Pork Goulash Multicooker

Name: Pork Goulash Multicooker - Floare G.
Ingredients: 1 pork tenderloin; 1 red onion; 3 tablespoons of tomato paste; sweet paprika; 150 ml of cooking cream; 3 cloves of garlic; 1 bay leaf; cumin powder; salt; pepper; oil; fresh parsley

Meat - Pork Goulash Multicooker by Floare G. - Recipia

Pork Goulash in a Multicooker When you're craving a dish with sauce but don't want to hover over a pot on the stove, pork goulash in a multicooker is a practical option. The onions and meat are lightly browned, then simmered slowly until the meat becomes tender. Tomato paste, sweet paprika, cumin, garlic, and cooking cream give the sauce a rich flavor, perfect for mashed potatoes, pilaf, or pasta. The recipe is simple and doesn't require complicated steps. The key is to ensure that the liquid covers the meat well at the beginning of the STEW program and to add more if it reduces too much. Quick Info Total time: approximately 1 hour, not including the time needed to prepare the ingredients Preparation time: not specified Cooking time: 1 hour on the STEW program, after the initial browning Servings: not specified; depends on the size of the pork tenderloin and the chosen side dish Difficulty: easy Recipe type: main dish in a multicooker Ingredients 1 pork tenderloin 1 red onion 3 tablespoons tomato paste Sweet paprika, to taste 150 ml cooking cream 3 cloves of garlic 1 bay leaf Cumin powder, to taste Salt Pepper Oil Fresh parsley, for serving Preparation Method 1. Finely chop the red onion. Clean the pork tenderloin, wash it, pat it dry, and cut it into suitable pieces. 2. Add a little oil to the multicooker bowl and select the FRY program. Let the oil heat up, then add the onion. 3. When the onion starts to soften, add the pieces of meat. Stir occasionally and let them cook until they change color on all sides. 4. Pour in enough water or broth to cover the meat well. At this point, add the bay leaf. Select the STEW program and set the time for one hour. 5. After about 30 minutes of cooking, add the tomato paste, sweet paprika, cumin powder, and chopped garlic. Gently stir to distribute the ingredients in the sauce. 6. Check the liquid level. If the water or broth has reduced too much, add enough liquid to cover the meat well. There's no need to fill the bowl; just ensure that the pieces remain saucy during cooking. 7. After another approximately 10 minutes, pour in the cooking cream. Let the goulash simmer further so that all the ingredients combine and the sauce begins to thicken. 8. Finally, adjust the taste with salt and pepper. Remove the bay leaf before serving. 9. Serve the pork goulash with mashed potatoes, pilaf, or pasta. Sprinkle with finely chopped fresh parsley on top. Why I Make This Recipe Often I love this recipe because it uses just one appliance and can be paired with a simple side dish without any complicated preparations. The sauce is rich enough for mashed potatoes but also works well with rice or pasta. Plus, the multicooker maintains a constant simmer, and the meat cooks without needing constant stirring. Tips Cut the meat into similarly sized pieces so they cook at about the same time. Patting the meat dry before placing it in the bowl helps with browning. If it's too wet, it will release more liquid and change color more slowly. Don't add all the water at once unless necessary. The recipe calls for enough liquid to cover the meat well, and it can be topped up as it reduces. The tomato paste, paprika, cumin, and garlic are added after the first 30 minutes, not at the beginning. As the recipe is structured, the flavors are introduced in the second half of cooking. The cooking cream is added about 20 minutes before the end, after the meat has already simmered and is nearly tender. After adding, the sauce should be allowed to simmer with the other ingredients to thicken. Substitutions Water can be replaced with broth. Broth adds a richer flavor, while water keeps the recipe simpler and doesn't significantly alter the seasoning balance. If you don't have prepared broth, use water and adjust the taste at the end with salt and pepper, as specified in the recipe. For pork, tenderloin is used as stated in the recipe. There's no need to change the type of meat to make this goulash. Variations The amount of sweet paprika and cumin can be adjusted according to taste, as no exact measurement is specified in the recipe. Cumin has a distinct flavor, so it's best to start with a little and add more if needed. The level of salt and pepper should be adjusted at the end. If you used broth, keep in mind that it may already be salty. For a thinner sauce, you can keep more liquid in the bowl. For a thicker sauce, let the dish simmer until it reduces and thickens, but ensure the meat remains covered while cooking. Serving Ideas The goulash can be served with mashed potatoes, pilaf, or pasta. The mashed potatoes absorb the sauce well, the pilaf makes the dish heartier, and the pasta is particularly useful when you want to use the goulash as a sauce for a quick lunch. Finally, sprinkle the freshly chopped parsley directly on the plate. It adds freshness and enhances the dish's appearance without altering the sauce's flavor. Frequently Asked Questions Can water be used instead of broth? Yes. The recipe allows for the use of water or broth. The important thing is that the liquid covers the meat well at the beginning of the STEW program and is topped up if it reduces too much. When is the cooking cream added? The cooking cream is added after about 40 minutes of cooking on the STEW program, which is about 10 minutes after the tomato paste, paprika, cumin, and garlic have been added. It should then simmer together with the sauce and meat. How long does the goulash cook in the multicooker? The STEW program is set for one hour. In the first few minutes, the onion and meat are browned on the FRY program, and then the actual cooking begins on the STEW program. What side dish is the pork goulash served with? It can be served with mashed potatoes, pilaf, or pasta. All these side dishes complement the tomato and cream sauce. Should the bay leaf be removed before serving? Yes, it is recommended to remove it before plating the goulash. It flavors the sauce during cooking but is not meant to be consumed. Nutritional Values The values are approximate, as the recipe does not specify the weight of the tenderloin, the amount of oil used, or the number of servings. For a serving of goulash without a side dish, the estimate can be around 300-450 kcal, depending on the amount of meat and oil. Protein: approximately 30-40 g Fat: approximately 15-25 g Carbohydrates: approximately 8-15 g Fiber: approximately 1-2 g The tomato paste contributes the majority of the carbohydrates in the sauce, while the cooking cream and oil primarily influence the energy value and fat content. The side dish is not included in these estimates and can significantly increase the total calorie count. Storage and Reheating Store leftover goulash in the refrigerator in a sealed container. It's best to keep the side dish separate, especially for pasta or pilaf, so they don't absorb all the sauce. When reheating, heat only the amount that will be consumed. If the sauce has thickened too much after cooling, it can be thinned with a little water or broth, added gradually. Stir gently, as the meat pieces may break apart after cooking. When consumed fresh, the goulash has the best-balanced sauce, but it keeps well for a later meal.

Category: Meat Author: Floare G. Views: 758 Date: 25.09.2024

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