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Hungarian Goulash!
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Hi all!
As some of you know I am a school cook and am making the above for the first time tomorrow. I have a recipe to follow but it says to add natural yogurt just before serving. I have checked out other recipes online and nowhere do they mention yoghurt! The reason I am asking and feeling doubtful is I am worried it won't taste nice or that the yogurt will prehaps curdled? could it? as it is left to stand in a hot trolley for about 10-20mins.The last thing I need is a goulash I can't serve and 80 hungry kids after me!
Appreciate any words of wisdom please :o)
As some of you know I am a school cook and am making the above for the first time tomorrow. I have a recipe to follow but it says to add natural yogurt just before serving. I have checked out other recipes online and nowhere do they mention yoghurt! The reason I am asking and feeling doubtful is I am worried it won't taste nice or that the yogurt will prehaps curdled? could it? as it is left to stand in a hot trolley for about 10-20mins.The last thing I need is a goulash I can't serve and 80 hungry kids after me!
Appreciate any words of wisdom please :o)
Answers
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You can always stabilise the yoghurt by adding a bit of cornflour slaked in water, then adding it to the hot sauce. That way it shouldn't curdle if you have to hold the goulash at temperature for a while. Cornflour thickened sauces should hold fine for about half an hour. Alternatively, leave the yoghurt out of the actual sauce and serve it seperately - although that depends on whether or not you can get the children to embrace the thought of yoghurt on the top of their goulash.....
Not really, but the creaminess of the yoghurt just tempers and smooths any acidity from the tomatoes and paprika and gives the sauce a really good creamy texture. Unless you are cooking at the Hungarian School of Great Britain, I doubt your kiddywinks will know any different - they'll just think it's a lumpier bolognaise than normal, especially if you're serving it with noodles................................
If you still want to add the yog, though, you can use Greek yog, which is much better tempered than just plain yog. In any case, use a full fat one, not a fat-free - you're less likely to get curdles if you use a fat one. Oh, and don't have the sauce boiling when you add it (if you do), as it will certainly curdle then!
If you still want to add the yog, though, you can use Greek yog, which is much better tempered than just plain yog. In any case, use a full fat one, not a fat-free - you're less likely to get curdles if you use a fat one. Oh, and don't have the sauce boiling when you add it (if you do), as it will certainly curdle then!
Aww thanx guys! Super answers! I rang hubby and asked him to stop and buy some yogurt on his way home (the delivery to school don't do plain yoghurt!) he's just walked in with low fat yogurt, does it apply to low fat yogurt too Kim or just greek yoghurt?! I guess I may not be using it afterall! lol
I think it's just my worse nightmare is preparing all the food for the kids and then ruining it at the last minute or dropping it all on the floor as I am getting it out of the trolley! I just worry way too much but you all have made me feel quite reassured, thank you :o)
I think it's just my worse nightmare is preparing all the food for the kids and then ruining it at the last minute or dropping it all on the floor as I am getting it out of the trolley! I just worry way too much but you all have made me feel quite reassured, thank you :o)
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