Gulyash in Venger in a slow cooker. How to cook goulash in a cognacian in a slow cooker

The goulash in Venger is not just a gravy meat, which is often cooked for lunch or dinner. This dish refers to Hungarian cuisine and looks in the form of a thick soup with a large number of vegetables and various spices. Hungarian beef -based Hungarian soup is being prepared. Although traditionally, goulash is cooked in a pot with a thick bottom, in a slow cooker it turns out no less tasty.

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Gulyash in Venger in a slow cooker-a classic version

Hungarian soup is traditionally prepared from beef. The main vegetables in the dish are potatoes, tomatoes, bell pepper, carrots with onions and sharp pepper. But also often used cabbage with beans. Sometimes pumpkin is added. The slow cooker will allow you to keep all the aromas and juices as much as possible in the dish, so you can safely use it to make a goulash.

Products that will be needed by recipe:

beef, clipping - 0.5 kg.;
onions and carrots - 150 g.;
sweet pepper - 2 pcs.;
average tomatoes - 3 pcs.;
small potatoes - 5 pcs .;
ground paprika - 10 g.;
fresh garlic - 3 cloves;
vegetable oil, any - for frying;
boiled water - 300 ml.;
salt, a mixture of peppers is ground to taste;
parsley, cilantro, bitter pepper, brown bread - for serving.

How to cook Hungarian soup in a slow cooker:

Rinse the beef, wipe it well with napkins. Cut the clipping in small pieces. Try to do the thickness of the pieces the same, so the meat will be prepared evenly. After cutting, put the meat on a kitchen towel to remove excess fluid. Such a trick will help to achieve an appetizing crust on pieces during frying.
Grind the onion finely, cut the carrots with quarters from the circles. Rinse the sweet pepper, cut the stalk and cut in half. From the pulp, remove the membranes with seeds and cut a small cube. Cut the peeled potatoes with blocks of 1 cm thick, pour cold water. Leave the vegetable in the liquid for 30 minutes, then rinse several times.
Remove the skin from tomatoes. To easily remove it, lower the fruits in boiling water for 30 seconds, then immediately transfer to cold water. After cooling, the film will easily separate from the pulp. Cut the tomatoes finely. For the homogeneity of gravy, it is allowed to grate the tomatoes.
First you need to fry meat with vegetables. To do this, use the “Frying” or “Baking” mode on the slow cooker. Cook with an open cover. Pour 1 tbsp at the bottom of the multichanes. l. Vegetable oils without odor, wait 1-2 minutes (for warming up) and load chopped onions.
After 3 minutes, add paprika and mix well. It is paprika that gives the dish such an original aroma, sharpness and intense color. Constantly stirring, prepare a spice with onions for another 3 minutes. When frying paprika, it will reveal all its aromas.
Download the beef to the onion, add water, mix and leave to boil the liquid in the same mode for 30 minutes. Then switch the menu into the “Extinguishing” mode. Put carrots, bell pepper and tomatoes to the meat, mix. Close the lid and cook the ingredients for 25 minutes.
After the specified time, add potatoes, finely chopped garlic and other spices, salt. Continue preparing the dish with a closed lid for another 15-20 minutes. After the signal of the end of the extinguishing, leave the goulash to infuse on the functions of "heating".
Rinse, dry and chop the greens. Cut the bread with bars, slightly dry in a dry pan. The goulash is warm in a deep plate. In addition to meat and vegetables, gravy is added to the plate in large quantities. On top, the dish is decorated with chopped herbs and pieces of bitter pepper.

Gulyash in Venger with fat in a slow cooker

The smoked brisket will give the dish an unusual taste and make the goulash more rich and rich. You can regulate the number of spices to your taste, but traditional Hungarian soup is very sharp.

What will be needed for the preparation of goulash:

beef clipping - 0.5 kg.;
smoked lard - 100 g.;
average potatoes - 5 pcs.;
bulgarian pepper - 2 pcs.;
carrots and onions, large - 1 pc.;
ripe tomatoes - 2 pcs.;
tomato juice - 1 tbsp.;
paprika ground - 1 tbsp. l.;
ground red pepper - 1 tsp;
caraway seeds, coriander - to taste;
laurel sheet - 1 pc.;
garlic, fresh herbs, salt - to taste;
broth or boiled water - 1 tbsp.

