Beef goulash in a slow cooker. Delicious beef goulash - a recipe for cooking in a slow cooker Meat goulash in a slow cooker

20.06.2022

goulash recipes

1 hour 45 minutes

110 kcal

4.63/5 (8)

Do you like dishes with gravy cooked in a slow cooker? If yes, then you should definitely try the beef goulash. This dish is perfect for any side dish. And it is also quite a useful product, because cooking in a slow cooker retains the vitamins and nutrients of the finished dish in greater quantities than with any other type of processing.

Today I want to offer a simple recipe for goulash, which is prepared from available products, and if you also cook porridge or potatoes for it, then you will get an excellent dinner that you can treat your family to.

Cooking time for beef goulash in a slow cooker: 1 hour 45 minutes
Servings: 5-6 pcs.
Kitchen appliances and accessories: slow cooker, knife, cutting board, 2 small bowls, a teaspoon and a tablespoon. wooden or silicone spatula, kitchen towel.

Ingredients

How to choose ingredients

Meat. To make goulash really tasty, you need to choose the right part of the meat. And for this dish, the lower part of the butt, shoulder blade, knuckle, and lower part of the thigh are best suited.

The meat must be fresh and of high quality, so when buying, pay attention to:

Color. It should be rich red, but not dark, otherwise it is the meat of an old animal, and the finished dish from it will be tough.
surface and structure. It is allowed that fresh meat is slightly weathered, but not much - such a product is already stale. It also shouldn't be too wet. The meat should be elastic and not fall apart.
Smell of a fresh product milky, pleasant and without foreign aromas. If it is sour and unpleasant, such meat is stale and not worth buying.
If you buy frozen beef, it must have uniform color. Meat from one cow cannot be different in color. Also, there should not be a lot of ice, otherwise this product has been frozen repeatedly.

Step by step cooking goulash from beef (veal) in a slow cooker

Step 1: pre-preparation

To make the cooking process comfortable and without fuss, you need to prepare all the necessary ingredients, spices, utensils in one place, and then you don’t have to run around the kitchen while cooking and look for what you need.

Step 2: Food preparation

Step 3: Roast the Meat and Onions

Step 4: Cooking Goulash

Video of cooking goulash in a slow cooker

In this video you can see the preparation of delicious beef goulash using a slow cooker, which turns out to be very juicy and fragrant.

What to serve with goulash

You can rightfully call this dish universal. This goulash goes well with any side dish: cereals or vegetables, as you like. Having prepared, for example, buckwheat porridge and served it with goulash, you will get a complete meal for breakfast, lunch or dinner. And you can supplement it with a light vegetable salad or chopped vegetables.

Other cooking or filling options

What kind of meat do you like to cook goulash with and what side dish do you like best? Send your options for cooking in a slow cooker, write reviews about this recipe and leave comments.

Delicious and fragrant beef goulash, even with a minimum set of ingredients, will become an inimitably rich and satisfying dish, which you only need to complement with your preferred side dish, for example, mashed potatoes, boiled rice, pasta, and so on.

Today I will share with you two recipes for beef goulash that are easy and quick to prepare in a slow cooker: the first is a classic recipe for beef goulash with gravy; the second is goulash with vegetables, which is a completely independent dish and does not require an additional side dish. So, let's go on a culinary journey and enjoy cooking a hearty and mouth-watering beef dish together.

Veal (beef) goulash recipe in a slow cooker

Kitchen appliances: a sharp kitchen knife, measuring tools, a wooden cutting board, any brand of multi-cooker, a wooden or multi-cooker spoon, a dish for ready-made goulash.

Ingredients

Step by step cooking

We thoroughly wash 700-730 g of veal, cut off the fatty pieces, remove the film and cut the meat into identical medium-sized slices.
Pour 30 ml of vegetable oil into the bowl of the device and turn on the “Frying” program.
When the oil is very hot, put the chopped pieces of veal into the bowl.
In the meantime, peel the onion from the husk, wash it and cut into half rings of medium thickness.
Fry the veal, stirring it from time to time, until a golden-beige color appears.
We salt and pepper the fried meat in accordance with our own taste preferences, and then add spices there: suneli hops, oregano and basil.

