Meat is the basis for any complete meal. Any side dish, be it rice, buckwheat or potatoes, does not have the value that they acquire when this product is added. Below you will find recipes for pork goulash in a slow cooker: from the simplest to the most sophisticated.
With the growth of technology, many devices have appeared that make life easier. One of these innovations is the multicooker. Usually, pork has to be stewed and fried for a long time so that it is safe and edible, but in this miracle device everything is done much faster and easier. First, we will look at grandma's classic goulash recipe, but it will be much more convenient to prepare.
Each recipe has many variations, even the most classic one. So it is here. Usually fresh meat is used for gravy, which when stewed with vegetables acquires a delicate taste. But there are variations where the meat is marinated in spices before heat treatment. Below is a recipe from a fresh product, but if you wish, you can try using aromatic one.
Ingredients:
- Pork - 500 g;
- Onion - 1 medium onion;
- Carrots - 1 pc.;
- Bell pepper - 1 pc.;
- Tomato paste - 1 tbsp. l.;
- Flour - 2 tbsp;
- Vegetable or ghee oil - for frying.;
- Water - 300 ml;
- Salt, pepper, bay leaf - to taste.
Step-by-step preparation steps:
- Rinse the pork thoroughly, remove the veins. Cut into medium sized cubes. You can cut the meat smaller, if desired.
- Peel the top layer of onions and carrots. Chop and place in a saucer. Remove the insides of the pepper, remove the seeds, and rinse. Cut into thin strips. If you cut everything into cubes, then the finished dish will look more beautiful. It is advisable that all vegetables be the same size for even roasting.
- Now let's start cooking. Open the multicooker, set the “Frying” mode. Distribute the oil evenly throughout the bowl and add the vegetables. As soon as the onions acquire a golden hue and the carrots release their juice, you can add meat. 5-10 minutes will be enough for it to turn white.
- Dissolve tomato paste in water. Add flour. The consistency of the future gravy should be similar to thin kefir. Place the mixture in the slow cooker.
- At the last stage, add salt, pepper and bay leaf. Stir all the contents, close the lid and set the “Extinguishing” mode.
Cooking time depends on technique. For some, an hour will be enough, but there are models where at least two will be required to properly process the meat. Half an hour after the start of stewing, you can stir the goulash, and at the same time check the cooking speed.
Serve the finished dish with any side dish, sprinkled with fresh herbs. The aromatic pork will whet the appetite of the household, who will definitely ask for more.
Hungarian pork goulash
This recipe differs from the one presented above in that it is a full-fledged main dish, since it already includes a side dish - potatoes. The consistency will resemble a thick soup. Many Hungarian goulash recipes use beef because it is more nutritious, but pork will enhance the flavor. It is better to choose a lean, non-veined neck.
Ingredients:
- Pork - 1.5 kg;
- Potatoes - 6 pcs.;
- Garlic - 1 head;
- Bell pepper - 2 pcs.;
- Tomato - 2 pcs.;
- Carrots - 2 pcs.;
- Onion - 2 pcs.;
- Paprika - 40 g;
- Cumin - 20 g;
- Salt, pepper - to taste;
- Olive oil - for frying.
Preparation:
- We prepare all the vegetables. Peel the onions and carrots and cut them into rings. We remove the insides of the pepper, wash it, and also chop it. The tomato must first be doused with boiling water and the skin removed, then chopped. Remove the peel from the garlic. We clean and cut the potatoes.
- Rinse the meat, remove excess fat and other unnecessary veins. Cut into cubes. In traditional Hungarian cuisine, all products are cut quite coarsely, but this fineness can be omitted and the pieces can be made smaller.
- Now let's move on to cooking. Pour oil over the bottom of the multicooker bowl and add the meat. When it turns white, add the onion and mix. Fry for about 5 minutes.
- Add tomato, bell pepper and do the same. As soon as the vegetables soften a little and give out juice, fill the goulash with water almost to the very edges.
- Sprinkle with cumin, paprika, salt and pepper. Mix well, set the stew mode and leave the meat for an hour.
- During this time the product will be almost ready. Place the remaining vegetables in the goulash: carrots, potatoes and garlic. Stir and simmer for another hour.
Fragrant and spicy Hungarian goulash is ready. Before serving, you can add fresh herbs, which will make the dish not only more beautiful, but also tastier.
Chinese-style goulash with vegetables in a slow cooker
Chinese cuisine is distinguished by the spiciness of its dishes and their unusual aroma. The meat will be very tender and original in taste.
