Pork goulash in a slow cooker myrtle. Pork goulash with gravy in a slow cooker "Redmond", "Polaris": a selection of recipes

Many of us cannot live a day without eating meat. Pork goulash is especially popular among residents of most states. In a multicooker, simple and hearty meal easy to prepare, served with a side dish. Russian housewives cook it in the form of stew with vegetables. At the same time, few people think that in the original this dish of Hungarian cuisine is a thick meat soup.

In order for you to get a delicious and fragrant goulash from which will be discussed in today's article, it is advisable to choose not too fatty meat. Only then will this dish be equally useful for both adults and children.

If you are not sure about the quality of the main ingredient, the duration of the stew should be increased by an hour and a half. In this case, the meat will have time to cook well and become quite soft. To get enough gravy in goulash, it is advisable to add a few glasses of pre-prepared broth. In order for the pieces to be evenly fried, they must be systematically mixed in the process.

To ( step by step recipe you can see a little lower) turned out to be more fragrant, instead of tomato paste recommended to use fresh tomatoes. At the end of cooking, you can pour in a little dry white wine. It will give your dish a special taste.

Option One: Product List

This recipe is interesting because it contains beans. The following ingredients will make four servings full second dishes that can be eaten without additional garnish. Before that, in a slow cooker with gravy (recipes for this treat will be presented below), you should purchase all the necessary components. In order not to interrupt the process, check in advance whether you have at hand:

• 300 grams of tenderloin.
• Large onion.
• 100 grams of ketchup.
• Sweet bell pepper.
• 250 grams of white beans.
• Celery stalk.

Plus, in your kitchen there should be a small amount of vegetable oil, a bunch of herbs, bay leaves, pepper and salt. As spices, it is desirable to use one teaspoon of cumin, granulated sugar and mustard seeds.

Process description

To cook a truly tasty and fragrant in a slow cooker, you need to strictly follow the recommended proportions. To reduce the time it takes to create this dish, preferably in the evening, soak the beans in a bowl of cold water and leave it overnight. In the morning, the legumes are thoroughly washed and proceed to further actions.

Pre-washed vegetables are chopped. The stalk of celery is cut into slices, the pepper - into cubes, and the onion - into half rings. The pork tenderloin is thoroughly washed in running cool water, slightly dried with paper towels, cut into cubes and sent to the multicooker bowl, pre-lubricated with a small amount of vegetable oil. Activate the “Frying” mode and cook for seven minutes. At the same time, the meat must be stirred periodically so that it browns evenly.

Then vegetables, beans and garlic passed through a press are added to it. Two glasses of water, ketchup and spices are also sent there. Close the device, turn on the “Extinguishing” mode and cook for half an hour. After the signal, pork goulash with gravy in a slow cooker is salted and served.

Option Two: List of Components

This recipe is very tasty and appetizing dish. Before you start the process, you should go to the store and buy all the missing products. You should have at your disposal:

• 800 grams of tenderloin.
• 250 milliliters of broth.
• 40 grams butter.
• 25 milliliters of table vinegar.
• 200 grams of tomatoes per own juice.

In order for you to get a really nutritious and fragrant pork goulash with gravy in a slow cooker in Italian, the above list needs to be expanded. It is advisable to add a lemon, a little ground paprika, three cloves of garlic, a couple of bay leaves, cumin and four onions to it.

Cooking technology

In the multicooker bowl, lubricated with a small amount of butter, send the pre-peeled, washed and cut into half rings onion, activate the “Frying” mode and cook until a yellowish tint appears. After that, vinegar is added to it and evaporated, periodically stirring the contents of the bowl.

Then pepper, paprika and cumin are added to the onion. Everything is mixed well and pre-washed and cut into small cubes of pork, bay leaf, garlic passed through a press, tomatoes mashed with a fork and salt are added there. Pour all this with broth and cover with a lid. Then the “Extinguishing” mode is activated and cooked for two and a half hours. Periodically check the liquid level and add broth as needed.

Option three: a set of products

It should be noted that cooked according to this in a slow cooker can be served with rice, pasta or mashed potatoes. This dish is tender and juicy with an incredibly rich taste. Before starting the process, check if your kitchen has:

• Half a kilo of pork.
• 150 grams of onions and carrots.
• Two tablespoons of flour.
• 300 milliliters of water.
• Three tablespoons of sour cream.

