What to do if you over-salt a pork or beef goulash?

A dish native to Hungary, like any other, can be over-salted due to inexperience, absent-mindedness or a mistake in the recipe. No need to look for arguments in your excuse, it is better to quickly take advantage of the tips from professional chefs.

How to save an over-salted goulash

Options for correcting the mistake:

Use rice.

Dip a gauze bag or a standard bag of rice into the over-salted gravy and simmer for 10-15 minutes. After the dish is ready, remove the rice.

Other absorbent products

Peel a large potato tuber or apple, cut into four pieces. Cook in goulash for 10 minutes. The products will draw out the salt on themselves, fixing the spoiled dish. Apple, in addition to absorbing sodium chloride, will give the dish sugar, making the taste of gravy with meat brighter.

Just dilute with water.

Add more water, boil it. If the dish has become liquid, dress it with an extra portion of fried flour.

Add more vegetables.

Add chopped tomatoes. The acidity will mask the over-salt. Additional neutral-flavored vegetables (zucchini, carrots) increase the volume of the goulash, thereby reducing its saltiness.

Add fatty foods to the recipe

Add a couple of spoonfuls of sour cream to the goulash. Not only will it be less salty, it will have a creamy flavor. Coconut milk and avocado slices make the gravy taste softer.

Lots of herbs

Dip a few sprigs of dill, parsley into the goulash, simmer, remove the herbs.

Sugar

Sweeten the liquid with brown sugar or honey. Sweet foods mask the over-salt.

Restore the dish by adding citric acid, mustard, apple cider vinegar, unleavened sauce. Balances the taste by serving with unleavened garnish.

How to cook and when to salt goulash

Classic Hungarian goulash is made with beef neck, shoulder or thigh flesh:

1. Cut the meat fillet (0.7 kg) into free-form pieces, fry in a saucepan with red-hot oil until crusted.
2. In a frying pan, fry chopped onions, carrots (1 pc). When the vegetables become golden, introduce a couple of spoonfuls of tomato, continue cooking for 2-3 minutes, combine with the meat.
3. Cover the contents of the saucepan with hot boiling water, stew under a lid over low heat until the meat is ready 1-1.5 hours.
4. Fry 2 tbsp. flour in a dry pan. When it turns creamy in color, pour a glass of broth, quickly stir to avoid lumps. Add the gravy to the stew.
5. Season with salt, pepper, bay leaf, and paprika. Cook for 10 more minutes.

If the meat is salted at the beginning of roasting, it will release juice, it will be less tasty.

In a 1 liter of meat goulash add 6-10 grams of salt.

When correcting the over-salt, introduce sour products and sugar gradually, in small doses, so as not to spoil the goulash completely.