Alcohol trick transforms tough goulash into melt-in-mouth delight
Goulash, that classic warming meal, charms us with its depth of flavor and aroma. However, one of the biggest challenges in preparing it is making the meat tender and delicate enough to melt in your mouth.
Goulash is a culinary classic that has graced our tables for generations, especially during colder days. Aromatic meat in a thick sauce full of vegetables is a true feast for the senses. Yet, nothing ruins this pleasure like tough and chewy pieces of meat. Is there a way to prevent this? It turns out that one simple trick can make goulash perfect—soft and delicate like never before.
Why is the meat in goulash sometimes tough?
The foundation of a successful goulash is choosing the right meat. Beef, pork, or even game are popular choices, but it's important to consider their structure. Meat with more connective tissue, such as shoulder, neck, or sirloin, is best suited for braising. It's the long cooking time that allows the gradual dissolution of collagen, making the pieces soft and juicy.
However, even with well-chosen meat, making technical mistakes is easy. One of the most common is adding salt too quickly—it draws water out of the meat, making it dry and tough. Similarly, cooking temperature that is too high can spoil the entire dish. Goulash requires patience and time: it should cook on low heat for at least 1.5 to even 3 hours, depending on the size of the meat pieces.
The secret to tender meat in goulash—A little alcohol
What should you do if, despite long cooking, the meat is still tough? A proven grandma's trick comes to the rescue. The key to success is adding a bit of alcohol, such as vodka. How does it work? Alcohol denatures the proteins in the meat, breaking down the fibers and speeding up the tenderizing process. This is particularly effective for tougher types of meat, such as beef or pork.
Don't worry about the taste of alcohol in the dish—most of it will evaporate during cooking, leaving the meat tender and juicy. Add one tablespoon of vodka during the braising stage to enjoy the effect.
Alcohol in goulash—A way to deeper flavor
Vodka is not the only liquor that can be used to prepare goulash. Red wine is an excellent choice for those who appreciate a more intense flavor. Added at the beginning of the braising process, wine enriches the dish with deep aromas that perfectly blend with the meat and vegetables.
The cooking process with wine is similar: after browning the meat and vegetables, pour in a glass of red wine and then braise everything on low heat. Thanks to this, the meat will gain an exceptional taste and aroma, and the goulash will become a true culinary masterpiece.
