Pork with gravy in a slow cooker is the best addition to the side dish. How to cook delicious pork with gravy in a slow cooker

Redmond Pressure Cooker Recipe

The recipe for pork goulash in a slow cooker is a fairly simple and affordable recipe. To prepare it, all you need to do is read our recipe and stock up on ingredients.

According to tradition, goulash in a slow cooker is no different from the old recipe and is presented to us as a stew with vegetables and gravy. But real goulash made from pork or beef is a dish of Hungarian cuisine, which is prepared with meat and always with paprika. In one Hungarian city, a special “Gulash Academy” was even opened, where experienced chefs teach how to cook 30 famous goulash recipes. To make pork goulash in a slow cooker juicy, try pre-frying the meat in lard. Stew the meat and you will get one of the most delicious dishes for dinner. For goulash in a pressure cooker, the recipe for which we are showing you, it is better to take lean meat; fillet or ham on the bone is perfect. We prepare goulash with gravy in a Redmond pressure cooker, but it can be cooked in any model of multicooker.

How to cook goulash in a slow cooker? You will have to try a little to cut the vegetables and fry them a little in a pressure cooker, and then simmer them. It is impossible to spoil a good goulash, and even more so if you cook it in a slow cooker. Prepare fluffy rice or mashed potatoes as a side dish. Goulash in a slow cooker, the photo of which is in front of you, is cooked under pressure, which only enhances the taste of the dish.

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

The classic version of the dish involves pre-frying the meat to a nice crust. However, for dietary reasons, many housewives today prepare goulash without frying, simply by stewing it. Another mandatory point is vegetable gravy; it must certainly be present in the goulash.

For the classic recipe, in addition to pork tenderloin 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 own juice or fresh tomatoes - 400 g;
water - 80 g.

This recipe for pork goulash with gravy in the Philips slow cooker has a cooking time of an hour and a quarter. However, 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 ingredients and the meat frying time by 10 minutes.

The dish is prepared like this:

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

Step-by-step preparation

You can add vegetables to the meat and potatoes - carrots, bell peppers, parsnips, mushrooms. All of them are added to the pressure cooker 10-15 minutes before the end of cooking.
How to cook goulash in a pressure cooker?
Rinse the meat. Then cut the meat and brisket into pieces. The veins must be cut out of the meat.
Place a piece of butter and pieces of meat into the pressure cooker.
Peel the onion and cut into small cubes, also place in the pressure cooker.
Send the peeled garlic cloves there too.
Salt, pepper, add tomato puree and stir. If you wish, add your favorite spices - hot pepper, coriander, etc.
Simmer the meat, covering the pressure cooker with a lid, for 30-40 minutes.
Then add the peeled and diced potatoes to the pressure cooker. Cover with a lid and simmer for another 10 minutes.
Serve goulash with sour cream and chopped herbs.
Bon appetit!

Hello! Would you like to cook delicious Czech pork goulash in a pressure cooker with me?

As you know, goulash is the hallmark of Hungary. I already introduced you to the recipe. However, goulash is popular not only in this country. For example, this dish is loved in the Czech Republic. True, there are some differences from the national Hungarian goulash.

The first main difference is that the Hungarians have a soup, a thick stew, while the Czechs have pieces of stewed meat in a spicy and spicy sauce, which are served as a second course. The second main difference is that cooking goulash in Czech style does not have to be made from beef. Pork, chicken and even rabbit are often used. As a side dish for goulash, Czechs serve dumplings (potato or flour), potato cakes or stewed cabbage. And they definitely eat it with beer. But they don’t just wash it down with beer. In some versions of the dish, meat is stewed in beer over low heat. Therefore, more precisely, it is languishing. Of course, every housewife has her own signature recipe. We will use one of them today and try to reproduce Hungarian pork goulash in a slow cooker. We will stew pork in beer.

Pork goulash with gravy and potatoes

A very popular and satisfying dish is goulash with potatoes. This option is good because both the meat and the side dish are cooked at the same time. Of course, it’s a stretch to call this product goulash; it’s more like stewed pork with potatoes. However, in terms of taste, satiety and speed of preparation, the dish is quite worthy.

Before starting cooking, make the preparations:

cut the pork into 2 cm cubes - you will need 600 g of it;
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 cold 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, as well as ground red 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. It will take 2-2.5 hours to prepare.

