Beef goulash in a slow cooker

Beef goulash in a slow cooker is very, very easy to prepare. In this regard, a multicooker is, naturally, a most valuable assistant. After all, how did we usually prepare beef goulash before? It was a whole ritual that took a lot of time and effort. And at the moment, our kitchen assistant does everything for us, although, of course, you still have to prepare the food and cut it for you.

Speaking of products. For beef goulash in a slow cooker to be successful, the meat for it must be selected especially painstakingly. For goulash, you need to choose the softest parts of the carcass: the shoulder blade or the neck. This meat is the most juicy and tender, and a small amount of fat will prevent the meat from drying out. Naturally, the beef for goulash must not be of pre-retirement age, this can be determined by the color of the meat - you should not take very dark meat, you will be tortured to stew it later.

Beef goulash in a slow cooker or in the traditional version certainly includes a product with a sour taste. It is the acid that makes the goulash tender and soft. And adding different vegetables allows you to get the latest beef goulash in a slow cooker every time, which you can cook for the whole week and never repeat! And our recipes will help you with this.

Beef goulash in a slow cooker with gravy

Ingredients:
1 kg of beef pulp,
1 carrot,
1 onion,
100 ml of tomato juice,
2-3 tbsp.
vegetable oil, salt, herbs, ground black pepper, ground paprika - to taste.

Preparation:
Wash the meat and dry with a kitchen towel. Cut into medium sized pieces. Cut the onion into cubes, grate the carrots on a medium grater. Pour vegetable oil into the multicooker bowl and turn on the “Frying” or “Baking” mode. When the oil is hot, add the meat and fry for 10 minutes, then add the onion and carrots, stir and fry in the same mode for another 10 minutes, stirring. Pour in tomato juice, salt and pepper to taste, add ground paprika, bay leaf if desired, add a little more water and close the lid. Set the “Extinguishing” mode for 90 minutes. When serving, garnish with herbs.

Instead of tomato juice, you can use tomatoes in your own juice, homemade mild adjika, or even sun-dried tomatoes. But if you add a little, almost a couple of tablespoons of apple or other fruit vinegar, then the manufacturing process will go even faster.

Beef goulash in a slow cooker with potatoes

Ingredients:
1 kg of beef pulp,
5-6 potatoes,
2 tbsp.
ground dried paprika, 3 onions,
2 tbsp.
flour, 2-3 bay leaves,
3-4 tbsp.
vegetable oil, salt, pepper - to taste.

Preparation:
Cut the cooked meat into large slices. In a separate frying pan with hot vegetable oil, quickly fry the pieces of beef on all sides until golden brown, so that the meat does not lose its juices during the stewing process. In the meantime, turn the multicooker to “Baking” mode, pour vegetable oil into the bowl and fry the finely chopped onion until transparent. Add the beef to the bowl, add salt and pepper, add ground paprika and flour. By the way, it is better to saute the flour for this dish (and absolutely for making all wine sauces) in advance until the aroma of raw flour disappears and a creamy color appears. This flour can be poured into a dry jar and used as needed. Let's return to our goulash. After mixing all the ingredients, add a glass of water or a little more, bring to a boil in the same mode, close the lid and set the “Stew” mode for 1 hour. Peel the potatoes and cut them into large cubes, add them to the bowl after the signal about the end of the mode and set the time in the same stewing mode for another 1.5 hours.

Almost all mothers have probably encountered such an annoying request to cook something “like in kindergarten.” It seems like you’re trying, cooking, but it doesn’t taste good to them, as you can see. Surely, the fact is that in the kindergarten they prepare dishes that are close to dietary ones, the most tender and boiled, so it makes sense to listen and cook as the children require.

Beef goulash, like in kindergarten

Ingredients:
500 g beef,
1 onion,
1 carrot,
1 tbsp.
flour, 1 tsp.
tomato paste, 1 tbsp.
sour cream, 1 bay leaf,
salt - to taste.

Preparation:
Wash the meat, cut into small cubes, removing all veins. Chop the onions and carrots. In a separate bowl, mix flour with sour cream and tomato paste and dilute with water to form a watery dough mixture. Place the meat and vegetables in the multicooker bowl, pour in the gravy, stir, add salt to taste and set the “Stew” mode for 1-2 hours. The longer, the softer the meat will be. Serve with any side dish.

Russian cuisine has a worthy answer to Hungarian goulash - beef stroganoff. It can also be prepared in a slow cooker.

