What are the best recipes for goulash
The perfect goulash: with port wine and old balsamic vinegar
You ended up here because you're looking for the perfect goulash recipe. In fact, our aim in this article is not to warm you up for “just another” goulash recipe. We want to explain to you the tricks with which a goulash stands out from an average goulash and thus rises to a very good or even the best goulash ever. Curious? Then watch the video first - for a rough idea of what we're up to. Then we go through the details again point by point. By the way, extremely high-quality meat with the shortest possible fibers and a lot of collagen is crucial for a perfect goulash. Maybe you've already bought the meat for your goulash - that's not a problem. For your next goulash, however, we recommend: Try ‘the goulash from Hinterwälder beef. From our point of view the best goulash meat on the market because it has particularly tender fibers and comes from small farmers in the Black Forest who raise their animals with a lot of animal welfare. You can also simply pre-order it and freeze it for your next goulash. We deliver frozen meat directly to your home. It couldn't be more practical. Here you can order the goulash from the Hinterwald beef.
The tricks for the perfect goulash
The fact that goulash consists of meat, broth, vegetables and a few spices is nothing new. But cooking goulash depends on the small details and the correct order, as our chef Valentin Vögele emphasizes in the video. Only in this way does a goulash achieve the depth of taste, smoothness and crunchiness that make it the ultimate enjoyment.
Our equipment recommendations
If the path to the perfect goulash is to be a lot of fun, you need high-quality kitchen appliances. Here are our recommendations, of course tested by ourselves. (Affiliate links)
Which meat is best for goulash?
We have already found the perfect goulash meat for us. It comes from the Hinterwälder Rind, a rare breed of cattle from the Black Forest and is an absolute dream. Short-grained, highly aromatic and perfectly holds the liquid. You can order it from us here. Remember the following: Every piece that you could also use as a steak would not only be given away in the goulash, but also out of place. We stew this dish for two hours or much longer, so we need cuts that are high in collagen. This collagen cannot be transformed into soft gelatine when frying, but it works perfectly when braising. For example, the calf, shoulder or mayor's piece are suitable - all of them contain a lot of collagen. Fillet goulash - as you see it again and again - doesn't make any sense. The fillet becomes incredibly dry because it does not contain any collagen, which can bind liquid even after a long cooking process. By the way, you can read everything about this topic in our text about the secret of stewing.
Do you really have to roast all the ingredients for the goulash beforehand?
Absolutely! And piece by piece and not all at the same time - so that nothing burns and yet all components retain their traces of roasting. It is therefore advisable to sear meat and vegetables in two separate containers, because the vegetables take significantly longer than the meat to take on color. The tomato paste is also roasted as soon as the vegetables are almost completely browned. The sugar in the tomato paste caramelises and enhances the taste of the whole dish.
Why is roasting so important?
Roasting is essential for two things: the depth of flavor of the whole dish and the dark color. Roasted aromas transform a flat, watery goulash into one that tastes sweet, full-bodied and soft. However, you have to make sure that the degree of browning is not too strong. Burned areas create bitter notes that can cloud the taste of the entire goulash.
Which wine goes into the goulash?
Classic (boring) recipes suggest 150 ml of red wine. That's enough to extinguish once. Our expert Valentin Vögele says: The more often you extinguish, the more depth and sweetness there is - and that's what makes the goulash perfect. He therefore works with port wine, which contains additional sweetness, extinguishes the vegetable cubes once with the tomato paste and then pours in port wine again and again until a whole bottle has boiled down to approx. 100 ml. There is an incredible amount of umami in this cream, which takes our goulash to a whole new level. The meat that remains in the pan is therefore boiled with port wine and butter, no flavors are given away.
When do the onions go into the goulash?
Unlike in the standard recipes, we don't add the onions to the vegetables at the beginning of the roasting process, but only after the port wine has been boiled down. And: we chop them very finely instead of cooking coarse pieces of onion. If the vegetables were seared, the small pieces of onion would burn, which would damage the taste of the whole dish. For us, the onions are more of a texturizer, because when they are soft-braised and disintegrate in the goulash at some point, they bind the sauce, ensure a mild sweetness and contribute to the creamy texture of the goulash.
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The ultimate card game for steak fans
Do you already know that of the Steak Quartet? A card game for die-hard meat fans that works just like the car quartet used to do. 32 cards with very different cuts, from fillet and roast beef to steaks that hardly anyone knows. All cuts are rated in the categories of tenderness, juiciness, flavor intensity, marbling potential and bargain factor. You can buy it for 9.90 euros on the Fleischglück marketplace!
The really perfect goulashFleischglück editorial team
- 200 grams of onions
- 200 grams of carrots
- 200 grams of celeriac
- 4ELVegetable oil
- 500 grams goulash meat (calf or mayor's piece)
- 2TL noble sweet paprika powder
- 1 tablespoon tomato paste
- 750ml port wine
- 500ml meat stock
- some old balsamic vinegar
- 200 grams of Schmand
- 150 grams of cranberries from the glass
- 1 handful of thyme
- Salt pepper
- Peel the carrots and celery and cut into cubes (size: see video). Cut the onions into fine cubes. Heat 2 tablespoons of oil in two vessels (pot or pan) and fry the meat in one vessel and carrots and celery in the other. As soon as the meat has taken on dark traces of roasting, take it out of the pot, place in a bowl and deglaze the mixture in the pan with port wine and butter. Add the liquid to the bowl as well.
- Roast the vegetables (except the onions) in 2 tablespoons of oil and then briefly roast the tomato paste and paprika powder until they smell fragrant. Deglaze with a large sip of port and let it boil down until there is hardly any liquid left. Repeat this process until the entire bottle of port wine is empty and the liquid has turned into a thick cream. Only now add the onion cubes and stir well once. Now add the meat and fill up with the beef stock.
- Let the goulash simmer over low heat for 2-5 hours, the longer the better. If too much liquid boils off, add more water. As soon as the meat and sauce have the desired consistency, season with salt and pepper. Serving: Drizzle with a little sour cream, add the cranberries, sprinkle a few drops of old balsamic vinegar over the goulash and sprinkle with some chopped thyme.
About Valentin Vögele
Valentin Vögele is the young and wild from Munich. German vice grill master, aroma tinkerer and cooking mentor in his cooking courses. His motto: “The country needs taste”. His credo: "The prerequisites for good food are very good basic products". Valentin relies on organic and sustainably produced ingredients that can have their price and are only available in limited quantities on the market if possible - he takes a very close look, especially when it comes to meat and fish. Tino says: “The list of ingredients that nature has given us is limitless. When properly staged, it results in a variety of flavors that inspire. ”This philosophy is also reflected in his gourmet caterings and cooking courses. At Fleischglück he shows how to transform boring dishes into exciting taste experiences. You can find more information about Valentin Vögele on his website.
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