Goulash is a Hungarian dish of meat or poultry, supplemented with thick vegetable gravy and aromatic spices. Initially, it was cooked at the stake with a large amount of sauce, due to which this dish was considered soup and was called "shepherd's food." But at domestic catering points, the dish was always classified as second and served with various side dishes. It was usually made from pork, but in this section we will look at how to cook chicken goulash with gravy.

Simple chicken goulash with gravy in a pan

The advantage of this dish is that you can cook chicken goulash according to a simple recipe very quickly. Just cut the necessary ingredients, lightly fry them, season with sauce and put in a stew. Meanwhile, you can continue to do their own thing.

The simplest version of this dish can be made from such products:

  • chicken;
  • onion;
  • carrot;
  • some tomatoes;
  • Bay leaf;
  • salt and aromatic spices.

How to cook goulash:

  1. Rinse the chicken, remove the meat from the bones, cut it into small pieces and fry with spices.
  2. When the meat starts juice and changes color, we introduce a chopped onion quarter into rings and carrot chopped into cubes. Passage to softness.
  3. Scale the tomatoes with boiling water, remove the skins from them, grind the pulp and put it into the dish.
  4. We season the goulash with spices, put the bay leaf, add water and simmer under the lid over low heat.

On a note. The dish is ready to eat when the chicken is effortlessly broken with a fork.

Classic recipe in a slow cooker

In the classic version, goulash is cooked in lard, regardless of which meat is chosen as the basis.

To make a traditional Hungarian dish in a slow cooker, you will need these products:

  • chicken;
  • a pair of medium-sized onions;
  • carrot;
  • tomato puree;
  • some flour;
  • lard;
  • salt and a few suitable seasonings.

Cooking delicious goulash in a slow cooker:

  1. Cut the lard into small strips and melt them in a bowl.
  2. We take out the greaves, put in their place the chopped chicken flesh, sprinkle it with salt and cook in frying mode until the juice is allocated.
  3. We put sliced ​​onions with carrots in the bowl and continue cooking until the vegetables are softened.
  4. Mix the flour with tomato paste until smooth, and then dilute with a small amount of water.
  5. Pour the sauce into the dish, add a little more liquid, then close the lid and cook the goulash in the “Stew” or “Soup” mode.

On a note. Here is an adapted, “Russian” version of goulash. Hungarians often add potatoes to this dish and serve goulash as the first.

With sour cream gravy

To make tender goulash, it is better to take chicken fillet. A sour cream gravy will add a special creamy note to the finished dish.

To work, you need such components:

  • chicken;
  • small onion;
  • some carrots;
  • garlic cloves;
  • high fat sour cream;
  • some flour;
  • a pinch of curry or turmeric;
  • salt and spices.

Cooking the dish step by step:

  1. Fry the chicken until the color changes, sprinkle with salt and spices, mix.
  2. Enter the chopped vegetables and fry until they are transparent.
  3. Mix sour cream with flour so that there are no lumps, add curry or turmeric and spread the sauce to meat and vegetables.
  4. Add water to the dish and simmer under a tightly closed lid.

When serving, goulash should be decorated with greens and supplemented with a side dish of pasta, cereals or mashed potatoes.

Chicken fillet goulash with gravy

Chicken fillet goulash is prepared in various ways, and you can supplement it with bean cultures of your choice.

Consider one of the dishes, to create which you will need to take these products:

  • poultry fillet;
  • onion;
  • 2 - 3 medium-sized carrots;
  • a can of canned beans;
  • tomato paste;
  • salt and aromatic seasonings.

Cooking chicken goulash with beans:

  1. Cut the meat, fry until the juice is released, do not forget to salt and sprinkle with spices.
  2. Grind onions and carrots, add slices to the dish and continue cooking until the vegetables become transparent.
  3. We introduce the tomato paste diluted with water and the beans strained from the juice. Stew almost the finished dish under the lid.

On a note. If desired, you can replace the beans with peas or sweetcorn.

With tomato paste

It turns out amazingly delicious goulash with thick tomato sauce, an abundance of vegetables and fragrant herbs.

To prepare such a dish, you need the following products:

  • chicken;
  • a pair of onions;
  • carrot;
  • sweet bell pepper;
  • garlic cloves;
  • hot pepper pod;
  • basil or cilantro;
  • tomato paste;
  • flour;
  • salt and spices.

How to make a delicious goulash with tomato sauce:

  1. Separate the meat from the bones, salt it, season with spices and fry a little.
  2. We cut the onion and bell pepper in half rings, chop the carrots with straws, and the hot pepper in small slices. Press garlic.
  3. We introduce vegetables to the meat and continue cooking on a gentle fire.
  4. In a separate frying pan, fry the flour, then add the tomato paste, pour in the water and let the composition boil.
  5. We move the gravy to meat and vegetables, close the lid and simmer until cooked.

Greens are added to the dish shortly before the capacity of the burner is removed.

With mayonnaise sauce

Chicken goulash gravy can be made with mayonnaise. In this case, the dish will turn out to be satisfying and high-calorie, as the “light” versions of the sauce will not work.

For cooking, you need these products:

  • chicken;
  • several small onions;
  • carrot;
  • garlic;
  • mayonnaise sauce;
  • some mustard;
  • bay leaves;
  • salt and aromatic spices.

How to make goulash with mayonnaise:

  1. Cut the chicken, remove the meat from the bones and fry it with salt and spices.
  2. We grind the vegetables, add them to the bird and cook until soft.
  3. Combine mayonnaise with mustard sauce, dilute with a small amount of water and pour into a dish.
  4. We put laurel leaves, close the container with a lid and simmer on low heat.

Tip. It is better not to lay out ready-made goulash on plates immediately, but after it has stood for a while.

Chicken goulash with creamy mushroom gravy

The combination of chicken, mushrooms and creamy sauce can be safely reckoned with the classics of culinary art.

To cook goulash with these ingredients, you need these products:

  • chicken;
  • fresh mushrooms of any kind;
  • 2 small onions;
  • carrot;
  • some flour;
  • salt and suitable spices.

Cooking chicken goulash with mushrooms and cream:

  1. Fry the meat, season with salt and spices.
  2. Cut onions, carrots and mushrooms, add them to the dish and continue cooking.
  3. Pour the flour into a separate frying pan, pass it until golden brown, and then gradually add cream, without stopping mixing the composition.
  4. After the sauce boils, add it to the meat and vegetables, close the lid and simmer.

Dill in goulash is introduced after the chicken has reached the stage of readiness and will be easily separated by a fork. After that, the dish is simmered over the fire for several minutes and left to brew before serving for at least another quarter hour.

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