The Hungarian goulash has long and firmly occupies the position of one of the favorite dishes of our people. Traditionally, this thick soup was prepared from the simplest ingredients: meat, potatoes, onions and pepper. But modern housewives always strive to show out culinary talents and add something new to the usual food, and various recipes of familiar dishes are born. In this article, we will describe various ways to make goulash from pork in a slow cooker.

Pork goulash in a multicooker: Italian recipe

The goulash was first invented by shepherds, it was cooked at the stake in a large boiler, where they first fried meat, and then stewed it until cooked with vegetables. Today, an electric multicooker came to replace the boiler and burning logs, but the cooking method has almost not changed. Let's look at a detailed recipe for the preparation of Italian goulash from pork in a slow cooker, but first we will deal with the list of ingredients. So, we will need:

• pork-700-800 g;
• broth - 250 ml;
• onions-3-4 pcs.;
• ground paprika - 2 tsp.;
• kumin - 0.5 tsp;
• bay leaf - 2 pcs.;
• lemon - 1 pc.;
• garlic - 3 teeth;
• tomatoes in its own juice - 200 g;
• butter - 40 g;
• vinegar - 1 tbsp.;
• salt - 1 tsp

Italian goulash from pork in a slow cooker is preparing this way:

1. Cut the washed pork with cubes, but not finely, so that the pieces are juicy. We clean and cut into half rings onions. In the slow cooker we put a piece of butter and activate the “Frying” program.
2. Pour the onion and fry it until it becomes soft and yellowish. Now pour 1 tbsp. vinegar, stir the onion with a spatula and wait until the vinegar evaporates.
3. The next step we pour spices: paprika and cumin. You can, if desired, add black pepper or red, if you love it more quickly.
4. After spices, add pork to the dish, bay leaf, pressed garlic. We grind tomatoes in our own juice with a knife and also put in a slow cooker. Three on the grater of the zest of lemon and add to the goulash. Now salt the dish, mix, turn on the “Extinguishing” program.
5. We add a meat broth to the bowl and cook pork goulash in a slow cooker for 2.5 hours.

In the process of cooking, periodically check the amount of liquid. We add water as it evaporates.

Pork goulash with beans in a slow cooker

The highlight of this dish is smoked sausages, thanks to which the goulash acquires a delicious smoky aroma of food cooked at the stake. The biggest complexity of this recipe is the preliminary preparation of beans, which must be soaked and boiled in advance. The further cooking process is unusually simple: all products are extinguished in a multicier capacity until full. For goulash from pork in a slow cooker, we will need the following products:

• pork - 0.5 kg;
• smoked sausages - 400 g;
• beans - 1.5 cups;
• onions - 4 pcs.;
• butter - 100 g;
• tomato paste - 2 tbsp;
• sweet pepper - 6 pits;
• garlic - 4 teeth;
• red and black peppers, caraway seeds, marjoran, salt.

We will prepare pork goulash with beans in a slow cooker:

1. Pour dry beans with water for 6-12 hours. Then we change the water and boil the beans until soft, not forgetting to salt. It is very important not to digest the beans too much, the grains should remain intact.
2. We cut pork into slices and put in a slow cooker. Add butter and in the "Frying" program we fry the meat for 5 minutes.
3. Now add cut smoked sausages, beans, chopped sweet pepper, onions, garlic, spices and salt to pork.
4. We dilute tomato paste with a small amount of bean decoction or water and pour into the bowl.
5. We activate the “Extinguishing” option. We cook pork goulash in a slow cooker for 2 hours.

Pork goulash with beer in a slow cooker

The advantage of any goulash is the simplicity of its preparation. The ingredients that are part of the dish almost do not need preliminary heat treatment. They are not extinguished, not fried and not cooked in separate, but simply put in one container and prepared together. In the recipe for this goulash from pork in a slow cooker, the following is used:

• pork clipping - 1 kg;
• sweet pepper - 3 pods;
• onions - 3 heads;
• garlic - 4 teeth;
• dark beer - 1 l;
• tomato paste - 3 tbsp.;
• sunflower oil - 6 tbsp.;
• salt, pepper, caraway, paprika - to taste.

