Slow Cooker Pork Goulash with Gravy

The most delicious, quick and satisfying lunch for the whole family! Pork goulash with gravy in a slow cooker turns out even more delicious than cooked on the stove due to uniform, long-term heating. You have never tasted such soft and juicy meat! For holidays and every day!
cook time: 1h 30 min
Maya Lindell
Slow Cooker Pork Goulash with Gravy

Nutrition Facts (per serving)

97
Calories
8g
Fat
2g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Tomatoes 1 pc
Salt to taste
Ground black pepper to taste
Water 1 l
Bay leaf 3 pc
Tomato paste 2 tbsp
Carrot 1 pc
Vegetable oil 3 tbsp
Pork (without bone) 500 g
bell pepper 1 pc

Recipe instructions

Step 1

Step 1
How to make pork goulash with gravy in a slow cooker? Very simple. To begin, prepare all the necessary ingredients according to the list. You can use any vegetable oil you like, I used sunflower oil. In addition to these spices, you can use your own to taste.

Step 2

Step 2
Wash the pork, dry it and cut into medium pieces. You can take pork pulp from any part of the carcass: ham, shoulder, or tender tenderloin, like mine.

Step 3

Step 3
Peel the bell pepper from seeds and cut into small cubes.

Step 4

Step 4
Cut the tomato into small cubes. Choose tomatoes that are juicy but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

Step 5

Step 5
Grate the carrots on a coarse grater or cut into strips.

Step 6

Step 6
Cut the onion into small cubes. If you donʼt like onion pieces in your goulash, you can add a whole onion (step 12). It will boil down during stewing, give up all its juices, and then you can throw it away.

Step 7

Step 7
Set the multicooker to the “Frying” mode for 15 minutes. Pay attention to the temperature in this mode. My default is 155 degrees. Different models of multicookers may have different temperatures in one mode or another. Keep this in mind so that the dish does not burn.

Step 8

Step 8
Pour vegetable oil into the bowl and heat. Add the onion and fry, stirring, until translucent for about a couple of minutes.

Step 9

Step 9
Add grated carrots, bell pepper and tomato. Simmer everything, stirring, for 2 minutes.

Step 10

Step 10
Add tomato paste. Mix everything thoroughly and simmer for another 5-7 minutes. If you donʼt have tomato paste, you can replace it with ketchup.

Step 11

Step 11
Add pork to vegetables and mix well.

Step 12

Step 12
Pour in 1 liter of water. Salt and pepper to taste, add bay leaves. Adjust the amount of water for gravy according to your taste. I like it when there is a lot of gravy; if you want the dish to be thicker and have less gravy, just add 500-600 ml of water.

Step 13

Step 13
Simmer everything together on the “Stew” mode for 1 hour. 20 minutes before it’s ready, if you wish, you can thicken the gravy with flour diluted in 30 ml of cold water.

Step 14

Step 14
Place the finished goulash on plates, sprinkle with chopped herbs and serve. Bon appetit!

Additional rubrics

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