Goulash soup in a slow cooker

To start, we will prepare the products:

- peel the onions and finely chop them,

- wash the leeks and cut them into rings,

- wash the bell peppers and chili peppers, dry them with a paper towel, cut them into halves, cut out the stems, clean the peppers from the seeds, and then finely cut the prepared vegetables,

- wash the tomatoes, dry them, remove the skins, then finely chop,

- peel the garlic and grind it on a fine grater,

- wash the meat, then remove excess moisture from it with paper towels, then cut the meat into small pieces (you need to cut it across the fibers).

Now you can start cooking:

1. Turn on the slow cooker, select the "Frying" mode ("Multi-cooker"), pour vegetable oil (half) into the bowl. When it warms up a little, put the chopped onions and leeks in a bowl, fry until translucent (5-6 minutes).

2. Add the prepared bell pepper and chili pepper to the bowl, put the tomato there, cook everything together for another 2-3 minutes.

3. Put crushed garlic and tomato paste in a bowl, pour paprika, mix everything well. Fry everything together for another 2-3 minutes, then spread the contents of the bowl into a bowl.

4. Pour the remaining oil into the bowl, warm it up in the "Frying" mode ("Multi-cooker") and spread the chopped meat. Constantly stirring, fry the meat until lightly browned. Then pour the flour and fry everything together for another half a minute, stirring.

5. In the bowl to the meat, we spread fried vegetables from a bowl, pour water (broth), pour salt and turn on the "Stewing" mode, the time is 2.5 hours.

6. Chop the greens, which must first be washed and dried with napkins.

Ready-made goulash soup is served hot to the table, garnishing it with chopped greens.

Bon appetit!