Goulash is a popular dish of Hungarian cuisine,based on pork or beef. It is a piece of meat, brawned with the addition of spices and vegetables. In today's article, we'll figure out how to cook goulash in a multivariate.
Correctly made goulash - this is something averagedbetween a thick rich soup and a second dish consisting of approximately equal amounts of meat and vegetables. For its creation it is desirable to use fresh beef or veal. But if necessary, they can be replaced with pork and even chicken. Some cooks, before cooking goulash in a multivark, marinate meat in pomegranate juice or red wine.
Also to the number of mandatory components of thisdish is a liquid component. This can be ordinary water, vegetable or meat broth. Recommended for use tomato paste can be replaced with Adzhika, ketchup or fresh tomatoes. And as a spice usually used basil, lemon balm, sage, dried fennel, paprika, garlic and ground pepper.
Those who have not decided yet, what deliciousfeed your family, we advise you to pay attention to the goulash recipe considered below. In the multivariate you get a very satisfying universal dish, which is good for both day and evening meals. To do this you will need:
Shredded onions are sawn in a greased tankmultivark. As soon as he changes the shade, paprika, chopped meat and laurel leaves are added to it. All this is poured in water and stewed for about an hour and a half. At the end of the indicated time, slices of potatoes, cubes of Bulgarian pepper and tomato slices are spread over the softened beef. All this is supplemented with salt, garlic and spices, and then covered with a lid. Prepare goulash with vegetables in the multivark, working in the "Quenching" mode, another half hour. Before serving, each serving is sprinkled with chopped herbs.
According to the recipe below,delicate and appetizing meat, optimally suitable for a full dinner. It fits perfectly with almost all the side dishes and is suitable even for the children's menu. And the main feature of the cooking process is the use of a multivark. Goulash with sauce of sour cream and tomato will be one of the favorite dishes of your family. To create it, you will need:
To make a delicious pork goulash,multivarke, smeared with refined oil, fry washed and cut meat. As soon as it is covered with a crusty crust, onion semicircles, carrot cubes, pressed garlic, salt and seasonings are added to it. Ten minutes later, the same flour is sent there and they wait another quarter of an hour. At the final stage, the contents of the device are poured with a sauce consisting of tomato paste, sour cream and a glass of water. All this is covered with a lid and cook for about an hour and a half in the "Quenching" mode. Before serving each serving is decorated with fresh herbs.
По рассмотренной ниже методике получается очень delicious goulash. In the multivark, the chicken manages not only to soften completely, but also to soak up the aromas of vegetables and spices. To feed your family with such a dinner, you will need:
To get delicious goulash in a slow cookerpour vegetable oil and fry in it pieces of bird fillet. Twenty minutes later, onions, peppers, and carrots were also sent there. All this is salted, seasoned and continue to cook a little less than a quarter of an hour. At the next stage, the contents of the device are supplemented with potatoes and a small amount of separated water and they are drained together for about twenty minutes. After the indicated time, tomato paste is added to the goulash. After another forty minutes, the finished dish is sprinkled with chopped greens and laid out in plates.
Lovers of hearty savory dishes for surewill interest another not too complicated recipe for goulash. In the crock-pot it turns out very soft and tender meat, soaked with mustard marinade. To treat your home to such a dinner, you will need:
To make beef goulash,The slow cooker, lubricated with vegetable oil, is fried in pieces of meat, preliminarily pickled in a mixture of mustard, paprika and salt. In a quarter of an hour half a half of onion is poured there. After literally five minutes, all this is supplemented with flour, spices, sour cream and tomato paste. Prepare goulash in the “Quenching” mode for at least an hour.
This recipe will also go into personalcollection of multicooker owners. Pork goulash made using this device has a rich taste and a bright aroma. To prepare such a dish, you will need:
The washed and cut meat is fried in the greasedtank multicooker. As soon as it is browned, slices of vegetables, salt, crushed garlic, spices, sugar, soy sauce and starch diluted in broth are added to it. Prepare goulash in a multi-cooker operating in the “Quenching” mode. After about fifty minutes, it is laid out in plates and served on the table.
This dish is not only quite satisfying, but also extremely fragrant. To make it you need:
Pre-washed, dried and choppedmeat is fried in melted butter. As soon as it appears appetizing crust, add to it chopped onion, crushed garlic, strips of sweet pepper, smoked sausages and pre-boiled beans. All this is salted, seasoned with spices, supplemented with tomato paste, poured with a small amount of water and covered with a lid. Prepare goulash in a slow cooker, included in the “Quenching” mode. As a rule, two hours is enough for meat and vegetables to become soft.
The dish, made according to the method described below, consists of lean meat and a large number of vegetables. Because it turns out not only tasty, but also useful. To make it you need:
Pre-washed and thoroughly driedmeat is stripped of films, cut into medium-sized chunks and fried in a greased multicooker tank. As soon as an appetizing crust appears on its surface, circles of carrot and onion half rings are poured out to it. After half an hour, slices of peeled tomatoes, salt and any aromatic seasonings are added to the same place. All this is poured a small amount of drinking water and cover with a lid. Prepare a beef goulash in a slow cooker operating in the “Quenching” mode. After a couple of hours, it is sprinkled with chopped greens and crushed garlic. Fully cooked dish briefly insist under the lid, laid out in plates and served for a family dinner.
