Hungarian goulash has long and firmly occupied the position of one of the favorite dishes of our people. Traditionally, this thick soup was made from simple ingredients: meat, potatoes, onions and peppers. But modern housewives always strive to show off their culinary talents and add something new to their usual food, and thus various recipes for familiar dishes are born. In this article we will describe various ways to prepare pork goulash in a slow cooker.
Goulash was first invented by shepherds; it was cooked over a fire in a large cauldron, where the meat was first fried and then stewed until tender along with vegetables. Today, the boiler and burning logs have been replaced by an electric multicooker, but the cooking method has remained almost unchanged. Let's look at a detailed recipe for making Italian pork goulash in a slow cooker, but first, let's look at the list of ingredients. So, we will need:
- pork – 700-800 g;
- broth – 250 ml;
- onions – 3-4 pcs.;
- ground paprika – 2 tsp;
- cumin – 0.5 tsp;
- bay leaf – 2 pcs.;
- lemon – 1 pc.;
- garlic – 3 cloves;
- tomatoes in their own juice – 200 g;
- butter – 40 g;
- vinegar – 1 tbsp;
- salt – 1 tsp.
Italian pork goulash in a slow cooker is prepared as follows:
- Cut the washed pork into cubes, but not finely, so that the pieces turn out juicy. Peel and cut the onion into half rings. Place a piece of butter in the multicooker and activate the “Frying” program.
- Add the onion and fry it until it becomes soft and yellowish. Now pour in 1 tbsp. vinegar, stir the onion with a spatula and wait until the vinegar evaporates.
- The next step is to add spices: paprika and cumin. You can optionally add black pepper or red pepper if you like it spicier.
- After the spices, add pork, bay leaf, and crushed garlic to the dish. Chop the tomatoes in their own juice with a knife and also put them in the slow cooker. Grate the lemon zest and add to the goulash. Now add salt to the dish, mix, and turn on the “Stew” program.
- Add meat broth to the bowl and cook pork goulash in a slow cooker for 2.5 hours.
During the cooking process, periodically check the amount of liquid. Add water as it evaporates.
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 challenge with this recipe is pre-preparing 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 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.
Goulash from pork, pumpkin and apples in a slow cooker
Additional ingredients to the tender meat in this dish are apples, potatoes and pumpkin. This combination of vegetables and fruits drenched in creamy sauce is worth trying at least once. A sweetish taste and mild aroma are the main features of this pork goulash cooked in a slow cooker. For the dish we need this:
- pork – 0.5 kg;
- water – 0.5 l;
- onion – 1 pc.;
- pumpkin – 0.5 kg;
- apple – 1 pc.;
- cream – 50 ml;
- butter – 30 g;
- vegetable oil – 2 tbsp;
- potatoes – 4 pcs.;
- flour – 0.5 tbsp;
- parsley;
- salt, sugar, black pepper.
Let's look at the cooking process step by step:
- Chop the onion into cubes or thick half rings, cut the meat into large pieces.
- Place butter in a slow cooker and pour in a couple of tablespoons of vegetable oil so that the butter does not burn. Add the onion and sauté for 3 minutes until soft, then add the meat and fry everything together for 10 minutes.
- Add flour to the dish and mix with other ingredients. Chop an apple into a dish, previously peeled not only from seeds, but also from peel. Cut the pumpkin and potatoes into cubes and put them in a slow cooker.
- Mix the cream with boiling water and pour the liquid over the products in the bowl. Salt and season with spices to taste. Turn on the “Stew” program and cook pork goulash in a slow cooker for 1.5 hours.
- Sprinkle the dish with parsley and turn off the device.
Greek pork goulash in a slow cooker
Pork can be stewed not only in tomato, cream or beer, but also in wine sauce. Dry wine gives the meat an exquisite aroma; in addition, a little cinnamon is added to this goulash, which sets the main flavor of the dish. To prepare this pork goulash in a slow cooker we will need:
- pork pulp – 0.5 kg;
- onions – 3 pcs.;
- butter – 50 g;
- vegetable oil – 20 g;
- dry red wine – 1 glass;
- water – 400 ml;
- ground cinnamon – 0.5 tsp;
- black pepper, salt.