In this case, it is desirable to use bay leaves as spices, table salt and ground black pepper. In addition, if desired, the list of components can be supplemented with mushrooms, green beans and other vegetables.

Sequencing

First of all, you need to deal with meat. It is washed, dried with paper towels and cut into small pieces. Pre-prepared and peeled vegetables are chopped.

Pieces of pork are sent to the multicooker bowl, greased with a small amount of vegetable oil, the “Frying” mode is activated and cooked for half an hour, without covering with a lid and stirring constantly. Shortly before the end of the process, carrots and onions are added to the meat, mixed and left for another ten minutes.

After this time, salt, parsley, pepper and other spices are added to the contents of the multicooker. A mixture consisting of water, flour and sour cream is also poured there, and all the ingredients are thoroughly mixed. Cover with a lid, turn on the “Extinguishing” mode and set the timer for an hour and a half. If you bought middle-aged meat, then you need to increase the time so that it has time to soften. After that, the finished pork goulash with gravy in a slow cooker can be served on the table.

Step 1: prepare the ingredients.

To begin with, we take fresh pork pulp and thoroughly rinse it under streams of cold running water from blood, as well as any other contaminants. Then we dry it with paper kitchen towels, put it on a cutting board and cut off the film, veins, and also small bones, which very often remain on it after cutting the carcass. Next, cut the pork into small portioned pieces or strips 1 centimeter thick and crush them on all sides with a tablespoon of sifted wheat flour.

Now, using a clean kitchen knife, peel the vegetables indicated in the recipe. We wash them, dry them, put them on a new board and grind them. We chop the carrots on a large or medium grater, and chop the onions into cubes or half rings 6-7 millimeters thick.

Then mix in a small deep bowl right amount tomato paste and sour cream, put a glass of purified water on the countertop, lay out the rest necessary ingredients, which will be needed to prepare the dish, and proceed to the next step.

Step 2: cook pork goulash in a slow cooker.

We insert the plug of the multicooker into the outlet, place a Teflon bowl in the recess of the kitchen appliance and pour a couple of tablespoons of refined vegetable oil into it.

Then install on the scoreboard mode "Frying" or "Baking" time 30 minutes. We lower the pieces of meat to the bottom of the bowl and fry them without covering with a lid, stirring occasionally with a silicone kitchen spatula.

In 20 minutes add onions and carrots to the bowl and cook everything together for the remaining time, that is 10 minutes more, after which the appliance will turn off.

Then pour the pork with vegetables with a glass of purified water, as well as a mixture of sour cream and tomato paste. Seasoning for now raw dish to taste with salt, paprika, ground black pepper, bay leaf and mix the ingredients until smooth.

Turn the multicooker back on “Baking” mode, but this time for 1 hour. After this time, the kitchen appliance will again announce the end of cooking with a characteristic signal. Let the fragrant dish brew a little for 5–7 minutes, after that we slightly open the lid, lay out the meat with a semi-thick gravy in portions on plates and serve along with your favorite side dish to the table.

Step 3: serve pork goulash in a slow cooker.

Pork goulash in a slow cooker is served hot as a second main course. Its taste is significantly different from that cooked in a cauldron on the stove, more tender and rich, and the aroma is richer. This miracle is served in portions on plates along with a simple low-fat side dish, for example, steam rice, mashed potatoes, jacket potatoes, cereals from various cereals, pasta or salad and, of course, fresh bread. Enjoy and enjoy excellent food!
Enjoy your meal!

The recipe contains a standard set of spices, ideal for making goulash, but if desired, it can be supplemented with any spices that season meat, for example, such as oregano, suneli hops, a mixture of ground peppers, oregano, saffron, basil or others;

Very often, two or three minutes before the end of cooking, a couple of finely chopped garlic cloves and chopped dill or parsley are added to the goulash;

In the same way, you can make beef goulash, but it must be kept in the “Stew” mode for 2 hours, since this meat is denser and will not be ready after 1 hour;

An alternative to vegetable oil - ghee pork fat, sour cream - cream, tomato paste - tomato sauce, and water - broth or vegetable broth;

Some housewives stew with meat, in addition to onions and carrots, finely chopped salad Bell pepper, as well as one or two tomatoes;

If you want the gravy to be larger and less thick, increase the amount of water to two cups.

