Pork goulash with gravy in a slow cooker

Step-by-step cooking

1. Step 1:

   

   How to make pork goulash with gravy in a slow cooker? Very simple. First, prepare all the necessary ingredients according to the list. You can take any vegetable oil to taste, I have sunflower oil. In addition to these spices, you can use your own to taste.

2. Step 2:

   

   Wash the pork, dry it and cut into medium pieces. Pork flesh can be taken from any part of the carcass: ham, shoulder blade or tender tenderloin, like mine.

3. Step 3:

   

   Peel the bell pepper from the seeds and cut into small cubes.

4. Step 4:

   

   Cut the tomato into small cubes. Choose juicy tomatoes, but dense. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.

5. Step 5:

   

   Grate carrots on a coarse grater or cut into strips.

6. Step 6:

   

   Cut onions into small cubes. If you don't like onion slices in goulash, you can add a whole onion (step 12). She will boil during stewing, give all her juices, and then she herself can be thrown out.

7. Step 7:

   

   Set the slow cooker to the "Frying" mode for 15 minutes. Pay attention to the temperature on this mode. I have 155 degrees by default. Different models of slow cookers may have different temperatures on one or another mode. Keep this in mind so that the dish does not burn.

9. Step 8:

   

   Pour vegetable oil into the bowl and warm it up. Pour out the onion and fry, stirring, until transparent for about a couple of minutes.

10. Step 9:

    

    Add grated carrot, bell pepper and tomato. Simmer everything, stirring, for 2 minutes.

11. Step 10:

    

    Add tomato paste. Mix everything thoroughly and simmer for another 5-7 minutes. If you don't have tomato paste, you can replace it with ketchup.

12. Step 11:

    

    Add pork to the vegetables and mix well.

13. Step 12:

    

    Pour in 1 liter of water. Add salt and pepper to taste, add bay leaves. Choose the amount of water for the gravy according to your taste. I like when there is a lot of gravy, if you want the dish to be thicker and less gravy, it is enough to pour 500-600 ml of water.

14. Step 13:

    

    Simmer all together on the "Quenching" mode for 1 hour. 20 minutes before cooking, if desired, you can thicken the gravy with flour diluted in 30 ml of cold water.

15. Step 14:

    

    Put the finished goulash on plates, sprinkle with chopped herbs and serve to the table. Bon appetit!