Goulash is a popular dish of Hungarian cuisine,based on pork or beef. It is a piece of meat, brawned with the addition of spices and vegetables. In today's article, we'll figure out how to cook goulash in a multivariate.
Basic recommendations
Correctly made goulash - this is something averagedbetween a thick rich soup and a second dish consisting of approximately equal amounts of meat and vegetables. For its creation it is desirable to use fresh beef or veal. But if necessary, they can be replaced with pork and even chicken. Some cooks, before cooking goulash in a multivark, marinate meat in pomegranate juice or red wine.
Also to the number of mandatory components of thisdish is a liquid component. This can be ordinary water, vegetable or meat broth. Recommended for use tomato paste can be replaced with Adzhika, ketchup or fresh tomatoes. And as a spice usually used basil, lemon balm, sage, dried fennel, paprika, garlic and ground pepper.
With beef and potatoes
Those who have not decided yet, what deliciousfeed your family, we advise you to pay attention to the goulash recipe considered below. In the multivariate you get a very satisfying universal dish, which is good for both day and evening meals. To do this you will need:
- 500 g of boneless beef.
- 6 potatoes.
- 3 tomatoes.
- The onion head.
- Glass of water.
- 3 cloves of garlic.
- 2 Bulgarian fleshy peppers.
- 2 bay leaves.
- 1 tsp. ground paprika.
- Half a pod of hot pepper.
- Salt, olive oil and greens.
Shredded onions are sawn in a greased tankmultivark. As soon as he changes the shade, paprika, chopped meat and laurel leaves are added to it. All this is poured in water and stewed for about an hour and a half. At the end of the indicated time, slices of potatoes, cubes of Bulgarian pepper and tomato slices are spread over the softened beef. All this is supplemented with salt, garlic and spices, and then covered with a lid. Prepare goulash with vegetables in the multivark, working in the "Quenching" mode, another half hour. Before serving, each serving is sprinkled with chopped herbs.
With carrots and sour cream
По рассмотренному ниже рецепту получается очень delicate and appetizing meat, optimally suitable for a full dinner. It fits perfectly with almost all the side dishes and is suitable even for the children's menu. And the main feature of the cooking process is the use of a multivark. Goulash with sauce of sour cream and tomato will be one of the favorite dishes of your family. To create it, you will need:
- 500 g of boneless pork.
- 4 tbsp. l. fresh sour cream.
- 3 tbsp. l. tomato paste.
- 2 tbsp. l. flour.
- 2 large onion heads.
- Large carrots.
- Lean oil (for frying).
- Water, salt, herbs and spices.
To cook delicious pork goulash,Multicooker, lubricated with refined oil, fry washed and chopped meat. As soon as it is covered with a ruddy crust, onion half rings, carrot cubes, crushed garlic, salt and seasonings are added to it. Ten minutes later they send flour there and wait another quarter of an hour. At the final stage, the contents of the device is poured with a sauce consisting of tomato paste, sour cream and a glass of water. All this is covered with a lid and cooked for about an hour and a half in the “Quenching” mode. Before serving, each batch is decorated with fresh herbs.
With chicken and vegetables
По рассмотренной ниже методике получается очень delicious goulash. In the slow cooker, the chicken has time not only to soften completely, but also to soak in the aromas of vegetables and spices. To feed your family with a similar dinner, you will need:
- 500 g chilled chicken fillet.
- 4 potatoes.
- Bell pepper.
- Big carrot.
- The onion head.
- 2 tbsp. l tomato paste.
- Vegetable oil (for roasting).
- Water, salt, seasonings and greens.
Чтобы получить аппетитный гуляш, в мультиварку pour vegetable oil and fry in it pieces of bird fillet. Twenty minutes later, onions, peppers, and carrots were also sent there. All this is salted, seasoned and continue to cook a little less than a quarter of an hour. At the next stage, the contents of the device are supplemented with potatoes and a small amount of separated water and drained together for about twenty minutes. After the indicated time, tomato paste is added to the goulash. After another forty minutes, the finished dish is sprinkled with chopped greens and laid out in plates.
With French mustard and sour cream
Lovers of hearty savory dishes for surewill interest another not too complicated recipe for goulash. In the crock-pot it turns out very soft and tender meat, soaked with mustard marinade. To treat your home to such a dinner, you will need:
- 600 g beef pulp.
- A large onion.
- 30 g fat sour cream.
- 30 g French mustard.
- 30 grams of tomato paste.
- 1 liter of boiled water.
- Vegetable oil.
- Salt, powdered paprika, flour and laurel.
To make beef goulash,The slow cooker, lubricated with vegetable oil, is fried in pieces of meat, preliminarily pickled in a mixture of mustard, paprika and salt. In a quarter of an hour half a half of onion is poured there. After literally five minutes, all this is supplemented with flour, spices, sour cream and tomato paste. Prepare goulash in the “Quenching” mode for at least an hour.
With ginger and zucchini
This recipe will also go to personalcollection of multicooker owners. Pork goulash made using this device has a rich taste and a bright aroma. To prepare such a dish, you will need:
- 700 grams of lean meat tenderloin.
- Young thin-skinned zucchini.
- Small carrot.
- Meaty sweet pepper.
- Slice of garlic.
- 3 tbsp. l soy sauce.
- 1 tbsp. l grated ginger.
- 1 tbsp. l Sahara.
- 1 tsp. potato starch.
- 150 ml of fresh broth.
- Salt and refined oil.
The washed and cut meat is fried in the greasedtank multicooker. As soon as it is reddened, slices of vegetables, salt, crushed garlic, spices, sugar, soy sauce and starch diluted in broth are added to it. Prepare goulash in a multi-cooker operating in the “Quenching” mode. After about fifty minutes, it is laid out in plates and served on the table.
With beans and smoked meats
This dish is not only quite hearty, but also extremely fragrant. To make it you need:
- 400 g high-grade smoked sausages.
- 700 grams of lean, boneless pork.
- 1.5 cups dry beans.
- 70 g of ghee.
- 4 onions.
- 2 tbsp. l tomato paste.
- 6 sweet meaty peppers.
- 4 slices of garlic.
- Water, salt, cumin, marjoram, allspice and red pepper.
Pre-washed, dried and slicedmeat is fried in melted butter. As soon as it appears appetizing crust, add to it chopped onion, crushed garlic, strips of sweet pepper, smoked sausages and pre-boiled beans. All this is salted, seasoned with spices, supplemented with tomato paste, poured with a small amount of water and covered with a lid. Prepare goulash in a slow cooker, included in the “Quenching” mode. As a rule, two hours is enough for meat and vegetables to become soft.
With beef and tomatoes
The dish, made according to the method described below, consists of lean meat and a large number of vegetables. Because it turns out not only tasty, but also useful. To make it you need:
- 1 kg of chilled beef.
- 300 g ripe red tomatoes.
- 2 large onion heads.
- 2 juicy carrots.
- 3 cloves of garlic.
- A bunch of greens, drinking water, salt, vegetable oil and spices.
Pre-washed and thoroughly driedmeat is stripped of films, cut into medium-sized chunks and fried in a greased multicooker tank. As soon as an appetizing crust appears on its surface, circles of carrot and onion half rings are poured out to it. Half an hour later, slices of peeled tomatoes, salt and any aromatic seasonings are also added there. All this is poured a small amount of drinking water and cover with a lid. Prepare goulash from beef in a slow cooker operating in the “Quenching” mode. After a couple of hours, it is sprinkled with chopped greens and crushed garlic. Fully cooked dish briefly insist under the lid, laid out in plates and served for a family dinner.
