HELP!! Goulash too spicy, what can I do?

[scottishgran]

Dad made goulash for tonight and although he followed the recipe, it is far too hot.

Anything we could do to tone it down?

Thanks

serve it with loads of yoghurt or grated cheese

add more of other ingredients - tinned tomatoes etc with a teaspoon of sugar and a pinch of salt.

I would try draining off most of the liquid, then adding more tomatoes and any other wet ingredients and cooking down again. That way the meat will retain the spice, but the liquid will be cooler.

Save the spicy liquid so you can add some back in if necessary.

If that fails, and you really think it's too strong, then some natural yoghurt or cream stirred in will cool it down, but you do start to get away from the recipe if you need to do that.

If it tastes very "sharp" rather than spicy, it could be that the tomatoes aren't sweet enough and you need to add a bit of sugar.

Great tips, thanks. Will pass them on. Thanks

Just noticed that Mum was logged on. It was not Scottishgran's Dad, it was her DH that cooked the goulash!

twelveyeargap tip bit better than mine - draining is good idea - esp. retaining liquid.

(did wonder how old this man was when I read OP!)

Lemon takes the burn out of chilli and pepper try adding a squeeze

Thanks everyone. The goulash was saved by the collective wisdom of MN. We did everything that you suggested, including the lemon. Tasted lovely.

When Dad asked what I thought he should do, I answered that this was a question for MN, he said, "but we need to know by tonight". 20 mins later we had the answer. He was amazed.