Ingredients:
- Pork - 600 g;
- Carrots - 1 pc.;
- Zucchini - 1 pc.;
- Sweet pepper - 1 pc.;
- Soy sauce - 3 tbsp. l.;
- Garlic - 1 clove;
- Chopped ginger - 1 tbsp. l.;
- Chicken broth - 125 ml;
- Corn starch - 1 tsp;
- Sugar - 1 tbsp. l.;
- Salt - to taste.
Preparation:
- You need to make chicken broth in advance and let it cool a little.
- We clean the vegetables and cut them into strips or thin strips. Instead of zucchini, you can take regular zucchini, which will also come in handy. It’s better to chop the ginger and garlic into smaller pieces so that they just add flavor, but don’t come in chunks.
- Let's move on to the main part. Mix the broth with soy sauce and starch, let it brew. You can also immediately pour salt and sugar there.
- At this time, set the frying mode and fry the meat in oil (preferably vegetable, but olive oil will do) until crisp.
- Add all the ingredients, mix, cook for another 5 minutes. Then pour out the broth with all the impurities, set the stew mode and leave the goulash for an hour.
If desired, you can add greens on top before serving. This hearty meat delicacy will decorate your home table, will surprise you with its taste and will surely be loved by its simplicity and sophistication.
Pork goulash with gravy and potatoes
The recipe for goulash with potatoes has already been presented above, but this option will taste more familiar, since there are no special spices. In addition, in the Hungarian version of cooking, the basis is meat, but here potatoes are used in equal proportions, if not more.
Ingredients:
- Pork – 600 g;
- Potatoes – 10 pcs.;
- Onion – 1 pc.;
- Carrots – 2 pcs.;
- Tomato – 1-2 pcs.;
- Kefir (or sour cream) – 50 ml;
- Oil – for frying;
- Salt, spices - to taste;
- Adjika - to taste.
Preparation:
- Peel the potatoes, cut into medium-sized cubes. Rinse the meat, remove excess veins and fat, chop into small pieces. Remove the peel from the carrots and the peel from the onion and chop. Cut the tomatoes into cubes. If desired, you can remove the skin from them by first dousing them with boiling water.
- Pour oil into the bottom of the multicooker (refined sunflower oil would be ideal), set the frying mode, and send the onions and carrots there to cook.
- As soon as the vegetables are fried, add meat to them, stir, wait 10 minutes until it turns white. Sprinkle with spices, lay out tomatoes, you can throw in a bay leaf for flavor. Add salt.
- Fill the entire contents with kefir or sour cream. If the second option is used, then you need to pour a glass of hot water into the bowl. Add adjika and mix well. Adjika can range from very hot to slightly spicy, so adjust the amount to your taste.
- Now set the stew mode and leave the meat to cook for 40-60 minutes.
- Goulash may turn out slightly sour. In this case, put some sugar there. As soon as the pork is ready, place the potatoes on top, stir and simmer for another half hour.
The dish will turn out very beautiful. To make it even better, add some greens before serving. Meat with vegetables in creamy gravy will be tender and flavorful.
Nuances and secrets of cooking
- You need to carefully choose the main ingredient, then any recipe for pork goulash with gravy in a slow cooker will be successful. The smell, overall consistency and taste will depend entirely on its quality. Most often, lean meat is used for the dish, with a minimum amount of veins and tendons. Simply put, it is better to give preference to fillet. If this meat seems a little dry to you, don’t worry: it will cook just as well with fat. You should not take pork loin or pork legs: the meat may seem tough and will ruin the whole dish.
- Always before cooking, pork must first be fried and only then stewed. Then it will not give juice, it will retain it in itself and then open completely in the goulash.
Traditionally, goulash is considered to be a stew of meat with vegetables and gravy. But real goulash, or more correctly “guyash”, is a national Hungarian dish, which is a thick soup with beef or veal meat, potatoes and paprika. And the meat must first be fried in lard. We are used to stewing meat with vegetable sauce as a second course with various side dishes. Usually goulash in a slow cooker (or not) is made from beef, but what kind of meat is it made from today: pork, chicken, and veal. For our goulash we will take pork. A low-fat, boneless pork ham is perfect. The dish turns out very satisfying, tasty and aromatic!
Ingredients:
- Pork - 500 gr.;
- Carrots - 1 piece;
- Onion - 1 piece;
- Flour - 2-3 tbsp. l.;
- Water - 2 glasses;
- Salt, spices, bay leaf - to taste;
- Vegetable oil - a little for frying meat.
