Goulash is a Hungarian national dish. First it was a staple dish of shepherds, and then it spread throughout the world. You can use various types of meat to prepare it: mutton, chicken, beef or pork. The most popular option is to use pork shoulder. In our country, the dish is highly appreciated, and Poles appreciate goulash for its simplicity.
What water should you pour over the meat for the goulash? One mistake will ruin the entire dish
The type of meat matters, but its proper preparation is equally important. Goulash lovers want the meat to be soft, tender and melt in the mouth. Traditionally, the diced meat is covered with spices (pepper, sweet paprika, garlic) and fried in hot fat on all sides. Once the pork shoulder is seared, it’s time to braise. The temperature of the water you pour over the meat after frying has a significant impact on its taste. Many people make the mistake of pouring cold water over the meat. As a result, it becomes hard, stringy and unsuitable for eating. The only right solution is to pour boiling water over the meat. Thanks to this, the taste and aroma will remain inside the dish.
How to make the meat for goulash soft? Be careful with this spice
The second common mistake is adding salt at the wrong time. If you coat the meat in salt at the very beginning or add it during frying, you cannot count on a soft and aromatic dish. Adding salt too early will make the meat tough. The spice is added only at the end of stewing, when the meat is already soft. Are you worried that the meat will turn out tough despite following the above instructions? While stewing, add a little wine vinegar. Not only will it tenderize the meat, but it will also balance the flavors and make the stew even tastier.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
