Almost everyone loves goulash. No, I don’t argue, there are steak lovers, and many of them believe that goulash is a mockery of meat. But please note - there are completely different cuts for steak and goulash, and the difference in cooking methods is a matter of course.
Goulash is tough meat that is stewed until soft. Unfortunately, it is softness that is taken care of in the first place, but the taste is often taken care of later. The taste of goulash is a difficult thing, if only because, due to the long cooking of meat, the defining notes in it are not meat at all, but products that are used additionally. And it is necessary to choose such products that will not completely hammer the meat, but will set off, emphasize, or act as a good accompaniment.
One of the options for goulash is Provencal.
We take:
- 500 grams of beef (choose a non-soft cut);
- A couple of onions - you can take a shallot (authentic), or you can take a regular one;
- A handful of dried porcini mushrooms;
- Half a liter of broth;
- 100 ml of brandy;
- 300 ml of dry red wine;
- Juice from one orange;
- 1 teaspoon each of juniper berries and black peppercorns
- Half a teaspoon of dried thyme and rosemary (more is possible, but then these herbs will become the leading ones in aroma and taste);
- A couple of bay leaves, preferably fresh;
- A couple of cloves of garlic;
- Salt to taste and oil for frying. Optionally, you can add fresh thyme and rosemary, if you have any.
How we cook:
We do it once: cut the meat into cubes about 2 cm in size, fry in oil, lay out from the pan, season with salt, pepper, thyme and rosemary and leave to wait in the wings.
We do two: cut the onion into cubes and send it to fry in the same pan, on the remains of the oil in which the meat was fried. When the onion becomes translucent, add garlic (preferably chopped), bay leaf, juniper, peppercorns and continue to fry.
When we see that there is no liquid left from the onion in the pan, pour in the cognac, then let it boil over. When the volume of cognac is well reduced (the contents of the pan will become thick), pour in the wine and let it boil again.
Now we put the meat in a frying pan, fill in the broth and chop the dried porcini mushrooms that are not soaked (this is important) there. We simmer for about two hours, after which we carefully pour in the orange juice, stir and continue to simmer - here already until the desired consistency of the sauce.
If you add fresh herbs, then this is after the goulash is ready.
It sounds great with bulgur and even with couscous.