Multicooker: Panasonic, Redmond, Polaris, Philips and others.
Cooking goulash
Cut the pork into small pieces. Pour vegetable oil into the multicooker bowl and place the chopped meat in it.
Grate the carrots on a coarse grater and finely chop the onion. Add vegetables to meat.
Close the lid of the multicooker and set the “frying” mode for 20-30 minutes (depending on the hardness of the meat). Usually twenty minutes is enough. After the time has passed, add water and bay leaf to the meat. Salt and pepper to taste. We dilute the flour in a small amount of water and very carefully add it to the gravy.
Mix everything thoroughly. Close the lid of the multicooker and set it to “stew” mode. Set the timer for 1 hour.
If the meat is still a little tough, then simmer it for another hour.
Hungarian goulash has long and firmly occupied the position of one of the favorite dishes of our people. Traditionally, this thick soup was made from simple ingredients: meat, potatoes, onions and peppers. But modern housewives always strive to show off their culinary talents and add something new to their usual food, and thus various recipes for familiar dishes are born. In this article we will describe various ways to prepare pork goulash in a slow cooker.
Goulash was first invented by shepherds; it was cooked over a fire in a large cauldron, where the meat was first fried and then stewed until cooked along with vegetables. Today, the boiler and burning logs have been replaced by an electric multicooker, but the cooking method has remained almost unchanged. Let's look at a detailed recipe for making Italian pork goulash in a slow cooker, but first, let's look at the list of ingredients. So, we will need:
- pork – 700-800 g;
- broth – 250 ml;
- onions – 3-4 pcs.;
- ground paprika – 2 tsp;
- cumin – 0.5 tsp;
- bay leaf – 2 pcs.;
- lemon – 1 pc.;
- garlic – 3 cloves;
- tomatoes in their own juice – 200 g;
- butter – 40 g;
- vinegar – 1 tbsp;
- salt – 1 tsp.
Italian pork goulash in a slow cooker is prepared as follows:
- Cut the washed pork into cubes, but not finely, so that the pieces turn out juicy. Peel and cut the onion into half rings. Place a piece of butter in the multicooker and activate the “Frying” program.
- Add the onion and fry it until it becomes soft and yellowish. Now pour in 1 tbsp. vinegar, stir the onion with a spatula and wait until the vinegar evaporates.
- The next step is to add spices: paprika and cumin. You can optionally add black pepper or red pepper if you like it spicier.
- After the spices, add pork, bay leaf, and crushed garlic to the dish. Chop the tomatoes in their own juice with a knife and also put them in the slow cooker. Grate the lemon zest and add to the goulash. Now add salt to the dish, mix, and turn on the “Stew” program.
- Add meat broth to the bowl and cook pork goulash in a slow cooker for 2.5 hours.
During the cooking process, periodically check the amount of liquid. Add water as it evaporates.
Pork goulash with beans in a slow cooker
The highlight of this dish is the smoked sausages, thanks to which the goulash acquires the appetizing smoky aroma of food cooked over a fire. The biggest difficulty with this recipe is the preliminary preparation of the beans, which need to be soaked and boiled in advance. The further cooking process is extremely simple: all products are stewed in a multi-cooker until fully cooked. For pork goulash 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 pods;
- garlic – 4 cloves;
- ground red and black pepper, cumin, marjoram, salt.
Let's prepare pork goulash with beans in a slow cooker:
- Soak dry beans in water for 6-12 hours. Then change the water and boil the beans until soft, not forgetting to add salt. It is very important not to overcook the beans; the grains should remain intact.
- Cut the pork into pieces and place in a slow cooker. Add butter and fry the meat in the “Fry” program for 5 minutes.
- Now add chopped smoked sausages, beans, chopped sweet peppers, onions, garlic, spices and salt to the pork.
- We dilute the tomato paste with a small amount of bean broth or water and pour it into the bowl.
- Activate the “Extinguishing” option. 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 ease of its preparation. The ingredients that make up the dish require almost no preliminary heat treatment. They are not stewed, fried or boiled separately, but simply placed in one container and cooked together. This slow cooker pork goulash recipe uses the following:
- pork tenderloin – 1 kg;
- sweet pepper – 3 pods;
- onion – 3 heads;
- garlic – 4 cloves;
- dark beer – 1 l;
- tomato paste – 3 tbsp;
- sunflower oil – 6 tbsp;
- salt, pepper, cumin, paprika - to taste.