Let's try to cook pork goulash with beer in a slow cooker, having completed the sequence of stages:

1. We cut the peeled bulbs with large half rings. We pour sunflower oil into the shape of a multicooker, turn on the program "Frying". Pour onions and caraway seeds into the bowl, then fry them for about 10 minutes.
2. In the meantime, we clean pepper pods and crumble them with cubes or thick strips. Pour the pepper into the mold and pass along with the bow for 5 minutes.
3. Now add tomato paste and fry it along with vegetables for another 5-6 minutes, stirring periodically.
4. Pork cut into large pieces is also transferred to a slow cooker. We pour garlic passed through the press, as well as salt, black pepper and ground paprika. Pour dark beer.
5. We turn on the “Extinguishing” program and cook pork goulash in a slow cooker for 1.5-2 hours.

Pork goulash, pumpkin and apples in a slow cooker

As additional ingredients for the most delicate meat in this dish are apples, potatoes and pumpkin. Such a combination of vegetables and fruits flooded with creamy sauce should be tried at least once. A sweetish taste and soft aroma - these are the main features of this goulash made of pork prepared in a slow cooker. For the dish, we will need this:

• pork - 0.5 kg;
• water - 0.5 l;
• onions - 1 pc.;
• pumpkin - 0.5 kg;
• apple - 1 pc.;
• cream - 50 ml;
• butter - 30 g;
• vegetable oil - 2 tbsp.;
• potatoes - 4 pcs.;
• flour - 0.5 tbsp.;
• parsley;
• salt, sugar, black pepper.

We will analyze the cooking process in stages:

1. Onions are crumbling with cubes or thick half rings, cut the meat in large pieces.
2. Put the butter in the slow cooker and pour a couple of tablespoons of vegetable so that the cream does not burn. Pour the onion and pass 3 minutes until soft, then put the meat and fry all together for 10 minutes.
3. Add flour to the dish and mix with other ingredients. We crumble an apple in a dish, previously cleansed not only of seeds, but also from the peel. Cut the pumpkin and potatoes with cubes, fold in a slow cooker.
4. Mix the cream with boiling water and pour the products in the bowl with liquid. Salt, season with spices to taste. We turn on the “Extinguishing” program and cook pork goulash in a slow cooker for 1.5 hours.
5. Sprinkle the dish with parsley and turn off the device.

Greek ghoul pork in a slow cooker

Pork can be stewed not only in tomato, cream or beer, but also in wine sauce. Dry wine gives the meat an exquisite aroma, in addition, a little cinnamon is added to this goulash, which sets the main taste to the dish. For preparation in a slow cooker of this goulash from pork we will need:

• pork pulp - 0.5 kg;
• onions - 3 pcs.;
• butter - 50 g;
• vegetable oil - 20 g;
• dry red wine - 1 cup;
• water - 400 ml;
• ground cinnamon - 0.5 tsp;
• black pepper, salt.

Greek pork goulash is prepared in a slow cooker in the following way:

1. We cut the pork pulp into pieces. In a small container, mix spices and salt, rub them with meat cubes, cover and put in the cold for a couple of hours.
2. Cut the onions with large cubes. In the slow cooker, we melt butter with the addition of vegetable. Pour the onion and cook it for 5-7 minutes in the program "Frying".
3. Separately boil the right amount of water, mix it with wine and pour the sauce into a slow cooker.
4. We immerse a marinated meat into the bowl. We activate the “Extinguishing” mode and cook Greek goulash from pork in a slow cooker for 2 hours.

Pork goulash with kuraga in a slow cooker

In this recipe, there is nothing superfluous in the slow cooker in the slow cooker. The most delicate meat is stewed in wine sauce with the addition of spices, greens and dried apricots. The side dish will have to be cooked separately, a combination of pork with baked potatoes will turn out very tasty. Here are the necessary products from which we will cook goulash in a slow cooker:

• smoked pork ham - 1.5 kg;
• olive oil - 4 tbsp.;
• flour - 2 tbsp.;
• luke Shalot - 3 pcs .;
• dry white wine - 2 glasses;
• kuraga - 250 g;
• bay leaf - 2 pcs.;
• black pepper, salt;
• parsley - 1 small bunch.

Let's start making a goulash from pork in a slow cooker:

1. From smoked ham we remove excess fat and skin, cut the meat into large pieces.
2. Pour the dried apricots with cool water for half an hour. Then we drain the water, and cut the fruits into quarters.
3. Pour olive oil into the slow cooker. Grind the onion and pour into the bowl, fry for 2 minutes.
4. We shift pieces of meat, bay leaf and dried apricots into the mold. We pour wine and in the “Extinguishing” mode we cook pork goulash in a slow cooker for 1.5 hours.
5. Dilute the flour with a small amount of cold water, pour it into a dish, mix. Let it boil for another 5 minutes before the sauce thickened.
6. At the end, add chopped greens and turn off the device.

Pork goulash in a slow cooker. Video