We close the lid of the device and fry the meat with onions for about ten minutes.
After ten minutes, add 30-40 g of flour to the bowl, stirring the meat mixture intensively, fry it for two minutes.
After we spread 30-40 ml of tomato paste on top of the meat, mix the mass and pour 200 ml of hot water. If you want more sauce, add another 50 ml of water.
Stir the ingredients again, taste the sauce for salt, add more if necessary.
Turn off the program "Toasting" and set the mode "Extinguishing". Set the timer for an hour and press the "Start" button. During the extinguishing process, do not open the lid of the device.
After an hour, leave the goulash in the "Heating" mode for 10-15 minutes.
Then open the lid and transfer the goulash to a plate.

Video recipe for beef goulash in a slow cooker

Check out the video below, and it will no longer be a problem for you to cook the most delicate beef goulash in a slow cooker.

When choosing meat for goulash, first of all pay attention to the pulp, tenderloin or shoulder blade. It is from these parts of veal goulash that the most tender and tasty is obtained.
In order to reduce the cooking time of meat, it must be beaten off a little with a ribbed hammer.
Spread the meat on hot oil, then it will turn out to be more juicy, because it will quickly bake on all sides and will not give up all the juice.
If it is possible to replace tomato paste with fresh or canned tomatoes, be sure to do it - this way the dish will acquire a richer aroma and unique taste. Remove the skin from the tomatoes and pass them through a meat grinder, or grate them.

In case the sauce turned out to be too liquid, dilute it with a small amount of flour or starch, which you first dissolve in cold water, and then, stirring the meat mass intensively, add it to the dish.
Experienced chefs recommend frying veal slices in butter or cracklings and assure that this way the dish turns out to be more fragrant and juicy.
This recipe supports various experiments with the addition of vegetables, dried fruits or even some fruits to the meat composition. The main thing is that your decisions coincide with the taste preferences of eaters.
Also, beef or veal goulash goes well with finely chopped parsley and dill.

Recipe for beef goulash with vegetables in a slow cooker

Time for preparing: 1 hour 30 min.
Servings: 8 to 10.
Calorie content (per 100 g): 345 kcal.
Kitchen appliances: a sharp kitchen knife, a wooden cutting board, a multi-cooker from any manufacturer, a wooden or multi-cooker spoon.

Ingredients

beef pulp	1 kg
carrot	80-100 g
onion	70-90 g
vegetable marrow	90-110 g
bell pepper	60-70 g
garlic	3 cloves
hot peppers	1 PC.
salt	optional
potato	800-900 g
tomato	70-90 g
dill greens	2-3 branches
green onion	3-4 pcs.
White cabbage	400-420 g
olive oil	35-45 ml
chopped marjoram	pinch
crushed black pepper	optional
hops-suneli	pinch
oregano	pinch
basil	pinch
water	125-140 ml

Step by step cooking

Let's prepare the ingredients

Let's cook goulash

We turn on the "Toasting" mode and put the chopped meat into a heated dry bowl of the device.
Fry the beef slices until the liquid has completely evaporated, stirring them from time to time.
When the liquid has completely evaporated, add 35-45 ml of olive oil, chopped onions and carrots to the bowl with the fried meat.
We cook the resulting mixture, without closing the lid, for 3-5 minutes until the onion becomes slightly transparent.
Salt, pepper according to your own taste preferences, then add a pinch of basil, suneli hops and oregano.
Stir the meat mass thoroughly and add chopped potatoes there, mix again and fry the products for about 5-7 minutes.
Press the "Stop" button and lay out the rest of the ingredients in layers.
First, put the chopped zucchini, evenly distribute it over the bowl.
Then we spread a layer of bell pepper, on top of it - a layer of chopped cabbage, which, in turn, sprinkle with a pinch of marjoram.
Next, lay out the circles of garlic and thin rings of hot red pepper to taste.
Put the chopped tomatoes in the final layer and again salt and pepper the resulting mass.
Pour 125-140 ml of hot water there and close the lid of the device.
We select the "Extinguishing" mode, and set the timer for 40 minutes.
Meanwhile, finely chop the dill and green onion.
After the specified time, open the lid of the device and pour in the chopped greens.
Close the lid and leave the goulash in the "Heating" mode for about 10-15 minutes.

