5 “secrets” cooking delicious goulash that “melts in your mouth”

1

Goulash-one of the most beloved dishes among lovers of delicious meat food . However, not everyone can prepare it so that the meat literally melts in the mouth. What secrets will help to achieve the ideal effect

to keep the meat juicy

sometimes the housewives may face the fact that goulash is dry or even solid due to improper processing of meat. Therefore, you need to fry the pieces for a few minutes over high heat.

Once the crust is formed, the process can be completed. sauce? The presence of thick and viscous sauce. Some housewives use wheat flour as a natural thickener.

However, a number of chefs think that it is better to use potato starch in this capacity to get the meat softer.

it is known that the choice of frying product is extremely important. It depends on the texture of the meat and the shade of taste. If you like to cook pork goulash, then use any vegetable oil.

but for beef you should consider the combination of butter and vegetable oils. Also, the taste of the dish will be more saturated when frying on a piece of pork fat. >

Salt

It is known that early injection of salt can ruin goulash – the meat will turn out too hard and dry. The total cooking time takes about two hours.

but the salt is added just 10 minutes before cooking.