Bavarian Bistro

Browning Meat – Flavor Building Technique For Goulash, Stews And Roasts

Browning meat properly…is an essential flavor-building technique for authentic Hungarian goulash or other stew recipes, as well as for roasts or braised meats. The following easy goulash method will demonstrate how to create a good fond, and how to deglaze it for optimum flavor.

Ingredients And Prep List For Authentic Hungarian Goulash

Browning The Meat

Let me say this again, because it is the most important part of your flavor-building process: the meat should be dark brown and lightly crusty…not burned, of course! If you simply cook the beef until it has changed colors from pink to light brown, you will not have enough caramelized meat juice for the fond layer left in the pan. Use high heat and be bold!

More Flavor Building For A Rich Goulash Sauce

Deglazing The Pan

Add the red wine to your pot and bring everything to a light boil. With a spatula, scrape the pan bottom and the sides until all of the fond is released and incorporated into the liquid. Now add the beef stock, paprika, and lemon juice.

Cover the pot and simmer your goulash on low heat for about 90 minutes, or until the meat is fork-tender.

15 minutes before the end of the cooking time, you may add diced potatoes and carrots to your stew. Thicken it as you prefer, and adjust the seasoning with salt and pepper to taste.

A more liquid stew can be served as goulash soup on a chilly day. Crusty bread or a pretzel make wonderful accompaniments.

The thicker, authentic Hungarian goulash is often served with rice, pasta (spaetzle!), dumplings or boiled potatoes.

One last thing: the properly browned meat provides – aside from a rich flavor – the beautiful, appetizing color of a stew cooked right.

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