Serious beef question..... I am entertaining guests on Sat, dh suggested making it hungarian theme

B

barb_b

Well-known member
I am fine w/ our recipes, but question re: Goulash.

Recently when I have made it, the beef is on the tougher side. Not sure if it is the cut or the length of time cooking. I normally just get the beef chuck, nothing fancy.

Do you think I should spring for a more expensive cut of meat? The tenderloin is on sale, but I have never used it in a goulash, and not sure if it would get chewy after cooking for 1 hour....

Thoughts? This dish can be so unpredicatable.

 
I think it was cooking time. If the meat was tough, you simply didn't "cook the bejeezus" out of it

Goulash, like most stews, benefits from extremely long-braising. Additionally, a more expensive cut of meat won't taste as good because it'll be missing all the connective tissue, fat and gristle they remove from "better" cuts.

 
I agree, but another possibility is that the meat boiled instead of slow-simmered.

Once that happens it stays tough forever.

 
Oh good! Glad I was wrong. Sometimes you just have to braise it forever.

I prefer an inexpensive cut braised until falling apart to the most expensive rare steak! More flavor

 
dh said it was the BEST goulash that I have made; and I have made it many, many times. I felt very

happy w/ myself. When I was at the ShopRite, I talked with the butcher for quite some time. He clearly was passionate about his meat, and explained the differences to the nth degree. He was asking about the recipe, details on cooking. He found the perfect cut of meat, explained why it would work and cut it up for me. (dh thinks he wanted an invite!)

I was very happy w/ myself. I called ShopRite yesterday, and spoke w/ the manager and mentioned how pleased I was w/ the knowledge and support of the butcher. The manager was happy to get the call; noting they usually only get complaints. He also mentioned casually that the man I was referring to was new to the store and still being evaluated. My call was going in the file.

I felt very happy that perhaps my call could help him w/ his employment.

 
yay---good deed done. Not sure when you started preparing, but I like to make dishes like this

at least a day in advance to taste test and let the flavors develop. sounds like a fine meal.

 
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