How much to stew chicken goulash. Chicken goulash with gravy - how to cook

Goulash is a national Hungarian thick soup, which was originally cooked by shepherds on a fire in pots of beef, sweet peppers, potatoes and onions. In Russia, the dish has undergone changes, potatoes were excluded from the recipe, supplemented with other vegetables and prepared from pork, lamb, beef and poultry.

Chicken fillet goulash with gravy is especially fast. For taste, we supplement the dish with onions, for color, sweet paprika and tomato paste, for density, add flour. For tender pieces of meat with gravy, any side dishes from legumes, pasta, cereals and vegetables are suitable.

Recipe for chicken goulash with tomato sauce

Ingredients for 4 servings:

• Chicken breast (on the bone) - 450 g;
• Chicken thigh - 1 pc.;
• Onions (larger than average) - 1 pc.;
• Garlic - 2 cloves;
• Tomato paste - 2 tsp;
• Flour - 1.5 tbsp. l.;
• Vegetable oil - 4 tbsp. l.;
• Parsley - 3 branches;
• Sweet paprika - 1 tsp;
• Ground pepper;
• Salt.

Cooking time: 40 min.

How to cook chicken goulash with gravy

1. Wash the breast, thigh and soak with paper napkins. Remove the meat with skin from the bones with a knife and cut into pieces. The pieces should be small so they cook quickly.

2. Cut the onion not very finely, peeled garlic cloves - finely.

3. Send the prepared chopped onion to the oil and cook for 3-5 minutes, uncovered, over high heat. It must become transparent.

4. Put the prepared fillet pieces into the fried onion, mix and fry, uncovered, for 5-8 minutes, stirring occasionally. The liquid should evaporate and the pieces should lightly brown.

5. Add paprika, salt, tomato paste, pepper, prepared garlic to the meat, mix and heat for a couple of minutes.

6. Pour in the flour and mix well so that there are no lumps.

7. Pour in water (400 ml), mix, cover and cook for 20-25 minutes over medium heat. The gravy should thicken.

8. Add chopped parsley to the almost ready chicken goulash, heat for a couple of minutes and taste for salt.

9. Remove the delicious fragrant chicken goulash with gravy from the heat, put it on a side dish (boiled buckwheat, peas or vegetable puree is perfect) and serve immediately with a light vegetable salad and fresh bread.

Cooking tips:

• The dish will have a new taste if it is supplemented with mushrooms. Oyster mushrooms, champignons or forest ones are well suited. Forest mushrooms (honey mushrooms, chanterelles, porcini) will add a unique taste and aroma.
• To diversify the recipe, add other vegetables to taste. Leek, carrots (grated or sliced), celery stalk, and zucchini are great.
• To give the goulash a different flavor, add any spices and herbs you like to the sauce. Fresh parsley can be replaced with cilantro or dill, paprika for curry, ground pepper for cumin or coriander.
• Water can be replaced with ready-made chicken broth.
• Ketchup is a great substitute for tomato paste. The amount should be increased to 2 tablespoons. Ketchup for grilling and shish kebab will add a special flavor to the dish.

• Carrot - 1 pc.
• Tomato paste - 2 tsp or 2 mashed tomatoes
• Chicken fillet - 1 kg.
• Onion - 2 pcs.
• Wheat flour - 2 tbsp.
• Water - 2-2.5 cups.
• Vegetable oil - 1/2 cup.
• Sour cream - 2 tbsp.
• Suneli hops - 1/4 tsp
• Bay leaf - 2 pcs.
• Allspice - 2 pcs.
• Pepper (ground) - to taste.
• Salt.