A step-by-step recipe for a goulash in Venger in a slow cooker:

Cut the fat with narrow strips. Turn on the multicooker on the “Frying” option, but only reduce the cooking temperature to 100 degrees and leave the lid open. This is necessary so that the fat is gradually explosive. Load the lard into the bowl and cook it until the moment when it turns into a slope (about 20 minutes).
Wash the beef in cold water and be sure to dry with napkins. Cut the meat with a cube with a thickness of at least 1.5 cm. Remove the sluts from the multicashi and load the meat into it. If you like to eat a stained lard, then prepare the dish with it.
Increase the frying temperature to 130 degrees and cook the meat until the crust on it is obtained (10-15 minutes). First, the meat will give its juices, then the moisture will evaporate, and the pieces will begin to roast. Stir the meat constantly so that it is fried from all sides.
Cut carrots with onions of arbitrary shape. Download to multichan, mix the ingredients and cook them for 7-10 minutes. Vegetables should purchase a transparent color.
Wash the sweet pepper, remove the stalk with seeds and remove all the membranes. Cut the flesh of the vegetable into strips, add to the bowl. Now pour spices and salt to your taste. Mix the contents of the bowl well and fry all together for 5 minutes.
Cut the peeled potatoes with a cube, rinse several times with cold water. So you will wash off extra starch. Add to multichan and pour the broth immediately. If you want to slightly reduce the saturation of the dish, then use the vegetable broth or boiled water.
Report the multicooker menu to the “Extinguishing” program. Cook the dish for 30 minutes with a closed lid. During this time, the potatoes will become soft, but it will not be completely prepared.
Remove the skin from the tomato. To do this, lower the fruits in boiling water for 20-30 seconds, then cool and remove the film. Grind the pulp with a cube. After the multicooker signal, open the lid, load the tomatoes, pour tomato juice and add bay leaf. Mix the ingredients, close the lid and simmer for another 20 minutes.
Wash the fresh greens well, dry and chop. Pass the cleaned garlic through the press. After complete cooking, add the greens with garlic to the bowl, mix, close the lid again and leave the dish to be focused on the “heating” mode for about 10-15 minutes.
From the finished dish, be sure to remove the bay leaf, since it will make the dish bitter with prolonged contact with the ingredients. The goulash is served in Hungarian portioned in plates for the first dish.

Gulyash in Venger with sauerkraut in a slow cooker

If you do not want to use potatoes in the dish, then replace it with sauerkraut. To enhance the taste, additionally use smoked brisket or hunting sausages. For meat, give preference to beef. Traditionally, add a large amount of paprika, acute red pepper and caraway seeds to the dish. Use garlic if you want to enhance the sharpness of the goulash.

For 4 portions, take the following ingredients:

beef, pulp - 600 g.;
smoked brisket or sausages - 200 g.;
sauerkraut - 500 g.;
canned tomatoes - 450 ml.;
onions and carrots - 1 pc.;
fatty sour cream - 150 ml.;
caraway seeds, black pepper, salt, garlic - to taste;
paprika ground red - 1 tbsp. l.;
acute pepper ground - 1 tsp. with a slide;
lavra sheet - 2 pcs.;
the greens are fresh and brown bread - for serving.

A detailed recipe for cooking in a goulash multicooker in Venger:

