Goulash is a famous dish originally from Hungary. To cook it, tender pieces of meat are fried in pork fat, stewed with peppers and onions. Goulash can be prepared from veal, beef, chicken, as well as from the meat of other animals.
Tender chicken fillet goulash
To prepare this dish, the following products are required:
- 520 g fresh chicken fillet;
- 3 pcs. onions;
- 70 g of pork (or chicken) fat;
- 620 g of potatoes;
- 3 tbsp. tomato paste;
- 4 tablespoons high-grade wheat flour;
- 2 tsp ground paprika or slightly hot red pepper;
- 3 cloves of garlic;
- some dry spices (bay leaves, fragrant cloves, black pepper, coriander, etc.);
- some fresh herbs (any);
- salt according to your taste.
Melt the fat in a saucepan. Peel the onion and chop finely. Then fry a little. Rinse the chicken meat, cut into small cubes and put it on top of the onion. Simmer everything for about 6 minutes, then add all the spices (do not add paprika) and 80 ml of water. Cover with a lid, simmer over low heat, add water if necessary. While the meat is stewing, work on the potatoes. Wash it, peel it and cut it into small cubes.
When the meat is almost ready, put the potatoes and paprika there, add water. Simmer the ingredients for about 12 minutes. In a separate frying pan, lightly fry the flour, add paprika, tomato paste and pour 110 ml of water into it.
Mix everything thoroughly, pour the resulting sauce into a saucepan. Season with a little salt and simmer for another 7 minutes. Season the finished goulash with chopped herbs and garlic pressed through a press. A glass of excellent Hungarian wine will go well with the dish.
Chicken fillet goulash in sour cream sauce
Cooking requires:
- 530 g chicken fillet;
- 3 onion heads;
- 210 ml of fresh sour cream;
- 2 cloves of garlic;
- 60 g of fat;
- 2 sweet peppers of different colors;
- 1 red hot pepper;
- some spices and fresh herbs;
- salt according to your taste.
Melt the fat gently in a saucepan. Peel and chop the onion. Fry it until golden brown. Then add the chicken fillet, previously cut into small pieces, there. Fry everything for 7 minutes. Add spices and some water to the meat and simmer for about 35 minutes. Cut the bell peppers into strips and place in a saucepan with all ingredients. Simmer everything for about 9 minutes, top up with water if necessary.
Prepare the sauce. In a separate bowl, mix sour cream with salt, add hot red pepper, gently squeeze out the garlic. Add the prepared sauce to the saucepan, mix well and simmer for another 6 minutes. Do not bring it to a full boil, otherwise the sour cream may curl. Decorate the resulting dish with chopped herbs.
