5 Best Beef For Goulash: What Cut Of Beef Is Best For Goulash?
Goulash is one of the most popular dishes in Hungary, and it is easy to see why you should try this recipe.
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The best part about goulash is how simple it is to make with just a good cut of beef.
Now, let’s grab some useful information about the best cuts of beef for goulash and how to choose them on the market.
How to choose beef for goulash?
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Goulash is traditionally made with beef.
Therefore, if you want to replicate the authentic taste of the goulash, make sure that you have a high-quality cut of beef.
Don’t worry, choosing beef for goulash has never been easier than that with our following tips:
1. A tough cut will be more economical and better for goulash
Goulash is just like a stew dish, which means the meat is slow-cooked in a liquid for hours until tender.
Therefore, when opting for a tough cut of beef with a lot of connective tissues, you can still achieve the fork-tender texture after a couple of hours of cooking.
Moreover, by purchasing a tough cut of beef, you can save some money while still achieving tender meat for your goulash.
2. Select a cut that is fresh, bright in color, and without any sign of spoilage
Another tip to choose beef for goulash is to select a fresh cut of beef.
It should have a dark red but bright and glowy appearance.
You can feel a bit sticky on the tip of your finger when touching a fresh cut of beef.
It should also be without any sign of spoilage like dark spots or an off smell.
3. Fresh grass-fed beef is always the number one choice
A fresh cut of grass-fed beef doesn’t produce a lot of juice or excess water when cooking.
Moreover, it is even healthier to eat because the cow is treated without antibiotics and hormones, and receives an organic diet.
Fresh grass-fed beef is more expensive, but it is totally worth the price.
5 best beef for goulash:
Choosing beef for goulash is just the same as picking beef for a stew.
Here are the five best beef cuts that are ideal for goulash:
1. Chuck roast steak
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A chuck roast steak is a tough cut that is perfect for a slow-cooking recipe like goulash.
It comes with a flavorful taste and juicy texture thanks to the sufficient fat content.
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Chuck roast steak is also an economical way to add protein and flavors to your diet.
2. Flank steak
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Another cut that you can try for goulash is flank steak.
This cut comes from the flank section of the cow with a relatively tough texture.
It should be properly cooked so that the meat can be juicy and tender at the same time.
Flank steak is prized for its flavorful taste and after being slow-cooked in a goulash, the meat will become very tender and can melt in your mouth.
3. Short ribs
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Short ribs are what you can also use in your next goulash recipe.
Either boneless short ribs or bone-in short ribs can work in this case.
Bone-in short ribs are more expensive and more flavorful than their boneless counterparts, which are actually cut from the chuck section and resemble short ribs without the bones.
Therefore, if you can afford real beef short ribs, they will be an ideal option that tastes richer and more flavorful.
4. Beef shank
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Beef shank can be a great choice for goulash or any other slow-cooking recipe.
A beef shank is a cut from the leg of the cow, so it contains a lot of connective tissues that need to be broken down with a slow-cooking method.
This cut also provides texture to your goulash thanks to the high collagen amount.
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Oxtail, or actually the tail of the cattle, is our last recommended cut for goulash.
It is typically used in slow-cooking recipes, especially to make soups or stews.
Beef oxtail turns out to be relatively expensive compared to other meat cuts, but it is actually a greater cut than you may think.
The bottom line
To have a rich, hearty flavor from your beef goulash, you will need a good cut of beef.
Normally, a tough cut like chuck steak, short ribs, oxtail, or beef shank can work in this case because the long cooking time will help tenderize the meat.
Moreover, these cuts often come with an economical price that most people from different classes can afford.
Which one do you think would work better in the goulash?
Try out all the aforementioned cuts of beef and let us know!
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