Greek pork goulash is prepared in a slow cooker in the following way:
- Cut the pork flesh into pieces. Mix spices and salt in a small container, rub the meat cubes with them, cover and refrigerate for a couple of hours.
- Cut the onion into large cubes. In a slow cooker, melt the butter with the addition of vegetable oil. Pour in the onion and cook it for 5-7 minutes in the “Fry” program.
- Separately, boil the required amount of water, mix it with wine and pour the sauce into the slow cooker.
- Place the marinated meat into the bowl. Activate the “Stew” mode and cook Greek 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.
Pork goulash in a slow cooker. Video
Despite the fact that goulash is related to Hungarian cuisine, in our country everyone has long loved this dish. The traditional version involves the use of beef, but now it is prepared from completely different types of meat. There are a huge number of variations of this tasty and satisfying dish, and each housewife probably has her own special way of cooking. I want to tell you how you can cook tender and flavorful pork goulash in tomato and sour cream sauce in the Polaris multicooker.
Thanks to the uniform distribution of temperature, the meat retains its juiciness, and the sauce in which the pork is stewed comes out more rich, aromatic and very tasty. Almost any side dish goes with this dish; it turns out equally delicious with boiled rice, buckwheat, pasta, and mashed potatoes. And if you add a little less water during the process, then goulash can be served as an independent dish, in the form of a thick meat soup. I recommend trying this simple, but at the same time incredibly tasty and nutritious dish!
Ingredients for goulash
- Pork (pulp) – 600 gr.
- Onions – 1 pc.
- Flour – 2 tbsp. l.
- Tomato paste – 2 tbsp. l.
- Sour cream – 4 tbsp. l.
- Bay leaf – 2 pcs.
- Water – 300 ml.
- Salt - to taste
- Spices - to taste
- Vegetable oil - in fact
Servings: 3
How to cook delicious pork goulash in the Polaris multicooker
I like to use meat that is quite fatty, but this is optional. We cut it randomly, either into small strips or approximately equal small cubes. It is more convenient to do this if the meat is slightly frozen. Pour oil into the bottom of the multicooker bowl and place the chopped meat.
Set the “fry” mode and fry the meat until lightly browned. 
Then add the onions cut into half rings, salt to taste and fry everything together until golden brown. 
Then add flour. 
Stir and fry, stirring with a spatula for a couple of minutes. 
Add sour cream, tomato paste and spices. 
Fry everything together for another 2-3 minutes. If desired, you can add a couple of cloves of garlic at this stage. Then pour water, add bay leaf and salt if necessary. You can add a little more or less water, depending on the desired thickness of the sauce. 
Cook the meat in the “stew” mode for another 40 minutes. Serve the dish hot, sprinkled with fresh herbs if desired. It turns out very tasty pork goulash in a slow cooker! As a rule, both adults and children eat it with pleasure. Bon appetit! 
Cooking process:
Let's start by preparing the meat. Wash the pork in warm water, pat dry with a napkin and cut into small cubes, convenient for eating - 2-4 cm.
Next, peel the onion and garlic and cut them into small cubes (the garlic can be either finely chopped or passed through a press).
Turn on the multicooker (Frying mode for 15 minutes), pour sunflower oil into the pan and let it heat up for 2-3 minutes. Place the pork pieces in the pan and fry them, stirring occasionally, for about 5 minutes.
When the meat pieces become a uniform gray color on all sides, you can add the onion and garlic to the pan. Cook, stirring from time to time, for another 5-6 minutes.
Next, add a couple of tablespoons of flour to the multicooker bowl and stir thoroughly until the flour is completely combined with the fat. Flour will give us a good thickness of the gravy. Cook, stirring, for about another minute, then turn off the “Frying” mode.
Add tomato paste, peppercorns, salt (I put about a small heaped teaspoon), Baharat seasoning (or another mixture of spices for meat), bay leaf to the pan.
Pour boiling water over everything while mixing all the ingredients. After this, close the lid of the multicooker and cook in the “Stew” mode for 1 hour.
