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How to brown onions for goulash using water
Learn how to brown onions evenly for goulash using a little fat and gradual additions of water to prevent burning and keep it less greasy.
In shortProperly browned onions determine both the flavor and thickness of goulash, so they deserve some attention.
Underbrowned onions make goulash slightly sweet and thin, while too much fat makes it unnecessarily greasy. Plain water helps: brown the onions in a thin layer of fat, adding a ladleful of water whenever they begin to stick. This allows them to brown evenly without burning.
Use the same weight of onions as meat: 1 kg of onions for every 1 kg of meat.
How do you properly brown onions for goulash?
Water is the most important aid. Add it gradually to help the onions brown evenly while using less fat.
Prepare the same weight of chopped raw onions as meat: 1 kg of onions for every 1 kg of meat.
Add enough fat to a pot or kettle to cover the bottom, then cook the onions until they begin to brown. At that point, add about a ladleful of water to keep them from burning.
Repeat this addition of water whenever the onions begin to stick, until they are evenly browned.
Continue as usual, adding the meat and the remaining ingredients. Onions browned this way give the goulash flavor and thickness without making it as greasy.
This article was translated from the Slovak original: Ako správne opražiť cibuľu na guláš pomocou vody
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