices and spices, add water to the required consistency and stew all together for an hour and a half.
Goulash can be served as an independent dish, or with a side dish. If you add a little more water, you get a thick meat soup.
Recipe 1. Classic beef goulash in a slow cooker
Ingredients
700 g of beef tenderloin;
drinking water;
50 g of flour;
bay leaf;
two onions;
salt;
carrot;
freshly ground pepper.
Cooking method
1. We clean the beef tenderloin from veins and films. Wash it under the tap and dry it with napkins. We cut the meat into slices two centimeters thick.
2. Turn on the Baking program. We set the time for forty minutes. Put the meat in the bowl of the multicooker. We do not add oil!
3. Peeled onions finely chopped. Peel the carrots and coarsely three. Add the prepared vegetables to the beef and fry, stirring from time to time, until soft.
4. After forty minutes, add the flour, salt and pepper to taste. Pour purified water so that its level reaches half the meat. Stir and turn on the "Extinguishing" for two hours.
5. Half an hour before readiness, add bay leaves to the goulash. Close the lid and cook until time is up. We put ready goulash on plates and serve with any side dish.
Recipe 2. Beef goulash in a slow cooker in tomato and sour cream sauce
Ingredients
600 g of beef tenderloin;
50 ml of vegetable oil;
two bow heads;
spice;
bell pepper;
salt;
75 ml of tomato paste;
freshly ground pepper;
50 ml sour cream;
50 g of fresh herbs;
25 g flour;
a glass of purified water;
carrot.
Cooking method
1. My meat under running water, cleaned of all unnecessary, dried with paper towels and cut into cubes, two centimeters thick.
2. We turn on the slow cooker in the "Frying" mode for half an hour. Pour a little oil into the bowl and let it warm up. We spread the beef and fry it on all sides for 20 minutes.
3. Peel the carrots and onions. Remove the stalk with seeds from the pepper. We wash the vegetables well. We chop the bow with thin feathers. Sweet pepper crumbled into cubes. Three large carrots.
4. We put all the chopped vegetables in the meat, mix and continue to fry.
5. Combine sour cream with water, flour and tomato paste. Whisk lightly with a whisk.
6. After half an hour, pour meat with vegetables and sauce. We activate the "Extinguishing" mode for an hour and a half. Periodically open the lid and mix the contents.
7. Rinse the greens, slightly dry and finely chopped. Add after the beep, mix and close the lid. Leave the dish for a quarter of an hour.
8. Ready goulash is served with a side dish of cereals or as an independent dish, sprinkled with finely chopped greens on top.
Recipe 3. Beef goulash in a slow cooker with sour cream and mustard
Ingredients
beef pulp - 600 g;
salt - 25 g;
large onion head;
boiled water - liter;
tomato paste - 30 g;
paprika - 10 g;
fat sour cream - 30 g;
black pepper peas;
French mustard - 30 g;
bay leaf - three pcs.;
flour - 25 g.
Cooking method
1. Rinse the beef, remove any excess, soak in a towel and cut into short strips, three centimeters thick.
2. Peel the onion head from the husk, and chop with neat, thin feathers.
3. Put the meat in a deep bowl, season it with salt and paprika. Add the French mustard and mix so that the seasonings and mustard are evenly distributed over all the pieces. Leave the beef to soak for ten minutes.
4. After the allotted time, we transfer the aromatic meat into the multicooker bowl. We activate the "Frying" mode for 15 minutes. We cook the meat without stirring it. Then add the onion, mix and fry for another five minutes.
5. Pour flour and mix vigorously so that there are no lumps. Now fill the beef with boiled water, put in the bowl the lavrushka, peas, black pepper, tomato paste and sour cream. Turn on the "Extinguishing" mode for an hour. We try the meat, if it is harsh, we extend the cooking for another quarter of an hour. We serve goulash as an independent dish, either with a vegetable or rice side dish.
