Meat stewed in aromatic sauce and served with potatoes or your favorite groats is always a good idea when it comes to tasty and filling dinner. However, in order for it to delight with its smell and juiciness, you need to know how to prepare it. It turns out that it is not so obvious, because several common mistakes determine the softness of goulash meat. Fortunately, it exists a simple trick thanks to which your goulash will always be a culinary success.
There are many ways to prepare goulash. One might even go so far as to say that Every housewife has her own method of preparing this meat meal. What they have in common is that in each case meat in goulash does not forgive certain mistakeswhich ultimately determine the consistency and structure of the dish.
Additives and varied forms of goulash will be of no use if . A common culprit is improper handling. Both beef and pork require the right approach to delight with their tenderness and juiciness.
For this to be the case, Avoid quick frying and cooking at too high a temperature. Goulash takes time, so any attempts to speed up preparation may end in failure. Boiling too intensely or frying in a pan with too little fat will end hard and fibrous pieces of meat.
Moreover, it is important the moment of adding salt to the dish. Doing this too early can cause water to be drawn out of the meat faster, resulting in tough meat. Therefore, salt should be added at the end of cooking. In all this we cannot forget about selecting the right type of meat. Classic cuts of beef and pork, such as shoulder or neck, work best.
See also:
The goulash requires proper preparation so that it finally delights with its taste and consistency. Avoiding common mistakes is one thing, but proper preparation and use of appropriate ingredients is another matter. Wanting to have goulash light and delicate as a cloud, choose young meat – the older it is, the harder it is.
Moreover, it is worth knowing a trick that always guarantees that the goulash becomes a culinary success. It’s nothing complicated, a when preparing this meat dish, it can make things a lot easier. Just reach for a reliable one vinegar, which thanks to its properties will perfectly soften the meat.
Vinegar contains acetic acid, which acts on the protein responsible for the structure of meat. In this way, it begins to soften and acquire a velvety structure. In addition the addition of vinegar speeds up the stewing process, causing a faster change in the structure of the fibers. The effect becomes much better and more expressive. In addition, the entire goulash gains an enhanced flavor because the vinegar enhances the aroma and expressiveness of the meat.
To enjoy a soft stew just add 1-2 tablespoons of vinegar at the beginning of stewing or after briefly frying the meat. It is important not to overdo the amount of vinegar added, as it may dominate the flavor of the dish, which is something everyone would like to avoid. Interestingly, Instead of vinegar, you can try adding lemon juice or baking soda.
