The stew, cooked in a slow cooker, turns out to be very soft, juicy and tender. Such flavorful and mouth-melting meat cannot be obtained by cooking in a regular saucepan or frying pan. To taste, meat goulash from a multicooker can only be compared with meat cooked in pots. True, cooking in pots is quite tedious, in a multicooker this process is simplified to a minimum, and the result is simply amazing.
It is necessary
- - 800 gr. beef;
- - 1 large onion head;
- - 1 large carrot;
- - 1 tbsp. a spoonful of flour;
- - 2 tbsp. tablespoons of tomato paste;
- - 2 tbsp. tablespoons of vegetable oil;
- - 1 tbsp. a spoonful of paprika;
- - 2 bay leaves;
- - salt, black pepper to taste.
Instructions
Step 1
Rinse the beef under cold running water, remove excess moisture by blotting it with a paper towel, and cut the meat into medium cubes.
Step 2
Switch on the multicooker to the "Frying" or "Baking" program, add vegetable oil to the bowl and leave to warm up for a few minutes. At this time, cut the onion into thin half rings and grate the carrots.
Step 3
Put the chopped pieces of beef in the multicooker bowl, you need to do this in small batches, stirring each time so that the meat does not let a lot of juice at once. Fry the beef for about 5 minutes.
Step 4
Add chopped vegetables to the meat and fry everything together for another 3-4 minutes, stirring occasionally.
Step 5
Pour 3 cups of boiling water or beef broth into a multicooker container, pepper, salt, add ground paprika, tomato paste and flour. Mix the entire contents thoroughly and add 2 bay leaves for aroma. Turn the multivaca into the "Extinguishing" mode and set the timer for 1 hour and 30 minutes.
Step 6
Ready-made beef goulash can be seasoned with fresh herbs. Mashed potatoes or crumbly rice are ideal garnishes.