Beef stew in a slow cooker (beef stroganoff)

Ingredients:
500 g beef pulp,
2-3 onions,
50 g butter,
3 tbsp.
vegetable oil, 200-250 g sour cream,
lemon juice, salt, ground black pepper - to taste.

Preparation:
Cut the beef into thin strips, place in a bowl, salt, pepper and sprinkle with lemon juice. Leave for 10-15 minutes to marinate. Pour vegetable oil (preferably olive) into the multicooker bowl. Set the “Baking” or “Frying” mode, heat the oil and add butter. When it melts, place the onion, cut into half rings, into the bowl and simmer under the lid in the same mode for 5 minutes. Meanwhile, roll the strips of meat in flour and place on the onions. Don't mix! Leave to cook without closing the lid. Then pour in sour cream, stir, adjust the taste with salt and pepper and simmer covered for 15 minutes. When the time is up, add the bay leaf and let the dish rest, covered, for 10 minutes.

Beef goulash with prunes in a slow cooker

Ingredients:
500 g beef,
1-2 onions,
150 g prunes,
100-150 ml snow-white wine,
300 ml broth,
3 cloves garlic,
2-3 tbsp.
vegetable oil, 2 tbsp.
flour, salt, pepper, bay leaf - to taste.

Preparation:
Wash the beef, dry it and cut it into cubes. Heat vegetable oil in a frying pan and fry the beef cubes on all sides. At this time, in the multicooker bowl in the “Baking” or “Frying” mode, sauté the onion cut into half rings, then add chopped garlic and prunes, cut into small strips, stir and pour in the wine. When the wine has evaporated from the bowl, add the meat from the frying pan, salt and pepper, add a bay leaf and pour in the broth. Close the lid and set the “Extinguishing” program for 1 hour. You can cook it longer if the meat is not very soft or you just want a more tender dish.

Dietary beef goulash in a slow cooker

Ingredients:
1 kg of beef pulp,
300 ml of water,
3-4 tbsp.
vegetable oil, salt, ground black pepper - to taste.

Preparation:
Cut the meat into medium cubes. Wash the prunes, place them in a bowl and pour boiling water over them for 10-15 minutes to soften them. Add a couple of tablespoons of oil to the bowl, place the meat and set the “Baking” or “Frying” mode. Leave to fry with the lid open. Meanwhile, dry the prunes and cut into small strips. Add prunes to the bowl with the meat. When the meat is fried, add salt and pepper, pour in water, close the lid and set the “Stew” program for 1-1.5 hours.

Cook beef goulash in a slow cooker more often, because it’s so tasty and healthy!

Bon appetit and the latest culinary discoveries!

Beef goulash in a slow cooker with gravy - 5 step-by-step recipes with photos

Both children and adults adore the appetizing goulash, in memory of the school or college canteen, where this fragrant dish was served with mashed potatoes or pasta. Making goulash is not at all difficult, but it is quite an economical dish for a large family, because goulash with gravy can be “stretched out” over several lunch days. When prepared using a slow cooker, goulash comes out especially appetizing and fragrant due to the measured temperature throughout the entire process.

Appetizing beef goulash in a slow cooker

Production time – 2 hours

Number of servings – 4 pcs.

A wonderful and not at all difficult dish to make, perfect for both lunch and a hearty dinner after a hard day’s work. Use this simple recipe, and you won’t want to cook goulash any other way.

Ingredients

Manufacturing process

Beef goulash with mushrooms in a slow cooker

An appetizing goulash with a mushroom flavor will perfectly complement any side dish and fill you up for the whole day.

Ingredients:

Fresh beef – 400 gr.
Champignons – 200 gr.
Onions – 1-2 pcs.
Cream (from 25%) – 350 ml.
Ground black pepper – 1/3 tsp.
Salt - to taste
Allspice - to taste
Vegetable oil – 30 ml.

Manufacturing process:

Carefully wash the beef and remove streaky films. Cut the meat into small cubes or sticks using a sharp knife.
Peel the onion and cut it finely or, on the contrary, into half rings. Pour vegetable oil into the multicooker bowl and turn on the “Frying meat” mode for 30 minutes.
After 3-5 minutes, when the oil is hot, place the beef in the slow cooker and fry on both sides for 15-20 minutes, stirring.
After the allotted time, add the chopped onion to the beef and fry the mixture for 5 minutes. Wash the champignons, chop them into slices of aphids, place them in a bowl and cook the mixture until the end of the program, remembering to stir from time to time.
When the timer goes off to indicate the end of the “Frying” program, add spices and salt to the dish, stir and pour in the cream. Turn on the multicooker in the “Stew” mode for one hour and cook the dish with the lid of the device closed.
When the multicooker timer notifies you that the program has finished running, the dish is ready. Can be served with pasta, cereals and potatoes, garnished with fresh herbs.

