Goulash is a well-known dish of national Hungarian cuisine, which is pieces of meat stewed in a thick sour cream or tomato sauce. It is prepared from pork, beef, rabbit, mutton or poultry with the addition of various spices, vegetables and even mushrooms. In today's article, the most popular recipes for chicken goulash with gravy will be examined in detail.
General recommendations
For the preparation of this Hungarian dish, it is advisable to use chilled meat that has not undergone preliminary freezing. It should not have an unpleasant odor or other signs of spoilage. The selected fillet must be washed with cold water, dried and cut into not too small pieces. After that, it is sent to a thick-bottomed pan or deep frying pan, fried until golden brown, and only then combined with the remaining components.
As auxiliary ingredients for chicken fillet goulash with gravy, onions, tomatoes, carrots, bell peppers, green peas and even champignons are most often used. They are fried along with meat, and then poured with a small amount of water or broth and brought to readiness, not forgetting to season with spices, sour cream or tomato paste. To gravy acquired the desired consistency, it is usually thickened with flour or starch. Depending on the selected recipe, cream, mustard, soy sauce, cheese chips and other components are introduced into the composition of the dish. As for spices, it can be turmeric, a mixture of ground peppers, powdered paprika, fragrant dried herbs, herbs, fresh or granulated garlic.
With onions and carrots
This fragrant and satisfying dish is interesting in that it can be prepared for the future and daily change side dishes. Then, coming home from work, you do not have to rack your brains than feed your family quickly. Since the chicken fillet goulash recipe with gravy involves the use of specific ingredients, check in advance if you have everything you need on hand. In this case, you will need:
- 100 g of thick tomato paste.
- 1 kg of chicken.
- 2 onions.
- 2 medium carrots.
- 2 cloves of garlic.
- 1 cup of broth.
- 1 tbsp. l ground paprika.
- Salt, spices and deodorized oil.
This is one of the simplest and most popular chicken fillet recipes. It is necessary to begin its reproduction with processing of poultry meat. It is washed, dried, browned in a greased pan and transferred to a clean plate. Chopped onions and grated carrots are passaged in the freed oil. When the vegetables change color, the meat is returned to them. All this is poured with a third of the available broth and stewed under a lid, gradually adding liquid. About twenty minutes later, the goulash is supplemented with tomato paste, crushed garlic, salt, paprika and spices, briefly heated over low heat and removed from the burner.
With sour cream
This recipe will be a good help for those who have a multicooker at their disposal. Chicken fillet goulash in sour cream, made using this appliance, turns out to be very tender and juicy, which means it is suitable for baby food. To feed them your family you will need:
- 200 g of onions.
- 1 kg of chicken.
- 1 cup sour cream (25%).
- 1 tbsp. l ground paprika.
- Salt, purified water, spices and oil.
First you need to do meat. It is washed, dried, cut into small pieces and browned in a greased multicooker. After that, it is transferred to a clean bowl and briefly removed to the side. Finely chopped onions are poured into the empty container and passerized until the color changes. At the next stage, chicken is returned to the appliance tank and some water is added. All this is cooked in the "Extinguishing" mode within 20 minutes. Shortly before turning off the multicooker, its contents are supplemented with sour cream, salt, paprika and spices.
With tomatoes
This recipe for chicken will certainly be in the collection of every bird lover. To repeat it without hassle at home, you will definitely need:
- 2 cups of drinking water.
- 1 onion.
- 1 carrot.
- 2 cloves of garlic.
- 2 red tomatoes.
- 2 bay leaves.
- 400 g of fresh chicken.
- 2 tbsp. l thick tomato paste.
- Sugar, table salt and refined oil.
The washed and chopped fillets are fried in a greased pan, and then supplemented with onions, garlic and carrots. All this is cooked for a short time under the lid and combined with grated tomatoes, tomato paste, water, salt, sugar and lavrushka. Prepare goulash on minimum heat for 20 minutes.
With sour cream and Krasnodar sauce
Appetizing chicken fillet goulash with gravy, the recipe of which will be discussed below, will be a good addition to pasta, mashed potatoes and a variety of cereals. To make it for yourself and your family, you will need:
- 100 g of fresh sour cream (15%).
- 120 g of Krasnodar sauce.
- 800 g of chicken.
- 600 ml of drinking water.
- 2 large juicy carrots.
- 2 onions.
- 4 cloves of garlic.
- Salt, fresh herbs, spices and vegetable oil (preferably linseed).
Washed and dried fillets are cut into small pieces and fried until golden brown. Then add chopped vegetables to it and continue to cook. At the next stage, the contents of the pan are supplemented with sour cream, water and sauce. All this is salted, seasoned and stewed for a short time under the lid. Serve hot goulash with any suitable side dish.
With champignons
This fragrant goulash with mushroom gravy has a spicy, moderately spicy taste and can be used as a festive dish. To cook it at home, you will need:
- 600 g of chicken.
- 400 g of champignons.
- 130 g of tomato sauce.
- 130 g thick sour cream.
- 150 ml of water.
- 2 onions.
- 1 carrot.
- ½ pod of chili.
- 2 tbsp. l ordinary flour.
