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<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n<\/figure>\n\n\n\nRecipe modifications:<\/strong><\/p>\n\n\n\n What can you add to the stew to thicken it?<\/strong> Should I salt the meat before frying for the stew?<\/strong> How can I make the meat in the stew tender?<\/strong> The following amounts yield approximately 3 liters of pork stew, which makes about 15 servings of 200 g each.\n
While I fry the meat in the fat I previously rendered, you can speed up the process by simply frying the meat in oil and leaving the fat on the meat. Trimming the fat from the meat is a good idea if you’re making the goulash, for example, for children who don’t like fatty cuts of meat.<\/li>\n<\/ul>\n\n\n\n
The addition of alcohol will combine the fat with the water, and the sauce will thicken on its own. There’s no need to dredge the meat in flour. If the goulash is still too thin, simply reduce it by simmering uncovered. The excess water will evaporate, and the stew will have a more concentrated flavor.<\/p>\n\n\n\n
Salt pork and chicken before frying. If the goulash isn’t salty enough at the end, you can add salt. Remember to add salt only after the excess water has evaporated. This way, you’ll be sure not to over-salt the dish.<\/p>\n\n\n\n
I simmer the goulash for about 2-3 hours. This tenderizes the meat. It’s best to prepare it the day before. After reheating and tenderizing the meat overnight in the sauce, the meat will melt in your mouth. The tenderness of the meat is influenced by the cooking time, salt, tomato acid, and the alcohol used in the cooking. The meat itself – its cut, quality, and freshness all play a role in the tenderness of the meat.<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n
Read the step-by-step recipe for how to make the best Greek pork stew with peppers and watch the video below.
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