Goulash from chicken: fast and tasty

Goulash from chicken and meat is a traditional Hungarian dish. It is very tasty and high-calorie. It is known and appreciated by connoisseurs of cooking all over the world, although the shepherds were originally prepared for nature.

Traditional Hungarian goulash made from meat is made exclusively from pork. Cut the kilogram of the cervix with an average cube, fry in vegetable oil. To the meat add two cubes diced, a little ground pepper and salt. After all the browning, you need to pour four large spoons of flour. Next, add a liter of hot broth, leaves of a laurel and cook the dish for an hour on a small fire. After fifty minutes, put a large spoonful of sour cream and cubes of peeled tomato. Boil all together for another ten minutes, turn off the fire, close the lid and leave to infuse for half an hour. As a side dish, any cereal and pasta is perfect.

Goulash with chicken and potatoes. Meat (500 g.) Cut into cubes, finely chop the onion and fry all together until golden brown. Top up half a liter of broth and cook for half an hour on a small fire. At this time, cut 2 tomatoes slices, potato tubers - cubes, carrots - half rings, and Bulgarian pepper straws. When the meat is cooked, add all the vegetables in a saucepan, sprinkle a little and pepper. Continue to simmer the dish for about half an hour and turn off the fire. Now you can put chopped finely dill.

Soup goulash made from chicken fillet can become an excellent hot on the festive table, because it turns out not only delicious, but also very original. Half-pound breast boil in two liters of water with the addition of pepper and salt until ready. After that, take the meat and cut into cubes. In a boiling broth put large pieces of potatoes and carrots, mugs of leeks. Cook soup until ready, add chicken, chopped parsley and close the lid. Then finely chop dill, salt, pour greasy cream. Serve on the table with croutons and cream sauce.

You can pour the sauce into the soup, bring to a boil and serve the dish with the toasted wheat bread.

Goulash from chicken "Fast" is a dish for every day, as it is cooked instantly. Cut the chicken breasts into large cubes, chop the onion, grate the carrots and send them all into the deep saucepan, topping up a liter of salted boiling broth. Boil goulash for half an hour. Make a gravy from a large spoonful of tomato paste, the same amount of sour cream, flour and five slices of crushed garlic. Dilute the mixture to 100 gr. Hot broth. Pour into boiling goulash, stir constantly until the mixture thickens.

Goulash from chicken and chicken offal . It is necessary for 250 gr. Breast, liver and heart. Cut everything in circles and put out in separate frying pans. In each add one chopped onion and crushed garlic cloves. While everything is ready, let's start with vegetables. Potato tubers cut into cubes, carrots and zucchini mugs, cauliflower inflorescences. In the deep saucepan lay the layers in the following sequence: chicken liver - 1/3 of the vegetables - breast - 1/3 of the vegetable mixture - chicken heart - the remaining vegetables. Make a fill from 2 two large spoons of flour, 3 tablespoons of tomato paste, half a glass of sour cream and a liter of hot chicken broth. Pour the mixture into a saucepan, cover with a lid, make a small fire and simmer for about forty minutes, stirring constantly. Serve with finely chopped dill.

The second option for preparing this dish is as follows. Send all the ingredients to the pressure cooker in the same order, but do not need to fry the meat, just pour the whole flour mixture, salt, cover and cook for about an hour on a small fire.

Bon Appetit!