- Salt, herbs, spices and butter.
Following the algorithm below, any inexperienced cook can easily cook chicken fillet goulash. In a pan greased with vegetable oil, pieces of poultry meat are fried. When they are browned, flour, mushrooms, carrots and onions are added to them. All this is poured with a mixture of water, sour cream, tomato sauce, salt and spices, cover with a lid and simmer over low heat for 20 minutes. Shortly before turning off the fire, chopped chilli and chopped greens are added to the total capacity.
With sweet pepper and ketchup
Tender and juicy chicken goulash with gravy, the recipe of which will surely find its place in your culinary collection, has a rich aroma and harmoniously combines with pasta or rice. To bring it to the family table, you will need:
- 65 g of tomato puree.
- 550 g of chicken.
- 1 onion.
- 1 sweet fleshy pepper.
- 1 carrot.
- 2 cups of drinking water.
- 2 tsp ketchup.
- Salt, oil and spices.
It is better to start the process with processing onions. It is peeled, rinsed, chopped with thin half rings and sautéed in a greased frying pan. When he changes color, pieces of meat, carrots and bell pepper are poured out to him alternately. All this is lightly browned, and then salted, seasoned and poured with a sauce consisting of water, ketchup and tomato puree. Prepare goulash under the lid within 15-20 minutes.
With parmesan and cream
This dish has a delicate aroma and a pleasant taste that can surprise even the most picky eaters. Therefore, any hostess who often receives guests should know how to cook chicken goulash with cream gravy. To do this, you will need:
- 110 g of parmesan.
- 165 ml of fresh milk cream.
- 570 g of chicken.
- 65 g of butter.
- 1 tbsp. l plain white flour.
- ½ onion.
- Salt, refined oil mix of peppers.
The washed chicken is cut into small pieces and fried in a greased pan along with finely chopped onions. After some time, flour, cream and soft butter are added to the meat. All this is peppered, salted, flavored with grated Parmesan and stewed under a lid within a quarter of an hour.
With green peas
Taking into account all the tips for cooking goulash of chicken with gravy, you can quickly and without unnecessary problems make a tasty and healthy dinner. To feed your loved ones with such a dish, you will need:
- 1 carrot.
- 1 large onion.
- 1 sweet fleshy pepper.
- 350 g of chicken.
- 4 tbsp. l green peas.
- 1 tbsp. l thick tomato paste.
- 1 tbsp. l ordinary flour.
- Salt, vegetable oil, spices and water.
Carrots, peppers and onions are peeled of all unnecessary, rinsed, chopped and sautéed in a hot greased pan. When they become soft, pre-fried pieces of chicken are added to them and continue cooking. After a short time, all this is supplemented with salt, seasonings, tomato paste, green peas and a small volume of water in which flour was previously dissolved, and stewed under the lid for ten minutes.
With potato
This hearty goulash is as close as possible to the original Hungarian version. It has a relatively high energy value and does not need an additional side dish. All this makes it incredibly popular among working women who try to spend less time cooking. To feed them to your household, you will need:
- 425 g of chicken.
- 4 potato tubers.
- 2 cloves of garlic.
- 2 onions.
- 1 bell pepper.
- 1 ripe red tomato.
- 1 carrot.
- 1 tbsp. l thick tomato paste.
- 1.5 tbsp. l powdered paprika.
- Salt, hot sauce, herbs, water and oil.
The washed and dried fillet is cut into small pieces and fried in a greased thick-bottom pan. After some time, peeled and chopped vegetables (onions, carrots and peppers) are poured out to it. All this is fried over moderate heat, and after seven minutes, add tomato paste, slices of tomato and spicy sauce. Almost immediately, the contents of the dishes are salted, seasoned, poured with water, seasoned with garlic and stewed under a lid until all the ingredients are soft. Shortly before the completion of the process, chopped greens and separately boiled potato slices are added to the goulash.
With soy sauce and mustard
Fans of moderately spicy homemade food will be interested in another simple recipe for chicken goulash. A step-by-step description of the cooking process of this dish can be found a little lower, but for now we’ll find out what is needed for this. You will need:
- 900 ml of purified water.
- 800 g of fresh chicken.
- 125 g of hard cheese.
- 1 cup liquid milk cream.
- 1 juicy large carrot.
- 2 onions.
- According to 1 tbsp. l mustard, cornmeal and soy sauce.
- Salt, deodorized oil and fresh herbs.
Step number 1. Onions and carrots are peeled, rinsed, chopped, sautéed in a greased hot pan and transferred to a clean plate.
Step number 2. Pieces of chicken are sent to the freed oil and fry them until a golden crust appears.
Step number 3. The browned meat is salted, seasoned, flavored with soy sauce, supplemented with vegetables and poured with warm water.
Step number 4. All this is covered and extinguished within twenty minutes.
Step number 5. After the designated time, the future goulash is thickened with corn flour dissolved in a small volume of water.
Step number 6. At the next stage, the contents of the pan are supplemented with cream, mustard and grated cheese, and then brought to full readiness and sprinkled with chopped herbs.
Serve such hot chicken goulash with mashed potatoes, pasta, crumbly rice or any porridge.