How To Thicken Up Beef Goulash: A Simple And Delicious Recipe!
What To Know
- A roux is a mixture of equal parts flour and butter that is cooked together until it forms a paste.
- No matter which method you choose, thickening up beef goulash is a simple process that can be done in just a few minutes.
- With a little practice, you’ll be able to create a thick and flavorful goulash that will impress your family and friends.
Beef goulash is a hearty and flavorful stew that is enjoyed all over the world. However, sometimes the goulash can turn out too thin and watery. If you find yourself in this situation, don’t worry! There are several ways to thicken up beef goulash and achieve the perfect consistency.
Flour
One of the most common ways to thicken beef goulash is to add flour. Simply whisk 2 tablespoons of flour into 2 tablespoons of cold water to create a slurry. Then, stir the slurry into the simmering goulash and cook until thickened.
Cornstarch
Cornstarch is another excellent option for thickening goulash. To use cornstarch, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Add the slurry to the goulash and cook until thickened.
Roux
A roux is a mixture of equal parts flour and butter that is cooked together until it forms a paste. To make a roux, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes, or until the roux is golden brown. Stir the roux into the goulash and cook until thickened.
Potato Flakes
Potato flakes are a great way to add both thickness and flavor to beef goulash. Simply stir 1/4 cup of potato flakes into the simmering goulash and cook until thickened.
Masa Harina
Masa harina is a type of corn flour that is used to make tortillas and tamales. It can also be used to thicken beef goulash. To use masa harina, whisk 2 tablespoons of masa harina into 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering goulash and cook until thickened.
Arrowroot
Arrowroot is a starch that is extracted from the root of the arrowroot plant. It is a gluten-free thickener that is often used in Asian cuisine. To use arrowroot, whisk 2 tablespoons of arrowroot into 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering goulash and cook until thickened.
Tapioca
Tapioca is a starch that is extracted from the root of the cassava plant. It is a gluten-free thickener that is often used in puddings and desserts. To use tapioca, soak 2 tablespoons of tapioca in 2 tablespoons of cold water for 30 minutes. Stir the tapioca into the simmering goulash and cook until thickened.
Final Note: Thickening Your Goulash to Perfection
No matter which method you choose, thickening up beef goulash is a simple process that can be done in just a few minutes. With a little practice, you’ll be able to create a thick and flavorful goulash that will impress your family and friends.
Questions We Hear a Lot
Q: Why is my beef goulash too thin?
A: There are several reasons why your beef goulash may be too thin. You may not have added enough thickener, or you may have added the thickener too early in the cooking process. Additionally, if you are using a lean cut of beef, the goulash may not have enough fat to thicken it.
Q: Can I use any type of flour to thicken beef goulash?
A: Yes, you can use any type of flour to thicken beef goulash. However, all-purpose flour is the most common type of flour used for this purpose.
Q: How can I prevent my beef goulash from becoming too thick?
A: If you are worried about your beef goulash becoming too thick, you can add a little bit of water or broth to thin it out. You can also add more vegetables to the goulash, which will help to bulk it up and make it less thick.