Secrets of cooking tender beef goulash in Redmond and Polaris multicookers

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Prepared by: Dashuta

11/10/2014 Cooking time: 2 hours 0 minutes

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It doesn’t matter what side dish you like most, because with pasta, rice, buckwheat or potatoes, this sauce will go perfectly - with it you can easily prepare an excellent dinner for the whole family.

Goulash with mustard and sour cream

Grocery list:

sour cream – 5 tbsp. l.;
tomato paste – 4 tbsp. l.;
beef - 400 g;
French mustard - 1 tbsp. l.;
onion – 1 head;
carrots – 1 pc.;
vegetable oil;
purified water;
wheat flour – 2 tbsp. l.;
Bay leaf;
salt pepper.

Preparing the components

Peel the onion Cut off the top skin of the carrot and grate it using a coarse grater.
Rinse the beef , drain and place on a kitchen towel to absorb excess liquid. Then transfer the beef to a plate and season with salt, pepper and mustard. Leave it for a few hours.
Place the food in the multicooker pan. Place the previously prepared products in a greased multicooker bowl and fry them in the desired mode until the meat stops releasing pink liquid.
“Stew” button , add tomato paste and sour cream. Add flour, stirring the dish constantly. Pour water so that it covers the beef meat by a few centimeters. Add salt to taste, bay leaf and pepper.
Simmer the dish for approximately 60-70 minutes . If the beef is not cooked enough, cook for about 20 minutes more. It should be soft and easily pierced with a fork.
Serving. The prepared dish ends up thick and satisfying. Serve to the table, sprinkled with chopped herbs. Use vegetables as a side dish.

Ingredients:

Red pepper	- taste
Vegetable oil	— 70 gr.
Salt	- taste
Beef tenderloin	- 1 kg.
Carrot	- 100 gr.
bell pepper	- 100 gr.
Bay leaf	- 3 pcs.
Water	- 300 ml.

Recipe

Step 1

The meat must be washed and cut into small pieces. Dry slightly on a paper towel. Before preparing goulash, the beef is fried.

The multicooker is turned on to the “Frying” or “Baking” mode. Add two tablespoons of vegetable oil to the multicooker bowl.

After five minutes, when the surface of the bowl is hot, add the meat. This needs to be done several times, dividing the meat pieces into several portions so that they are fried in oil in one layer.

When the surface of the beef pieces acquires a golden brown crust, they are placed in a separate container and frying continues, adding the next portion.

Step 2

After frying all the meat, place it in a multi-cooker bowl along with bay leaf and ground red pepper. It is better to salt the dish at the end of cooking. Pour boiling water over the contents of the bowl. Close the multicooker lid and set the “Stew” mode for one hour.

Step 3

While the meat is stewing, they work on the vegetable component of the dish, which will become the goulash gravy and give it a rich and pleasant taste. Peel carrots and onions.

The onion is chopped, the carrots are grated on a coarse grater. Bell peppers, washed and pitted, are cut into strips.

Tomato paste is diluted in half a glass of warm water (you can use fresh tomatoes instead of tomato paste).

Vegetables are fried in vegetable oil in a frying pan until soft, salt and pepper to taste and finally add tomato paste diluted with water.

Traditional goulash from Hungary

Grocery list:

tomato paste – 4 tbsp. l;
beef meat – 0.5 kg;
wheat flour – 3 tbsp. l.;
carrots – 1 pc.;
purified water;
onions – 2 heads;
pepper, salt;
vegetable oil.

Preparing the components

We wash the meat under running water and cut it into pieces. Remove the thin peel of the vegetables. Grate the carrots and chop the onion into half rings. Mix tomato paste with purified warm water.
Place the food in the multicooker pan. Generously lubricate the inner walls with oil. We start the frying function and first add the onion, then, after frying it a little, the carrots. You need to stir constantly to evenly process these vegetables.
Once they are soft, add the pieces of meat. Pink water should stop coming out of it. Pour in tomato paste.
Please note that the liquid tends to boil away and there will be less of it. Salt, add pepper and stir. Press the “Extinguishing” button.
Lower the lid and wait one hour. Check to see if the goulash is ready with a fork. Light juice should come out of it. If the pieces of beef are not stewed, cook them for another half hour.
Finally, add flour to the goulash. Mix well. It has the property of forming clumps.
Serving. It is better to eat goulash as a separate dish. When serving, the goulash is poured into portioned dishes. If desired, sprinkle with herbs.

We will show and explain how to bake bread in a slow cooker. We will tell you the features and take into account all the details.
We will help you cook chicken with pasta in a multicooker: https://multrecept.com/vtoroe/s-myasom/kuritsa-s-makaronami-v-multivarke.html.

Beef goulash in the multicooker REDMOND RMC-M4524 (recipe with photo)

In a multicooker, you can quickly and absolutely safely prepare goulash with gravy, thanks to the three-sided heating of the bowl; the cooking time is reduced by at least 30 minutes compared to cooking in a saucepan. Modern bowls with ceramic and Teflon non-stick coatings do not even require the use of vegetable oil. So you don’t have to worry about gaining extra pounds on your waist and eat tender dietary meat and low-calorie meat without additives.