Preparation:

Pour a spoonful of vegetable oil into the multicooker bowl, add all the vegetables except tomatoes, fry for 7 minutes, setting the “Fry” mode.
Add chopped pork to the vegetables and continue the process for another 10 minutes.
After the meat acquires a beautiful brownish tint, add spices, salt, bay leaves, sour cream (it can be 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 the gravy is a little sour after the specified time (depending on the tomatoes), add a pinch of sugar. Important! Only boiling water is poured in, as the temperature difference may cause the coating of the heated bowl to crack!
While the goulash continues to simmer, salt the chopped potatoes, sprinkle with a little oil and leave. After the end of the stewing, open the lid and add the potatoes. Don't interfere! After setting the “Stew” program for 30 minutes, leave the multicooker running. At the end of cooking, carefully stir the goulash, arrange into portioned plates, sprinkle with fresh herbs.

Description of preparation:

You can add vegetables to meat and potatoes - carrots, bell peppers, parsnips, mushrooms. All of them are added to the pressure cooker 10-15 minutes before the end of cooking. How to cook goulash in a pressure cooker? 1. Rinse the meat. Then cut the meat and brisket into pieces. The veins must be cut out of the meat. 2. Place a piece of butter and pieces of meat into the pressure cooker. 3. Peel the onion and cut into small cubes, also place in a pressure cooker. 4. Send the peeled garlic cloves there. 5. Season with salt and pepper, add tomato puree and stir. If you wish, add your favorite spices - hot pepper, coriander, etc. 6. Simmer the meat, covering the pressure cooker with a lid, for 30-40 minutes. 7. Then add the peeled and diced potatoes to the pressure cooker. Cover with a lid and simmer for another 10 minutes. Serve goulash with sour cream and chopped herbs. Bon appetit!

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Chinese-style goulash with vegetables in a slow cooker

Chinese cuisine is distinguished by the presence of a large number of herbs, spices, special sauces, and of course sugar, which gives the products a completely unique and piquant 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:

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

Cooking method

Cut the beef into small equal cubes. Salt them and add spices. They need to marinate a little, fifteen minutes is enough.
During this time, you can have time to peel the garlic and onions and chop them.
In the miracle oven, set the “Frying” mode, and select the product with meat. Grease the bowl with vegetable oil and wait until it heats up well.
Place pieces of meat and half of the tomato paste there. Mix everything well. The beef is cooked with the lid open for fifteen minutes. Be sure to stir occasionally.
Then the pieces simmer for another ten minutes under a closed lid. Then you need to open the lid and add butter to the meat. After the piece has melted, it’s time to add the chopped onion and garlic to the bowl. And fry further.
After the onion becomes soft, flour is poured into the miracle oven and all its contents are thoroughly mixed. You just need to be careful not to overdo it. The onion should not crunch under any circumstances.
When all this has already been done, you need to keep the multicooker in the “Frying” mode for several minutes and change it to “Stewing”.
Mix the contents thoroughly, otherwise lumps of flour may remain. The remaining tomato paste, salt and spices are also sent there. Close the lid and set the cooking time to one hour.
While stewing meat with gravy, you need to periodically look into the slow cooker to check the amount of liquid. If it evaporates completely, the beef may burn. So if there is critically little water, then it needs to be added.
After the dish is cooked, you need to take the remaining garlic, pass it through a press, add it to the dish and mix.

Then the dish can be served to the table. Any side dish goes perfectly with it, but stewed meat with mashed potatoes is especially delicious.

Hungarian pork goulash

Traditional Hungarian goulash includes the obligatory frying of vegetables in lard. Therefore, prepare 80 g of lard, fry it until 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 maximum 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 couple more minutes and you are ready to serve. Place chopped herbs into plates and pour sour cream over Hungarian goulash.

Nuances and secrets of cooking

There are several recommendations for preparing any recipe:

The meat must be fresh, not frozen or defrosted, as this will worsen the taste of the product.
In order for the goulash to have a rich taste, the pieces of meat need to be quickly fried over high heat until crispy.
The meat is salted at the very end so that during cooking the juice does not come out of it and it does not become tough.
Do not skimp on vegetables - they give the dish juiciness and enrich the taste and aroma of goulash.
Real Hungarian goulash is quite rich in taste and has a pleasant thick sauce. Thickness is achieved by evaporating the broth, which remains quite strong. If the dish turns out thin or watery, you can fix it by dissolving flour in the broth and adding it to the sauce.
If the sauce is sour, add sugar. But only at the very end of cooking. Finally, tomato paste is added, otherwise sugar and tomato will definitely contribute to the burning of the main components to the bottom.