Kitchen appliances and utensils:
- containers for chopped ingredients;
- a sharp knife and a cutting board;
- thick-walled pan for frying;
- convenient spoon with a long handle for stirring while cooking.
Ingredients
| Product | amount |
| Chicken breast or filet | 1 PC. |
| Odorless vegetable oil | ¼ Art. |
| Bow | 1 head |
| Carrot | 1 PC. |
| Tomato Paste / Tomato Juice | 2 tbsp. l / 1 tbsp. |
| Sour cream | ½ tbsp |
| Wheat flour | 2 tbsp. l |
| Salt | taste |
| Ground pepper (black or a mixture of peppers) | taste |
| Bay leaf | 2 pcs. |
| Garlic (optional) | 2 cloves |
| Boiling water | 1.5 tbsp. |
Step cooking
- Pre-peeling chicken meat from the breast. Cut the fillet into neat slices. It is easier to cut slightly frozen meat, so do not defrost the breast completely.
- Peel the onion, cut into thin half rings. We clean the carrots and shred with a thin straw. If you like more, you can grate the onions and carrots or chop with a combine or cut into small cubes.
- We prepare the basis for goulash sauce: breed 2 tbsp. l tomato paste in a glass of warm water, then combine the tomato mixture with half a glass of sour cream. Instead of concentrated tomato paste, you can take a glass of tomato juice or homemade liquid tomato sauce. Then breed them in water is not necessary.
- A quarter glass of vegetable oil (olive or sunflower) is poured into a pot or pot with thick walls and heated over a fire. Throw pieces of chicken into the preheated oil and fry until golden over medium heat.
- Add carrots and onions to the pot and fry all together. Depending on the method of slicing vegetables, this may take 5 to 10 minutes.
- If you want to give the dish piquancy and expressiveness, then add 2 finely chopped garlic cloves to vegetables and meat. Spice lovers can further enhance the taste by adding a pinch of oregano and basil. Then we throw into the pan 2 tbsp. l flour and fry 3-5 minutes.
- Pour the cream and tomato mixture, mix.
- Add 1.5 cups boiling water. With the amount of water you can regulate the density of goulash: if you like more, pour a little boiling water. And if you want to get a lot of delicious gravy, you can take a little more water.
- Salt, reduce heat and simmer under the lid for about 20 minutes.
- Add black pepper (best freshly ground), 2 bay leaves, simmer for another five minutes.
- Turn off, let the goulash stand for at least 5-7 minutes and serve. As classic side dishes fit pasta, rice porridge or mashed potatoes. When serving, you can decorate the dish with chopped fresh parsley or dill.
Did you know? If you bought a breast, then cut the meat not too carefully. A bone with leftover meat can later be thrown into the broth and boiled aromatic soup.
Video recipe
See how simple and quick goulash is prepared in the recipe on the video. This is a basic recipe from which you can start, then to create your own variations of the dish.
The meat gravy in the classic description is prepared from pork. But the chicken variation is a great alternative that cooks faster and costs less. Cook according to our simple recipe, be inspired yourself and inspire others to culinary experiments. Write about your success in the comments.
Other poultry recipes
Enjoy reading!
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