Why goulash in kindergartens is always soft and tender: an old secret revealed
Rarely does goulash turn out soft, no matter how long you simmer it in a frying pan. But in addition to fresh meat and experience, you need another ingredient.
We'll tell you how to cook that same goulash that was served for lunch in kindergarten. It always turned out soft and tender, even if not everyone ate it with such enthusiasm.
Culinary secret
You need to start by cutting the meat. It is better to take veal or fresh beef.
The meat is cut into large pieces and then fried in a frying pan until golden brown.
The finished meat is removed from the frying pan and then the onions are fried in the same place.
Next comes strong black tea, which is added to the pan with the meat and onions.
You can add spices to taste, lemon juice, then cover and simmer over low heat for about 30-35 minutes.
That's all. Thanks to these secrets, the dish prepared from beef will be soft and deliciously tender.
Even if the goulash tastes different, you definitely won't have to chew the meat for long.
