Step by step recipes cooking chicken goulash with gravy in a pan and in a slow cooker: delicious chicken goulash with sour cream and tomato paste gravy, with and without flour, with mushrooms and pickles

2018-04-06 Oleg Mikhailov

Grade
prescription

5988

Time
(min)

servings
(people)

In 100 grams ready meal

10 gr.

9 gr.

carbohydrates

5 gr.

142 kcal.

Option 1: Classic Chicken Goulash with Gravy

A recipe with a thick tomato-vegetable sauce is considered the base for making goulash. As a garnish, it is served, as a rule, large pasta or boiled potatoes. In the original gravy, a large amount of dried Bell pepper in the form of small slices, but we leave this ingredient to your discretion, use to taste or refuse it altogether.

Ingredients:

• six hundred grams of chicken steam;
• two tablespoons of tomato and the same amount of sour cream;
• large onion and carrot;
• pepper, ground and a mixture of spices for chicken, total - a teaspoon;
• Bay leaf;
• several sprigs of young parsley and dill;
• oil, sunflower - half a glass;
• flour of any kind - two tablespoons;
• salt and a couple of cloves of garlic.

Step by step chicken goulash recipe with gravy

Finely chop the peeled garlic, rinse the herbs, shake off the moisture and chop. Remove the films from the washed and dried fillet, cut the meat into small, slightly oblong slices and put in a bowl. Sprinkle with spices and herbs, add salt and mix. Leave it warm for thirty minutes.

Dissolve onion rings, carrots - in the form of straws, rub, for the sake of the beauty of the dish, it is not worth it, in extreme cases, use a grater for Korean cuisine salads. Heat half the oil in a regular frying pan, put it in it and slowly sauté the vegetables until golden color and transfer to a saucepan or kettle.

After adding the rest of the oil, and without adding temperature, fry the chicken until it becomes moderately ruddy. Transfer to a saucepan with vegetables and put it on the stove. Pour boiling water, completely covering all the products with water, bring to a boil. Add the garlic, simmer for twenty minutes, cover with a lid and turn down the heat.

Sour cream, flour and tomato are the components of the gravy. Combine them and mix, if desired, add 5-6 peas of allspice. Together with lavrushka, spread the sauce for goulash and stir, leave for ten minutes, without changing the temperature.

Option 2: Easy Chicken Goulash with Pan Gravy - A Quick Recipe

For the sake of speed of cooking, we refuse to marinate chicken for a long time. Also, do not use meat that was previously frozen - with some types of soy sauces, such chicken meat does not become softer, but acquires a peculiar, not the best smell.

Ingredients:

• pulp of one chicken breast;
• two tablespoons of soy concentrate and three - vegetable oil;
• a spoonful of thick tomato;
• spices for dishes chicken meat;
• large lettuce;
• two garlic cloves;
• parsley, allspice and salt.

How to quickly cook chicken goulash with gravy in a pan

After carving the carcass, separate the white fillet, cut into narrow and short sticks into a bowl. Pour in the soy sauce and half the oil, add the onion half rings. Stir, leave for ten minutes to marinate.

Peel the garlic and chop finely. Heat the remaining oil in a pan and put the garlic in it first, and after a minute, the chicken along with the marinade. Heat until moisture evaporates and the first blush on the crust.

Add the tomato to the meat, salt and mix. Pour in water, boiling better, simmer for ten minutes under the lid and put allspice and bay leaf. We warm up for three minutes and serve goulash hot.

Option 3: Chicken goulash with gravy in a slow cooker

A treat for all times and all tastes, you just have to use the right tomato for gravy. Choose a non-acidic product highest quality and adjust the quantity to your liking. For example, use only 2/3 of the indicated norm at the beginning, and after taking a sample in the middle of the last stage, you can add the rest. Good way to do this - heat a teaspoon of oil in a frying pan and slightly sauté the tomato on it, then season the goulash with it and warm it up for at least five minutes.

