Choosing good meat is definitely important IU goulash, but the sauce is full of other tastes. What belongs to goulash?
Everyone has their own recipe, but the foundation remains
Goulash is very popular with us, although it comes from Hungarian almost-moused. He settled very well with us and every family has his favorite recipe.
Although the distinctive taste of the goulash comes mainly from the way of preparing the meat, the flavoring of the spices is also essential. If you learn to use just the flavorings correctly, you will definitely celebrate success in the kitchen.
You can find out how to prepare beef goulash in this post from the YouTube channel of Lidl’s kitchen directly from the chef Roman Paulus.
Basic flavoring goulash?
The basic flavorings in the case of a classic goulash are a sweet ground pepper, which is important for both taste and color. In some recipes you can find a little hot peppers. Another typical spice is then crushed or the whole cumin, which helps digestion and moreover it is a spice with an earthy taste that we are well used to.
Salt and pepper are necessary in each recipe. Goulash also includes pressed or chopped garlic, which together with the onion creates a pleasant aroma and intense to sweet taste.
However, a number of other spices are used in goulash. The Czech versions of the goulash are often added marjoram. In order to develop her aroma properly, it needs to be rubbed in the palms. It is a spice that is typical of Czech cuisine, very aromatic and pleasant. But in the Hungarian goulash, you won’t find a marjoram.
Bay leaves often include fleshy dishes. It gives the food a slightly spicy smell. A new spice is also necessary in combination with bay leaves and sometimes added even in smaller quantities, but it is quite significant.
An interesting feature may be the use of ground ginger, which was used more in older recipes. And for those who love spicy dishes, it is certainly useful to add chili.
Surprising ingredients? Mustard!
Which ingredients do you think is a mysterious raw material that gives the food, acidity and depth? It’s mustard. You may be surprised that some add it to the stew. But it’s nothing special. It is excellent in the sauces, adds a little acidity, while softening and highlighting the sauce.
If the mustard seems too intense, you can flavor a small pinch of sugar or a drop of honey. This will not achieve a downright sweet taste, but ideal sweet and sour balance that is pleasant in all recipes.
But is it really everything that puts into goulash? Certainly not. Goulash can also be beer. Then they add not only the classic light, but also a slightly caramel dark beer, which is subject to the meat instead of the broth.
For thickening and sweetness, a little tomato paste, or sliced capsicum, which is not only sweet, but thickens the food like onions and garlic, is also added to goulash.
Exceptionally, rather in the Austro-Hungarian versions, a nutmeg flower was also added to the goulash, which is surprisingly well suited to mass dishes.
Because of the goulash, the guys in the pub can fight and the female will slam the door, but it is true that there is no right and unique recipe. There are many different tasty ways and recipes and differ from the region and the family from the family.
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