Janet Wilder > wrote:

> On 12/6/2013 5:03 PM, Julie Bove wrote:
> > And who puts sour
> > cream in stew?
>
> Hungarian goulash?

Never! However, sour cream does belong in a paprikás. Quoth George
Lang (The Cuisine of Hungary):
"The chief difference between pörkölt and paprikás is that paprikás is
usually finished with sweet or sour cream, sometimes mixed with a little
flour, but always stirred in just before serving. You may never use
cream of any kind for gulyás or pörkölt! Also beef, mutton, game,
goose, duck and pork are more popular for pörkölt; veal and chicken for
paprikás."

Victor