Tasty and aromatic stew is a dish that is loved by many. When we want to prepare them at home, we must remember a few rules that will make each element of the dish perfect.
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The basis of the goulash is meat, you need to ensure its high quality. Meat that is stale or contains a lot of fibers and growthsafter cooking it will become hard and rubbery. Moreover, it is worth making sure that it is cut into pieces of equal size. This way it will be easier to ensure that each of them is stewed in the same way.
Goulash is a universal dish that can be prepared from virtually any type of meat. Most often recommended beef or pork. A shoulder, wing, stripe or brisket will do. Goulash can also be made from poultry – chicken or turkey. In this case, it is better to choose preparation, because they will be juicier than pieces of lean meat in goulash.
There are several factors that can make the meat in the goulash tough despite the long stewing process. The first is use wrong kind of meat. Pork and beef are best for long cooking with a large amount of connective tissue. After time, it dissolves and makes the pieces of meat soft.
Goulash is also not favored by too high a temperature. The dish should cook for a long time, but over low heat. Speeding up this process can make the meat tough and rubbery. In this case patience is the key.
The goulash can be easily spoiled if we add salt at the wrong time. You can’t do it too quickly. Salting the meat too earlyextracts the water from it and makes the end result are hard pieces.
Even if we made a mistake, there are ways to fix the dish. One of them is a trick used by our grandmothers. It turns out that enough is enough a spoon of vodka added to the sauceuntil the meat becomes soft. Alcohol denatures the proteins in meatwhich results in faster fiber breakdown. The cooking process is accelerated, and we can be sure that at the end the meat will melt in our mouths.
A similar effect can be achieved by adding it to stew wine. In this case, an additional advantage is the deeper taste and aroma of the dish. Due to lower alcohol content, you will need to add more of it than vodka.
When adding vodka or wine to the stew, we do not have to worry about the percentage. They will evaporate quickly at high temperatures. Even with alcohol added, the stew will be safe for children to eat.
Source: Terazgotuje.pl
