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Old 10-01-2013, 03:02 PM   #1
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Goulash

My daughter is in love the goulash recipe they make at our local diner. I've spoken to the owner who gave my a rough recipe which I want to try to duplicate, but it begins with boiling the beef cubes. Has anyone ever made a goulash recipe that began by boiling the meat instead of browing it? How long would you boil it for?

Thanks for your help!

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Old 10-01-2013, 05:40 PM   #2
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My daughter is in love the goulash recipe they make at our local diner. I've spoken to the owner who gave my a rough recipe which I want to try to duplicate, but it begins with boiling the beef cubes. Has anyone ever made a goulash recipe that began by boiling the meat instead of browing it? How long would you boil it for?

Thanks for your help!

I don't boil the meat, I brown it first then it cooks in the recipe liquids.
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Old 10-01-2013, 05:47 PM   #3
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I reckon you could boil the meat. Are there any seasonings/spices in the boiling water? That would be the only advantage to boiling the meat first. If not, I would brown it first.
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Old 10-01-2013, 05:50 PM   #4
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I reckon you could boil the meat. Are there any seasonings/spices in the boiling water? That would be the only advantage to boiling the meat first. If not, I would brown it first.
Also, if you don't use the liquid you boiled the meat in, you're losing all that beef flavor.
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Old 10-01-2013, 06:16 PM   #5
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Boiling sounds sketchy to me.

How long does he say to do that?
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Old 10-02-2013, 07:35 AM   #6
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Boiling the meat will remove the excess fat. then brown it after. Since we try to watch our fat and cholesterol we also boil Italian or breakfast sausage first . Ground turkey and chicken products also have a lot of fat.
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Old 10-02-2013, 07:42 AM   #7
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Boiling the meat will remove the excess fat. then brown it after. Since we try to watch our fat and cholesterol we also boil Italian or breakfast sausage first . Ground turkey and chicken products also have a lot of fat.
Boiling meat can overcook it and make it tough. Trimming fat with a knife is much more efficient.
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Old 10-02-2013, 08:20 AM   #8
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Could this be a diner shortcut? Maybe they par-boil or braise the cut meat in advance to speed the cooking process for the dish? Then they can still use it up the next day? Or turn it into stew instead of goulash? Beats me.
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Old 10-02-2013, 08:27 AM   #9
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Boiling the meat will remove the excess fat. then brown it after. Since we try to watch our fat and cholesterol we also boil Italian or breakfast sausage first . Ground turkey and chicken products also have a lot of fat.
Ground turkey is one of the leanest proteins out there. Which is why it's so bland.

Boiling raw beef to remove fat ? Why not use a knife? Boiling it will just make it tough.
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Old 10-02-2013, 08:29 AM   #10
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Goulash

Thanks for your help everyone. Think I'll start by seasoning and browning the meat the way I would for beef stew.
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