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Pork goulash with gravy in a slow cooker

Pork Goulash with Gravy in a Slow Cooker

The tastiest, quickest, and most filling lunch for the whole family! Pork goulash with gravy comes out even better in a slow cooker than on the stovetop, thanks to the steady, gentle heat. You've never had pork this tender and juicy! Perfect for a holiday or any day of the week.

Maria

Recipe author

Pork goulash with gravy in a slow cooker

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Composition / ingredients

Servings:

Water

Pork (boneless)

500

Bell pepper

Tomatoes

Carrots

Onion

Vegetable oil

Tomato paste

Bay leaf

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 4 g

Fats 57 % 8 g

Carbohydrates 14 % 2 g

95 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make pork goulash with gravy in a slow cooker? It's easy. Start by gathering all the ingredients from the list. Use any vegetable oil you like—I went with sunflower oil. Beyond the spices listed here, feel free to add your own to taste.
Step 2:

Rinse the pork, pat it dry, and cut it into medium pieces. You can use any cut you like—ham, shoulder, or a tender loin like I did.
Step 3:

Seed the bell pepper and cut it into small dice.
Step 4:

Cut the tomato into small dice. Choose tomatoes that are juicy but firm. Soft ones don't hold their shape—they'll break down into mush as you cut and cook, spoiling the look of the dish.
Step 5:

Grate the carrot on a coarse grater or cut it into thin strips.
Step 6:

Cut the onion into small dice. If you don't like pieces of onion in your goulash, you can add a whole onion instead (see step 12). It will cook down as everything simmers, giving up all its flavor, and you can fish it out afterward.
Step 7:

Set the slow cooker to "Sauté" for 15 minutes. Note the temperature on this setting—mine defaults to about 310°F (155°C). Different models run at different temperatures for the same mode, so keep an eye on it to avoid scorching.
Step 8:

Pour the vegetable oil into the pot and let it heat up. Add the onion and cook, stirring, until translucent, about two minutes.
Step 9:

Add the grated carrot, bell pepper, and tomato. Cook, stirring, for 2 minutes.
Step 10:

Add the tomato paste. Stir well and cook for another 5–7 minutes. No tomato paste? Ketchup works too.
Step 11:

Add the pork to the vegetables and stir well.
Step 12:

Pour in 1 quart (1 liter) of water. Season with salt and pepper to taste, and add the bay leaves. Adjust the amount of water to your liking. I like plenty of gravy; if you'd prefer the dish thicker with less gravy, 2 to 2½ cups (500–600 ml) is enough.
Step 13:

Cook everything together on the "Stew" setting for 1 hour. About 20 minutes before it's done, you can thicken the gravy if you like with flour stirred into 2 tablespoons (30 ml) of cold water.
Step 14:

Spoon the finished goulash onto plates, sprinkle with chopped fresh herbs, and serve. Enjoy!

You can use any meat in this dish, not just pork. Keep in mind that the cooking time, flavor, and calorie count will change. Beef, for example, takes longer than pork, while chicken breast or turkey cooks faster.
Remember that the times and settings given here are approximate. Every slow cooker works a little differently—even identical models from the same brand can behave their own way. Before making a new dish in yours, read the manual, then get a feel for it by cooking familiar dishes first, dialing in the setting and timing for your particular machine.