Traditional goulash is cooked in a cauldron or saucepan, but if you have a multivarker, you can safely use this wonderful household appliance. Agree, it is much easier to cook goulash from a beef in a multivark than to stand over a cauldron, especially in the summer, when it's very hot in the street, and the apartment is not cooler.
It is important to choose the right meat. Of course, it is optimal to cook goulash from veal, however, and beef is suitable. The main thing is to buy the meat of a young animal - not maroon, but rich red, the color of the fat is necessarily white, not creamy, pink or yellow. The freshness of meat is easily checked - see how quickly and easily the meat springs when pressed with a finger. The goulash is usually chosen flesh: meat from the back of the animal or hind leg. Of course, with it you need to cut the film, rinse well and dry with a napkin, and then cut into portions.
Prepare goulash in two versions: as the first dish you can cook a spicy goulash soup, and the second is usually served goulash with a thick, saturated gravy. It is best to serve some vegetables: potatoes, tomatoes, eggplants, peppers, or porridges or pasta - in any case, it is nourishing and useful, as it increases hemoglobin and provides the body with protein, iron, magnesium and other microelements.
Tell you how to cook goulash from beef with gravy in a multivark. We will cook in two stages.
Beef goulash with gravy in a multivark
Ingredients:
- beef slices - 1 kg;
- Freshly ground pepper fragrant - to taste;
- onion - 2 pcs .;
- fat pork or melted fat - 50 g;
- tomatoes ripe - 5-6 pieces;
- paprika powder - 2 tbsp. spoons with a slide;
- laurel leaf - 2 pieces;
- salt - 2-3 pinch;
- broth (it is better than meat , but it is possible and vegetable) - 0,5 st.
Preparation
Peel the onions and chop them in small cubes. If we use fat, we freeze it and cut it as small as possible. So, in the capacity of the multivarka we put the fat and turn on the "frying" mode. When the fat is drowned (if you use melted fat, just wait for it to melt and become warm), put pieces of meat and onions. Fry, stirring, 10 minutes. Meanwhile, tomatoes are blanched in boiling water, peeled off, we rub with a blender or rub it on a grater. It turns out a thick mass - we add it to the bowl. Then we send all the spices, then we set the "quenching" mode and prepare the beef goulash in the multivarquet for 1 hour (naturally, the lid should be closed). Then we pour in the broth and leave for another 40-50 minutes. It turns out a delicious dish with a lot of fragrant, thick gravy.
To make a beef goulash with sour cream in a multivark, we do everything exactly the same, but for 5-7 minutes until ready add sour cream (500 g to the specified proportions). Not everyone likes the combination of tomato and sour cream. In this case, we exclude tomatoes from the cooking process, pour in broth (about 700 ml), and sour cream is added at the end. This is an obligatory condition, since sour cream does not tolerate prolonged heat treatment.
Beef goulash with potatoes in a multivariate
Ingredients:
- beef - 1 kg;
- meat broth - 1 l;
- onion - 2-3 pcs .;
- paprika powder - 2-3 tbsp. spoons;
- odorless vegetable refined vegetable oil - 70 ml;
- potatoes - 10-12 tubers;
- spices - to taste;
- salt - 2-3 pinch.
Preparation
The first stage will be the same: chop the onions finely, prepare the meat, peel the potatoes and slice them. In the tank, we heat the oil and 5-7 minutes fry the meat. Then add the onions and paprika, 1/3 of the broth and we will extinguish 1 hour and 20 minutes.
The next stage - laying potatoes, salt and spices, we add broth, we leave to prepare for another half an hour.
The same algorithm for making a beef goulash with mushrooms in a multivarquet, instead of using potatoes, mushrooms are used, but broth needs less - about 400 ml.