How to cook tender goulash: main ingredients and secrets
Goulash is still popular even today. This traditional Hungarian dish with a three-thousand-year history is made with small pieces of meat in a thick gravy with spices. It tastes great both as an independent dish and as a side one.
The FoodOboz editorial team will tell you how to cook tender goulash based on the advice of Kitchenstories.
4 rules for perfect goulash
Meat. It is best to use marbled meat, as it cooks slowly, with fat draining off during cooking and giving a tender and juicy result. The most popular are beef and veal.
Vegetables play an equally important role and can vary depending on the recipe. The most common are onions, shallots, and garlic.
Spices. It all depends on your taste preferences, but the most commonly used are bay leaves, marjoram, pepper, thyme, and cumin.
Broth. You can use any broth, and add a little red wine or beer for a richer flavor.
It is best to use beef or veal.
Source: Pixabay
Ingredients:
- meat
- onions
- garlic
- vegetables (optional)
- broth
- red wine
For better flavor and aroma, you can add a little red wine or beer to the broth.
Source: Pixabay
Method of preparation:
- Cut the meat into medium-sized cubes.
- Cut onion and vegetables into large cubes.
- Fry onion, garlic and vegetables in a well-heated frying pan.
- Fry the meat separately.
- Mix wine and broth in a saucepan, heat, and add spices. Put the meat and fried vegetables and simmer over low heat for about 90 minutes.
Serve with potatoes, polenta or vegetable stew.
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