Stew cooked in a slow cooker is very soft, juicy and tender. Such aromatic and thawing meat in the mouth cannot be obtained by cooking in an ordinary pan or in a skillet. The taste of meat goulash from a slow cooker can only be compared with meat cooked in pots. True, cooking in pots is quite tedious, in a slow cooker this process is simplified to a minimum, and the result is simply amazing.
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You will need
- - 800 gr. beef;
- - 1 large onion head;
- - 1 large carrot;
- - 1 tbsp. a spoon of flour;
- - 2 tbsp. tablespoons of tomato paste;
- - 2 tbsp. tablespoons of vegetable oil;
- - 1 tbsp. a spoon of paprika;
- - 2 bay leaves;
- - salt, black pepper to taste.
Instruction manual
1
Rinse beef under cold running water, remove excess moisture by patting it with a paper towel, and cut the meat into medium cubes.
2
The slow cooker is included in the "Frying" or "Baking" program, add vegetable oil to the bowl and leave to warm up for several minutes. At this time, chop the onion into thin half rings and grate the carrots.
3
Put the sliced beef into a multicooker bowl, this should be done in small batches, stirring each time so that the meat does not let out a lot of juice at once. Beef should be sautéed for about 5 minutes.
4
Add chopped vegetables to the meat and fry all together for another 3-4 minutes, stirring occasionally.
5
Pour 3 cups of boiling water or beef broth into the capacity of the multicooker, pepper, salt, add ground paprika, tomato paste and flour. Mix all contents thoroughly and add 2 bay leaves for flavor. Turn the multivac into the "Extinguishing" mode and set the timer for 1 hour 30 minutes.
6
Ready beef goulash can be seasoned with fresh herbs. As a side dish, mashed potatoes or crumbly rice are ideal.