How to create pork goulash in a slow cooker according to a step-by-step recipe with photos

How to create pork goulash in a slow cooker according to a step-by-step recipe with photos

Goulash, one of the favorite dishes of youth, was undeservedly forgotten by me for many years. And not so long ago I remembered it, and I wanted to try cooking it in a slow cooker. What came out was very soft, tender, juicy meat with a wonderful sour cream sauce. Now this dish is very popular in my family. Thanks to the miracle technology, the entire cooking process is simple and fast, and you don’t have to worry that the sauce will boil away or the meat will burn.

I am sharing with you a recipe for the most delicious pork goulash in a slow cooker, which, I am sure, will appeal to all members of your family without exception.

Ingredients

Choosing the right ingredients

• For goulash, use the pulp of the neck, hip and shoulder parts of the pork carcass. The meat is cleaned of films and tendons and cut into pieces weighing 20-30 g, 4-5 pieces per serving.
• Fat in meat should be no more than 10%.
• It is best to use chilled rather than frozen meat.
• It should be pink in color, with a dry surface, without aroma.
• The darker the color of the meat, the older it is.
• The mixture must be elastic and elastic.

Step-by-step production

1. Dice a small onion. Fry it in oil in the “Frying” mode for 2-3 minutes.
   
2. Grate the carrots on a large grater, add them to the onions and fry the vegetables together for a couple more minutes.
   
3. Cut pork (700 g) into small pieces, weighing 20-30 g.
   
4. Add the meat to the vegetables and fry together for 10 minutes.
   
5. Add 2 full tablespoons of flour, pepper, mix and fry for another minute.
   
6. Add 100 grams of sour cream and salt to taste (about a teaspoon), mix and pour in a glass of hot water (if you want a thicker sauce, add half a glass of water).
   
7. Simmer the goulash in the “Stew” mode for 1 hour.
   
8. If you have young pork, it will cook earlier, in 30-40 minutes.
   

Serving the dish

Goulash is served with sauce for crumbly porridge, boiled pasta, and boiled potatoes. Very tasty goulash with mashed potatoes. Before serving, the dish is sprinkled with herbs.

Recipe video

Goulash prepared according to this recipe comes out very juicy, tasty and fragrant. And from the video you will learn some more manufacturing secrets that you will certainly need.

Making Tips

• You can add a couple of cloves of chopped garlic to the sauce for taste. You can also add tomato paste or sauce, 1-2 tablespoons.
• For spices, I recommend taking a little paprika or ground coriander, also, if desired, curry, herbs de Provence, suneli hops, hot and aromatic pepper. Introducing different spices will help you vary the taste of this dish.
• 5 minutes before the end of stewing, add 20-30 grams of chopped dill or parsley to the goulash.

This dish can be prepared from other types of meat. For example, beef goulash in a slow cooker is prepared in the same way as pork goulash. And beef goulash with gravy can be cooked in a casserole on the stove and in the oven, just like pork goulash. If you are on a diet or counting calories, I recommend making turkey goulash.

The dish has a lot of advantages - it is easy to prepare, but at the same time it is very tasty and satisfying. And the abundance of side dishes allows you to look at it differently every time.

How to create pork goulash in a slow cooker according to a step-by-step recipe with photos

Goulash, one of the favorite dishes of youth, was undeservedly forgotten by me for many years. And not so long ago I remembered it, and I wanted to try cooking it in a slow cooker. What came out was very soft, tender, juicy meat with a wonderful sour cream sauce. Now this dish is very popular in my family. Thanks to the miracle technology, the entire cooking process is simple and fast, and you don’t have to worry that the sauce will boil away or the meat will burn.

I am sharing with you a recipe for the most delicious pork goulash in a slow cooker, which, I am sure, will appeal to all members of your family without exception.

Ingredients

Choosing the right ingredients

• For goulash, use the pulp of the neck, hip and shoulder parts of the pork carcass. The meat is cleaned of films and tendons and cut into pieces weighing 20-30 g, 4-5 pieces per serving.
• Fat in meat should be no more than 10%.
• It is best to use chilled rather than frozen meat.
• It should be pink in color, with a dry surface, without aroma.
• The darker the color of the meat, the older it is.
• The mixture must be elastic and elastic.

Step-by-step production

1. Dice a small onion. Fry it in oil in the “Frying” mode for 2-3 minutes.
   
2. Grate the carrots on a large grater, add them to the onions and fry the vegetables together for a couple more minutes.
   