Ingredients:

• chicken trimmings (fillet of any parts of the carcass) - 600 grams;
• two large onions;
• three tablespoons of wheat flour and thick tomato sauce;
• sour cream medium or high calorie- 120 grams;
• a little vegetable oil;
• a spoonful of salt and three pinches of pepper, freshly ground.

How to cook

We use a relatively large amount of onion, so peel and chop it smaller, sprinkle lightly with salt and leave it in a bowl for now, uncovered. Cut the chicken from the bones, remove the skin and films, dissolve in the form of cubes, finely.

The cooking mode at the beginning is “Baking”. Lubricate the bowl with oil and pour in no more than a spoonful. Heat the oil for a couple of minutes and fry the chicken well, then add the onion and leave the food for five minutes, tightly covered with a lid.

Pour in the flour and mix, you don’t need to specifically mark the time, just what you need to prepare the sauce is enough. Mix sour cream with tomato and half a glass of water, salt the chicken, pour in the sauce.

Change the cooking program to stewing, lasting thirty minutes. There is time to prepare a side dish, any, at your discretion. Leave the finished goulash on the heating, but not for long.

Option 4: Chicken goulash with sour cream sauce

This goulash will be remembered by everyone who still remembers childhood and the lingering call of the teacher kindergarten: "Both-e-ed". Preparing goulash is extremely simple, the recipe does not contain any rare products - why not remember your childhood?

Ingredients:

• sour cream, calorie content of 20 percent - three spoons;
• 400 grams of white chicken, preferably not frozen;
• three cloves of garlic;
• medium-sized bulb;
• salt and a pinch of pepper.

Step by step recipe

Cut the fillet into short sticks so that the fibers are as short as possible. Put in a pot and lightly salt, add quite a bit of heated water, simmer the meat for five minutes, no more.

Chop the onion with a high-speed blender, add to the chicken and mix, keep the heat very low. As soon as a strong onion aroma begins to come out, lay out and mix sour cream with chicken, add grated garlic and pepper.

V sour cream sauce simmer for a short time, up to three minutes, then pour boiling water flush with the meat and slowly simmer under the lid, up to half an hour in time.

Option 5: Chicken Goulash with Tomato Paste Sauce

Goulash fast food, in the sense that the recipe does not involve pickling or unusual cooking methods. It is very convenient to use this recipe as a base one, if you need a larger portion, you just need to proportionally increase the number of products and extend all the indicated time intervals by no more than a quarter.

Ingredients:

• carcass of a small broiler chicken;
• one large carrot;
• a quarter of a garlic head;
• spoon with a slide of tomato;
• refined, lean oil;
• bulb, salad variety;
• small pepper and, to taste, a little salt.

How to cook

When cutting the carcass, small trimmings may remain, use them and add fillet from any part, up to a total mass of 450 grams. Rinse the pulp and dissolve into cubes. We cut the peeled onion in the same shape, but smaller in size. Carrots, peeling off the peel, rub with a large-mesh grater.

First, fry only the chicken, do not pour a lot of oil, three tablespoons is enough. If you didn’t cut off the fat when cutting, then reduce this amount by half. After seven minutes of frying, lay out the vegetables, salt and pepper, stew all the products together.

A blush appeared on the onion slices - put a tomato in the pan and add a quarter cup of water. We simmer for three minutes and add two hundred milliliters of boiling water, put the garlic and bay leaf cut into slices. Simmer under the lid on low heat for another twenty minutes and season with finely chopped young parsley.

Option 6: Chicken Goulash with Pickled Tomato Paste Sauce

The gravy in this goulash is somewhat unusual, the taste is peculiar. With proper density, such goulash is very good with crumbly cereals.

Ingredients:

• strong salted cucumbers - four things;
• large white onion;
• 150 milliliters of mild tomato sauce;
• a spoonful of flour;
• five hundred grams of chicken;
• a glass of broth;
• salt, parsley and pepper;
• a quarter cup of oil;
• three cloves of garlic.

