Apple cider vinegar: The secret to perfect tender goulash meat

Goulash – a dish that evokes the warmth of rich spices and tender meat. Its deep flavour and aroma make it a favourite meal for many. However, preparing the perfect goulash, where the meat is so tender it melts in your mouth, can pose a challenge. But don't worry. We have a simple and effective trick to ensure your goulash always turns out perfectly!

Preparing the perfect goulash, where the meat is ideally tender and juicy, can be challenging. The key element of any goulash is perfectly prepared meat. What can you do to ensure it turns out perfectly every time? A simple trick will help you achieve this goal with minimal effort.

Apple cider vinegar is a true kitchen magician that can work wonders with meat. The acid it contains acts on the protein in the meat, causing it to denature. This makes the meat more tender and juicy, and its juices do not leak out during stewing.

      
• Sear the meat: On a heated pan, sear the meat on all sides until browned.
• Add vinegar: Add 30-45 millilitres (2-3 tablespoons) of apple cider vinegar to the meat.
• Stew: Cover the pan and stew on low heat until the meat is tender. The vinegar smell will gradually evaporate.
• Add remaining ingredients: Once the meat is tender, add the remaining goulash ingredients, such as vegetables, spices, and stock.

Why does apple cider vinegar work so well?

• Tenderizes the meat: Apple cider vinegar breaks down the meat fibres, making it more delicate.
• Enhances flavour: Vinegar enhances the taste of the meat and other goulash ingredients.
• Reduces cooking time: With vinegar, the meat stews faster, saving time.

Besides apple cider vinegar, there are other ways to achieve tender meat in goulash:

• Marinating: Before stewing, marinate the meat in olive oil, spices, and lemon juice or natural yogurt.
• Adding enzymes: Pineapple contains enzymes that break down proteins, making the meat tenderer. You can add fresh pineapple, pineapple juice, or its concentrate to the goulash.
• Long stewing: The traditional way to obtain tender meat is long stewing on low heat, which allows the meat to break down and become delicate.