Goulash is a dish of Hungarian cuisine, its pride and national treasure. Every year in the Hungarian city of Szolnok, the Goulash Festival is held. It is cooked in the open air, and numerous connoisseurs of goulash and just lovers of delicious food at this time have fun with national music. It is believed that real goulash can only be cooked outdoors, in a cauldron, as it was cooked at one time by the creators of the dish - Hungarian shepherds. Even the name "goulash" is translated as "shepherd". The method of preparing this dish has changed significantly since then. Today, goulash recipes with beef, game, fish (carp or catfish), lamb and chicken are known. We would like to bring to your attention the recipe for goulash with chicken.

How to cook chicken goulash with gravy:

1. Wash the chicken fillet and cut into oblong strips. Salt and pepper.
2. Fry the meat, a little to brown.




3. Grate the carrot, finely chop the onion. Saute chopped vegetables in vegetable oil.
4. Combine meat, sautéed vegetables, spices: allspice, pepper (ground), bay leaf. Pour in about 2 cups of water so that the meat and vegetables are slightly covered with water.




5. Make a gravy. In half a glass of warm water, dilute tomato paste (or mashed tomatoes), flour and sour cream. Mix the ingredients.
6. Pour the gravy to the almost ready meat, stirring constantly. The gravy should thicken.
7. Simmer for another 3-4 minutes, salt to taste. If the gravy is very thick, you can dilute it with water.
   Goulash with gravy is ready.



Ready chicken goulash is served with almost any side dish: pasta, mashed potatoes, cereals.

When you want something tasty, simple and at the same time budget, remember one famous dish. I mean chicken goulash with gravy.

This is a win-win. All households will be happy, like elephants. Cooking, by the way, is easy and fast. In the article you will find different recipes, including the simplest ones with a minimum set of ingredients.

Another advantage that I would like to highlight in such a sauce is its versatility.

There is room for improvisation here. Introduce any vegetables, spices and other additives. In addition, chicken goulash goes well with all side dishes, making them even tastier.

For example, your children do not like buckwheat. Cook the meat in a creamy or tomato sauce - everything will be swept away with a bang.

Ready to create culinary masterpieces? Choose a recipe and get started.

How to make Easy Chicken Goulash with Sour Cream Sauce

The chicken is tender and unusual with a creamy taste. Easy to prepare in a short amount of time. Guests on the doorstep? Write down the recipe.

Take the following ingredients:

• 130 g sour cream;
• a pair of breasts;
• spices;
• 4 garlic cloves;
• oil (for frying).

Cooking step by step:

1. Cut the boneless carcass into cubes.
2. Let's get to the sauce. Combine sour cream with spices and garlic.
3. We send chicken slices to a hot pan. Season and fry until tender, stirring occasionally.
4. Then pour in the sauce, simmer for five minutes.

On a note! Add a little grated processed cheese to the finished goulash - this will enhance its taste.

It turns out a stunned second dish that will be enjoyed by all relatives and friends.

For more information on how to make chicken goulash, look at the video.

Delicious chicken fillet goulash with tomato paste in the Redmond slow cooker

This goulash is prepared with chicken breast - recommended for diet 5. White meat is a low-calorie, hypoallergenic and healthy product. Therefore, this dish is ideal for those who prefer proper nutrition.

We will need:

• 150 g of onion with carrots;
• breast - 700 g;
• garlic cloves - optional;
• 1 st. l. tomato paste;
• sunflower oil (for frying);
• spices;
• sour cream - a tablespoon;
• 2 glasses of water;
• 2 tbsp. l. wheat flour.

Cooking step by step:

1. We divide the fillet into arbitrary pieces, then season.
2. We shift the slices into the multicooker bowl and turn on the “baking” mode for 60 minutes.
3. The meat is cooked in its own juice (no more than half an hour).
4. In the meantime, chop the onion in half rings, chop the garlic, rub the carrots on a coarse grater.
5. Pour oil into the half-finished breast, fry a little.
6. Then add chopped vegetables. We mix everything.
7. Continue frying for 10 minutes.
8. We add flour. Fry.
9. Ready to fill. Combine pasta, water and sour cream. Don't have a dairy product on hand? Make mayonnaise sauce.
10. Add the sauce to the rest of the ingredients. Tomim 10 minutes.
11. Next, insist about 15 minutes, with the lid closed.
    Serve goulash with your favorite side dish, decorate with herbs.

