Well, ok, more like a slightly off cook actually. I decided to make goulash for dinner tonight. My goulash is as much an experiment as a meal. I never make it quite the same way twice and am always searching for the perfect combination of flavors and cooking technique that will achieve the ultimate goulash.
Tonight's variation is to use a large pot with a vented lid instead of a deep skillet, a tad more garlic and red pepper, a little less basil, and a couple of cups of water added to the tomato sauce. I am simmering it down now and so far it's smelling pretty choice. I also added a tablespoon of sour cream this time. I'm not too sure about that latter bit but I thought it might add just a hint of something extra to the mix. I don't even like sour cream.
I never know exactly how my goulash will taste but so far I've never turned out a bad batch.
The things we do to amuse ourselves. LOL