Returning cold weather in early November signals the need for warming meals, particularly slow-cooked meat dishes. These stews have become popular globally because they allow for the cooking of tougher cuts of meat that cannot simply be grilled. They often provide more yield per animal, are more affordable, and reveal exceptional tenderness after long cooking times. Among the most famous beef stew recipes is Goulash, originating from Hungary. The method aims for meat described as tender and full of flavor. The influencer behind the channel foodblog.fr stated that these ingredients yield a truly delicious result. The required ingredients include 800g of beef such as paleron, cheek, or short rib; 6 potatoes; 2-3 carrots; 2 onions; 4 garlic cloves; 1 tablespoon tomato paste; 1 bunch of green onions; approximately 1 liter of beef broth; olive oil and butter; 2 tablespoons smoked paprika; 1 heaping tablespoon flour; 1 tablespoon cumin; 3 bay leaves; and salt and pepper. To prepare the dish, melt butter with olive oil in a cocotte over high heat. Sear the salted and peppered beef on all sides, then set aside. Roughly chop the onions, slice the green onion and garlic, and sauté them in the same uncleaned cocotte until lightly golden. Add the tomato paste, sprinkle with flour, mix well, and deglaze with the broth. Return the meat, add bay leaves, and season with salt, pepper, cumin, and smoked paprika. Simmer for at least 2 hours on low heat covered; longer cooking ensures greater tenderness. Add water or broth as needed. Thirty minutes before the end, add peeled cut carrots and peeled potatoes. Adjust seasoning. Goulash is nearly considered a soup, so the broth should not reduce too much. Using paprika is essential as it is a star product of Hungarian gastronomy. [1]
Various beef cuts can be used for Goulash, though paleron from the shoulder is often the preferred piece due to its gelatinous band that melts during cooking, providing exceptional tenderness. Cheek is also frequently used; it is a very firm muscle requiring longer cooking but shredding easily with a fork, making it a lean option. Short plate is another choice, especially for braising methods that involve searing to create a crust. Other options include pot roast, macreuse, loin, collar, and even tail. Butchers are the best advisors for selecting the right cut. [1]
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