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LASZLO SZALAI: Good evening and welcome to Expert Village. I am Laszlo Szalai, the chef
of Citadella restaurant. Our restaurant is situated in Budapest, Hungary. As the stew
is ready, we take out the meat on
a plate. From the remaining stew and the thickening, we make paprika sauce. You pour some stew
in to the thickening, you stir it well. It is basically a heat equalization. The purpose
is that the sour cream would not precipitate. The add thickening only to boiling food. We
stir it well with
a whisk.