However, the taste of goulash becomes much richer if the meat is first fried in oil. For this purpose, I suggest using unrefined virgin oil, it is the most harmless to the body. However, you don’t have to add it at all; try both options and choose the best one for yourself.

Goulash in a slow cooker is a dish that has long been loved by every family in our area. But even its taste can always be varied. Use seasonal vegetables that contain maximum beneficial elements and vitamins. This time I added young green peas, which gave the dish a more interesting look and a slightly sweet and refreshing taste. I think that canned goulash with peas would also be suitable as a winter version of goulash with peas; I’ll definitely have to try it later!

To prepare beef goulash for 4 servings you need 1 hour and 15 minutes.

Ingredients: Beef (shank tenderloin) – 600 grams White onion – 1 piece Large carrots – 1 piece Young green peas – 150 grams Tomato paste – 1 tablespoon Salt, meat seasonings – one teaspoon each Filtered water – 200 milliliters Bay bay leaf – 4-5 pieces Vegetable oil – 1 tablespoon

Cooking steps: Buy fresh or chilled meat without fat. Beef meat from the calf section is ideal; its cost is much lower than tenderloin, and the quality of the meat is in no way inferior. We clean the green peas from the pods.

We wash the meat under running water, wipe it well with a paper towel and cut into strips 1.5 centimeters wide and 3-4 centimeters long.

First pour the oil into the multicooker bowl, and then put the meat. Install the “Frying” program.

We also recommend:

Pork ribs in a slow cooker (recipe with photos)

Steamed lard in the multicooker REDMOND RMC-M4524 (recipe with photo)

Potatoes with meat, stewed in a slow cooker (recipe with photo)

Liquid beef goulash

If you add a large amount of liquid to goulash, it can safely be called a first course. Grocery list:

beef meat – 500 g;
carrots – 1 pc.;
tomato – 2 pcs.;
onion – 1 head;
bell pepper – 2 pcs.;
wheat flour – 2 tbsp. l.;
vegetable oil;
tomato paste – 2 tbsp. l.;
greenery;
purified water;
salt, pepper, bay leaf.

Preparing the components

We wash the vegetables well under the tap with water. Remove the veins and seeds from the center of the sweet pepper. Cut the onion into half rings. Three carrots on a grater. Grind the tomato with a hand blender.
We cut the beef into pieces of several centimeters, wash it under water and dry it.
Place the food in the multicooker pan. Grease the walls of the multicooker with vegetable oil and start the “Frying” function .
Add the prepared vegetables and fry them. Pour the resulting mixture into a separate bowl, but do not cancel the program.
Add the meat and fry it until golden brown, seasoning with salt and pepper. Add the vegetables that you previously prepared and tomato paste to the beef.
Stir and cover with water. Check if there is enough salt and add a bay leaf for taste. Turn on the “Extinguishing” program for 3 hours.
Serving.

Liquid goulash is served to the table, sprinkled with chopped herbs on top and garnished with onion feathers.

Spicy goulash with pepper

Grocery list:

bell pepper - 1 pc.;
beef – 400-500 g;
onion – 1 head;
hot pepper – 1 pc.;
carrots – 1 pc.;
garlic;
tomato paste – 2 tbsp. l.;
purified water;
vegetable oil;
wheat flour – 2 tbsp. l.;
salt, black pepper.

We explain in detail how to cook navy-style pasta in a slow cooker.
We explain how to cook pasta in a slow cooker here.
Here we cook pasta and stew together in a slow cooker.

Preparing the components

We remove meat and cut it into small pieces. We wash the vegetables with water. Chop the bell pepper and onion into equal cubes. Grate carrots and garlic. You need to remove the seeds from the hot pepper. If you like a very spicy dish, this is not necessary. We only need one half of hot pepper. We cut it as small as possible.
Dilute the tomato paste with warm water. Place the food in the multicooker pan.

Fry the prepared vegetables with the addition of vegetable oil in a slow cooker.

We put the meat. Pour the pre-diluted tomato paste into the pan. Check for salt and season with pepper.
Switch to the “Stew” mode and cook the goulash for one hour. At the end, add flour.
Serving. Goulash with side dish. The dish turns out to be spicy; it should be offered to children with caution.

You can always experiment and come up with your own unique goulash recipe.

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How to cook “Beef gravy in a slow cooker”

To begin, we thoroughly wash the meat and cut it into small pieces 2-2.5 cm wide.

Now pour vegetable oil (2 tablespoons) into the multicooker bowl and turn on the “Baking” mode for 20 minutes. Place the chopped meat in a bowl and fry it covered for 8 minutes.

After this, pour flour into the bowl, mix everything and fry the meat for another 5 minutes. then transfer it to a clean plate.

Then pour another spoonful of oil into the multicooker bowl and put chopped onions and grated carrots into it, fry the vegetables under the lid until the end of the mode.

After the mode ends, transfer the meat into a bowl, add tomato paste, salt everything and season with spices.

Pour all the ingredients with beef broth and mix, close the lid and cook the gravy for 1.5 hours on the “Stew” mode.

Now we can calmly work on the side dish, and when the gravy is ready, the multicooker will beep, and all we have to do is put dinner on plates. Bon appetit everyone!