Ready beef and vegetable goulash are laid out on plates and treated to those who wish. If desired, the dish can be flavored with a tablespoon of sour cream.

Video recipe for vegetable goulash from beef in a slow cooker

I offer you a video that shows step by step the simple process of making vegetable goulash from beef.

Recommended recipes for preparing and stuffing goulash

I think it would be useful to get acquainted with the secrets of cooking on the stove. The taste of this dish is still different from goulash made in a slow cooker.
Take a look at the recipe too. Pieces of tender, soft meat will surely delight your household, and the amazing aroma of the finished dish will excite their appetite.
For those who do not have a multicooker, I suggest that you familiarize yourself with.
To save free time, you can cook, which even a person almost unfamiliar with the rules of cooking can handle cooking.
It boasts an unusual taste, which will significantly decorate and complement any side dish.

Wow, something worked up my appetite when I described to you the recipes for the most delicious and tender beef dish! I wish you bon appetit and the courage to experiment with the ingredients! Tell me if you know a different way to cook beef goulash. Perhaps you use other products, share your knowledge in the comments. Tell us if you have the secrets of decorating this product so that it looks worthy even among the most richly decorated and exquisite dishes.

I also look forward to your feedback and impressions about the above recipes.

Goulash is a traditional Hungarian dish mainly made from meat stewed in tomato sauce with vegetables. This dish in itself is a full lunch or dinner, it is often served as an additional side dish. The classic recipe involves the use of beef as the main ingredient, which, as you know, needs a long heat treatment. You can significantly reduce the cooking time and at the same time preserve the juiciness of the meat by preparing beef goulash in a slow cooker.

Classic goulash, a dish of Hungarian shepherds, may seem somewhat unusual to us. We are accustomed to meat in tomato sauce, and the original goulash is also added with potato slices, which makes it more satisfying. The highlight of the dish is a darkish, slightly spicy gravy, saturated with the juicy taste of meat and spices.

Traditionally, red meat was taken for goulash, as it gives a rich fat. Hungarian shepherds used beef for cooking, sometimes replacing it with lamb or game.

If you decide to stick to the classic recipe, namely to use red meat, then you need to learn how to choose it correctly:

an ideal option for preparing this dish would be a beef shoulder or brisket;
meat should have a small layer of fat;
it is preferable to use the meat of a young animal (veal);
the product must be fresh.

Paprika gives a special charm to this dish, red - sweetness, pink - sharpness and piquancy.

Ingredients:

veal - 400 grams;
potatoes - 12 pieces;
one carrot;
one bulb;
tomato paste - 2-3 tbsp. l;
water - 1.5 tbsp.;
sunflower oil - 2 tbsp. l (1 tbsp. l for frying meat and vegetables, the second for potatoes);
salt - 2/3 tsp;
black pepper and aromatic herbs - to taste.

Cooking:

We cut the meat into small pieces.
Onion cut into cubes.
We rub the carrots on a large grater.
Pour the oil into the multicooker bowl, put the beef and vegetables there. Fry for 10-15 minutes.
Mix water with tomato paste.
Add sauce to meat and vegetables.
Add salt and spices.
We mix.
Simmer for 40-50 minutes.
Cut potatoes into small cubes.
I put it in a plastic bag.
Add oil, spices and mix.
After the end of the cooking time, put the potatoes in an even layer on top of the meat.
We turn on the "Extinguishing" for another 30-40 minutes.
Stir before use.

How to cook beef tomato goulash in a slow cooker

To cook beef goulash in a slow cooker, you must adhere to the following sequence of actions:

The pre-sliced meat is placed in the multicooker bowl and fried in sunflower oil using the “Roasting” (“Baking”) option.
Chopped vegetables (onions, carrots) and seasonings (according to the recipe) are added to the fried beef.
Prepared products are poured with tomato sauce;
Cook the dish in the "Stew" ("Soup") mode for about 1 hour.

It is possible to cook goulash without first frying the beef. In this case, we put all the prepared ingredients in the multicooker bowl at the same time and simmer them until cooked.

Cooking goulash in a slow cooker is somewhat different from the usual frying in a pan, followed by stewing in a saucepan. Therefore, in order for the finished dish to please you with its excellent taste, you must adhere to certain cooking secrets.

