Goulash is a dish in which a fresh uninteresting side dish meets delicious meat gravy. In fact, chicken gravy and a dish such as goulash appeared centuries ago in Hungary. Currently, the Hungarian town of Szolnok even hosts annual meetings of the local population at the fun goulash festival.
A dish is being prepared right in the open air, and everyone can taste and appreciate the amazing taste of chicken goulash with gravy. By the way, Hungarian shepherds were the first to cook goulash. The word is translated from Hungarian - shepherd. There are many variations on the theme of goulash: with pork and beef, with chicken, with fish and game. But the most popular worldwide is chicken goulash, attempts to cook which will be undertaken today by us.
Chicken Goulash with Gravy Recipe
For cooking, you will need familiar and affordable ingredients, which is an undoubted advantage of the recipe. In order to get a richer taste, it is recommended to use (if possible) poultry meat and tomato paste from personally picked, twisted and cooked tomatoes.
List of ingredients
- Chicken fillet - 900 g.
- Onion - 2 pcs.
- Carrots - 1 pc.
- 3 tbsp. l sour cream.
- 2 tablespoons of tomato paste.
- Vegetable oil.
- Two glasses of water.
- Flour - 1 tbsp. l
- Ground pepper.
- Bay leaf.
- A clove of garlic.
- Salt.
Product Preparation
Chicken meat for goulash can be taken in completely different ways: drumstick, filet, thigh, etc. We remove the meat from the skin (if any), wash it under the tap and let it dry. Cut the chicken into portioned slices.
Carrots can be chopped with a grater, or you can simply cut into very thin and small circles. Onions are cut standardly - in small cubes. If for the preparation of gravy from chicken there was no high-quality tomato paste, then you can replace it with two large juicy tomatoes. From tomatoes, peel and finely chop. Garlic is minced using a garlic squeezer. If desired, you can also add fresh herbs at the end of cooking.
How to Make Chicken Gravy
We send a couple of tablespoons of oil and a circle of carrots to the pan. As soon as it starts to golden, immediately throw the onion in the butter. Quickly fry the vegetables over a fairly high heat. Reduce it and add chicken pieces and garlic to the pan.
When the meat is fried, add tomato paste or finely chopped fresh tomatoes and water to it. Mix thoroughly and simmer for 10 minutes. At the last stage, add flour, diluted in sour cream, bay leaf, peppercorns and cover the chicken gravy with a lid. The remaining cooking time is ten minutes.
When serving, you can flavor goulash with fresh parsley. This version of gravy is more suitable for pasta and cereals (rice, buckwheat).
Mashed Potato Recipe
If in the first recipe the gravy was quite liquid, then for mashed potatoes the goulash should be an order of magnitude thicker and richer. To prepare a rich gravy you will need:
- 320 g chicken.
- 40 g of lard.
- Carrot.
- 350 ml of water.
- Tomato paste - 4 tbsp. l
- Onion.
- Garlic.
- Bay leaf.
- Salt.
- Flour - 2 tbsp. l
- Pepper.
- Dill greens.
Cooking method
The process for preparing the individual ingredients is no different from the process described above. But if in the first recipe for chicken with gravy, cooking began with oil poured into the pan, then this time the pork fat is the first to go into battle.
Lard should be cut into very small pieces. We put the pan on a large fire and fry the bacon until enough fat appears. Fried lard can be removed with a slotted spoon, or left in a dish. Put the garlic in the pan and let it fry a little and give the flavor. Add finely chopped onion and fry until golden brown.
After that, add the chicken fillet to the onion and fry. After ten minutes, you need to toss the carrots to the meat, salt the dish and add your favorite spices. Put tomato paste in a deep plate, add water and flour. Dissolve the flour in a liquid, stirring with a fork. We send "dressing" for goulash to chicken and vegetables. Stir over medium heat for about ten minutes.
At the last stage, add a bay leaf. Five minutes later, the dish can be removed from the stove. Do not forget to remove the bay leaf from the chicken gravy and add dill to its place. Close the lid for a couple of minutes, so that the dish is saturated with the aroma of greenery.