Even a cheap and hard piece of meat can be turned into a delicious dinner, complemented by a basic vegetable assortment and gravy. Ready goulash, after an hour or two putting out on minimal heat, turns out to be gentle, decaying into fibers and suitable for filing with any garnish.
Chicken goulash with gravy
Ingredients:
- olive oil - 35 ml;
- chicken - 480 g;
- eggplant - 340 g;
- a handful of cherry tomatoes;
- champignons - 165 g;
- garlic teeth - 2 pieces;
- ground curry - 1 tbsp. a spoon;
- chicken broth - 240 ml;
- sour cream - 240 ml;
- butter - 45 g;
- boiled chickpeas - 340 g;
- parsley, mint, coriander.
Preparation
Before you make a beef goulash with gravy, divide the chicken into pieces, brown it in half the oil heated in the brazier. Cut the eggplant into cubes and also dip in vegetable oil. When the last browned, put to them halves of tomatoes, mushrooms and garlic. For vegetable frying, add chicken, spices and boiled chickpeas. From broth and sour cream make a basis for gravy and fill with the received solution goulash components. Cover the brazier and simmer the chicken with vegetables for about half an hour. In the end, add to the bird a generous helping of assorted greens and a slice of butter.
Chicken liver goulash with gravy
Ingredients:
- chicken liver - 540 g;
- onion - 350 g;
- potatoes - 380 g;
- carrots - 280 g;
- champignons - 350 g;
- tomato paste - 65 g;
- Worcestersky sauce - 35 ml;
- mixture of spices for chicken - 1 teaspoon.
Preparation
Slice the onions with carrots, and save the vegetables together. As soon as the onion starts to grasp the blush, add to it pieces of champignons and wait until the mushrooms give away all the moisture. To the frying put the cubes of potatoes. Separately fry pieces of chicken liver. Combine the liver with vegetables and pour 3 glasses of water with tomato paste. Add to the dish a wooster, a mixture of spices and leave the goulash with gravy to languish about half an hour.
How to make goulash from meat with gravy?
Ingredients:
- Pork pulp - 1.6 kg;
- hot chilli - to taste;
- ground cinnamon - 1/2 tsp;
- cloves - 3-4 buds;
- ground cumin, turmeric - 1 teaspoon;
- garlic teeth - 4-5 pieces;
- purple onion - 75 g;
- vegetable oil - 25 g.
Preparation
Cubes of pork pulp roll in a mixture of spices, browned in a brazier with garlic and onions, and then pour 130 ml of water and leave to languish on low heat for about 50-55 minutes. If necessary, you can pour additional portions of liquid. A delicious pork goulash with gravy is best suited to a side dish of rice or potatoes.