Comments by "Tom Condon" (@tomcondon6169) on "Beef Goulash | How to Make American Goulash" video.
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I was making the Hungarian style awhile back. (I'm a couple minutes in) They call for a lot of paprika, a couple ounces or more, so it is like a Paprika pepper sauce, similar to a tomato sauce. I'm a bachelor, so a big dish goes in the fridge for quite awhile. I leave certain things out, to be added when I make a serving. I'll cook the egg noodles, but all but a helping goes in a freezer bag in the fridge, to be portioned out in individual servings. I take a large serving of the sauce, some pasta, some cream, and heat it for a meal. I noticed the dollop of sour cream on top. That's a good way. I am used to the cream incorporated into the sauce, but once again, I add it to individual servings. I like creme fraiche, the French version. American corporate version of sour creme is creme with added chemicals to change taste and consistency, but traditional sour creme is basically yogurt made with creme, and if you avoid getting the creme over 140°, the live bacterial culture grows in your gut, good for your health, like natural sauerkraut or pickles, broken down by natural probiotics. I like the way you added a dollop on top.
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