Goulash is a Hungarian dish that is created from various types of meat. Vegetables are also added. Since it is considered the first course, traditionally meat is supplemented with gravy, which, in turn, can be different. Today we are preparing chicken goulash in tomato and sour cream sauce. We take onions and carrots as vegetables, and add flour to make the sauce a little thicker.
Chicken goulash will go perfectly with any side dish. It can be prepared both for everyday work and for festive events.
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Ingredients:
Chicken fillet - 500 gr.
Carrots - 1 pc.
Onions - 1 pc.
Sour cream - 2 tablespoons
Tomato paste - 1 tablespoon
Curry - 0.5 tsp
Flour - 1.5 tbsp.
Garlic - 1 clove
Bay leaf - 1 pc.
Vegetable oil - 50 ml.
Greens - for serving
Salt, pepper - to taste
How to cook:
Prepare food.
Wash vegetables thoroughly before cooking, then chop. Chop the carrots into strips using a grater. Cut the onion into small squares with a knife.
On a hotplate, heat a skillet with oil inside, then toss in the onion and carrot shredder. To make each vegetable well saturated with oil and soften faster, sauté the first 2 minutes without mixing, that is, each on its own side.
Then stir the vegetable fry vigorously. Simmer over low heat for a few more minutes.
In the meantime, prepare the meat - rinse, blot the moisture with a napkin. Be sure to peel off the thin film on the top side of the fillet, cut off the fat layers and veins on the sides. Cut the prepared piece of chicken into medium-sized segments that are approximately the same in shape.
Slide the vegetable mixture into one end of the pan, pour another portion of the oil onto the empty surface. After heating it, lower the pieces of meat. Grill fillets over high heat for 2 minutes on each side.
The pieces will acquire a golden brown crust on top, while remaining juicy and soft on the inside. Only then season the chicken with salt and spices.
Next, sprinkle the meat with a small portion of flour and, stirring, distribute it over all the pieces.
Literally in a minute, add tomato paste and sour cream in the indicated amount to the pan.
Pour in warm water. Stir the mixture vigorously to distribute the sour cream and pasta as much as possible in the liquid base. Pass a clove of garlic through a press, put in a frying pan. Add bay leaf for flavor if desired.
After boiling, reduce the heat to the lowest setting and simmer the meat in the gravy for the next 20 minutes. Cover the pan with a lid to prevent splashing. Stir the mixture periodically with a spatula, as the liquid gravy will begin to thicken actively, and therefore may burn.
After stewing, let the dish stand for some time under the lid.
Chicken goulash with gravy, add chopped herbs and serve with garnish.
Bon Appetit!
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