A splash of vodka: The secret to perfect goulash tenderness
Goulash, this classic, warming meal, can charm us with its depth of flavour and aroma. However, one of the biggest challenges in preparing it is making the meat so tender and delicate that it melts in your mouth.
Goulash is a culinary classic that has graced our tables for generations, especially on colder days. Aromatic meat in a thick sauce full of vegetables offers a true feast for the senses. However, nothing spoils this pleasure like tough and hard-to-chew pieces of meat. Is there a way to prevent this? It turns out that just 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 their structure is worth paying attention to. Meat with more connective tissue, such as shoulder, neck or sirloin, is best suited for braising. It's the long cooking time that allows for 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 temperatures that are too high can spoil the whole effect. Goulash requires patience and time: it should cook on low heat for at least one and a half to even three hours, depending on the size of the meat pieces.
The secret to tender meat in goulash—A little alcohol
What can 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 fibres and speeding up the tenderising process. This is particularly effective for tougher types of meat, such as beef or pork.
You don't need to worry about the taste of alcohol in the dish—most of it will evaporate during cooking, and the meat will retain only its tenderness and juiciness. Just add one tablespoon of vodka during the braising stage to enjoy the effect.
Alcohol in goulash—A way to deeper flavour
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 flavour. 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, just 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.