3. Cut pork (700 g) into small pieces, weighing 20-30 g.
   
4. Add the meat to the vegetables and fry together for 10 minutes.
   
5. Add 2 full tablespoons of flour, pepper, mix and fry for another minute.
   
6. Add 100 grams of sour cream and salt to taste (about a teaspoon), mix and pour in a glass of hot water (if you want a thicker sauce, add half a glass of water).
   
7. Simmer the goulash in the “Stew” mode for 1 hour.
   
8. If you have young pork, it will cook earlier, in 30-40 minutes.
   

Serving the dish

Goulash is served with sauce for crumbly porridge, boiled pasta, and boiled potatoes. Very tasty goulash with mashed potatoes. Before serving, the dish is sprinkled with herbs.

Recipe video

Goulash prepared according to this recipe comes out very juicy, tasty and fragrant. And from the video you will learn some more manufacturing secrets that you will certainly need.

Making Tips

• You can add a couple of cloves of chopped garlic to the sauce for taste. You can also add tomato paste or sauce, 1-2 tablespoons.
• For spices, I recommend taking a little paprika or ground coriander, also, if desired, curry, herbs de Provence, suneli hops, hot and aromatic pepper. Introducing different spices will help you vary the taste of this dish.
• 5 minutes before the end of stewing, add 20-30 grams of chopped dill or parsley to the goulash.

This dish can be prepared from other types of meat. For example, beef goulash in a slow cooker is prepared in the same way as pork goulash. And beef goulash with gravy can be cooked in a casserole on the stove and in the oven, just like pork goulash. If you are on a diet or counting calories, I recommend making turkey goulash.

The dish has a lot of advantages - it is easy to prepare, but at the same time it is very tasty and satisfying. And the abundance of side dishes allows you to look at it differently every time.

Pork goulash in a slow cooker with gravy - 4 recipes

Indeed, goulash, as the national dish of Hungary, and its culinary calling card, involves the use of beef with a sauce to which vegetables are added. But this hearty and unpretentious dish was so loved by housewives all over the world that they began to prepare it from any kind of meat, and the ingredients changed somewhat in accordance with state guidelines. With the advent of the multicooker, the process of making “shepherds’ food” became simpler and more technologically advanced. We will tell you how to cook excellent, rich and fragrant pork goulash in a slow cooker.

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

The traditional version of the dish involves preparatory frying of meat to a nice crust. But for dietary reasons, almost all housewives now prepare goulash without frying, using regular stewing. Another indispensable point is the vegetable gravy; it must be in the goulash.

For the traditional recipe, in addition to pork slices 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 juice, or fresh tomatoes - 400 g;
• water - 80 g.

This Philips slow cooker pork goulash recipe with gravy has a cooking time of an hour and a quarter. But 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 amount of goods and the meat frying time by 10 minutes.

The dish is prepared like this:

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

Pork goulash with gravy and potatoes

A very popular and satisfying dish is goulash with potatoes. This option is not bad because both the meat and the side dish are cooked right away. Naturally, this product can be called goulash at a stretch, or rather, stewed pork with potatoes. But in terms of taste, satiety and speed of preparation, the dish is completely worthy.

Before starting production, we make blanks:

• cut the pork into 2 cm cubes - you will need 600 g;
• 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 cool 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, also reddish ground 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. Manufacturing will take 2-2.5 hours.

Manufacturing:

1. Pour a spoonful of vegetable oil into the multicooker bowl, dump in all the vegetables, not counting the tomatoes, fry for 7 minutes, setting the “Fry” mode.
2. Add chopped pork to the vegetables and continue the process for another 10 minutes.
3. After the meat acquires a wonderful brownish color, add spices, salt, bay leaves, sour cream (it can be completely 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 after this time the gravy is slightly sour (depending on the tomatoes), add a pinch of sugar. Fundamentally! Only boiling water is poured in, because the temperature difference can cause the coating of the heated bowl to crack!
4. While the goulash continues to simmer, salt the chopped potatoes, sprinkle with a little oil and toss. After finishing the stewing, open the lid and add the potatoes. Don't interfere! After setting the “Simmer” program for 30 minutes, stop working the multicooker. At the end of cooking, carefully stir the goulash, arrange into serving bowls, sprinkle with fresh herbs.

Chinese-style goulash with vegetables in a slow cooker

Chinese cuisine is distinguished by the presence of a huge amount of herbs, spices, special sauces, and always sugar, which gives the products a completely unique and special taste. In addition, Chinese dishes always contain a lot of different vegetables. Our recipe is in this style.

This means you need to prepare:

• piece of pork 600 grams;
• 1 piece each zucchini, sweet pepper and carrots,
• a tablespoon of chopped ginger;
• 3 tbsp. spoons of soy sauce;
• garlic clove;
• a small spoon of corn starch;
• a tablespoon of sugar;
• 125 g of chicken broth, it is prepared in advance and needs to cool.

