Ingredients for cooking beef goulash in a slow cooker
- Beef 500-550 grams
- Onion 1 piece
- Carrot 1 piece
- Tomato 1 piece
- Bulgarian pepper 1 piece
- Sour cream (any fat content) 200 grams
- Salt to taste
- Ground black pepper to taste
- Water 1.5-2 liters
- Wheat flour 2 tablespoons
- Sunflower oil optional
- Main ingredients: Beef, Onion, Carrot, Pepper, Tomato
Slow cooker, kitchen knife, cutting board, spatula, knife for cleaning vegetables, a cup, fork or whisk, disposable paper towels.
Cooking beef goulash in a slow cooker:
Step 1: prepare the beef.
Rinse the beef meat with running cold water, clean it of films and veins. Cut off excess fat. Wipe off a piece of beef with disposable paper towels, and then chop the meat with medium cubes or thin strips.
Step 2: prepare the vegetables.
Peel the onion, rinse with cool water and cut into arbitrary pieces: rings, feathers, cubes.
Rinse and peel the remaining vegetables. Remove the skin from the carrots, and peel the pepper core from the seeds, cut the stem from the tomato. After peeling and washing, cut the vegetables into medium-sized cubes. Do not mix them together yet.
Step 3: fry the meat.
Put the slow cooker in mode "bakery products", pour a little vegetable oil into its bowl and wait until it warms up. Then place the pieces of beef in it and fry, stirring all the time, for 20 minutes. The cooker lid does not need to be closed at this stage.
Step 4: prepare beef goulash in a slow cooker.
Add the vegetables to the beef without stopping the frying. First, onion, stir, fry for 5 minutes. Then carrots, fry everything again for 5 minutes. Then bell pepper and through another 5 minutes - a tomato. Mix everything well.
In a separate cup, mix sour cream with salt, black pepper and other spices that you want to add to the goulash. Add flour to this sauce, and then dilute a little with water, stirring all the lumps.
Pour the right amount of water and sour cream with flour and spices into a slow cooker with beef and vegetables. Stir everything well and set the mode to quenching. Cook goulash in a slow cooker under a closed lid for 80-90 minutes.
Once the beef goulash in the slow cooker is ready, it can be served at the table. But if you want to season it with fresh herbs, then it is better to chop it finely, then pour it into the multicooker bowl and, closing the appliance tightly again, let the goulash stand for about 5-7 minutes.
Step 5: serve beef goulash.
Beef goulash cooked in a slow cooker, serve immediately after cooking with various side dishes. In my opinion, the most delicious is goulash with pasta or spaghetti, but with boiled or baked potatoes it is just as delicious. The main thing is to remember to generously pour each portion of the gravy that remains in the multicooker bowl.
Enjoy your meal!
- Use the goulash spices you like. Add, for example, Provence herbs or bay leaves.
- It is important to consider that depending on the power of the multicooker, the time of frying the meat and cooking the goulash itself can be different, therefore, if you still do not know the features of your appliance so well, carefully monitor the entire cooking process.