Pieces of chicken breast in a pan with wine sauce

Homemade chicken cooked in this way is very tender. Tastes like veal. Yes, even outwardly you can not distinguish. All thanks to the secret ingredient, which you will learn about in the recipe with a photo.

We make gravy without tomato paste. Instead of sauce, take tomatoes.

Products:

• peeled tomatoes - 3 pcs.;
• 800 g of breast;
• oil - for frying;
• salt, pepper, seasoning;
• 200 ml of wine (dry red);
• a glass of sour cream;
• a tablespoon of starch - for density (optional).

Cooking step by step:

1. We divide the fillet into pieces of arbitrary shape and send it to a heated frying pan with oil, fry for 10 minutes. Medium fire.
2. Meanwhile, prepare the tomatoes. Cut into small pieces, remove the stalks.
3. Season the meat slices 2 minutes before the end of frying. We stir.
4. We introduce the tomatoes, cover with a lid and simmer for another 10 minutes.
5. Then add dry wine. A strong drink gives the dish special notes of taste and changes the color of the pieces. The chicken becomes like a veal.
6. We boil the wine for 6 minutes. This is enough time for the alcohol to evaporate, leaving only the wine taste.
7. Add sour cream, starch, mix. Close the lid and simmer for 10 minutes.
8. We insist a little ready goulash, removing from heat.
   Delicate meat sauce is ready. It remains to cook a side dish and set the table.

On a note! After cooking, you will still have a couple of glasses of wine, why not a reason for a romantic dinner?

With sour cream and mushrooms - a classic way of cooking

One of the most common chicken sauce options is with sour cream and mushrooms. I present to you with pleasure the classic way of preparing such a dish.

Components:

• breast - 500 g;
• 200 g sour cream;
• 200 g chopped champignons (honey agarics or butter);
• 1 onion;
• salt, pepper, spices - to taste.

Cooking step by step:

1. Cut the meat into medium-sized squares.
2. Chop the onion in half rings and fry over medium heat.
3. Then we send the mushrooms to the pan. Continue frying for 10 minutes.
4. Add chicken pieces, fry and season.
5. We introduce sour cream into the semi-finished goulash. Simmer for 10 minutes.

Just 5 steps and a delicious dish is ready.

Chicken with mushrooms in a creamy sauce in a pan

A well-prepared sauce directly affects the taste of meat. Cream cheese gravy is just a godsend for gourmets. The recipe is reminiscent of True, the Uzbek dish has a simpler watering of milk. Take note of the recipe for other meat dishes.

We will need:

• chicken legs - 5 pcs.;
• champignons - 120–150 g;
• half an onion;
• spices to taste;
• 2 tbsp. l. vegetable oils;
• 400–500 ml of water;
• cream cheese (cream cheese) - 120 g;
• 1 st. l. butter.

Cooking step by step:

Tip from the forum! Do you cry when you cut onions? Take some water in your mouth and hold it. Do not swallow until you have chopped the vegetable. So you can handle the bulb without tears.

1. We take the upper part of the legs, wash, dry.
2. Salt and pepper the pieces to taste.
3. Then fry on each side until golden brown.
4. At this time, finely chop the onion.
5. Mushrooms cut randomly.
6. We shift the fried chicken legs into a separate container. Only oil remains in the pan, without the small pieces of meat that form during the frying process.
7. We send chopped onion vegetables and a creamy cube of butter for frying.
8. After 5 minutes, we introduce mushrooms. We fry a little.
9. Then add cream cheese. We knead the product with a spatula. Under the influence of high temperature, it will quickly dissolve.
10. We add water. Mix all the ingredients well and bring the sauce to a boil.
11. We lower the chicken into the filling. Simmer for 20 minutes.

