Goulash is one of the classic Polish dishes that impresses with its taste and versatility. You can prepare it from various types of meat and serve in many ways. However, you need to know how to prepare it so that it comes out aromatic and soft. It is enough instead of water, you pour the meat with other fluid, And your stew will not come out hard as a sole.
Goulash is a nutritious dinner dish that is not complicated in preparation, but requires remembering a few issues to make it come out tasty and soft, not hard and lacked. Above all The key is to choose the right meat. It is worth reaching for pieces that are good, such as neck or shoulder. A good solution is not lean pieces, which after a long cooking will become hard as a sole.
Before choking, it is important Good frying pieces of meat on heated fat. In this way, the juices stay inside and the meat remains juicy, expressive and tasty. The spices used also affect this. Bay leaf, allspice, sweet and hot peppers, as well as garlic are considered classical.
Steering meat on low heat is key. To make it soft and melt in your mouth, cook well under cover, for at least 1.5-2 hours. Too fast and too intense choking will end in a hard stew. However, this also has an impact on softness in which the meat will be cooked.
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Usually, after frying meat, most people flood them with water. Although it is neutral, it does not bring any additional taste values or ingredients supporting the meat softening process. Next time it is worth trying to turn it into A broth that will make the stew always go out and soft.
Instead of stew water, broth is a wealth of taste and natural chemical compounds that have a positive effect on the structure of pieces. Stemping meat in broth translates into fragility, delicacy and the final taste of the dish. The best option is of course use of homemade broth, However, if you do not have time to prepare it, reach for those available in a jar or powder.
In the case of stew made of chicken or turkey, vegetable or chicken broth will work best. This delicate combination will not disturb the taste and will work well on the meat structure. In turn, the stew made of beef or pork can be poured with any broth. In this case, poultry, pork, beef or also vegetable will work.
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