Step by step recipe

Pulp, pitted and peeled, washed and cut like on beef stroganoff - elongated sticks. After warming up a couple of minutes over medium heat, first a dry frying pan, then with oil, put it in it and fry with occasional stirring.

We cut the onion into quarters of rings, put it on the meat when it is noticeably browned. We warm up for about five minutes, and during this time we cut the cucumbers into strips. We simmer this time for up to five minutes, then, slightly shifting the food and freeing the bottom of the pan, pour out and fry the flour.

Add tomatoes, salt, pepper and stir. Pour in the broth, add the grated garlic. Stew goulash under the lid, up to forty minutes, depending on the parts of the bird used.

Option 7: Chicken Goulash with Mushroom Cream Sauce

The specified grade of mayonnaise implies that the product is prepared in accordance with the requirements of GOST, contains at least 67% oil and, necessarily, mustard oil. If in your case mayonnaise is prepared according to a different recipe and there is no desire to look for Provencal, add a spoonful of spicy mustard sauce and mix thoroughly.

Ingredients:

• 180 grams of champignons;
• half chicken breast - about 350 grams;
• a mixture of mayonnaise "Provencal" and sour cream - half a glass, in a ratio of 1: 1;
• two very large white onions;
• spices for cooking mushrooms;
• two garlic cloves and a spoon, without a slide, salt.

How to cook

Mix salted sour cream, mayonnaise, peeled finely chopped onion and half the garlic in a deep bowl. We wash the chicken and dissolve it smaller, the shape of the pieces is not critical. We mix with the marinade and leave for forty minutes, and if there is a marinator, we load it into it for two long cycles.

We cut the second, remaining onion and mushrooms for sautéing, smaller mushrooms, and onions into thin half rings. Fry them for seven minutes in hot oil, after which we spread the chicken, along with the marinade.

Stew and fry for a quarter of an hour, as the liquid boils away, turning over with a slotted spoon. Pouring a glass chicken broth or just water, add salt and put spices of your choice. Cook for another twenty minutes, covered with a lid. Serve goulash with potatoes or pasta.

Option 8: Chicken goulash with gravy in a slow cooker with mushrooms

Do you love bright flavors? Then collect the products according to the list, this is exactly the kind of goulash you offer you. The dish will come out even tastier if chicken skin, garlic and unrefined oil do not disgust you. Fry the peel at the very beginning until a very thick blush, and while putting it on a plate, add it at the last stage. Use only half a serving of tomato, and add half a spoonful of grated garlic to the sour cream.

Ingredients:

• pulp cut from chicken thighs- 350-400 grams;
• large, brightly colored carrot;
• a quarter kilogram of mushrooms;
• incomplete glass of high-fat sour cream;
• a spoonful of flour;
• onion, onion - one large head;
• not sour tomato paste, to taste - up to half a glass;
• oil, vegetable and any natural broth.

Step by step recipe

Peel and rinse the carrots and onions, cut into smaller pieces, in the form of cubes. We cut the mushrooms in the same way, but twice as large, and the chicken - arbitrarily, as you like.

We heat one and a half tablespoons of oil in any mode to choose from: “Baking” or “Frying”, after a minute we lower the onions and carrots into it and put the chicken in exactly the same interval. Mix, wait for selection a large number juices and put mushrooms.

Lowering the lid of the appliance, simmer for exactly ten minutes, add spices and be sure to salt, put the tomato and pour it with warmed broth. Stir, leave for twenty minutes under the lid in the "Extinguishing" mode.

Mix sour cream with flour, put in a bowl and simmer goulash for another ten minutes. Top with a handful of dill or other herbs, if desired, chopped shortly before serving.

Chicken fillet goulash cooks much faster than meat goulash.

Adding to any side dish can be done in just half an hour.

And you can always choose the option of gravy to your taste.

Let's get acquainted with chicken goulash?

