John Myers
Since goulash is cooked slowly and stewed for a long time, streaky meat is particularly suitable. Any tendons that may be present are converted into natural gelatine during stewing and thus bind the sauce. The long cooking time makes the meat very tender and tender. Beef and veal as well as pork, lamb, mutton, or horsemeat can be processed into goulash.
Suitable goulash meat comes, for example, from the neck and calves, for beef goulash also from the rib or off-rib, the shoulder, and the top and bottom sides. Typical ingredients for hearty goulash and goulash soups are onions and peppers, such as in our veal goulash with peppers. The addition of cumin, garlic, potatoes, or mushrooms depends on regional variants and personal preferences. You can find out how best to combine all the ingredients – and in different ways – with our versatile goulash recipes.