From the finished pork goulash dish in a slow cooker, immediately remove the bay leaf (otherwise it will give off bitterness and the taste will become unpleasant).
Serve the goulash hot - with any side dish of your choice.
Bon appetit!
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 abruptly; 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.
Goulash recipes
beef goulash in a slow cooker
1 hour 45 minutes
110 kcal
4.4 /5 (5 )
Do you love gravy dishes made in the slow cooker? If yes, then you should definitely try beef goulash. This dish is suitable for any side dish. It is also quite a useful product, since cooking in a slow cooker preserves the vitamins and nutrients of the finished dish in greater quantities than with any other type of processing.
Today I want to offer a simple recipe for goulash, which is prepared from available ingredients, and if you also cook porridge or potatoes with it, you will get an excellent lunch that you can pamper your family with.
- Cooking time for beef goulash in a slow cooker: 1 hour 45 minutes
- Number of servings: 5-6 pcs.
- Kitchen appliances and accessories: multicooker, knife, cutting board, 2 small bowls, teaspoon and tablespoon. wooden or silicone spatula, kitchen towel.
Ingredients
How to choose ingredients
Meat. To make goulash really tasty, you need to choose the right part of the meat. And for this dish, the best parts are the lower part of the sirloin, the shoulder blade, the knuckle, the lower part of the thigh. 
The meat must be fresh and of high quality, so when purchasing, pay attention to:
- Color. It should be deep red, but not dark, otherwise it is the meat of an old animal, and the finished dish from it will be tough.
- Surface and structure. It is allowed for fresh meat to be slightly weathered, but not too much - such a product is already stale. It should also not be too wet. The meat should be elastic and not fall apart.
- Smell The fresh product is milky, pleasant and free of extraneous aromas. If it is sour and unpleasant, the meat is not fresh and is not worth buying.
- If you buy frozen beef, it must have uniform color. Meat from the same cow cannot be different in color. Also, there should not be a lot of ice, otherwise this product has been frozen several times.
Step-by-step preparation of beef (veal) goulash in a slow cooker
Step 1: preliminary preparation
To make the cooking process comfortable and fuss-free, you need to prepare all the necessary ingredients, spices, dishes in one place, and then you won’t have to run around the entire kitchen while cooking and look for what you need.
Step 2: Preparing the Products
Step 3: Fry the meat and onions
Step 4: Cooking Goulash
Video of cooking goulash in a slow cooker
In this video you can see the preparation of delicious beef goulash using a slow cooker, which turns out very juicy and aromatic.
DELICIOUS BEEF GOULASH IN A MULTICOOKER, GOULASH RECIPE #RECIPES FOR A MULTICOOKER
Beef goulash in a Redmond slow cooker, a simple goulash recipe. How to cook goulash. Recipes for a slow cooker. Multicooker. Samura knives.
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🍜 Ingredients: 800 gr. - beef (neck), 2 onions, 2 cloves of garlic, 2 bay leaves, 4 tbsp. - tomato paste, 1 tsp. - mixture of peppers (or ground black pepper), 2-2.5 tbsp. - flour, peppercorns, 2 tsp. - salt, 800 ml. - hot water, 3 tbsp. - vegetable oil for frying.
⏰ Cooking time: fry the beef on the “fry-meat” mode, after 8 minutes add onions and garlic (the meat should lighten by this time), total frying time is 15 minutes. After this, add flour, pepper, tomato paste, bay leaf, black peppercorns, pour boiling water, stir and cook on the “stew-meat” mode for 1:20. If desired, the goulash can be cooked while heated; the meat will be even more tender.
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2016-02-07T10:46:11.000Z
What to serve goulash with
You can rightfully call this dish universal. This goulash goes perfectly with any side dish: porridge or vegetables, as you like. By preparing, for example, buckwheat porridge and serving it with goulash, you will get a complete meal for breakfast, lunch or dinner. You can complement it with a light vegetable salad or chopped vegetables.
Other preparation or filling options
What meat do you like to cook goulash with and what side dish do you like best? Send your options for preparing a dish in a slow cooker, write reviews about this recipe and leave comments.
