Meat in sauce with paprika and bell pepper in a slow cooker

Name: Meat in sauce with paprika and bell pepper in a slow cooker
Total time: 1 h 45 min
Yield: 2
Ingredients: 250 g Pork; 1 Onion; 1 Carrot; 70 g Bell pepper; 100 ml Sour cream; 2 tablespoon Tomato paste; 1 tablespoon Wheat flour; to taste Paprika; to taste Salt; to taste Dry spices; 1.5 tablespoon Vegetable oil

A tender, melt-in-your-mouth meat dish is a real delight. And it is not just words. A slow cooker running in the right mode will make dry pork like this - tender and juicy. Hungarians, and they are considered the authors of Meat in sauce with paprika and bell pepper as a first course. You can also serve it as a first course if you prepared a lot of gravy initially. But in the modern world, it is customary to cook such meat as a second course, serving it with various side dishes - vegetables, pasta, cereals, etc. We serve it with any meal - both on weekdays and on holidays.

35

12863

Chloe Moore

Recipe author

Meat in sauce with paprika and bell pepper in a slow cooker

Calories

622kcal

Protein

24g

Fat

51g

Carbs

20g

*Nutrition per serving

Ingredients

Servings: 2

250g

1

1

70g

100ml

2tablespoon

1tablespoon

to taste

to taste

to taste

1.5tablespoon

Step-by-step preparation

Cooking time: 1 hr 45 mins

STEP 1
In the classic version, beef is used. But, as experience shows, you can also use pork. So, it will behave perfectly in the process of this, namely a gentle method of preparation. Especially if you soak it for a short time. Cut the piece of meat into plates, then into strips and finally into small slices.
STEP 2
To make the gravy thicker, sprinkle the meat with flour. Make sure there is not too much of it.
STEP 3
Now you can pour oil into the multicooker bowl and send these pieces here. Our mode at the moment is “frying”.
STEP 4
While the meat is frying (let it fry for about 10 minutes), and we stir it regularly, preventing it from burning, we will prepare an additional component of the dish - onions. Not leeks, not lettuce, but regular ones, which you and I can always find in our kitchen. Peel the onion (I took a small one) and chop it randomly.
STEP 5
Peel and wash the carrots. It will also enhance the taste of the finished dish.
STEP 6
You don’t have to add bell pepper, but it will transform the taste of the meat. Therefore, we will remove seeds and stalks from the pepper and cut it into small slices.
STEP 7
Since we did all this quickly, we’ll add onions, carrots and peppers to the meat. Mix well and continue frying everything for 5-7 minutes.
STEP 8
Then fill the contents of the bowl with a mixture of sour cream and water (you need to take enough water so that the finished mixture covers the contents of the bowl well), paprika and a variety of spices. Turn on the “stew” mode and simmer (adding at the very end, 5 minutes before turning it off, tomato paste and salt) for about 50 minutes. Look inside after about half an hour - if there is not enough liquid, add a little boiling water.