How to cook tender goulash that melts in your mouth

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If you want to cook goulash, that literally melts in your mouth, it is important to know a few secrets that will help make the meat as soft and juicy as possible.

Gulash comes from Hungary, where it was originally a soup for shepherds. Today, goulash is not only a soup, but also a wonderful meat dish that is cooked over a slow fire and has a rich taste thanks to spices and vegetables.

Ingredients for tender goulash:< /p>

• 500 g of beef or pork
• 2 onions
• 2 tablespoons of tomato paste
• 2 cloves of garlic

< li>1 tablespoon of flour

• 1 teaspoon of paprika
• 200 ml of broth
• Salt, pepper to taste
• Bay leaf, thyme (optional)

For goulash, it is better to choose meat with a small amount of fat, for example, shoulder blade or brisket. The fat makes the meat juicier after stewing.

Cut the meat into medium cubes, salt and roll in flour. This will help create a beautiful crust and thicken the sauce during stewing. Fry the meat in a heated pan with oil until golden. Transfer the meat to the pan.

In the same pan, fry the chopped onion until soft, add the garlic, tomato paste and paprika. Simmer for a few minutes. Add fried onions to the meat, pour broth, add spices. Simmer over low heat for 1.5-2 hours until the meat becomes soft.