Juicy and appetizing goulash is a versatile dish that can be served for any festival and at any time of the day. With the advent of multicookers in our kitchens, the process of cooking meat began to take a minimum of time, while providing an unsurpassed result. Despite the ease of preparation, this dish has outstanding taste, while the food turns out to be low-calorie and satisfying. We will talk about how you can cook delicious goulash in the Redmond slow cooker in this article.

The advantage of cooking meat in a slow cooker is that you absolutely do not need to follow the process, completely entrusting it to a miracle device. A variety of cooking modes allow you to stew goulash in the Redmond slow cooker so that the meat is evenly cooked and has a unique aroma. Especially if you cook it with sauce. Consider traditional recipe cooking pork goulash.

• pork - 350 g;
• flour - 1 tbsp. l.;
• tomato paste - 2 tbsp. l.;
• onion - 1 pc;
• sour cream - 3 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• Bay leaf;
• spices, salt, sugar - to taste;
• garlic.

Cooking method:

1. The first step is to prepare the meat. We wash it and cut it into thin strips along the fibers. The recommended thickness is 1 cm and the length is 2 cm.
2. We shift the pork into a bowl, pre-greased vegetable oil.
3. Set the cooking mode to "Baking" and start the timer for 10 minutes.
4. At this time, peel the onion and chop it into cubes. Add to meat.
5. While the pork is simmering, prepare the sauce. To do this, mix tomato paste and sour cream in a separate container.
6. Thoroughly stir the contents, gradually introduce the flour. And mix again until smooth.
7. Pour the resulting mixture into a slow cooker, add a little water, a pinch of sugar, garlic and spices. Salt to taste.
8. Set the cooking mode to "Stew" and start the timer for 90 minutes.
9. Juicy and appetizing goulash in the Redmond slow cooker is ready! Serve with a side dish of rice or potatoes. If desired, you can decorate with greenery.

Goulash in a slow cooker Redmond beef

Every housewife knows what is the most tasty dish, which can be cooked in a slow cooker is a stew. It turns out unusually juicy, soft and appetizing. At the same time, you can serve whatever you want as a side dish - crumbly rice, pasta, potatoes or porridge. In terms of taste, only meat cooked in pots can be compared with goulash in a Redmond slow cooker. But in the first case, the process is simplified to the maximum, and the result will amaze even sophisticated gourmets. Consider the recipe in more detail.

For cooking you will need the following ingredients:

• beef - 800 g;
• carrots - 1 pc;
• flour - 1 tbsp. l.;
• onion - 1 pc;
• paprika - 1 tbsp. l.;
• tomato paste - 2 tbsp. l.;
• pepper, salt - to taste;
• Bay leaf.

Cooking process:

1. Rinse the meat first, trim off excess fat and membranes, and then place on a paper towel to remove excess moisture.
2. Then chop the beef into small cubes.
3. We set the cooking mode "Baking", pour vegetable oil on the bottom and leave the multicooker to warm up.
4. At this time, peel the onion and chop it into cubes.
5. We clean the carrots and three on a fine grater.
6. Transfer the beef to a bowl. Set a timer for 90 minutes.
7. After 10 minutes, add onions with carrots and mix the contents.
8. Then add 600 ml of boiling water or broth to the bowl, add tomato paste there.
9. Salt, add paprika or seasoning. Mix thoroughly and add bay leaf.
10. When the signal for the end of the program sounds, we take out the meat and serve it to the table. If desired, you can decorate with chopped herbs.

Goulash in the Redmond multicooker chicken

Making chicken goulash is a simple process that results in a juicy, appetizing-looking and diet dish. In addition, for cooking you will need quite ordinary ingredients that you can always find in the refrigerator. Such a goulash in the Redmond slow cooker is prepared quickly enough, but the result will please all households. Consider in more detail the recipe that will surprise great taste and simplicity.

For cooking you will need the following ingredients:

• chicken fillet - 500 g;
• onion - 1 pc;
• carrots - 1 pc;
• flour - 20 g;
• vegetable oil - 3 tbsp. l.;
• water - 100 ml;
• lecho or tomato paste - 3 tbsp. l.;
• Bay leaf;
• salt, seasonings and spices - to taste.