With gravy in a slow cooker

Goulash with tomato sauce, from a slow cooker, comes out more juicy and fragrant than a similar dish cooked in a saucepan on the stove. Thanks to the special coating of the bowl, all useful substances are preserved in the products, and the dish turns out to be rich and fragrant.

The taste of tomato goulash is richer and richer than the classic recipe.

To prepare it, you need to prepare the following products:

beef pulp - about 1 kg;
tomatoes - 5-6 pieces;
2 onions;
one carrot;
sweet pepper - 1 pc.;
wheat flour - 2 tbsp;
lavrushka;
salt;
black and allspice pepper;
broth (boiled water).

Step by step recipe:

Chop the beef into medium pieces.
Fry without adding fat, with the lid open.
Add chopped onion and coarsely chopped carrots to the bowl (can be cut into circles).
Simmer until the end of the cooking time.
Chop the tomatoes, after peeling the peel.
Chop the pepper into strips.
At the end of the cooking program, add tomatoes, peppers, parsley, allspice, salt and broth to the bowl.
Simmer all products on the "Extinguishing" program for about 2 hours.
Heat the flour in a skillet until pink. Add 250 ml stock and simmer until thickened.
Before the end of cooking, add the sauce to the rest of the products.

Tomato sauce is incredibly tasty in this dish, thanks to which goulash will successfully take pride of place on your table.

Sour cream beef goulash

Do you want to make veal tender, unsurpassed juicy and soft? The best way is to stew it in some kind of sauce. Veal goes very well with sour cream, it turns out very tender and soft.

Ingredients:

Beef - 700-800 gr. (cut into strips).
Onion (cut into cubes).
Carrot (finely chopped)
Sweet peppers, tomatoes (optional).
Fatty sour cream or cream - 1 cup.
Salt.
Lavrushka.
Ground pepper (black).
Provencal herbs.

The cooking method is similar to the previous recipes. Meat and vegetables are fried in the “Baking” mode, after which they are stewed for 1.5-2 hours. The difference in cooking is that instead of liquid, sour cream is added to the beef.

The nuances of cooking in a slow cooker of different brands: Redmond, Polaris and others

Goulash - meat with vegetables and gravy is a thick soup with beef, potatoes and paprika. You can cook such a dish, according to a classic recipe adapted to modern technology, in a slow cooker of any brand - Polaris, Redmond, Panasonic and others. If your multi-cooker does not have the mode specified in the recipe, then you can easily replace it with a similar one in functionality.

before frying, the meat can be rolled in flour;
if the beef used is harsh, then the cooking time should be slightly increased (up to 1.5 hours);
so that all the ingredients are evenly fried, they must be stirred several times;
to make your dish more gravy, dilute the tomato paste with several glasses of broth or water;
you can get a more natural taste by replacing the tomato sauce with fresh tomatoes, previously peeled and chopped.

Goulash is a popular meat dish with Hungarian roots.

The classic recipe certainly implies the presence of potatoes. However, over the years, both the recipe of the dish and the methods of cooking have changed.

Beef goulash in the Redmond multicooker

Beef goulash in a slow cooker is a saving of time and effort. Pieces of beef or veal are soaked in a delicate tomato sauce. Fragrant meat sauce will add appetizingness to porridge or a potato dish.

Ingredients:

Beef tenderloin - 800 g;
Onion - 1 pc.;
Wheat flour - 2 tablespoons;
Tomato paste - 75 ml;
Beef broth - 320 ml;
Sunflower oil - 3 tablespoons;
Black pepper (or other spices) and salt.

Cooking method:

Choose the softest part of the beef. The cut fits perfectly. Rinse the meat under running water. Leave it on the table for a while to dry or pat it dry with a clean towel. Beef is cut into cubes (1 by 1 cm) or strips.
Turn on the Redmond multicooker, set the Baking mode. Set the time to 20 minutes. Pour two tablespoons of oil into the bottom of the bowl.
When the bowl is hot, add the chopped pieces of beef. Close pressure cooker lid and wait 8 minutes. Then add wheat flour to the beef, mix thoroughly with a wooden spatula and simmer for another 7 minutes under a closed lid.
Remove the meat from the bowl after 15 minutes. It's time to cook the roasted vegetables.
Without stopping the “Baking” mode, pour another spoonful of vegetable oil into the bowl. Cut the onion into small pieces, carrots can be grated on a fine grater. Add the vegetables to the bowl and cook until you hear a beep with the lid open, stirring with a spatula.
It's time for the gravy. Return the meat, fried with flour, to the bowl with onions and carrots. Salt to taste. The recipe can be supplemented with your favorite spices. The classic version is limited to black ground pepper. In addition to spices, put tomato paste.
Mix the ingredients with a spatula and pour in the pre-cooked beef broth. If you decide to cook goulash spontaneously, add plain water.
This completes your work, entrust the completion of the cooking process to the Redmond multicooker. Install the Extinguishing program. The standard time is not enough, extend it to 1.5 hours.

