Why the goulash turned out tough: what's wrong with the meat and can it be fixed

A dish of Hungarian national cuisine, goulash has long been firmly established in the kitchens of post-Soviet countries.

Meat in gravy is sometimes cooked with mushrooms and served with porridge, potatoes, pasta. It doesn't matter what - the important thing is that the meat is soft, and this doesn't always happen.

Let's try to figure out why the goulash turned out tough.

The most important

If such a problem with the meat in this dish has already happened, then nothing can be done about it. You will have to stock up on patience, and maybe even toothpicks. Tough meat in goulash will remain tough.

Reasons

To avoid such trouble, you need to carefully select the meat at the very beginning.

Most likely, the wrong part of the carcass was chosen for preparing the dish, or the animal was quite old, and the meat was only suitable for minced meat.

But this does not mean that by choosing a part of a young calf you can count on culinary recognition.

For goulash, you need to choose meat from the front part of the carcass. If you intend to cook from beef, then you will not find anything better than tenderloin. Delicious goulash can be made from pork or poultry.

And finally, even if you have selected the perfect and fresh meat, you should not cook the goulash for a long time. The longer, the tougher it will be.

• Related news:
• meat
• recipes
• kitchen
• cooking
• mistakes
• 13 February 2023

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