Goulash is a dish in which freshuninteresting side dish meets with delicious meat sauce. In fact, gravy from a chicken and a dish like goulash appeared many centuries ago in Hungary. At present, in the Hungarian town of Szolnok, even annual meetings of the local population are held at the goulash festival.
The dish is prepared right under the open sky, and allwishing can taste and appreciate the amazing taste of goulash from chicken with gravy. By the way, Hungarian shepherds first cooked goulash. The word is translated from Hungarian - shepherd. There are a lot of variations on goulash: with pork and beef, with chicken, with fish and game. But the most popular in the world is chicken goulash, attempts to prepare which will be undertaken by us today.
To prepare the dish you will need the usual andavailable ingredients, which is an undoubted advantage of the recipe. In order to get a more intense taste, it is recommended to use (if possible) poultry meat and tomato paste from own collected, twisted and cooked tomatoes.
Chicken meat for goulash can be taken completelymiscellaneous: shin, fillet, thigh, etc. The meat is rid of the peel (if there is one), rinsed under a tap and let dry. Chop the chicken into portions.
Carrots can be grinded with a grater, and you canjust cut into very thin and small circles. Onions are cut in standard - small cubes. If you did not find a quality tomato paste to prepare a gravy from a chicken, you can replace it with two large juicy tomatoes. With tomatoes you need to peel and chop finely. Garlic is crushed with garlic. If desired, you can also add fresh green after completing the cooking.
In the frying pan send a couple of tablespoons of oiland circles of carrots. As soon as it starts to gold, immediately throw in the butter onions. Quickly fry the vegetables on a fairly strong fire. We add it and add chicken pieces and garlic to the pan.
When the meat is fried, add tomatopasta or finely chopped fresh tomatoes, water. Thoroughly mix and weigh for 10 minutes. At the last stage, add the flour, diluted in sour cream, bay leaf, pea pepper and cover the gravy from the chicken lid. The remaining cooking time is ten minutes.
When serving, you can sprinkle goulash with fresh parsley. This variant of gravy is more suitable for pasta and cereals (rice, buckwheat).
If in the first recipe the gravy was quite liquid, then for the mashed potatoes goulash should be much thicker and more saturated. To make a rich gravy, you need:
The process of preparing individual ingredientsdoes not differ from the process described above. But if in the first recipe for chicken with gravy cooking began with butter, poured into a frying pan, this time the first to fight is a pig.
Salo should be cut into very small pieces.We put the frying pan on a big fire and fry the fat until the appearance of a sufficient amount of fat. The fried bacon can be taken out with a whisk, and you can leave it in a dish. Put the garlic in a frying pan and give it a little fried and give the flavor. Add the finely chopped onion and fry until golden.
After that, add to chicken fillet andfry. In ten minutes, you need to throw carrots to the meat, salt the dish and add your favorite spices. Put a tomato paste in a deep plate, add water and flour. Dissolve the flour in the liquid, stirring with a fork. We send "refueling" for goulash to chicken and vegetables. Tomorrow, on average, about ten minutes.
At the last stage, add the bay leaf.After five minutes, the dish can be removed from the plate. Do not forget to remove the laurel from the gravy from the chicken and add the dill to its place. We close the lid for a couple of minutes to make the dish soaked with the scent of greenery.
