All the secrets not to confuse the two traditional meat-based recipes. And the preparations to cook them to perfection without confusing the Italian and Hungarian dishes
Meat cut into cubes, long cooking and frequent pairing with coarsely cut potatoes. But stew and goulash, seen up close, they don't look so much alike. In fact, the basic ingredients with which they are prepared are very different, thanks also to the traditions and geographical areas of origin. Here then are the main differences that will help us not to confuse them, and here are the recipes to prepare them.
Meat
Anyone who thinks that the basic ingredient is generic red meat cubes is out of the way. In fact, to prepare a good goulash, the the neck, the turn or the shoulder of the beef. The traditional recipe for stew, on the other hand, involves the use of fatty cuts of veal such as the white meat.
The fat
Stew and goulash are not light recipes. For this reason they are often consumed during the winter season and considered real unique dishes. And if in goulash the fat used in the traditional recipe is it lard, the preparation of the stew involves the use of extra virgin olive oil and butter.
Spices and vegetables
Both recipes involve the preparation of a vegetable base. For the stew, prepare a sauté of celery, carrots, onion while in the Hungarian recipe we find only the onion, sometimes accompanied by garlic. Herbs and spices also mark a watershed between the two recipes. In fact, in the stew we find bay leaf, sage, rosemary, parsley and pepper while goulash is characterized by the use of paprika and cumin.
The wine and the flour
These ingredients appear only in the stew recipe and are used in the step of browning some meat. In the goulash recipe, on the other hand, it starts with a low heat cooking on a base of lard and paprika, which gives the dish its characteristic red color.
The recipes
So here are the recipes for preparing stew and goulash to perfection. What is your favorite?
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