Chicken fillet goulash - general principles of cooking

The fillet is washed, then dried with napkins. If water droplets remain on the product, this will prevent the formation of a crust. Goulash chicken can be cut into cubes, sticks or straws. But it is worth remembering that the fillet cooks quickly and it is important not to overcook it, otherwise it will become dry. Therefore, it is risky to make very small pieces.

Spread the chicken in a well-heated oil so that the crust immediately grabs, and only after that they cover and stew with other ingredients.

What can be put in goulash:

Onions, carrots, garlic;

Tomato paste or tomatoes;

Cream, sour cream;

flour, starch;

Oil or other fats.

Sometimes goulash is prepared with the addition of mushrooms, other meat, offal, cheese, prunes, nuts. There are actually a lot of food options. You can add various spices, herbs, ready-made sauces and seasonings.

Recipe 1: Chicken fillet goulash with tomato paste

The most common version of goulash with tomato sauce. Tomato paste is used to prepare the sauce.

Ingredients

Half a kilo of fillet;

2 spoons of pasta;

1 onion;

1 medium carrot;

30 ml of oil;

A clove of garlic;

a spoonful of flour;

Spices and any herbs.

Cooking

1. Wash the chicken and cut into cubes. If you need to cook the dish faster, then you can cut into strips.

2. Transfer to hot oil and fry for five minutes.

3. Add the onion cut into arbitrary pieces, and then the carrot.

4. Fry the chicken with vegetables until almost cooked and add tomato paste flour, stir.

5. Pour 400 milliliters of boiling water, stir well and simmer over low heat for five minutes.

6. Add seasonings, greens and you can turn it off! This goulash is served with any side dishes of cereals or vegetables.

Recipe 2: Chicken fillet goulash with fresh tomato sauce

In the summer season, any side dish can be supplemented with goulash from chicken fillet With fragrant gravy from ripe tomatoes. Tomatoes are laid in pieces, but if desired, they can be grated or ground. We get rid of the skin, this will make the dish more tender.

Ingredients

Carrot;

Two onion heads;

4 tomatoes;

200 ml of water;

One spoonful of flour;

Oil for frying.

Cooking

1. Cut the chicken fillet into cubes, sprinkle with flour and quickly fry in a frying pan until a beautiful crust.

2. Add onions and grated carrots, fry over medium heat.

3. On the tomatoes we make small cruciform cuts and dip in boiling water for five seconds. Then put in cold water and remove the skin.

4. Cut the peeled tomatoes into cubes, transfer to the chicken with vegetables and simmer until the tomatoes are soft.

5. Pour in water, add seasonings: salt, pepper, you can use a ready-made mixture for chicken or meat.

6. Stew goulash for a few more minutes, at the end put fresh herbs, turn off. You can add a bay leaf.

Recipe 3: Chicken Goulash with Cream Sauce

Cream sauce perfect for chicken goulash. It fills the pieces with juiciness, makes it more tender. This gravy dish is perfect for boiled rice goes well with buckwheat and mashed potatoes.

Ingredients

1 large chicken breast;

400 ml cream 10%;

a spoonful of flour;

One bulb;

60 grams of oil;

garlic clove;

Cooking

1. Cut the onion into half rings and fry in half of the prescription oil until half cooked.

2. Cut the chicken into large strips and transfer to the onion. The fire at this moment should be maximum. This will give a quick crusty appearance and seal all the juices inside.

3. Cover and simmer under the lid for six minutes.

4. In another pan, heat the remaining oil and fry the flour. We introduce cream and warm up, add spices.

5. Pour the sauce into the main dish and simmer for three minutes.

6. Add garlic, warm up for a minute. If there is no fresh clove, then you can take dried garlic.

7. Add dill, turn off. The goulash should be allowed to stand for fifteen minutes before serving, so that the garlic has time to reveal its taste.

Recipe 4: Chicken fillet goulash with sour cream sauce

Another version of goulash with gravy based on milk sauce. This recipe uses a mixture of sour cream and tomato paste. The dish turns out not only very tasty, but also beautiful.

