Today we will tell you how to prepare a nutritious and delicious dish in a multivark without additional hassle. Tuned to the appropriate modes, it will do everything for you, while goulash in the multivark turns out to be softer and more gentle. A reduction in the amount necessary for the preparation of vegetable oil will make it less caloric.
You can use different types of meat, and even offal, the difference will be only in taste and cooking time.
Chicken goulash in multivarquet
Ingredients:
- chicken meat without bone - 520 g;
- carrots - 1 piece;
- onion - 1 pc .;
- tomato paste - 40 g;
- spicy herbs and spices - to taste;
- laurel leaf - 1 piece;
- wheat flour - 20 g;
- vegetable oil - 50 ml;
- purified water - 100 ml;
- salt - to taste;
Preparation
The capacity of the multivarka is smeared with vegetable oil, we put into it the peeled onions and carrots, peeled and diced. We keep in the mode "Baking" or "Frying" for twenty minutes. We pour the flour, fry for seven minutes, and lay the chicken cut into pieces. Add tomato paste, spicy herbs and spices to your liking, pour in cleaned water, throw the bay leaves, mix and cook for an hour, switching the multivark to the "Quenching" mode.
A recipe for beef goulash in a multivariate
Ingredients:
- beef pulp - 750 g;
- onion, large - 1 pc .;
- tomato paste or ketchup - 75 g;
- sour cream - 75 g;
- carrots - 2 pieces;
- sweet pepper - 1 piece;
- laurel leaves - 1-2 pieces;
- garlic - 1-2 cloves;
- wheat flour - 100 g;
- vegetable oil - 50 ml;
- salt - to taste;
- a ground mixture of peppers - to taste;
- purified water or meat broth.
Preparation
Beef pulp is washed, cut into small slices, we pour in flour and add it to the oiled multivark capacity. We set the device on the "Baking" or "Frying" mode for forty minutes. After twenty-five minutes, lay the peeled and cut onions, the carrots with straws, and the sweet pepper into cubes and mix. After the frying process is complete, add the tomato paste or ketchup, sour cream and chopped garlic. Season with salt, ground with a mixture of peppers, pour in broth or purified water and throw the bay leaf. All the good stir and prepare an hour and a half, switching the multivark into the "Quenching" mode.
Goulash made from chicken liver in a multivariate
Ingredients:
- Chicken liver - 700 g;
- onion - 250 g;
- tomato sauce - 50 g;
- sour cream - 50 g;
- meat broth or purified water - 200 ml;
- laurel leaves - 1-2 pieces;
- wheat flour - 35 g;
- vegetable oil - 25 ml;
- spicy herbs and spices - to taste;
- salt - to taste;
- ground mixture of peppers - to taste.
Preparation
The capacity of the multivarka is smeared with vegetable oil, and we put semicircles onions. Fry for ten to fifteen minutes, including the "Frying" or "Baking" mode.
Chicken liver is washed, cut into pieces, mixed with flour and sent to the onions. Fry for another ten minutes, then
The taste of goulash from chicken liver can be varied by adding carrots, tomatoes or bell peppers.
Now you know how to cook goulash in a multivariate. It remains to decide on the type of meat, produce a few simple manipulations with food and a tasty dish will please you and your loved ones with its delicious taste.