Recipe 4. Tomato goulash in a slow cooker
Ingredients
meat broth;
900 g of beef pulp;
allspice peas;
five tomatoes;
two bow heads;
Bay leaf;
carrot;
salt;
bell pepper;
freshly ground pepper;
50 g of flour.
Cooking method
1. Activate the slow cooker in the "Baking" mode for forty minutes.
2. Beef pulp is washed with paper napkins and cut into small, oblong pieces.
3. Put the meat in the bowl of the multicooker. We do not add oil. Do not lower the lid.
4. Peel the onion head from the husk and chop it finely. Large peeled carrots in three or cut into thin bars. We spread the vegetables to the beef, mix and cook until the end of time, periodically stirring.
5. Put the tomatoes in a sieve, pour them over with boiling water and remove the thin peel. Tomato pulp finely chopped. Cut the stalk from the bell pepper and clean the seeds. Then cut the vegetable into not too large straws.
6. When the "Baking" mode is completed, add the bell pepper and tomatoes to the bowl. We put allspice and bay leaf. Salt and pour the meat broth so that its level reaches half the meat.
7. Activate the "Extinguishing" mode and cook for two hours, lowering the lid.
8. Put the flour in the pan and fry it until creamy. Pour approximately a glass of broth with a thin stream, stirring vigorously so that there are no lumps. We twist the fire and cook until thick.
9. Enter the sauce five minutes before cooked and mix. Goulash served with a side dish or as an independent dish with Borodino bread.
Recipe 5. Beef and potato goulash in a slow cooker
Ingredients
a pair of pinches of dry aromatic herbs;
400 g of beef pulp;
two pinches of freshly ground black pepper;
ten potato tubers;
salt;
carrot;
50 g of vegetable oil;
50 g of tomato paste.
Cooking method
1. Wash and slightly dry the beef pulp. Peel and sprinkle the vegetables. Rub the carrots coarsely, finely chop the onion. Pour vegetable oil into the bowl of the multicooker, warm it slightly and put the meat and vegetables.
2. Dilute the tomato paste in one and a half glasses of drinking water and pour into the multicooker bowl. Salt and add spices. Stir, close the lid of the multicooker and activate the "Extinguishing" program for forty minutes.
3. Peel and cut the potatoes into small cubes. Put the potatoes in a plastic bag, pour in a spoonful of vegetable oil and season with spices. Tie the bag and mix well so that the spices and oil are evenly distributed on the potatoes.
4. After forty minutes, open the lid, put potatoes on top of the meat, close the lid and continue cooking in the same mode for another forty minutes. Open the lid, mix and serve with a salad of fresh vegetables or pickles.
Recipe 6. Beef goulash soup in a slow cooker
Ingredients
beef pulp - half a kilogram;
salt;
two tomatoes;
boiled water - half a liter;
onion head;
Bay leaf;
bell pepper;
parsley and dill;
tomato paste - 50 g;
sweet paprika - 5 g;
leek;
flour - 50 g;
vegetable oil.
Cooking method
1. Leek and onion finely chopped. Turn on the slow cooker in the "Frying" mode, pour the oil into the bowl and heat it. Spread the chopped onion and fry until golden brown.
2. We release the bell pepper from the seeds and cut into short strips. Scald tomatoes, peel and finely chop. Add vegetables to the bowl, mix and cook for another five minutes.
3. Put the vegetable frying on a plate, and put the beef in the bowl. Fry the meat until golden brown. Then pour in the flour, mix and add the frying.
4. Fill everything with filtered water and turn on the "Extinguishing" mode. Cook in this mode for three hours. At the end of cooking, add fresh herbs.
Beef goulash in a slow cooker - tips and tricks
If the beef is old or stiff, cook the stew in the "Stew" mode an hour longer.
Before adding the pieces of beef to the bowl, brew them in flour.
Put fresh tomatoes instead of tomato paste, so the dish will turn out tastier and healthier.
To make the dish more delicious, add a glass of white wine to it.