The dish is ready. Decorate with herbs and start eating soon.

Chicken in mustard sauce - a simple recipe for the Redmond slow cooker

How often do fillets come out dry? Then this recipe is for you. The mustard sauce makes the chicken tender and juicy.

We will need the following products:

• vegetable oil for frying;
• salt to taste;
• mustard - 2 tbsp. l.;
• 800 g fillet;
• 0.5 tsp pepper mixtures;
• sour cream - 150 g;
• 3 cloves of garlic;
• paprika - 1.5 tbsp. l.

Cooking step by step:

1. We skip the garlic through the press.
2. Add paprika and pepper mixture.
3. Add mustard, salt. We mix everything.
4. We introduce a little sunflower oil - this will facilitate the application of the marinade to the pieces.
5. Roll the fillet in the sauce, evenly distributing the mixture on all sides of the slices.
6. We send the chicken in the dressing to the refrigerator for 1 hour.
7. Then put the meat in the multicooker bowl.
8. We set the program “multi-cook”, 120 degrees. Time: 20 minutes. And also the “grain” mode is suitable.
9. After the time has elapsed, add sour cream, mix the product with pieces.
10. We turn on the “multi-cook” again with the same parameters.

Advice! During the second stage of cooking, put vegetables on a special grid for a double boiler. Thus, the side dish and the dish will be cooked at the same time.

We shift the chicken to a plate and enjoy dinner. No less tasty dish will turn out in the Polaris slow cooker.

Fillet with vegetables in tomato sauce (with onions, carrots, sweet peppers)

Poultry meat goes well with vegetables. Improvise, add other favorite fruits - the principle of preparation remains the same.

Let's take the following components:

• chicken fillet - 500 g;
• 2 medium sized carrots;
• sweet pepper - 2 pcs.;
• a glass of tomato juice;
• tomato paste - 1.5 tbsp. l.;
• 2-3 bulbs, depending on size;
• a little olive oil for frying;
• spices to taste.

Cooking step by step:

1. Heat up a frying pan with oil.
2. Shred carrots and onions in any convenient way.
3. Fry the vegetables until golden brown (4-5 minutes).
4. Cut the bell pepper and fillet into cubes. We send to the fire.
5. Salt, pepper and mix the ingredients.
6. Add juice and paste.
7. We turn off the fire. Simmer for half an hour under a closed lid, stirring occasionally.
8. Remove the lid and boil the dish for another 10 minutes.

Try to cook such goulash with beans. It turns out very tasty. Serve gravy with any side dish: potatoes, pasta, rice, etc.

Chicken goulash, like in kindergarten

According to this recipe, you get a tender goulash that just melts in your mouth. The taste of childhood - lick your fingers.

On a note! Dishes with a thick bottom (for example, a cauldron, a brazier, etc.) retain all the best taste of the dish. At the same time, goulash turns out wonderful in a pan. The main thing is to cook it correctly. Follow the step by step recipe.

Poultry meat has always been very popular. Light and delicate, it is perfectly amenable to processing. Many different and delicious dishes are prepared from it. Take, for example, chicken breast. There are many different ways to prepare it, but each housewife does it in her own way.

fragrant pieces

It is not at all difficult to make such a dish. To prepare goulash from you will need: 1 onion, 2 carrots, 1 tablespoon of flour and tomato paste, 2 bouillon cubes, some fresh or dried herbs, and 1 chicken breast.

The process, as always, begins with the preparation of products:

1. Cut vegetables and meat into cubes, and then lightly fry in vegetable oil in a pan.
2. Boil a liter of water in a separate pan, and then dissolve the broth in it.
3. Put the fried foods in boiling water and simmer over very low heat.
4. At the last stage, add pasta and greens and wait another 2-3 minutes.
5. Dilute flour in 100 grams of water, and then pour the resulting mixture into a saucepan. As soon as the liquid begins to thicken, the fire can be turned off.

