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Old 03-02-2009, 11:26 PM   #1
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Beef cooking desperation - tough stew meat

Can anyone tell me why When I cook say a Gulyas or some other beef stew or soup my meat always comes out tough and tasting like liver? I follow the recipes to the letter, heat, time cut everything! What should I do?

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Old 03-03-2009, 01:55 AM   #2
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If you post the recipe, we may be give more directed help. There are some recipes that are published that appear never to have been tested. A stew normally needs long slow cooking to develop the tenderness.
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Old 03-03-2009, 02:53 AM   #3
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I agree with miniman about long slow cooking of stew meat. Don't let it boil rapidly or the meat will cook too fast and become tough, even if you cook it a long time. If you are cooking stove top then browning the meat is a good first step; however, if you are using a slow cooker then don't brown it.
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Old 03-03-2009, 06:26 AM   #4
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What cut of meat do you use?

The point of a gulyas is slow cooking whith low heat for a long period of time to tenderize a tough cut of meat. As mentioned, boiling is taboo for meats as that toughens it. Simmering is what's needed and for an hour or two depending on the size of the pieces.
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Old 03-03-2009, 08:51 PM   #5
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Before I started browning the meat well, I had the same problem. I tend to be an impatient cook and want to turn meat before it is time, but being patient and letting the meat brown thoroughly first really helped.

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Old 03-03-2009, 10:20 PM   #6
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I agree with everyone who recommends s-l-o-w cooking of stew meat. It is generally tougher cuts, and cooking low and slow breaks down the connective tissue.
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Old 03-04-2009, 02:58 AM   #7
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I'm in agreement with everyone else. When making a stew type meal (stroganof, bourgonion, goulash), plan on an all day thing. Sear the meat to brown it, but then let it sit in wine or stock for...... well, hours. If you have a good stove or a crock pot, it makes it easier. Low heat and hours of time. Leaner meat will be tougher sometimes.
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Old 03-04-2009, 10:29 AM   #8
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The "tasting like liver" issue is strange though ....
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Old 03-04-2009, 02:16 PM   #9
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Just a suggestion...Would you rather try using a pressure cooker to hasten your cooking instead of the slow cooker?

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Old 03-04-2009, 11:21 PM   #10
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Quote:
Originally Posted by jennyema View Post
The "tasting like liver" issue is strange though ....
I knew someone who put water in the pan with steaks, without browning them at all first, and cooked them through that way. They had kind of a liver-like taste too. They didn't look too good either!

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