Let's try to cook pork goulash with beer in a slow cooker, following the sequence of steps:
- Cut the peeled onions into large half rings. Pour sunflower oil into the multicooker form and turn on the “Frying” program. Pour the onion and cumin into the bowl, then fry them for about 10 minutes.
- Meanwhile, peel the pepper pods and chop them into cubes or thick strips. Pour the pepper into the mold and sauté together with the onion for 5 minutes.
- Now add the tomato paste and fry it along with the vegetables for another 5-6 minutes, stirring occasionally.
- We also transfer the pork, cut into large pieces, into the slow cooker. Add the garlic passed through the press, as well as salt, black pepper and ground paprika. Pour in dark beer.
- Turn on the “Stew” program and cook pork goulash in a slow cooker for 1.5-2 hours.
Goulash from pork, pumpkin and apples in a slow cooker
Additional ingredients to the tender meat in this dish are apples, potatoes and pumpkin. This combination of vegetables and fruits drenched in creamy sauce is worth trying at least once. A sweetish taste and mild aroma are the main features of this pork goulash cooked in a slow cooker. For the dish we need this:
- pork – 0.5 kg;
- water – 0.5 l;
- onion – 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.
Let's look at the cooking process step by step:
- Chop the onion into cubes or thick half rings, cut the meat into large pieces.
- Place butter in a slow cooker and add a couple of tablespoons of vegetable oil so that the butter does not burn. Add the onion and sauté for 3 minutes until soft, then add the meat and fry everything together for 10 minutes.
- Add flour to the dish and mix with other ingredients. Chop an apple into a dish, previously peeled not only from seeds, but also from peel. Cut the pumpkin and potatoes into cubes and put them in a slow cooker.
- Mix the cream with boiling water and pour the liquid over the products in the bowl. Salt and season with spices to taste. Turn on the “Stew” program and cook pork goulash in a slow cooker for 1.5 hours.
- Sprinkle the dish with parsley and turn off the device.
Greek pork goulash 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 flavor of the dish. To prepare this pork goulash in a slow cooker we will need:
- pork pulp – 0.5 kg;
- onions – 3 pcs.;
- butter – 50 g;
- vegetable oil – 20 g;
- dry red wine – 1 glass;
- water – 400 ml;
- ground cinnamon – 0.5 tsp;
- black pepper, salt.
Greek pork goulash is prepared in a slow cooker in the following way:
- Cut the pork flesh into pieces. Mix spices and salt in a small container, rub the meat cubes with them, cover and refrigerate for a couple of hours.
- Cut the onion into large cubes. In a slow cooker, melt the butter with the addition of vegetable oil. Pour in the onion and cook it for 5-7 minutes in the “Fry” program.
- Separately, boil the required amount of water, mix it with wine and pour the sauce into the slow cooker.
- Place the marinated meat into the bowl. Activate the “Stew” mode and cook Greek pork goulash in a slow cooker for 2 hours.
Pork goulash with dried apricots in a slow cooker
There is nothing superfluous in this slow cooker pork goulash recipe. The most tender meat is stewed in wine sauce with the addition of spices, herbs and dried apricots. The side dish for the dish will have to be prepared separately; the combination of pork and baked potatoes will be very tasty. Here are the necessary products from which we will prepare goulash in a slow cooker:
- smoked pork ham – 1.5 kg;
- olive oil – 4 tbsp;
- flour – 2 tbsp;
- shallots – 3 pcs.;
- dry white wine – 2 glasses;
- dried apricots – 250 g;
- bay leaf – 2 pcs.;
- black pepper, salt;
- parsley - 1 small bunch.
Let's start preparing pork goulash in a slow cooker:
- Remove excess fat and skin from the smoked ham and cut the meat into large pieces.
- Fill the dried apricots with cool water for half an hour. Then drain the water and cut the fruit into quarters.
- Pour olive oil into the slow cooker. Chop the shallots and pour into a bowl, fry for 2 minutes.
- Place pieces of meat, bay leaf and dried apricots into the mold. Pour in the wine and use the “Stew” mode to cook the pork goulash in a slow cooker for 1.5 hours.
- Dilute the flour with a small amount of cold water, pour it into a dish, and mix. Let simmer for another 5 minutes until the sauce thickens.
- At the end, add chopped herbs and turn off the device.
Pork goulash in a slow cooker. Video
Despite the fact that goulash is related to Hungarian cuisine, in our country everyone has long loved this dish. The traditional version involves the use of beef, but now it is prepared from completely different types of meat. There are a huge number of variations of this tasty and satisfying dish, and each housewife probably has her own special way of cooking. I want to tell you how you can cook tender and flavorful pork goulash in tomato and sour cream sauce in the Polaris multicooker.