Cooking such goulash from chicken breast does not take much time. But the resulting fragrant and tender meat can be a great option for dinner. And as a side dish, you can use anything: porridge, rice or mashed potatoes. The result will be equally good.

Winter option

In the cold season, buying fresh vegetables can be very expensive. Therefore, you can pay attention to the recipe for chicken breast goulash prepared using homemade preserves. In this case, the list of products will be as follows: for ½ kilogram of chicken breasts 1 onion, spices, a head of garlic, salt, 350 grams of homemade lecho, ground pepper, 2 tablespoons of tomato paste, vegetable oil and dry paprika.

And you need to make such a dish as follows:

1. At the very beginning, chop the onion and garlic and saute in oil.
2. Add paprika and stir well.
3. After 30 seconds, put the breast pieces in the pan and fry them there for 3-4 minutes.
4. Add one and a half cups of boiling water, tomato and simmer for another 20 minutes.
5. 5-7 minutes before the end of cooking, put lecho, spices and salt a little.

In this form, the dish will be a great addition to pasta. If they are not at hand, then you can use any other side dish.

Meat with milk

Since chicken meat is very dry, it is better to cook quite ordinary, so even novice housewives should not be scared.

First you need to prepare the necessary products in the following quantity:

for 600 grams of breasts 4 onions, 3 cups of whole milk, 50 grams of butter, salt, 2 tablespoons of flour, pepper and spices.

It is better to cook the dish in the following sequence:

1. First, sprinkle the meat with salt, spices and pepper, and then chop it with a knife for softness.
2. After that cut it into small cubes.
3. Then put the meat in a pan and fry until all the liquid has evaporated.
4. Put butter and onion, cut into half rings.
5. Pour flour, stir well and continue to simmer.
6. Add milk and continue cooking until the whole mass thickens well.

This wonderful goulash is good even without a side dish. With a piece of fresh black bread, the meat will be no worse than with some kind of porridge. In this work, the main thing is not to rush so that the products do not burn.

Appliances in the kitchen

But not only in a pan you can cook chicken breast goulash. The recipe for the microwave is also very simple and delicious.

The set of products is almost the same:

for 400 grams of fillet 1 carrot, half an onion, half a glass of water, salt, a little flour, spices, bay leaf, 3 tablespoons of vegetable oil and lecho.

Now you can start cooking goulash:

1. Chop the carrot and cut the onion into cubes.
2. After that, fry the products a little in a pan in a small amount of oil.
3. Put the vegetables on a separate plate, add spices, salt, flour and mix everything gently.
4. Cut the fillet into pieces arbitrarily.
5. Now it remains to put the products in the slow cooker in the following sequence: meat - lecho - water - fried vegetables. Close the lid tightly, turn on the “extinguishing” mode and leave the device alone for one hour.

As soon as the machine gives a signal, you can lay out the goulash on plates and serve. To make the liquid fraction more tender and aromatic, cream or wine is sometimes added to it. Here everyone chooses what he likes.

Put in the tomato paste. Pour salt and sugar into the goulash. The latter is needed to get rid of the sharp sour taste of the tomato. You can also put a couple of tablespoons of good sour cream in the gravy. It goes well with chicken and vegetables, so it definitely won't spoil the goulash. It is only advisable to use homemade fat sour cream or high-quality store-bought. Stir the contents of the pan. Pour in warmed broth or purified water. Blend the gravy until smooth with a spatula. Cover with a lid with a steam outlet. After boiling, screw the burner to the minimum value. Simmer the dish for 30-40 minutes. Ready chicken meat will be easily broken apart with a spatula. The gravy will thicken and soften a little. Put spices - ground pepper (a mixture or just black), chopped or dried garlic, Provence herbs. You can also take bay leaves, allspice and other spices for chicken. Cook the goulash for another 2-3 minutes and remove from the stove.

Instead of tomato paste, you can take ripe fresh (preferably not greenhouse) or canned tomatoes in their own juice.