Goulash is a national Hungarian dish that is very popular in different countries of the world. Typically, beef or veal is used to make it. But goulash of chicken hearts in practice is no worse than the original. You can cook it in different ways.
Simplest option
Chicken hearts goulash is a great way to quickly and easily prepare a fragrant and very tasty dish. Tender and juicy, it can leave indifferent, perhaps, only vegetarians. Some housewives use goulash of chicken hearts as a “specialty” in case of unexpected arrival of guests. Indeed, for its preparation you need the simplest products that can always be found in any home. For work, you need 500 grams of chicken hearts:
- 150 milliliters of tomato juice;
- 50 milliliters of milk;
- 2 cloves of garlic:
- 1 carrot;
- 100 grams of sour cream;
- salt;
- 2 onions;
- 10 grams of flour;
- some pepper;
- a tablespoon of chopped fresh herbs.
Cooking goulash from chicken hearts is not at all difficult:
- First offal must be thoroughly washed, dried with a napkin and cut lengthwise into two parts. In principle, they can be used in their entirety.
- Heat vegetable oil in a pan and fry the prepared foods in it. This will take no more than 5 minutes.
- Cut the onion into half rings, and then add it to the pan and mix well.
- Introduce carrots chopped on a coarse grater and fry the products together for no more than 3 minutes.
- Chop the garlic randomly and add it to a boiling mass.
- Slowly introduce the flour, trying to ensure that it does not curl into lumps when mixed.
- Pour everything with a mixture of milk, sour cream and tomato juice, and then salt, add pepper to taste and simmer for 25 minutes under the lid.
The finished dish should be served with a side dish, decorated with fresh chopped herbs. It can be parsley or dill.
Potato goulash
In order not to waste time preparing a side dish, you can immediately add potatoes to goulash from chicken hearts. The recipe in this case provides for the following set of products:
- 450 grams of chicken hearts;
- 6 potatoes;
- 1 tomato;
- butter;
- salt;
- 2 onions;
- paprika;
- tomato paste.
Cooking technology:
- Rinse the hearts well under a stream of cold water.
- Trim excess fat from them and remove the remains of the veins.
- Put the prepared offal in a bowl and sprinkle them with paprika.
- Separately, fry the chopped onions in a pan. It should become soft and a bit transparent.
- Add a couple of tablespoons of tomato paste to the onion, mix everything thoroughly.
- Pour the hearts with the cooked mass and simmer for 5 minutes over high heat.
- Pour food into two glasses of water so that it completely covers them. Stew with salt for 20 minutes.
- To make the consistency of the dish more dense, you can supplement the mixture with chopped pulp of tomatoes.
- Cut the potatoes into large strips (or cubes) and add it to the boiling mixture. After 17 minutes, the dish will be completely ready.
Even a novice hostess will be able to cope with such work.
The subtleties of technology
Before you get to work, you must first carefully study the methodology with which goulash with chicken hearts will be prepared. This is much easier to do with a photo. Take, for example, a goulash recipe with cream and mustard sauce. First you need to prepare all the ingredients necessary for this:
- ½ kilogram of chicken hearts;
- 30 grams of hard cheese and mustard;
- some salt;
- 50 milliliters of heavy cream;
- 80 grams of onions.
The whole process lasts a little over an hour and a half:
- First of all, the offal should be washed well, and then carefully cut large pieces of veins and residual fat. After that, they should be rinsed once more with water and thrown into a colander to remove excess moisture.
- Fry foods for 25 minutes in hot oil. At the very end, add a little pepper and salt.
- Introduce chopped onions and continue frying for another 10 minutes.
- Dilute the mustard with cream, and then pour the resulting mass into a pan.
- Cover and darken foods for another 10 minutes.
- At the final stage, add the grated cheese and turn off the heat in a minute.
Hearts prepared in this way are very soft, tender and juicy.