Not sure if ‘dusting’ is a thing in English, or if there is another name for it. Basically it means sprinkling the flour slowly over a sauce or over hot oil, and let thicken it that way. The trick is to do it slowly, if necessary in several steps, and stir it in right away, so you don’t end up with flour clumps in the sauce
I don’t see “make enough of it so you can warm it up the next day and have it taste even better” anywhere, or is that implied?
This is not traditional hungarian goulash!
it‘s more like „Wiener Saft Gulasch“ (when done with beef, with pork it‘s just Schweinsgulasch. there is also a veal version that comes with sweat creme as additional ingredient – kalbsgulasch. the derivative with chicken is called paprikahendl)
in austria, the traditional recipe is more resembled by by „Gulaschsuppe“
The best way is to put one table soon of flour on a mag with a little watter mix well and poor in your gulash thru a small metal seep ( ussed for tee).That is perfection gulash with no flour (dought) bits inside.(sorry English languages is my 4-th languages)
The “flour” must not be normal flour, but “stärkemehl”/ powdered starch. I would take three table spoons, a similar volume of cold water, mix it in a drinking glass, and then quickly toss this into the gulasch while stirring that.
As your question is already answered, my two cents anyways: I basically always follow that recipe: https://youtu.be/nJzDfRIb9T0
Not step by step, but roughly. Also, if you use meat with a lot of connective tissue, you usually don’t need to thicken the goulash with flour or starch.
Gulasch gets better everyday until its toxic. Make sure to cook a large batch
austrian here who has never heard of “stärkemehl”. i prefer corn starch over flour though!
I may need to try tis
Simply double up the onion to meat ratio and you won’t even need to know what abomination is written in the yellow box
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“Danach mit ein bißchen glattem Mehl stauben.”
“Sprinkle with flour”
I assume this is done to thicken the Gulasch.
Afterwards dust with a bit of fine flour
Not sure if ‘dusting’ is a thing in English, or if there is another name for it. Basically it means sprinkling the flour slowly over a sauce or over hot oil, and let thicken it that way. The trick is to do it slowly, if necessary in several steps, and stir it in right away, so you don’t end up with flour clumps in the sauce
I don’t see “make enough of it so you can warm it up the next day and have it taste even better” anywhere, or is that implied?
This is not traditional hungarian goulash!
it‘s more like „Wiener Saft Gulasch“ (when done with beef, with pork it‘s just Schweinsgulasch. there is also a veal version that comes with sweat creme as additional ingredient – kalbsgulasch. the derivative with chicken is called paprikahendl)
in austria, the traditional recipe is more resembled by by „Gulaschsuppe“
The best way is to put one table soon of flour on a mag with a little watter mix well and poor in your gulash thru a small metal seep ( ussed for tee).That is perfection gulash with no flour (dought) bits inside.(sorry English languages is my 4-th languages)
The “flour” must not be normal flour, but “stärkemehl”/ powdered starch. I would take three table spoons, a similar volume of cold water, mix it in a drinking glass, and then quickly toss this into the gulasch while stirring that.
As your question is already answered, my two cents anyways: I basically always follow that recipe: https://youtu.be/nJzDfRIb9T0
Not step by step, but roughly. Also, if you use meat with a lot of connective tissue, you usually don’t need to thicken the goulash with flour or starch.
Gulasch gets better everyday until its toxic. Make sure to cook a large batch
austrian here who has never heard of “stärkemehl”. i prefer corn starch over flour though!
I may need to try tis
Simply double up the onion to meat ratio and you won’t even need to know what abomination is written in the yellow box