Cooking method:

1. Initially, you need to wash and peel the onion. Then grind it into small cubes.
2. Then we clean and chop the carrots in half rings.
3. We put a frying pan on the burner and fry these two ingredients in vegetable oil until the onion is transparent.
4. Then we shift the fried vegetables into a separate container, sprinkled with salt, seasonings and flour on top.
5. Let's start processing meat. Cut the chicken breast into 1-2 cm cubes.
6. We shift the meat into a bowl. Lubrication with vegetable oil is not necessary, as it will be roasted.
7. Pour lecho (tomato paste) on top of the meat and add a little water.
8. Then spread the fried onions with carrots and add the bay leaf.
9. Set the cooking mode to "Stew" and start the timer for 60 minutes.
10. After the specified time, we take out the goulash and serve it to the table with any side dish - cereals, potatoes, pasta, etc.

Soup- goulash in the Redmond slow cooker

Real meat goulash- This is a unique dish that was prepared by the Hungarian shepherds, sitting by the fire. Moreover, the national recipe is somewhat different from the generally accepted one - stewed pieces of meat stewed in gravy. AT original dish paprika, potatoes are always present, and most importantly, Hungarian goulash is made with an abundance of gravy, rather reminiscent of rich soup. Unforgettable scent rich taste quite familiar ingredients - this is what not only Hungarians, but also all culinary specialists of the world fell in love with the dish. Let's get down to business from words.

For cooking you will need the following ingredients:

• beef - 1 kg;
• potatoes - 8 pcs;
• onions - 3 pcs;
• paprika - 2 tbsp. l.;
• flour - 2 tbsp. l.;
• Bay leaf;
• water - 500 ml;
• salt, pepper - to taste;
• vegetable oil.

Important! It is advisable to take a beef shoulder or shank.

Cooking method:

1. Initially, you need to wash the meat and chop it into thin strips.
2. Then fry it in a regular frying pan for 5-10 minutes so that the beef starts up the juice.
3. At this time, turn on the slow cooker, set the cooking mode to "Baking" and add vegetable oil to the bottom.
4. Peel the onion and chop it into small cubes. Add to the bowl and fry on the set mode for 10 minutes.
5. Then we shift the meat, bay leaf, paprika and flour into the slow cooker. Pepper and salt to taste.
6. Mix all the ingredients and cook for another 5 minutes on the "Baking" program.
7. After the beep sounds for the end of the mode, add water and set the cooking mode to "Extinguishing". Set a timer for 120 minutes.
8. Peel potatoes and cut into cubes or slices.
9. After 30 minutes of the cooking process, open the slow cooker and add potatoes to the bowl.
10. Add another 200 ml of water and leave until the timer goes off.
11. Fragrant, rich goulash soup in the Redmond slow cooker is ready! Serve hot, garnished with chopped herbs.

Goulash in the Redmond multicooker with vegetables

The stew is favorite dish both men and women. Depending on the set of products, you can cook both a hearty and high-calorie, and a very dietary meal, which will turn out to be unsurpassed in taste. And the variety of garnish leaves a wide field for the culinary imagination. Despite the fact that today it is customary to cook goulash not on a fire, but in a slow cooker, this dish has not lost in the slightest. palatability national recipe. Therefore, we will consider the most appetizing way to cook juicy goulash in the Redmond slow cooker.

garlic - 5 cloves;

olive oil;

onion - 1 pc;

salt and spices - to taste.

Cooking process:

1. First, rinse the meat and put it on a towel to remove excess moisture.
2. Then grind it into thin strips.
3. Peel off the skins of onions and potatoes. Also chop into small cubes.
4. Set the cooking mode to "Baking" and set the timer to 40 minutes.
5. Add olive oil to the bottom of the bowl and lay out the pork.
6. Stir-fry for 10 minutes.
7. At this time, chop the tomatoes and bell peppers.
8. Without stopping the cooking program, add onion and garlic to the bowl. Simmer another 5 minutes.
9. Then add tomatoes, salt and pepper to taste.
10. We continue to fry for another 15 minutes.
11. At this time, we take a separate container and pour boiled water into it. Salt it and add some spices.
12. Pour the liquid over the meat and add the bell pepper with potatoes. Simmer another 10 minutes.
13. When the signal for the end of the program sounds, we take out the meat and decorate with chopped herbs. Potatoes should still languish for 10 minutes.

