Goulash (prepared) with mashed potatoes in a NINJA® FOODI® 6.5-QT pressure cooker.

Goulash (prepared) with mashed potatoes in a NINJA® FOODI® 6.5-QT pressure cooker.

Category: Meat dishes

Ingredients
Blank
Beef	2 Kg
Onion	1
Carrot	1
Bulgarian pepper	1
Tomatoes	2
Salt pepper
Potatoes
Oil
Milk

Cooking method

Today I have goulash, but not a classic goulash with the initial frying of the meat, but a goulash from the preparation.
This is very fast, of course, if there is cooked meat in the freezer.

It is very easy to make the preparation, cut the meat, salt, pepper, close the lid and set the Pressure program, I set it for 40 minutes, but the meat turned out to be soft, usually for further processing it is necessary to set a shorter time, about 30 minutes. Then in the future, if necessary, you can slightly extinguish or cook the meat (if you use it for soup).

The meat is ready, I divide it into portions and sealed some of it in bags. I put the rest of the meat in a dose, and washed the saucepan, the second spare has not yet arrived.

Now we cut all the vegetables and fry them on the sote program, first put onions, then carrots, then pepper, and at the end add tomatoes, simmer a little.

While the vegetables are fried, we make a dressing with a thickener, for this we cut a piece of black bread without a crust into cubes, add some bread crumbs, fill with water. Put sour cream, salt, pepper, mix, slightly crush the cubes.

At this time, our vegetable frying is ready, put the meat in a saucepan, thickener dressing on top, mix, add dill and parsley. Turn off the sote program, close the lid and let it brew.

Ready in a few minutes

We make mashed potatoes, I did everything in parallel, so the mashed potatoes were ready just for the goulash being ready. I made them in the kitchen machine, cooked potatoes in a parvarka, then beat them for 14 seconds at 4 speeds with a whisk.

I did it quickly, tasty, elegant.
Bon Appetit!!

Note

Maybe someone can use my completely simple way to cook lunch / dinner in a very fast time !!

Oooooo ....! How delicious! And our favorite puree!
Now I'll freeze the zirvak by your method, great!
And Mussyandre will always have food at hand!
Thank you for sharing such a great way to unload yourself in the kitchen!

[Rada-dms]

Rada-dms, I always have in the freezer at least one packet of meat, if necessary, in general a thing. And the soup, and the second is done in half an hour.
And I also ice the bolognese sauce, I make more, half in a bag. Do you know how it helps out?
While the spaghetti is boiling, I defrost the sauce, and all dinner is ready.
In general, I like to do everything lazily, more than once. I also ice pilaf, but no potatoes.

[Lerele]

Lerele, Ira, thanks for the sauce. I would never have guessed to add black bread with breadcrumbs to thicken the sauce. We don't like flour, that's why we always eat goulash with our natural sauce. You should definitely try. And meat is not a problem, opened the lid of the chest and choose any
Oh girls, you and me, yes we are with you. Our Trinity

[Jouravl]

Jouravl, Lerele,

[Jouravl]

Jouravl, and I often do it with bread, only I need to knead it better, today the pieces did not dissolve for me, because they did not stew with meat, but they steamed a little. And if you put it out, then the sauce will be thicker. Well, the taste of bread also depends on whether the bread is blacker or not. It's delicious with rye, it's not such a sourness, but a note is obtained directly.

And what little they write here, it's clear that everyone knows how to do goulash, I just showed the complex, I tested the saucepan for preparing meat at the same time, and the saute program is good.

Well, all sorts of nuances of cooking, you’re bread in sauce, Olya will take the blank, and we learn from each other

[Lerele]

Lerele, I also add bread, from French cuisine and from German, too. Flour tastes easier in this respect if it is not dried. Yes, that's how we learn!

[Rada-dms]

Rada-dms, but tell me how delicious it is when there is more bread and a thick sauce for meat?
Today my bread was not entirely black and it was not enough of it, I usually put more.
I'm all going to make some black rusks and spin them and use them to thicken.

[Lerele]

Lerele, Irina, looks very tasty and appetizing !!! Special thanks for the thickener! I liked it very much, I read it earlier in your other recipe.

[lettohka ttt]

lettohka ttt, Thank you!!!
I wrote about the thickener in the recipe for meat in a slow jar, there they also gave advice, mix flour and butter and freeze the koloboks, but I never tried

And goulash, yes, it's always delicious with potatoes, come and eat

Yes, yes, I read it there, a delicious thickener, now that's the only thing I do! Oh, the night is already, the goulash is hot!)

First time I read about bread for thickening, great advice, thanks. And I love it very much with buckwheat, such goulash.

[Chamomile]

Chamomile, Yes always please!!! Try it, it should be delicious.
I ran out of mashed potatoes, but I did a lot of goulash, tomorrow there will be buckwheat, we also love.

[Lerele]

Lerele, Special thanks for the mashed potatoes in the kitchen. car. I bought a Cambroc and never tried it. A gray slippery blender puree made in my youth firmly stuck in my head. And you have such a beautiful ...

[solmazalla]

solmazalla, and now I don't do it with my hands, just look at the time and power, you can slightly reduce the time by 3, try it, it's so convenient !!
You never know what will come in handy
Go to the topic about the uzvar, I show the compote in the car.