Goulash - originally Hungarian national dish - belongs to the category of thick soups. Classic Hungarian goulash is prepared from young beef or veal. Slices of meat are lightly fried in pork fat, and then stewed with onion and slightly hot pepper (paprika), with the addition of wheat flour (sometimes some other ingredients). Ready goulash season with fresh herbs and garlic.
The dish is necessarily sharp, it is believed that a well-cooked goulash has a curative effect. Currently, there are many national and regional recipes for goulash. This dish is very popular throughout the post-Soviet space (and in many other countries), it can be prepared not only from veal or beef, but also from other animals or poultry.
Tell you how to prepare a delicious goulash from chicken fillet.
Fillet, taken from chicken breasts is a dietary product, so this dish, of course, will be easier, besides, chicken meat is prepared much faster.
Recipe for goulash from chicken fillet
Ingredients:
- chicken fillet - about 500 g;
- onion - 2 pcs .;
- pork (or chicken) fat - about 50 g;
- potatoes - about 600 g;
- tomato paste - about 2 tbsp. spoons;
- wheat flour high-grade - 2 tbsp. spoons;
- paprika powdered (or slightly hot pepper) - 1-2 tsp.
- dry spices (cloves, black and sweet pepper, bay leaf, coriander, cumin, etc.);
- garlic - 2-4 cloves;
- greens are different fresh;
- salt.
Preparation
Melt the fat in the cauldron or thick-walled saucepan. Lightly fry the finely chopped onions. Add chicken meat, cut into small cubes or cubes.
Simmer all together for 5 minutes before changing the color, then add all the spices except the paprika and about 50 ml of water. Extinguish on low heat, cover with a lid, stirring occasionally, if necessary pouring water.
While meat is stewed, we prepare potatoes: we will clean and cut them with small, but not too small cubes.
When the meat is half ready, we add potatoes, paprika and potatoes to the pot. Simmer all together for 10-15 minutes. In a separate dry frying pan, lightly pass the flour, add tomato paste, paprika and dilute 100 ml of water. Mix and pour the resulting sauce into the cauldron. Slightly greasy. Stew for another 8-10 minutes. Ready goulash served in soup bowls very hot, seasoned with chopped herbs and chopped garlic. To a hot and hot goulash from a chicken it is good to serve a glass of a palinka or incomparable Hungarian wine (light dining room).
You can cook a delicious goulash from chicken fillet with sour cream, of course, in this version, the tomato from the list of ingredients is better to exclude (after all, goulash is not borsch).
Recipe for goulash from chicken fillet in sour cream sauce
Ingredients:
- fillet of chicken - about 500 g;
- onion - 1-2 pcs .;
- fat - about 50 g;
- sweet pepper of different colors - 2 pcs .;
- sour cream - about 170-200 ml;
- Spices - according to your taste;
- greens are different fresh;
- garlic;
- red hot pepper;
- salt.
Preparation
Melt the fat in the cauldron or saucepan and fry the finely chopped onions until a light golden hue appears. Add the meat, cut into small pieces, and fry all together, turning the spatula for about 5-8 minutes. Add a little
At this time, quickly prepare the sauce: sour cream seasoned with salt, hot red pepper and chopped garlic. Add the sauce to the cauldron, mix and tum together for another 5 minutes, not bringing to a boil (so that the sour cream is not curtailed).
Goulash made from chicken fillet in the multivarque is cooked for 2 hours on the "Quenching" regime. Only onion with meat is best pre-lightly fry in a pan. To add vegetables, the process is better divided into 2 stages (first meat with onions, then - potatoes, sweet peppers, etc.).