Do you thicken the stew with flour? Makłowicz claims to be a culinary sin and gives his way

Robert Makłowicz is one of the favorite chefs of many Poles. It is a source of inspiration and many tips that are extremely useful in the kitchen. He is also a great lover of Hungarian cuisine. For this reason, it should not be a surprise for us that he has his opinion about the iconic dish, which is Goulash.

Goulash is a dish for which there is no one recipe. Everyone prepares the dish in their own way, adapting it to their taste. However, every stew should be prepared from high -quality ingredients – beef or karani, onions, fresh, carrots, celery, parsley and sweet pepper.

Robert Makłowicz believes that one of the greatest sins when preparing stew is thickening with flour. The chef ensures that only onion is needed to compact the sauce instead. Under the influence of long cooking, the vegetable softens and thickens the sauce, At the same time, providing him with a unique taste. The right amount of onions is a great way to get the density of the sauce we want.

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Robert Makłowicz’s way is not the only way to avoid flour in stew. Many people use the cream sauce to improve the consistency. Sour cream will affect the consistency, thickening the whole dish and at the same time will improve its taste. Will work, especially When the sauce turns out to be too spicy. Before we add it to the dish, but remember to harden it, i.e. combine with a small amount of hot sauce. Only the prepared cream can be added to the dish.

An effective way to thicken the sauce is also its reduction. However, this is a relatively time -consuming way. The finished sauce should be kept on low heat uncovered to allow excess water to evaporate. In this case, however, be careful about the taste of the whole dish. A smaller amount of water may mean too intense taste. For this reason, it is worth salt the dish only at the end.

Sources: Terazpoczy.pl