Pork goulash with gravy in the multivarquet: cooking features and the best recipes

Many of us can not live a day without meat. Pork goulash is very popular among the inhabitants of most states. In a multivark, a simple and satisfying dish is prepared easily, served with a side dish. Russian housewives cook it in the form of stew with vegetables. However, few people think that in the original, this dish of Hungarian cuisine is a thick meat soup.

General recommendations

In order for you to get a delicious and fragrant pork goulash in a multivark, the recipe of which will be considered in today's article, it is desirable to choose not too fatty meat. Only then this dish will be equally useful for adults and children.

If you do not have confidence in the quality of the main ingredient, the duration of quenching should be increased by an hour and a half. In this case, the meat will have time to prepare well and become soft enough. To obtain a sufficient amount of gravy in the goulash, it is desirable to add a few glasses of the previously prepared broth. That the pieces are evenly fried, in the process they need to be systematically mixed.

To goulash from pork in a multivark (a step-by-step recipe can be seen below) turned out to be more fragrant, instead of tomato paste it is recommended to use fresh tomatoes. At the end of the preparation, you can pour a little dry white wine. It will give your dish a special taste.

Option one: list of products

This recipe is interesting because it contains beans. From the following amount of ingredients, you will get four servings of a full-fledged second course, which you can eat without additional garnish. Before you prepare a goulash in a multivarquet with gravy (the recipes of this treat will be presented below), you should buy all the necessary ingredients. In order not to interrupt the process, check in advance whether you have at hand:

• 300 grams of tenderloin.
• Large bulb onion.
• 100 grams of ketchup.
• Sweet Bulgarian pepper.
• 250 grams of white beans.
• A stalk of celery.

Plus, in addition, in your kitchen there should be a small amount of vegetable oil, a bunch of greens, bay leaf, pepper and salt. As spices, it is advisable to use one teaspoon of cumin, sugar and mustard grains.

Process description

To make a really delicious and fragrant pork goulash with gravy in a multivark, you need to strictly follow the recommended proportions. To reduce the time spent on making this dish, it is advisable to soak the beans in a bowl of cold water from the evening and leave it for the whole night. In the morning, the legumes are thoroughly washed and proceed to further action.

Pre-washed vegetables are crushed. The stalk of celery is cut into slices, pepper is cut into slices, and the bulb is half-rings. Pork tenderloin is thoroughly washed in flowing cool water, slightly dried with paper towels, cut into cubes and sent to a bowl multivarka pre-lubricated with a small amount of vegetable oil. Activate the "Frying" mode and cook for seven minutes. In this case, the meat should be stirred occasionally, so that it evenly browned.

Then vegetables, beans and garlic are added to it. Two glasses of water, ketchup and spices are also sent there. Close the device, turn on the "Quenching" mode and cook for half an hour. After the signal, the pork goulash with gravy in the multivark is poured and served to the table.

Option two: list of components

According to this recipe, you can prepare a very tasty and appetizing dish. Before you start the process, you should go to the store and buy all the missing products. You should have at your disposal:

• 800 grams of tenderloin.
• 250 milliliters of broth.
• 40 grams of butter.
• 25 milliliters of table vinegar.
• 200 grams of tomatoes in its own juice.

So that you get a really nutritious and fragrant pork goulash with gravy in a multivariate in Italian, the above list needs to be expanded. It is advisable to make a lemon, a little ground paprika, three cloves of garlic, a couple of bay leaves, cumin and four onions.

Technology of preparation

In a bowl multivarka, smeared with a small amount of butter, send the previously cleaned, washed and cut into half rings, activate the "Hot" and cook until a yellowish hue appears. After that, vinegar is added to it and evaporated, periodically stirring the contents of the bowl.

Then pepper, paprika and cumin are added to the onions. All the well mix and add there previously washed and sliced with not too small cubes of pork, bay leaves, garlic past through the press, mashed tomatoes and salt with a fork. Fill it all with broth and cover with a lid. Then activate the "Quenching" mode and cook for two and a half hours. Periodically check the liquid level and add broth as needed.

Option three: a set of products

It should be noted that the pork goulash prepared with this recipe with gravy in the multivark can be served with rice, pasta or mashed potatoes. This dish turns out to be tender and juicy with an incredibly rich taste. Before proceeding to the process, check if there is in your kitchen:

• Half a pork of pork.
• 150 grams of onions and carrots.
• Two tablespoons of flour.
• 300 milliliters of water.
• Three tablespoons of sour cream.

As spices in this case, it is desirable to use bay leaf, table salt and ground black pepper. In addition, if desired, the list of ingredients can be supplemented with mushrooms, green beans and other vegetables.

Sequencing

First of all, it is necessary to engage in meat. It is washed, dried with paper towels and cut into small pieces. Pre-prepared and peeled vegetables are ground.

In a bowl multivarka, smeared with a small amount of vegetable oil, send pieces of pork, activate the "Hot" and cook for half an hour, without covering the lid and stirring constantly. Shortly before the end of the process, carrots and onions are added to the meat, mixed and left for another ten minutes.

At the end of this time salt, laurushka, pepper and other spices are added to the contents of the multivarka. There, pour out a mixture of water, flour and sour cream, and mix all the ingredients well. Cover with a lid, turn on the "Quenching" mode and set the timer for an hour and a half. If you have bought the elderly meat, then the time needs to be increased so that it can soften. After that, a ready-made pork goulash with gravy in a multivark can be served on the table.