Wash the meat, cut the film, leave the fat on the beef. Cut the piece with a large cube. Small smoked brisket finely. Turn on the multicooker on the “Frying” function, reduce the temperature to 100 degrees, leave the lid open. Fry smoked smoked about 15 minutes before the appearance of fat.
If you use smoked sausages, then they should also be fried. Fat must be completely melted into them. But when frying the ingredient, reduce the time to 10 minutes.
On a slow cooker, raise the temperature to 130 degrees. Download the meat to the bacon and let it be browned. Try to mix the beef more often so that the crust appears from all sides.
Chop the onion with carrots with a cube, cut the bell pepper into strips. Squaty cabbage is well squeezed from the brine. If it is too acidic, then pre-pour it with cold water for 30-40 minutes. Small cabbage finely.
After cooking meat, load a bow with carrots into a multichan, fry the ingredients for another 10 minutes. Conducted tomatoes are better to use those that are closed in their own juice, in general, without a skin. Grind the fruits in a blender.
Cut the pepper into strips, pass the garlic through the press, mix seasonings with salt. Switch the multicooker to the “Extinguishing” program. Peppers, sauerkraut, bay leaf and garlic with spices, to meat and vegetables, load pepper and vegetables. Mix the ingredients well.
Close the slow cooker, set the time for 30 minutes. After the signal, add sour cream to the ghlyash, mix, close and leave on the “heating” program for 10 minutes. From the finished dish, get the lavrushka. To serve, chop fresh greens, cut the bread with slices and dry in a dry pan.

Gulyash in Venger with beans in a slow cooker

Alternative to potatoes can serve as beans. She will make the dish more saturated. Another version of the goulash in Hungarian involves the presence of chipets. This is a flour component that will give the dish the texture and is impregnated with all the aromas of the goulash. They are prepared only from 2 ingredients: eggs and flour.

The number of glyash ingredients for 8 servings:

beef clipping or meat on a shoulder blade - 0.7 kg.;
smoked ribs - 300 g.;
beans - 1 tbsp.;
onions, large - 1 pc.;
red Bulgarian pepper - 2 pcs.;
ripe tomatoes - 3 pcs.;
chicken egg - 1 pc.;
wheat flour - 1 tbsp.;
paprika ground - 1 tbsp. l.;
a mixture of peppers is ground, caraway seeds, salt - to taste;
vegetable oil without smell - 2 tbsp. l.;
garlic and greens are to taste.

A step-by-step recipe for a goulash in Venger in a slow cooker:

First you need to prepare beans. Sort it, pour water and leave it overnight. Then rinse, load into a slow cooker, pour water. The liquid should completely cover the grains. Cook the beans in the "soup" or "steaming" mode for 40-50 minutes. At the same time, leave the beans a little undercooked. She will continue to prepare with the ghoul.
Cut the smoked ribs on the bone. For a more rich dish, take beef on the shoulder blade, as it is more oily than clipping. Rinse the meat, wipe with paper wipes and cut into small pieces.
Remove the multicooker menu on the “Frying” function, leave the lid open. Pour vegetable oil, warm for 2-3 minutes and load the meat. Fry it for 10 minutes until the crust appears. Then add the ribs and fry them with meat for 5-7 minutes.
Grind the onion like a roast, load the meat and cook the ingredients for another 5 minutes. Put the mass often so that the onion does not burn. Then add the bell pepper, which grind into strips. Fry the mass for 7-10 minutes.
Remove the skin from tomatoes. To do this, make 2 small cuts at the top of each fruit, lower the tomatoes into boiling water for 30 seconds, cool. Now the film will easily lag behind the pulp.
Report the menu to the “Extinguishing” program, set the time for 45 minutes. Finely chop the tomatoes and add to the multichan. Immediately load the beans, all spices, salt. Mix well, close the multicooker lid and press the "Start".
Now take care of the chipple. Pull the egg into a separate container, salt and in small portions enter the flour. Knead a cool dough that should not stick to your hands. Roll it subtly. Tear off small pieces of dough with your hands and leave them on the table for drying.

Finely chop the garlic. Add it 7-10 minutes before the end of the goulash extinguishing. At the same time, load the chipple. Try to pour them out of one place, otherwise they will stick together. Be sure to mix the ingredients and prepare the dish the remaining time with a closed lid.
After the preparation is completed, leave the goulash to be drunk with aromas in the “heating” mode for 10-15 minutes. To serve, pour the Hungarian soup into a deep plate and sprinkle with herbs.

A fragrant and tasty goulash in Venger can now be prepared in a slow cooker. To preserve the juiciness of all the ingredients and the original taste of the dish, it is important to gradually load the ingredients into the multicash and clearly follow the recipe. Enjoy your meal!