When making a hearty and flavorful goulash, choosing the right cut of meat is crucial for achieving the perfect texture and mouthfeel. The stew is often associated with beef, but other meats like pork and lamb can also work beautifully. Here’s a quick look at the best cuts to use for goulash, along with tips on cooking techniques.
Chuck Roast
Chuck roast comes from the shoulder area of the cow. It contains a good amount of fat marbling that keeps the meat tender and moist during the long simmering time. This is why chuck roast is one of the most popular choices for beef goulash. It holds up well to extended braising while delivering full-bodied beefy flavor.
Bottom Round
Bottom round is a lean cut that comes from the cow’s hind leg. It can be a bit tough, so it benefits greatly from the low and slow stewing method used for goulash. The meat shreds into tender chunks and absorbs all the rich spices and paprika in the broth. Bottom round is an ideal budget-friendly option.
Stew Meat
Stew meat refers to cubed cuts from the chuck or round that are packaged specifically for stews. This pre-cut meat saves time in the kitchen since there’s no need to trim and cube a larger roast yourself. Look for stew meat with visible marbling to ensure moist and tender bites of beef.
Pork Shoulder
Boneless pork shoulder, also called pork butt, has plenty of fat and connective tissue. The long cooking renders the fat and breaks down the collagen into melt-in-your-mouth gelatin. Shredding easily, pork shoulder absorbs flavors well and gives a unique taste to goulash.
Lamb Shoulder
Lamb shoulder is perfect for a hearty Middle Eastern or Mediterranean twist on goulash. Braising coaxes out its rich lamb essence into the sauce. Due to the strong flavor, lamb shoulder stands up well to the aromatic spices in the stew.
Veal Shoulder
Mild and tender veal shoulder turns lusciously succulent when simmered for hours in the stew liquid. It gives a more delicate meatiness compared to beef. For best results, use bone-in veal shoulder and scoop the meat off the bones after cooking.
Tips for Cooking the Meat
Here are some key tips for preparing the meat to get perfect texture in goulash:
- Cut the meat into 1-2 inch cubes so the pieces are uniform in size.
- Season the meat chunks well with salt and pepper before browning.
- Brown the meat thoroughly over high heat to caramelize the exterior.
- Don’t overcrowd the pan when browning. Work in batches if needed.
- Deglaze the pan with some broth to pick up browned bits stuck to the bottom.
- Add the meat and scrapings back to the Dutch oven with the remaining ingredients.
- Simmer goulash gently over low heat until meat is fall-apart tender, 2-3 hours.
Conclusion
When braised low and slow in a rich paprika gravy, cheaper cuts of meat transform into fork-tender perfection in goulash. Chuck roast, bottom round, and pork shoulder offer the best beefy flavor and tender texture. Cubing the meat evenly and searing it first ensures the right hearty yet meltingly soft bites. Follow these meat tips, and your goulash will be a new favorite one-pot meal.