Ingredients

Half a kilo of fillet;

onion head;

Spoon of paste;

4 spoons of sour cream;

1 spoon of flour;

60 grams of oil;

Glass of water.

Cooking

1. Divide the butter in half and put it in different pans.

2. On one, fry the chicken, cut into any pieces. We bring almost to readiness.

3. In the second pan, brown the finely chopped onion, add the tomato, after a minute sour cream and broth. Boil the gravy for a couple of minutes and season with spices.

4. Add flour to the chicken and stir quickly so that the lumps do not have time to seize.

5. We shift the sauce from the second pan, cover and cook goulash, covering with a lid at a low boil.

6. Turn off after five minutes. According to your taste, put greens, bay leaf, garlic.

Recipe 5: Chicken Goulash with Mushrooms

Mushrooms are used to prepare this goulash. There is no need to pre-boil the mushrooms. Dish with cream sauce. Instead of cream, you can use sour cream, but not very sour.

Ingredients

Mushrooms 0.3 kg;

2 onion heads;

Fillet 0.5 kg;

0.25 kg of sour cream;

50 ml of oil;

Flour spoon.

Cooking

1. Cut the champignons into slices, put them in a frying pan with half the prescription oil and fry until cooked. At the very end, put the chopped onion.

2. Cut the chicken fillet into pieces and send to another pan. Fry in the remaining oil until golden brown.

3. Combine mushrooms and fillets, add flour to them and stir quickly.

4. We spread the sour cream and simmer the dish under the lid for three minutes, season with spices.

5. Open and evaluate the taste of goulash. If you need more sauce, then you can pour in a little broth or plain boiling water.

6. At the very end, greens can be added to the mushroom goulash.

Recipe 6: Boiled chicken fillet goulash with gravy

It happens that boiled chicken fillet remains, but eating it on your own is not very tasty. But you can cook an amazing goulash from it. The sauce is prepared creamy with the addition of cheese.

Ingredients

400 ml cream;

1 spoon of flour;

1 onion;

2 cloves of garlic;

40 grams of oil;

80 grams of cheese;

0.5 bunch of dill;

Seasonings.

Cooking

1. Since the fillet is already boiled, it does not need to be cut into large pieces. You can simply disassemble it into fibers so that it soaks faster.

2. Cut the onion into half rings and sprinkle with flour, mix. We do it all right on the cutting board.

3. Warm up the oil. It is advisable to use butter, since with it the gravy for goulash turns out much tastier.

4. Fry the onion in hot oil until golden brown and add the garlic.

5. Next, pour the cream, heat almost to a boil.

6. Add the grated cheese and simmer the sauce over low heat for another minute, do not let it boil, let the cheese melt.

7. Add salt and any other seasonings. You can take any ready assembly.

8. Now add the cooked fillet, cover and simmer for five minutes, then turn off and leave for another twenty minutes to soak the chicken.

Recipe 7: Chicken Fillet Goulash with Beer

Recipe for an amazing chicken goulash with gravy. It is advisable to use dark beer, which will convey to the dish unusual taste and make it very flavorful. For cooking, it is better to use a cauldron or a cast-iron pan.

Ingredients

0.6 kg fillet;

250 ml of beer;

1 bell pepper;

2 cloves of garlic;

2 onion heads;

2 spoons of pasta;

50 ml of oil.

From spices you will need cumin, paprika and black pepper.

Cooking

1. We clean the onion heads and chop in half rings. We throw it into a cauldron with hot oil, then put a good pinch of cumin and fry together.

2. Peel the pepper from the core, cut into strips and transfer to the browned onion.

3. After three minutes, add the fillet to the cauldron. It can be cut into any pieces and sizes. Lightly fry with vegetables, five minutes is enough.

4. Add paprika, black pepper and zira, put the pasta. We mix the products to evenly distribute the spices and heat until the tomato paste darkens.

5. Now pour in the prescription beer, put the peeled, but whole garlic cloves, cover the cauldron and simmer chicken goulash about fifteen minutes.

