The history of goulash began in small cauldrons of Hungarian shepherds - they cooked delicious meat with gravy in the fields when they grazed their flocks. Time does not stand still, and goulash has long become one of the most favorite dishes on our table. You can cook goulash not only in a stewpan or cauldron, but also in a slow cooker. Try it - it's very tasty and simple.
It is necessary
- - 1 kg of beef;
- - 2 carrots;
- - 2 onions;
- - 3 cloves of garlic;
- - 1 tbsp. a spoonful of sour cream;
- - 1 tbsp. a spoonful of tomato paste;
- - 1 tbsp. a spoonful of flour;
- - 1 glass of water;
- - 1 tbsp. a spoonful of ground red sweet pepper;
- - salt to taste;
- - 2 leaves of lavrushka;
- 2 tbsp. tablespoons of vegetable oil.
Instructions
Step 1
Pour two tablespoons of oil into a multicooker and leave on fry to warm up.
Step 2
Rinse the beef, cut into small pieces.
Step 3
Transfer the pieces of meat to a slow cooker, fry for 25 minutes with occasional stirring.
Step 4
Peel the onions, cut into small cubes. Cut the carrots into cubes.
Step 5
Mix the onion with the meat, fry until the onion is golden. Add carrots and cook for another five minutes. Season with salt, pepper, paprika and lavrushka.
Step 6
Mix a spoonful of tomato paste with sour cream and a little water in a cup. Pour the sauce into the goulash. Stir and cover with water so that the pieces of beef are covered two centimeters on top. Stir again, close the lid, turn on the "extinguishing" for an hour and a half.
Step 7
About 15 minutes before the end of cooking, add chopped garlic to the goulash.
Step 8
Take two tablespoons of goulash sauce and mix them with flour, pour into goulash, stir. Close the lid before the end of the extinguishing program.
Step 9
Divide the goulash into serving bowls. Serve with boiled potatoes, buckwheat, pasta or rice. Goulash can be decorated with herbs and served as an independent dish.
