Many people remember with nostalgia the goulash that our grandmothers cooked. The dish was distinguished by its softness and tenderness.
Attempts by young chefs to prepare the same ideal goulash are not always crowned with success.
The thing is that newbies are not aware of three interesting tricks that were used by the older generation.
If you learn these rules, the goulash will always turn out appetizing and acquire an excellent consistency.
Pre-treatment of meat
Of course, before cooking goulash, you need to find the most suitable meat ingredient for the dish. It is desirable that there are no tendons.
Unfortunately, cooks are not always lucky. And sometimes they have to use tough meat.
But no problem. Such a product should be cut into smaller pieces and subjected to preliminary fifteen-minute stewing, as well as very quick frying. This procedure helps to soften even the toughest pieces of meat.
Proper cutting of vegetables
Vegetable components that are planned to be used in the preparation of goulash should not be cut too finely.
The carrot and onion pieces should be medium in size. In this case, the finished dish will be softer and juicier, and the aroma of the dish will be brighter.
Pre-treatment of flour
The flour component is added to the gravy to give it thickness.
In most cases, the bulk product does not undergo any pre-treatment.
But many experienced cooks do it this way: before adding flour to the sauce, they process it in a hot frying pan until the product turns golden.
While the flour is frying, it should be stirred constantly. Otherwise, the dry ingredient will turn black instead of golden.
If the gravy contains fried flour, the sauce will be much more delicious.