Beef goulash with vegetables in a slow cooker

A good dietary dish that will magically fit into the lunch menu and is also perfect for a hearty and healthy dinner.

Ingredients:

Fresh beef – 400 gr.
Sweet pepper – 2-3 pcs.
Tomato – 2 pcs.
Green beans – 100 gr.
Spinach (frozen) – 150 gr.
Champignons – 150 gr.
Onions – 1 pc.
Vegetable oil – 30 ml.
Salt - to taste
Ground black pepper - to taste
Bay leaf – 1-2 pcs.

Manufacturing process:

Wash the meat, mushrooms and vegetables. Remove the veins and membrane from the beef. Remove the stem and seeds from the peppers and peel the onion.
Cut the beef into random small pieces and pour sunflower oil into the multicooker bowl. It will be better if you heat the bowl with oil for 5-7 minutes in the “Frying” or “Frying vegetables” mode, setting the timer for 30-40 minutes, so as not to constantly switch the program.
When the oil is hot, fry the beef for 20 minutes. Do not forget to stir the meat so that it is fried moderately.
While the meat is cooking, cut the peppers into strips and the tomatoes into cubes. Cut the champignons into slices or slices and place the mushrooms in the multicooker after 10 minutes of running the program.
When the timer goes off to indicate the end of the “Frying” mode, add vegetables: tomatoes, peppers and spinach with green beans. Pour in a glass of clear water, add bay leaf, salt and spices and, closing the lid, set the “Stew” or “Baking” mode for 45 minutes.
By adding frozen spinach, the finished goulash will have a vegetable gravy, very tasty, but dietary. When the timer notifies you about the end of the “Stewing” or “Baking” mode, you can safely try the finished dish.

Beef goulash according to GOST in a slow cooker

Goulash, which we remember from kindergarten and school canteen times. A very tasty and juicy dish that goes especially well with mashed potatoes.

Ingredients:

Beef – 600 gr.
Onions – 2 pcs.
Carrots – 1-2 pcs.
Tomato puree or paste – 3 tbsp.
Wheat flour – 1 tbsp.
Salt - to taste

Manufacturing process:

Prepare all the necessary ingredients to make goulash. Peel the onions and carrots, wash the beef and remove films and veins.
Pour vegetable oil into the multicooker bowl and, using the “Frying vegetables” mode, sauté the chopped onions and carrots for 7-10 minutes.
When the onions and carrots are ready, remove the root vegetables from the slow cooker. Place the beef cut into small pieces on their space and fry in the “Frying meat” mode for 20-25 minutes, stirring occasionally.
Pass the onions and carrots through a sieve or chop using a blender. Dissolve the tomato paste in a glass of water, and dilute the flour in another glass of water. Combine these two waters and pour in the onion and carrot puree. Stir.
When the meat is fried, pour the sauce into the bowl, add salt and set the “Stew” mode for one hour. Close the multicooker lid and cook the dish until the end of the program time.
The dish is ready! Serve with mashed potatoes, making sure to drizzle the gravy over the side dish. Bon appetit!

Beef goulash in a slow cooker with cream sauce

Appetizing, satisfying, tender - that’s all about goulash with creamy sauce. Surprisingly tasty meat that cooks almost by itself.

Ingredients:

Fresh beef – 500 gr.
Onions – 1-2 pcs.
Cream (minimum 25%) – 350 ml.
Milk (fat) – 200 ml.
Allspice - to taste
Salt - to taste
Dark ground pepper – 1/3 tsp.
Wheat flour – 3 tbsp.

Manufacturing process:

Choose fresh and excellent meat, wash it well and remove films and veins. The meat needs to be cut into small pieces or cubes. Peel the onion and cut into half rings.
Place a couple of tablespoons of vegetable oil in the multicooker bowl and turn on the “Frying” mode for 20 minutes. While the oil is heating, roll the beef in 2 tablespoons of wheat flour. After the oil has warmed up slightly, place the beef in the multicooker bowl and fry until the end of the program, stirring the meat. Beef must have a golden color.
Onions, cut into half rings, should be added to the beef about 3-5 minutes before the end of the “Frying” program. The onion should become slightly translucent, but not browned.
Pour the cream into the multicooker bowl, add salt and pepper - ground and aromatic. Close the multicooker lid and set the “Stew” mode for an hour and a half. Open the multicooker from time to time and stir its contents. Half an hour before the end of the “Stewing” mode, you will need to add milk and flour, but in a special way.
Flour should be stirred moderately with milk and poured into the bubbling creamy goulash. Stir the goulash again and cook with the lid closed until the multicooker ends. The finished dish can be served with pasta, potatoes or rice. Both adults and children will love the tender meat!