Recipe 8: Chicken fillet goulash with prunes

A variant of an interesting goulash with the addition of prunes. And walnuts will add more spice to it.

Ingredients

0.5 kg fillet;

0.1 kg of prunes;

2 tablespoons of nuts;

350 ml cream;

1 onion;

1 spoon of flour;

Any oil for frying.

Cooking

1. Cut the onion into half rings and fry in a pan with the addition of oil.

2. Cut the chicken fillet into cubes one centimeter thick and sprinkle with wheat flour right on the cutting board, stir and send to the onion. We fry for three minutes.

3. We wash the prunes. If it is very dry, then you need to soak it first. Cut each plum in half lengthwise to make long pieces.

4. We shift the dried fruits to the chicken, pour in a couple of tablespoons of water and simmer under the lid for about ten minutes.

5. Cream is mixed with salt, other spices can be omitted. The dish itself is fragrant. Pour the sauce into the goulash and heat for three minutes.

6. Walnuts should be fried separately and cut into small pieces. Pour them into goulash, stir and turn off immediately.

No tomato paste for goulash? Use fresh tomatoes. They need to be cut and fried in a pan to get rid of excess moisture and make them brighter. Not fresh tomatoes? Similarly, you can use canned tomatoes. In addition, they are very easy to remove the skin.

Chicken fillet will acquire a richer taste if the pieces are marinated in soy sauce.

In order for the fillet to be quickly fried to a beautiful crust, the pieces are breaded in wheat flour.

If the goulash sauce is made from sour cream or cream, then it is better to fry the chicken and vegetables in butter or vegetable oil.

It is believed that the most delicious goulash obtained in a cast iron pot. Ideally, you can use a small cauldron. But a saucepan or tall pan.

Few fillets? Cook vegetable goulash with chicken. To do this, add more carrots, sweet peppers, you can throw zucchini or eggplant. Delicious with grated radish, pumpkin.

Cooking instructions

40 minutes Print

1. Rinse the chicken fillet under cold water and cut into small pieces. Peel the onion and cut into thin half rings.

2. Put on a preheated pan and leave to fry over low heat. For juicy, aromatic and beautiful sauce, frying (onions, carrots, bell pepper), it is best not to chop or grate, but to cut into small long strips. The Belgians from Green Pan rebelled against Teflon. With the passion of a preacher, they say that polytetrafluoroethylene heated by more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new non-stick coating thermolon, which does not contain chemicals harmful to health and at the same time allows frying in a small amount of oil.

3. Grate carrots for Korean carrots- so it will quickly fry and will be more beautiful. And about three minutes after frying the onion, add grated carrots to it. Carrots and onions should be well fried - after we put the chicken, it will all be stewed, and the fillet should absorb the aroma and taste of fried vegetables.
Crib How to cut onion

4. Cut the bell pepper into thin strips. Add pieces of chicken fillet to carrots and onions, mix well, and after 5 minutes put chopped pepper there.
Crib How to process sweet pepper

5. In a small bowl, mix tomato paste, ketchup, salt, pepper. Mix well with a spoon until smooth.

6. When the chicken fillet begins to acquire a small golden crust, pour the mixture into the pan, stir and add two glasses cold water, salt, pepper, pour seasonings and put on maximum heat.

Goulash - a dish Hungarian cuisine which is prepared from different types meat with vegetables. Traditionally, it is classified as a soup, so goulash is cooked with sour cream or tomato sauce. Today I want to cook an incredibly delicious chicken goulash with gravy in our family recipe. The meat is very tender and juicy, it just melts in your mouth. Thanks to the addition of flour and spices, the sauce is thick and fragrant.

VIDEO: How to cook the most delicious chicken goulash with gravy

Chicken goulash with gravy goes well with any side dish. I prefer to serve chicken goulash with boiled potatoes or homemade noodles. Optionally, you can add bell peppers, mushrooms or green peas to chicken goulash with gravy.