Thanks to the uniform distribution of temperature, the meat retains its juiciness, and the sauce in which the pork is stewed comes out more rich, aromatic and very tasty. Almost any side dish goes with this dish; it turns out equally delicious with boiled rice, buckwheat, pasta, and mashed potatoes. And if you add a little less water during the process, then goulash can be served as an independent dish, in the form of a thick meat soup. I recommend trying this simple, but at the same time incredibly tasty and nutritious dish!
Ingredients for goulash
- Pork (pulp) – 600 gr.
- Onions – 1 pc.
- Flour – 2 tbsp. l.
- Tomato paste – 2 tbsp. l.
- Sour cream – 4 tbsp. l.
- Bay leaf – 2 pcs.
- Water – 300 ml.
- Salt - to taste
- Spices - to taste
- Vegetable oil - in fact
Servings: 3
How to cook delicious pork goulash in the Polaris multicooker
I like to use meat that is quite fatty, but this is optional. We cut it randomly, either into small strips or approximately equal small cubes. It is more convenient to do this if the meat is slightly frozen. Pour oil into the bottom of the multicooker bowl and place the chopped meat.
Set the “fry” mode and fry the meat until lightly browned. 
Then add the onions cut into half rings, salt to taste and fry everything together until golden brown. 
Then add flour. 
Stir and fry, stirring with a spatula for a couple of minutes. 
Add sour cream, tomato paste and spices. 
Fry everything together for another 2-3 minutes. If desired, you can add a couple of cloves of garlic at this stage. Then pour water, add bay leaf and salt if necessary. You can add a little more or less water, depending on the desired thickness of the sauce. 
Cook the meat in the “stew” mode for another 40 minutes. Serve the dish hot, sprinkled with fresh herbs if desired. It turns out very tasty pork goulash in a slow cooker! As a rule, both adults and children eat it with pleasure. Bon appetit! 
Goulash: recipes
Cooking pork goulash in a slow cooker using the best step-by-step recipes with photos and videos. After all, what could be more satisfying and what could be easier to prepare?
15 minutes
150 kcal
5/5 (2)
My family really likes goulash with a variety of side dishes. But I don't always have enough time to prepare it. And then I remembered that a friend was telling me a recipe for pork goulash in a slow cooker. I decided to try it. It turned out very tasty, and most importantly, quick and easy.
I would like to note that the meat in the slow cooker never gets too dry, and the goulash turns out very tender.
A simple recipe for pork goulash in a slow cooker
Kitchen appliances: To prepare this dish, we need a slow cooker.
List of ingredients
How to choose ingredients
- Best for goulash pork belly or neck.
- Spices you can choose from include thyme, curry, coriander or dried basil.
Cooking steps
Pork goulash can be served with pasta, a variety of cereals, potatoes and vegetable side dishes. 
Video recipe for pork goulash in a slow cooker
In the video you can clearly see how to quickly cook pork goulash in a slow cooker.
Recipe for pork goulash with sour cream in a slow cooker
When you have a little time left, you can prepare another version of goulash in a slow cooker.
- Cooking time: 20 minutes.
- Number of servings: 7.
- Kitchen appliances: To prepare this dish, we will use a slow cooker.
List of ingredients
- pork – 500 grams;
- tomato – 1 piece;
- carrots – 1 piece;
- bell pepper – 1 piece;
- onion – 1 piece;
- wheat flour - 2 tablespoons;
- sour cream – 2 tablespoons;
- tomato paste – 2 tablespoons;
- water – 2 glasses;
- sunflower oil – 3 tablespoons;
- bay leaf, salt, spices to taste.
Cooking steps
- It is imperative to remove all excess fat from the meat so as not to spoil the taste of the finished dish.
- To pieces of meat evenly coated with flour, you can put them in a bag with the required amount of flour and shake slightly.
- Sour cream and tomato paste can be mixed with water, add a little flour or starch. And only after that add to the meat. This way the pieces of pork will be covered with a thick tomato and sour cream sauce.
- The water for the sauce can be boiled or heated in the microwave. Water temperature should not be higher than 50 degrees so that the sour cream is mixed evenly and does not form lumps.
- Before putting the meat in the slow cooker, you can lightly fry it in a frying pan. In this case, the goulash will turn out juicier.
If your family doesn’t eat pork, please make them happy
