Beef goulash in a slow cooker with gravy

Step-by-step cooking

1. Step 1:

   

   How to make beef goulash in a slow cooker with gravy? First, prepare the necessary ingredients according to the list. Take any lean meat, without bones. Tomato paste can be replaced with sliced tomatoes in their own juice or tomato ketchup. In addition to these ingredients, you can add an onion. I don't add onions to the goulash, I make do with one carrot.

2. Step 2:

   

   Wash the beef, dry it and cut it into medium cubes about 3 cm in size. I already had a ready-made beef goulash from the pulp. Any pulp for goulash is suitable, the main thing is that there are no large hard veins and cartilages in it. It can be a shank, meat from the thigh, neck, tenderloin, etc.

3. Step 3:

   

   Peel the carrots and cut them into circles or semicircles depending on the diameter. I do not advise grating carrots on a grater - from long stewing it can get very boiled.

4. Step 4:

   

   Finely chop the garlic with a knife. If you want to add an onion, you need to chop it into small cubes.

5. Step 5:

   

   Pour vegetable oil into the bowl of the slow cooker and put the beef. Stir so that all the meat is covered with oil.

6. Step 6:

   

   Set the "Frying" mode and the time is 15 minutes.

7. Step 7:

   

   Stir-fry the meat until golden brown. All excess moisture should evaporate. Depending on the brand and model of the slow cooker, it may take more or less time to fry. Therefore, focus on your slow cooker.

8. Step 8:

   

   Add carrots and garlic. Fry, stirring, all together for another 1-2 minutes. If you are going to add onions, pour it in at this stage along with carrots and garlic.

10. Step 9:

    

    Add tomato paste and simmer everything together for another 1-2 minutes.

11. Step 10:

    

    Pour in 600 ml of water. If you want more gravy, pour 150 ml more water.

12. Step 11:

    

    Simmer for 1 hour in the "Quenching" mode. Again, focus on your slow cooker. The heating intensity in this mode may be different for different manufacturers. I have it 90°C by default, so I set 95°C.

13. Step 12:

    

    In the remaining glass of water, dilute the flour, breaking all the lumps. I advise you to first dilute the flour in a few tablespoons of water to avoid lumps, and then pour in the remaining water.

14. Step 13:

    

    Constantly stirring, pour the flour mixture into the beef. The gravy will immediately begin to thicken.

15. Step 14:

    

    Season the goulash with salt and pepper to taste and mix.

16. Step 15:

    

    Simmer all together until the meat is soft for another 20-30 minutes, stirring occasionally.

17. Step 16:

    

    Ready-made goulash with gravy can be served with any side dish. Enjoy your meal!