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What 3 mistakes are guaranteed to make goulash tough: what you shouldn't forget - a note for housewives
16.04.2024 18:00
Many people take the preparation of goulash very seriously, as all family members enjoy it.
What a disappointment it will be if the meat turns out to be tough.
As a rule, three popular mistakes are to blame, says chef Yulia Arkhipova , an expert on culinary issues for the online publication BelNovosti.
What are the main inaccuracies?
Defrosting meat
It is worth approaching the preparation of goulash thoroughly and preparing it in the evening. In order for the dish to be juicy and tasty, it is necessary to defrost the main product as delicately as possible.
To do this, first it lies in the refrigerator overnight, and in the morning it is left in the kitchen for a certain period of time at room temperature.
Slicing
Many housewives want to reduce cooking time, so they choose the smallest possible size for cutting. This is a mistake. Small pieces of meat will definitely not turn out juicy.
Ideally, the pieces of meat should be no smaller than 1.5 cm and no larger than 2.5 cm.
Temperature of water or broth
After you have fried the meat itself, you need to pour liquid over it. If it is at room temperature, this can negatively affect the juiciness.
Therefore, the broth or water must be hot.
Previously, we talked about the mistakes that can prevent you from boiling delicious potatoes for a side dish .