This recipe is simple and amazing. This dish cannot be compared with goulash, the taste of which everyone remembers from childhood. Watering comes out thick and fragrant, and the meat itself melts in your mouth.

Veal goulash with prunes

Hungarians traditionally made beef or veal goulash. The meat of a young calf is distinguished by its rich taste and tenderness. However, it is not fatty and is considered dietary. To emphasize and “reveal” the taste of young meat, prunes are added to goulash. The recipe is distinguished by an unusual harmony of taste and aroma, which gives it sophistication. This dish deserves to be not only in the daily menu, but also on the festive table.

Ingredients:

Veal tenderloin - 0.5 kg;
Dried prunes - 100 g;
Flour - 5 tablespoons;
Bulb - 1 pc.;
Tomato paste / ketchup - 2 tablespoons;
Sunflower oil - 3 tablespoons;
Dried cloves - 3 buds;
Black pepper - 4 peas;
Salt - 2/3 tbsp.

Cooking method:

Rinse the veal under running water. Pat dry with a clean towel. Meat rarely contains fat or tendons. Cut it into small cubes or strips.
In a separate bowl, mix flour and salt.
In the resulting mixture, roll the pieces of veal evenly on all sides.
Turn on the "Frying" mode and pour 4 tablespoons of oil on the bottom. Veal meat contains little fat, so it can stick to the frying surface. Lay out the pieces rolled in flour and fry them on each side for no more than 5 minutes. The meat should be browned.
Cut prunes into quarters. Add prunes and spices to the roasted meat. It can be allspice, cardamom and even cinnamon. The recipe can be adjusted. Finely chop the onion and add to the bowl without pre-frying.
Add water to all ingredients. You can change the recipe and replace the water with beef or chicken broth. In this case, the taste will become richer, and the number of calories more. The water should cover the meat.
The final touch is the addition of tomato paste and salt to taste. Mix all ingredients with a spatula. The ideal mode in the Redmond multicooker is "Extinguishing". Set the time to 1.5 hours.
The spicy meat flavor will notify you of readiness before the beep.

Veal goulash - the harmony of taste and usefulness. Melting in your mouth meat with tomato sauce is a great addition to potato dishes.

Beef goulash in a slow cooker is better. This is easy to check if you stew meat in the oven at least once. Juicy pieces melting in your mouth, fragrant gravy, fragrant spices - the dish invariably looks advantageous at everyday dinners, and sometimes at festive dinners. But are there subtleties and secrets? We'll tell you everything in detail!

Goulash is the national dish of the Hungarians and thousands of tourists are drawn to the country to taste the thick, rich and very fragrant soup. However, some goulash is not considered soup, but is eaten as a main course. Goulash can be perceived in different ways. The main thing is that the meat is boiled, soft, and due to the sauce - juicy and fragrant.

In Hungary, goulash is often referred to as paprikash because of the amount of aromatic paprika.

Cooking beef goulash in a slow cooker is a pleasure. No need to stand "over the soul" of meat, keep track of time, interfere, in a word, constantly monitor the cooking process. Stock up on delicious meat, paprika and cook with pleasure!

For classic goulash we need:

beef shoulder - 800 g;
carrots - 1 pc.;
large, fleshy Bulgarian multi-colored peppers - 4 pcs.;
onion - 1 pc.;
vegetable oil - 70 mg;
paprika - a large pinch;
garlic - 3-4 cloves;
flour - 2 tbsp. l;
vegetable broth - 250 ml;
meat, salt, spices - to taste.