Enjoy your meal!

How to cook juicy goulash in a Redmond slow cooker. Video

The history of goulash cooking

In the history of this dish, everything is simple and clear: goulash is a Hungarian dish, first cooked by shepherds. It is not for nothing that there is a separate dish called “Hungarian goulash”. For the first time, shepherds cooked it outdoors in the field in huge cauldrons - vats. Today, goulash is the national dish of the Hungarians, you can taste it in any restaurant in the country. But in order to remember its taste forever, you need to know special places that are known only to old-timers. Goulash is a frequent guest on the tables of ordinary Hungarians; even the non-dietary nature of this dish and its price do not stop them. Also, many royal people and famous personalities loved its taste.

In one of the Hungarian cities, the "Academy of Goulash" was opened, where the master culinary specialist offers more than thirty goulash recipes with a century-old history. Hussars are considered to be the keepers of goulash, who were seated for all celebrations not according to their ranks, but according to their favorite recipe for this dish. Such gatherings often ended not in a peaceful way, because they had to prove why it was beef goulash that was better than other game, and not fish, which the rest liked. In confirmation of devotion to their traditions and pride in the National dish, goulash lovers have applied to UNESCO to take their favorite dish under protection.

Ingredients for goulash in a slow cooker

• Meat (pork, but maybe beef or chicken) - 500 g
• Onion - 2 pieces
• Tomato paste - 2-3 tablespoons
• Sour cream - 4 tablespoons
• Flour - 2 tablespoons
• Salt - to taste
• Pepper
• Greens

How to cook pork goulash

1. So, we will cook pork goulash in a slow cooker. Rinse fresh meat in running water. It is important! If you use frozen meat, then you must first remove it from the freezer and place it in the refrigerator in a container covered with a lid. You can not speed up the process of defrosting meat by resorting to methods such as thawing in warm water. In this case, the meat will lose valuable juice and beneficial features will disappear. Dry a little and cut the meat into cubes, cubes, stripes.
2. Lubricate the bottom of the multicooker with vegetable oil (about two tablespoons) and pour the chopped meat. Turn on the "Baking" mode for 40 minutes.

   

3. During this time, peel the onion, wash and finely chop.

   

4. Add onion to meat and stir.

   

5. At the end (10 minutes), add flour, pepper and leave everything to fry until the end of the selected mode.

   

6. Prepare the ingredients for the gravy. In a bowl, mix tomato paste with sour cream. You can add chopped tomatoes (fresh or in their own juice), paprika, any spices and seasonings to your taste to goulash with gravy in a slow cooker. Add finely chopped garlic if desired.

   

7. Pour the gravy into the slow cooker, add water or meat broth, salt and pepper to taste, you can also put a bay leaf. We mix the whole goulash, close the lid of the multicooker and turn on the “Extinguishing” mode for 1.5 hours.

   

8. Sprinkle the finished pork goulash in a slow cooker with finely chopped herbs and serve with a side dish. For example, spaghetti, potatoes or rice are suitable.

For a change, you can try to cook chicken goulash in a slow cooker. In this case, it will take less time to stew, and the dish will be lighter. For summer, Hungarian goulash in a slow cooker is suitable. Its delicious aroma and rich taste will make you hostage to this dish. You don't even have to cook a side dish! Hungarian goulash already contains meat, potatoes, fresh seasonal vegetables (Bulgarian colorful pepper, tomatoes), seasoned with garlic and dried paprika. All this is cooked under the closed lid of the multicooker, it is also stewed for about 1.5 hours, after which a rich and tasty dish is obtained! The recipe for its preparation can be found on the KhozOboz website. For a slow cooker, we cook the first part in the "Baking" mode, and then "Stew".

There are other varieties of goulash. Even in Hungary itself, it is prepared in different ways. In Solnik, it is cooked with mushrooms and crispy cabbage; there are also recipes from lamb, carp, catfish, and game. In Szeged, greens and many spices are added to goulash. Only one thing can be said, that real goulash is definitely cooked on the basis of meat with the addition of hot sauce.