Beef goulash in a slow cooker

Beef goulash with gravy - slow cooker recipe.

Now I will tell you how to cook goulash in the Soviet style, like in a canteen. Recipe with beef and flour, with the usual set of vegetables (onions and carrots) and tomato paste. And the entire manufacturing process from frying to stewing will be taken over by the multicooker.

Cooking goulash in a slow cooker is very comfortable, because it “stews” the meat perfectly, it comes out soft, and the gravy is thick and rich. You need to be patient. If you want the result to be fun, then you need to stew the beef for a long time, from 1.5 hours or more.

Ingredients

beef (flank) – 500 g
onions – 2 pcs.
carrots – 1 pc.
ground paprika – 1 tbsp. l.
wheat flour - 3 tbsp. l.
tomato paste – 2 tbsp. l.
salt and pepper - to taste
water (boiling water) – 2-3 tbsp.
bay leaf – 1 pc.
vegetable oil – 3-4 tbsp. l.

Manufacturing

Wash the meat and carefully (!) dry it with a towel so that it is dry. If there are layers of fat, then there is no need to remove them, because the fat will disperse one hundred percent during stewing, and the beef will turn out very tender. Sprinkle with flour on all sides. Pour vegetable oil into the multicooker bowl and turn on the “Frying” mode. When the oil is boiling and the bowl is hot, add the beef pieces into it.

Fry in the “Fry” mode for 10 minutes. Do not cover with a lid, let the pieces fry and not “steam”.

The meat has become brown, the flour is slightly fried, which means it’s time to throw the diced onion into the bowl.

And immediately add carrots, grated on a large grater. Continue frying in the same mode until the vegetables are fried and begin to emit a very tasty smell - another 10 minutes. Stir occasionally with a spatula so that nothing sticks to the bottom.

Add tomato paste (I used homemade), salt and pepper, ground sweet paprika, bay leaf. Mix.

Pour boiling water over the goulash (from a kettle) - the size of the bowl is different for everyone, so make sure that the water covers the meat one hundred percent. But you don’t need to pour too much, otherwise the gravy will turn out runny. It is imperative to fill it with boiling water. I understand that slow cooker recipes are lazy, but not in this case. If you add cool water, the taste of the dish will suffer greatly, and the meat itself may turn out hard!

Set the “Extinguishing” mode for an hour and a half. About halfway through cooking, check for salt and adjust to taste. Please note that all this time the meat with gravy should be bubbling, and not simply warming up. If your device is of low power, then try setting a different mode, for example “Baking”.

Beef goulash in thick tomato sauce can be served with mashed potatoes or pasta. Bon appetit!

Beef goulash in a slow cooker

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I show you how to create beef goulash in a slow cooker at home. Thanks to the slow cooker, the dish is incredibly simple to prepare, but it turns out breathtakingly tasty, juicy, and tender. I recommend.

Manufacturing Description:

Ingredients:

Beef – 600 G
Onions – 2 pieces
Bell pepper – 1 piece
Tomato paste - 3 tbsp. spoons
Sour cream - 2 tbsp. spoons
Flour - 1 tbsp. spoon
Carrots – 1 piece
Water – 1 glass
Greens – 50 G
Salt - 1 to taste
Pepper - 1 To taste
Spices - 1 To taste
Vegetable oil – 50 ml

Number of servings: 3-4

How to cook “Beef goulash in a slow cooker”

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Very tasty! I just put a tomato instead of pepper, having previously fried it together with the onion)

Unrealistically delicious! Thank you very much!

A very faithful recipe, only without sour cream, but with garlic (to taste).

The best recipe I've ever tried! Now I’m just doing it based on it.

Oh, this is so delicious, you'll eat your brain and bite your tongue. Now the guests will come, I think they will be in ecstasy. Thanks for the recipe. Respect and respect for you.

It turned out very tasty! Thanks for the recipe)) My husband liked it.

Divine recipe, thank you very much! Now I will cook kilograms of beef this way - so that the hungry family does not quickly finish off the culinary masterpiece

Excellent recipe. It is very easy to make, and the dish turned out very tender and fragrant. The whole family was happy.

sooo delicious thank you