Appetizing, rich and incredibly fragrant goulash in the multivark will become one of your favorite dishes, which can be in the best shape to complement almost any side dish and deliciously feed your family. Such a dish can be served for lunch or dinner, and for its design use a variety of meat products.
How to cook goulash in a multivariate?
For those who do not know how to properly cook goulash using a modern kitchen gadget, the material below will be a real find. It describes all the nuances and subtleties of cooking dishes in various variations, the observance of which will give the expected delicious result. Very little time to prepare and bookmark the components in the device - everything else for you will make a clever device.
Pork goulash with gravy in a multi-bowl
Pork goulash in the multivark, the recipe of which is presented below, will especially please the male audience, as it is possible to get rich and high-calorie. The fat content of the food can be regulated by the choice of meat, which can be either completely lean without fatty interlayers, and with a sufficient number of them. Density will depend on the volume of added liquid in relation to the rest of the components.
Ingredients:
- pork - 560 g;
- onion - 180 g;
- tomato paste - 65 g;
- sour cream - 55 g;
- laurel - 2 pieces;
- flour - 45 g;
- oil - 35 ml;
- salt, sugar, spices, dry adzhika, pepper - to taste;
- water 480 ml.
Preparation
- To make a goulash with gravy in a multivark, the meat is laid out in an oiled multicastry, turn on the device in the "Baking" mode for forty minutes.
- After ten minutes, lay the onion, and in the end fry the flour.
- Add sauce from sour cream, tomato and water, seasoned with spices, toss the laurel.
- Continue cooking for an hour on "Quenching".
Beef goulash in multivarquet - recipe
A traditional beef goulash with gravy in a multivarquet will satisfy the demands of even the most demanding consumers, and its delicious aroma spreading around the room is so tempting that waiting time for the completion of the program will turn into a real test. The nature of heat treatment and the properties of this type of meat allow you to use the dish even with non-strict diets.
Ingredients:
- beef - 620 g;
- onion - 185 g;
- carrots - 185 g;
- tomato paste - 95 g;
- laurel - 2 pieces;
- flour - 75 g;
- oil - 55 ml;
- salt, sugar, spices, paprika - to taste;
- water 480 ml.
Preparation
- Beef with onion is spread in a multicast with butter and cooked on "Baking" until the meat changes color.
- Add carrots, tomato, boiling water, combine a lot of spices, salt, laurel.
- Transfer the device to "Quenching" for an hour and a half.
- Ten minutes before the signal is injected with flour.
Chicken goulash in multivarquet
Easier in comparison with the previous options, a chicken goulash in the multivark is possible. In addition, cooking such a meal will take less time, which is important if you need to quickly design a delicious addition to the garnish for dinner or dinner. As the main component, you can take as meat from the legs or thighs, and breast fillet. The taste of the food will be different, but equally worthy and interesting.
Ingredients:
- chicken meat - 620 g;
- onion - 195 g;
- carrots - 180 g;
- Bulgarian pepper or lecho - 110 g;
- tomato paste - 35 g;
- Laurushka - 2 pcs .;
- starch 35 g;
- vegetable fat - 55 ml;
- salt, sugar, seasoning, paprika, pepper;
- water 480 ml.
Preparation
- In the multicastry in oil fry chicken with onions and carrots, adjusting the device for the function "Baking".
- Add lecho, tomato, starch, laurel, all the desired seasonings.
- Switch the device to "Quenching" mode for half an hour.
Goulash from the liver
Fans of dishes from the liver can not pass this recipe. Cooked in view of the proposed recommendations goulash from beef liver in a multivariate will impress with its excellent taste and unsurpassed aroma. To ensure that the gravy is not bitter, the liver slices should be soaked in milk for 50 minutes before starting the main stage of cooking.
Ingredients:
- liver beef - 620 g;
- milk - 160 ml;
- onion - 140 g;
- carrots - 190 g;
- Bulgarian pepper - 120 g;
- sour cream - 65 g;
- tomato paste - 35 g;
- laurel - 2 pieces;
- flour - 35 g;
- vegetable fat - 55 ml;
- salt, sugar, spices, garlic, paprika - to taste;
- water - 320 ml.
Preparation
- To the fried on "Bake" onions with carrots are pawned a liver and the Bulgarian pepper.
- Add flour, sour cream, tomato, boiling water, add food, flavor garlic and spices and transfer the device to "Quenching" for an hour.
Turkey goulash
Delicious and dietary goulash from turkey in a multivark can be presented without a fear with garnish even to small children. The unique properties of poultry meat will make the dish useful and balanced, and a successful recipe will help to emphasize as much as possible all the advantages of a turkey and make the dish just perfect. Flesh from any part of the bird carcass will in this case to the place.
Ingredients:
- turkey - 480 g;
- onion - 80 g;
- sour cream, tomato - 65 g;
- laurel - 1 pc .;
- starch - 25 g;
- oil - 15 ml;
- salt, sugar, seasoning, paprika;
- water - 70 ml.
Preparation
- In multikastryulyu with butter on the regime of "baking" lay a block of turkey, cubes of onions and give them a roast.
- Add a mixture of sour cream, tomato, starch and water, salted and flavored with seasonings, switch the appliance to "Quenching" for forty minutes.
Goulash of lamb
Extremely fragrant and spicy goulash is obtained from lamb in the multivark. Those who are positive about this type of meat, will definitely have to taste the food received. A distinctive feature of the recipe is a sufficient amount of garlic, as well as the use of aromatic spices of hops-suneli, adzhika, ground paprika and other additional ones to your taste.
Ingredients:
- mutton - 590 g;
- onions, carrots - 180 g;
- tomato - 120 g;
- laurel leaves - 2 pieces;
- garlic - 4-5 teeth;
- vegetable fat or mutton - 15 g;
- flour - 40 g;
- salt, sugar, seasoning - to taste;
- water 480 ml.
Preparation
- In a multicast with fat on the "Bake" fry lamb with onions and carrots.
- Add flour, tomato paste, pour boiling water, add salt, throw sugar, laurel, garlic and spices.
- Continue to prepare a dish on "Quenching" an hour and a half.
Hungarian goulash soup
How to make goulash in a multivariate as a second dish, you learned. Next, a recipe for how to cook a divinely aromatic and deliciously tasty goulash soup in a multivark that can be served as a hot meal for dinner or as an independent dish that does not require a side dish. The variant of Hungarian food assumes the use of beef as the basis, but if desired, it can be replaced with another type of meat.
Ingredients:
- beef - 590 g;
- Bulgarian pepper, onions, carrots - 130 g;
- potatoes - 290 g;
- tomato, sharp adzhika - 90 g;
- paprika - 35 g;
- laurel leaves - 2 pieces;
- oil - 15 ml;
- salt, sugar, seasoning - to taste;
- water 780 ml.
Preparation
- On butter in the "Hot" mode, cook onions with beef, carrots and paprika.
- After five minutes, add the Bulgarian pepper, chili, lay spices, paprika, tomato, adjika, pour boiling water, throw potato cubes and laurel.
- Continue cooking in the "Quenching" mode for an hour.