The benefits of the dish

The smell of the dish will be carried throughout the house, so that no one will remain indifferent. Using the right products will make pork goulash in a slow cooker an indispensable dish that goes well with many side dishes. And cooking with a slow cooker is not only easy, but also useful. When stewing, meat retains all its useful properties, and the presence additional ingredients makes the dish fragrant, juicy, containing vitamins and minerals. It is also not worth getting carried away with the dish, because everything should be in moderation. It is better to choose lean pork, because it has a lot of cholesterol. It is recommended to consume 150 grams of food per day. Try to cook beef goulash in a slow cooker. At the same time, use lean meat, which will make the dish more healthy. For good nutrition and obtaining proteins, it is desirable to use tenderloin, sirloins or fillets. But veal is not recommended for cooking goulash, because purines are formed in this young meat, which are dangerous for people with kidney pathology.

Hozoboz is sure that such a simple dish as goulash in a slow cooker, the photo of which is presented in the recipe, will often appear on your table. And you can look at the grandiose goulash festival at the annual festival in Hungary. There, in the open air, real Hungarian goulash is prepared for everyone using 700! boilers. Eat for health!

Ingredients

• pork - 600 g;
• potatoes - 10 pcs.;
• onions - 1 pc.;
• carrot - 2 pcs.;
• tomatoes - 1-2 pcs.;
• kefir (or sour cream) - 50 ml;
• sunflower oil - 2 table. spoons;
• parsley;
• salt;
• spices (paprika, black and red ground pepper, curry seasoning);
• adjika (to taste).

Cooking time: 2 hours 30 minutes.

Yield: 6 servings.

With the advent of a smart kitchen assistant - a multicooker, the housewives breathed a sigh of relief, because many dishes are easier to cook in it than on the stove, and they turn out to be just as tasty (some say even tastier) than with traditional cooking. This fully applies to such a dish as goulash.

Pork goulash with gravy, or you can take advantage of the multicooker and immediately make both meat and a potato side dish for it. Below is how to cook pork goulash with gravy (recipe with photo step by step) in a slow cooker. The peculiarity of this goulash with potatoes is that it is cooked without tomato paste, which is not suitable for everyone.

This article provides a recipe for pork goulash in the Redmond slow cooker, but it is also suitable for other multicooker models that have the Stew program.

How to cook pork goulash in a slow cooker

First you need to prepare the meat. To prepare a delicious pork goulash, it is advisable to use meat from the shoulder, brisket or neck. Then it is necessary to wash and clean the pork from films and cut it across the fibers into cubes no larger than 2 cm in size.

Cut the tomatoes into small cubes. It is better to peel them first. To do this, you need to make a cross-shaped incision in the area of ​​​​the stalk, then dip the tomatoes in boiling water for a few seconds, then immediately place them in cold water. Remove the skin while the tomato is still hot. Carrots should be washed, peeled and grated on a coarse grater. Peel the onion and cut into half rings.

Pour 1 table into the multicooker bowl. spoon sunflower oil(it is better to take refined oil) and put onions and carrots. Select the "Frying" program, set the timer for 7 minutes and fry the vegetables in oil.

Then add pieces of meat to the vegetables, mix everything and fry on the "Frying" mode for another 10 minutes.

After the meat is lightly fried, it must be salted and sprinkled with spices. Then put prepared tomatoes, bay leaf to the meat, pour kefir or sour cream, add adjika (to taste, depending on how spicy the adjika is). Stir the contents of the bowl and pour a glass of hot water. Please note that you should never pour cold water into the heated bowl of the multicooker, because. this can damage the coating, which does not like sudden changes in temperature. Select the "Extinguishing" program and set the time to 40 minutes.

The time when the meat is stewing can be used to prepare the potatoes. It must be washed, peeled and cut into cubes about the same size as the pieces of meat. Shortly before the end of the meat stew, salt the potatoes, pour 1 table. spoon of sunflower oil and mix.

After the end of the program, you need to mix the resulting goulash and be sure to taste the gravy. If it seems sour, you need to add a little sugar.

After that, it remains to place the prepared potatoes in the bowl, again select the "Stew" program in the menu and set the timer for 30 minutes.

After the beep, gently stir the goulash. As you can see, it turns out quite beautiful: the potatoes and meat are cut into pieces of the same size, the potatoes did not fall apart during the cooking process. It is advisable to decorate the finished goulash with herbs before serving and serve while it is hot.

Now you know how to cook pork goulash with gravy in a slow cooker. A recipe with a photo will help you do this without any hassle.

We wish you bon appetit!