John Myers
Beef Mushroom Goulash Especially Tender, Test
The perfect beef mushroom goulash especially tender, test recipe with a picture and simple step-by-step instructions.
- 500 g Fresh beef goulash
- 200 g Diced onion
- 2 tbsp Rapeseed oil
- 0,75 liter Homemade dark beef broth
- 150 g Drained chanterelles jar canned
- 250 g Mushrooms glass canned drained
- 0,25 liter Sour cream
- 2 tbsp Seasonal herbs finely chopped
- 1 tbsp Flour
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 1 pinch Chilli (cayenne pepper)
- 2 tbsp Butter
- 2 tbsp Currants black jelly
- This was a test to determine whether goulash cut from a roast beef can, through maturation, achieve the same tenderness as goulash from the beef rump, for example.
- I cut the goulash cubes into 3 cm cubes and vacuumed them. Then put it in a refrigerator set to 2 degrees plus and let it mature for 2 weeks.
- The beef cubes were taken out of the vacuum bag 1 hour before cooking, washed off and dried.
- Now fry the cubes all over over medium heat, add the onions and fry for a few minutes. Then stir in the flour and pour in the beef broth. Bring to the boil briefly and season with the spices.
- Since the meat was very tender due to the long ripening time, it only took about 45 minutes to simmer to be nice and soft. I let “normal” beef goulash simmer for up to 2 hours.
- Since I didn’t have any fresh or frozen mushrooms in the house, I seared the mushrooms from the jar in butter, seasoned them and finally mixed in the herbs. Shortly before the goulash was done, I added the mushrooms, stirred in the jelly and refined everything with the cream.
- Serve the goulash in a preheated bowl. We had boiled potatoes and a lamb’s lettuce beforehand.
- My conclusion from this test: Beef matured in this way can very well measure up to beef goulash in terms of taste and is cheaper.
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