We cut the meat and carrots into large sticks, and the onion into half rings. Now fry everything over high heat in a multi-bowl on the “Frying” mode. Add the bell pepper, cut into large strips, pour the broth so that it covers the meat with vegetables, cover with paprika, salt, add flour. We close the lid of the multicooker, turn on the "Extinguishing" mode, simmer until the beef is fully cooked. This usually takes 60-90 minutes. Ready goulash should literally melt in your mouth, and for this it is important to simmer it for as long as possible.

Contrary to popular belief, there is no tomato in the classic version of the dish, but paprika gives it a red color. You are free to add pureed tomatoes or a couple of tablespoons of high-quality tomato paste to the sauce to give the usual sourness to everyone.

While the goulash is stewing, prepare a side dish: rice, pasta, boiled potatoes or buckwheat are ideally combined with such meat. The correct serving of the dish is a beautiful "washer" of the side dish, and on top is a generous portion of meat with sauce. The dish is decorated with herbs and eaten with fresh hop bread.

With potato

Meat for goulash can be anything - pieces of pork (better if you choose the neck), chicken and even lamb are perfectly stewed. But, if you want to make the dish more satisfying, add potatoes to it, so it will not need an additional side dish.

The step by step recipe looks like this:

On the "Frying" mode, fry the pieces of meat.
Add coarsely chopped vegetables: carrots, onions, bell peppers.
Then the whole potato tubers (if they are small) or cut into 3-4 large pieces.
In a glass of water, dilute a tablespoon of tomato paste with a slide, add some salt, add 3 tablespoons of flour.
Pour sauce over meat and vegetables.
Close the multicooker with a lid.
Stew until the meat is fully cooked on the “Meat” or “Stew” mode.

The ideal spice for goulash is thyme (or thyme). Sprinkling with grass at least once, you will not be able to cook your favorite dish without spices.

Ready goulash looks very appetizing: potato pieces, soaked in meat flavor, just melt in your mouth. The dish will be even tastier if served with fresh sour cream and garnished with parsley sprigs.

Sour cream beef goulash

Beef goulash with gravy is cooked with paprika, tomatoes, and for many, the variant with sour cream is familiar. It gives tenderness, creaminess, and the sauce acquires a pleasant creamy texture. In combination with mashed potatoes, this dish is loved by children, eating everything without a trace!

Coarsely cut pieces of beef (you can into square bars).
Fry the meat on the "Frying" mode.
Add grated carrots and onions, lightly sauté everything together.
Salt, add a little pepper.
In a container with water, dilute a tablespoon of tomato paste, add 3 tablespoons of flour, 200 ml of sour cream of any fat content.
Pour sauce over meat.
Simmer until cooked on the "extinguishing" mode.

Bulgarian pepper should not be added to this dish - it is clearly superfluous in sour cream sauce. You can also do without carrots, leaving just meat and onions. Serve sour cream goulash with mashed potatoes and fresh white bread: you will see how your household will eat up the gravy, soaking it up with bread crumb.

You can pour meat not with plain water, but with broth, for example, mushroom: the dish will acquire a light mushroom note and become even more aromatic.

With gravy in a slow cooker

How to cook beef goulash in a slow cooker so that the gravy is spicy? Very simple: it is important to season the dish with sweet peas, bay leaves. Fry the meat in the “Frying” mode in a small amount of vegetable oil, pour the sauce with tomatoes, flour and a teaspoon of sour cream, add spices and simmer for 60 minutes until the meat is completely cooked in the “Stew” mode.

Serve the dish with friable rice, baked potatoes, generously pouring each serving with fragrant thick gravy. If desired, such a dish can easily decorate a festive table: just pour it into a deep ceramic dish, decorate with herbs and invite guests to choose their own side dish, and put as much goulash as they want.

The nuances of cooking in a slow cooker of different brands: Redmond, Polaris and others

Before cooking beef goulash in a slow cooker, it is very important to read the instructions: different brands of appliances may have different names. In some models, for example, Polaris, there is a “Stew” mode, at the same time, in the “Sakura” multi-pressure cooker there is also a “Stew” and “Meat” mode, on which it is preferable to cook beef - this way it turns out juicier and cooks faster.

In the process, an important role is played by:

Time for preparing.
The power of the device.
The presence of a special grate to simultaneously cook a side dish on it (for example, stew vegetables).