Progress:

1. All vegetables, except garlic and ginger (chop them finely and randomly), are cut into strips. In the frying mode, fry the meat cut into pieces in oil to form a fragrant, pleasant crust.
2. Add sauce, starch, sugar and salt to the broth, set aside for a while.
3. Add vegetables to the meat and, after mixing, lightly fry for no more than 5 minutes.
4. Set the multicooker to stewing mode, adding the broth mixture to the goulash.
5. After an hour of simmering, turn off and serve with herbs. The taste of the meat will be very special, tender, with Chinese notes.

Hungarian pork goulash

Regular Hungarian goulash involves frying vegetables in lard. Therefore, prepare 80 g of lard, dissolve it on the frying mode so that it becomes soft, this will take about a minute and a half. Next, add vegetables - diced onion, cut into strips bell pepper.

Next, take 300 g of pork, cut into small cubes, pepper, salt, sprinkle with paprika (a quarter of a teaspoon), and mix.

Close the microwave lid and set it to high power. Simmer for 15 minutes, stirring occasionally.

Next, dilute 1 tablespoon of flour and tomato paste into 100 g of broth, pour the mixture into the meat. Simmer for a few more minutes and you are ready to serve. Place chopped herbs into plates and pour sour cream over Hungarian goulash.

Pork goulash in a slow cooker

A tender, melt-in-your-mouth meat dish is a true delight. And these are not just words. A slow cooker running in the right mode will make dry pork look like this – tender and juicy. The Hungarians, who are considered the creators of this dish, prepared goulash as their first course. You can also serve it as the first course if you prepare a lot of gravy first. But in the modern world, it is customary to prepare goulash as a second course, serving it with various side dishes - vegetables, pasta, cereals, etc. We serve it with any meal – both on weekdays and on holidays.

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Ingredients and how to cook

ingredients for 2 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 45 minutes

Step-by-step production

Step 1:

In the traditional version, beef is used. But, as experience shows, you can also use pork. So, it will perform unsurpassed in the process of this, and specifically the gentle manufacturing method. Especially if you soak it for a short period of time. Let's cut a piece of meat into plates, later into strips and, finally, into small slices.

Step 2:

To make the gravy thicker, sprinkle the meat with flour. Make sure there isn't too much of it.

Step 3:

At this point, you can already pour oil into the multicooker bowl and send these pieces here. Our mode now is “frying”.

Step 4:

While the meat is frying (let it fry for about 10 minutes), and we often stir it, not letting it burn, we will prepare an additional component of the goulash - onions. Not leeks, not lettuces, but specifically ordinary ones, which you and I can always find in our kitchen. Peel the onion (I took a small one) and chop it randomly.

Step 5:

Peel and wash the carrots. It will also enhance the taste of the finished dish.

Step 6:

You don’t have to add bell pepper, but it will transform the taste of the goulash. Therefore, we will remove seeds and stalks from the pepper and cut it into small slices.

Step 7:

Since we did all this quickly, we’ll add onions, carrots and peppers to the meat. Mix well and continue frying everything for 5-7 minutes.

Step 8:

Then fill the contents of the bowl with a consistency of sour cream and water (you need to take enough water so that the finished mixture perfectly covers the contents of the bowl), paprika and a variety of spices. Turn on the “stew” mode and simmer (adding at the very end, 5 minutes before turning it off, tomato paste and salt) for about 50 minutes. Look inside after half an hour - if there is not a lot of water, add a little boiling water.

And more tips
Meat.
To make dry pork softer, juicier and more tender, soak the meat in water. I usually let it sit for about 30 minutes, then squeeze it out gently and beat it lightly. You will get guaranteed soft pork if you coat it with a thin layer of mustard. The meat must be fresh, not weathered.

After soaking, be sure to blot the piece with a cardboard towel.

The meat is chopped medium-sized and across the direction of the fibers.

Spices.
There must be quite a lot of them. This could be marjoram, paprika, cumin, bay leaf, peppercorns, etc. But you still need to place them without fanaticism, so that everyone likes it, and not just for you. Liquid. It may become less, add, but not cool water, but boiling water.

Components.
Instead of tomato paste, you can use tomatoes. The flour will serve as a thickener for the gravy. By the way, there are recipes that contain, not counting carrots and peppers, like mine, even potatoes, garlic. Manufacturing.
When you fry the meat, try to leave space between the pieces - it is better to divide the meat if there is a lot of it and fry it in parts. The sequence of adding ingredients may be different. For example, first fry the onions and other vegetables, fry the meat separately, and later combine everything and simmer. But it will take longer.