Ingredients:

• 600 g chicken fillet
• 1 bulb
• 1 carrot
• 2 garlic cloves
• 2 tbsp. l. tomato paste
• 2 tbsp. l. sour cream
• 2 tbsp. l. wheat flour
• salt to taste
• 0.5 tsp ground black pepper
• 0.5 tsp seasonings for chicken
• 1 bay leaf
• 3 allspice peas
• a few sprigs of dill and parsley
• 100 ml vegetable oil

How to make chicken goulash with gravy:

We wash the meat, dry it with napkins. We clean the chicken fillet from the films and cut into small cubes.

Peel and wash the garlic cloves. Cut them into thin slices. Wash the dill and parsley and chop finely. Add salt, spices, chopped garlic and herbs to the chopped chicken. Stir and leave the meat for 30 minutes so that it is marinated and saturated with the aromas of spices.

In the meantime, clean the vegetables. We cut the onion into quarter rings, and the carrots into strips, following the recipe for chicken goulash with gravy.

Pour half of the sunflower or olive oil and pour chopped vegetables into it. Stirring, we will sauté them over low heat until soft.

Then pour the browned onions with carrots into a dry pan.

Pour the rest into the pan vegetable oil. Let it warm up properly and pour the marinated chicken into the pan. Stirring occasionally with a spatula, fry the meat until golden brown.

Add the chicken fillet to the pan with the browned vegetables.

In a separate bowl, bring water to a boil. Add to the pot hot water so that it completely covers our ingredients.

Cover the dish with a lid and place on medium fire. After boiling, reduce the fire to a minimum and continue to simmer chicken fillet goulash with gravy for 20 minutes.

At this time, combine sour cream, tomato paste and wheat flour.

Mix thoroughly to make the mixture thick and homogeneous.

When chicken fillet goulash with gravy is stewed for 20 minutes, add tomato cream sauce. For flavor, add peas of allspice and bay leaf.

This chicken gravy goulash recipe is easy, quick and delicious!

You can cook a lot from chicken meat delicious dishes. If the question is what to make from chicken quickly, but at the same time to make it very tasty and you could feed the whole family with a dish, goulash will be an excellent choice.

In our kitchen, goulash is called today what is in Soviet times called gravy. Dishes are prepared according to the same principle: the base (it can be chicken, fish or meat) is pre-fried or stewed, then tomato paste, sour cream, flour are added, all this is simmered over low heat until thickened and a liquid second dish in sauce is obtained . Often a variety of vegetables are added to goulash - this, in addition to classic bows and carrots, there can be bell peppers, tomatoes, zucchini and more. In our recipe, we suggest using carrots, onions and garlic - the goulash turns out to be tasty, thick and very fragrant.

• After cooking you will get 3 servings
• Cooking time: 30 minutes 30 minutes

Ingredients:

• chicken fillet, 500 g
• bulb, 1-2 pcs.
• garlic, 1-2 cloves
• carrots, 1 pc.
• water, 1.5 cups
• vegetable oil, 3 tbsp.
• sour cream, 2 tbsp.
• wheat flour, 1 tbsp
• tomato paste, 1 tbsp
• bay leaf, 1-2 pcs.
• black pepper

How to make chicken goulash with gravy:

Cut the chicken fillet into medium-sized pieces of any shape, put it in a frying pan with heated oil and fry, stirring, until lightly browned on all sides.

Peel the carrots, onions and garlic, chop the carrots or grate them, chop the onions in half rings, chop the garlic, crushing it with the back of a knife beforehand (so it will give more flavor).

Add prepared vegetables to the pan to the chicken, mix, fry for 5-7 minutes over medium heat.

Add flour to the pan, mix, put the tomato paste, sour cream, mix again and simmer the goulash for another 5 minutes.

Serve ready-made chicken goulash to the table hot, with or without a side dish.

Goulash is originally a Hungarian dish. To give this version of goulash a Hungarian flavor, add checkered bell peppers to it, and use ground paprika for spices.