You can make goulash from different cuts of meat, but each choice will influence the dish's flavour. Shoulder or neck meat contains more fat than ham, which might result in a slightly drier goulash.

Soured cream is delicious spooned over baked potatoes and is also used to enrich and add an edge to soups and stews, such as goulash. It's sometimes used in baking - mixing sour cream with cream ...