How do I into perfect Chicken Paprikas? I had some in Budapest

>>9288348
The obvious answer is goat milk.

>>9288348
>but dont trust any recipies posted online.

The solution to that is simple. Set your google language preferences to Hungarian and use Google Translate to read the recipes. That way you're getting the authentic stuff rather than some whiteboy fake recipe.

>>9288362
Speak hungarian so I know youre legit, boi. If you are: thanks

>>9288380
Thats actually a good idea...

>>9288348
I think making your own sour cream or finding some Eastern European place near you with real smetana. Creme fraiche might do in a pinch, and would definitely be better than regular store-bought sour cream.

I guess you could sour goat cream? Where do you even get that if you don't have a goat?

>not tossing the noodles in olive oil before plating

So dry.

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>>9288466
Probably wont use noodles at all but bread dumplings (picrelated) instead.

>>9288393
>smetana
Thats a really good tip! I think our german Schmand should be exactly the same as smetana so wont be hard to find at all, and it does have more fat compared to creme frais.
Goat cream will probably be out of reach right now but Ill keep it in mind. Might be what made it taste so completely unique.

>>9288348
Me is from budapest and I can help you my friend. The chicken isn't actually chicken, the chicken is dog.

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>>9288511
>Me is from budapest
I believe that to be literally true. However I appear to be having difficulties understanding the rest of your post.