Goulash is a classic Hungarian dish made from different kinds of meat with vegetables. Since it is considered a thick soup, it is always served with tomato or sour cream sauce . Today we will tell you how to make a fragrant and delicious goulash from chicken with gravy.
Chicken goulash with gravy
Ingredients:
- chicken fillet - 450 g;
- bulb - 2 pieces;
- greens of dill - 1 bunch;
- Bulgarian pepper - 1 pc .;
- garlic - 2 cloves;
- carrots - 1 piece;
- tomato paste - 2 tbsp. spoons;
- adzhika - 2 teaspoons;
- olive oil - 3 tbsp. spoons;
- spice.
Preparation
Chicken fillet is rinsed and cut into small pieces. We process the bulb, shred by half rings, and cut the pepper and carrots with straw. We put the meat in a deep plate, add crushed garlic and greens. Season with Adzhika, salt to taste, mix everything thoroughly and leave the chicken marinated for 20 minutes. Frying pan with olive oil and fry the meat on high heat for 5-7 minutes. Separately we pass all vegetables to softness. In a glass of warm water we dilute the tomato paste and, as it should, mix it. Pour the mixture into a frying pan with vegetables, add meat, cover with a lid and stew for 20 minutes. We serve chicken goulash as an independent dish or with any garnish at your discretion.
Chicken goulash in creamy sauce
Ingredients:
- bulb - 2 pieces;
- vegetable oil - 1 tbsp. a spoon;
- chicken fillet - 800 g;
- carrots - 1 piece;
- milk cream - 1 item;
- water - 900 ml;
- cheese - 100 g;
- natural soy sauce - 1 tbsp. a spoon;
- mustard spicy - 1 tsp;
- corn flour - 1 teaspoon;
- turmeric - to taste;
- spice.
Preparation
How to cook chicken goulash? Carrots are cleaned, rubbed on a large teurochke, and the bulbs shred by semirings and we pass the vegetables in oil for 5 minutes. Ready roast we shift to the plate, gently draining the excess oil. Chicken fillet washed, coarsely chopped and browned meat for 7 minutes. Now add roast, pour in soy sauce, throw dill, sweet pepper, paprika, turmeric and salt to taste. Fill with warm water and simmer the dish on high heat. After boiling, reduce the flame, cover the frying pan with a lid and weak for another 20 minutes. We spread the flour in a small amount of water and pour it into the goulash. Add the butter, mustard, cream, sprinkle with grated cheese and mix. Stew on low heat for 10 minutes, and served with baked cauliflower or mashed potatoes.
Chicken goulash with sour cream and mushrooms
Ingredients:
- chicken thigh - 2 pcs .;
- fresh champignons - 500 g;
- garlic - 4 cloves;
- bulb - 1 piece;
- carrots - 1 piece;
- spice;
- greenery;
- flour - 1 teaspoon;
- milk - 100 ml;
- sour cream - 100 ml.
Preparation
Chicken cut into small sizes and fry in a dry frying pan. Then add crushed vegetables, stew for 15 minutes, stirring. We put flour into milk, put sour cream and greens. Pour the sauce into the meat, mix and weigh the dish for 15 minutes. Ready goulash add salt to taste and serve to the table.
Chicken goulash in sour cream sauce
Ingredients:
- chicken fillet - 550 g;
- bulb - 2 pieces;
- sour cream - 210 ml;
- garlic - 2 cloves;
- fat - 60 g;
- Bulgarian red pepper - 2 pcs .;
- hot red pepper;
- spice.
Preparation
Fat gently melted in a saucepan. We clean the bulb, grind it and pass it until golden. Then add the chicken meat, cut into small pieces, and fry about 7 minutes. Pour a little water, throw spices and stew for about 35 minutes. Sweet pepper chop straws and put in a saucepan for all the ingredients. We finish all 10 minutes, and this time we are preparing the sauce. To do this, mix in a plate of sour cream with salt, add hot pepper and squeeze out the garlic. Pour the sauce into the saucepan, mix it well, sprinkle the dish with herbs and remove it from the plate.