Goulash – it the known dish is from Hungary. That to prepare it, gentle pieces of meat are fried on a pork fat, extinguished with pepper and onions. Goulash can be cooked from veal, beef, chicken and also from meat of other animals.
Gentle chicken fillet goulash
For preparation of this dish the following products are required: - 520 g of fresh chicken fillet;
- 3 pieces of onion; - 70 g pork (or chicken) fat;
- 620 g of potatoes; - 3 tablespoons tomato paste; - 4 tablespoons of wheat high-grade flour; - 2 tsps of ground paprika or poorly burning paprika;
- 3 garlic gloves; - few dry spices (bay leaf, fragrant carnation, black pepper, coriander, etc.); - little fresh greens (any); - salt to your taste. Kindle fat in a stewpan. Peel onions and small cut. Then fry a little. Wash out chicken meat, cut in small cubes and lay out it to onions. You extinguish everything about 6 minutes, then add all spices (don't add paprika) and 80 ml of water. Cover with a cover, you extinguish on small fire if it is required, add waters. Until meat is stewed, be engaged in potatoes. Wash up it, clean and cut in small cubes.
When meat is almost ready, lay out potato and paprika there, add waters. You extinguish ingredients about 12 minutes. In a separate frying pan slightly fry flour, add paprika, a tomato paste and pour in 110 ml of water there. Carefully mix everything, pour out the received sauce in a stewpan. Salt a little and you extinguish 7 more minutes. Season ready goulash with the crushed greens and the garlic which is pressed through through a press. The glass of magnificent Hungarian wine perfectly will approach a dish.
Chicken fillet goulash in sour cream sauce
For preparation it is required: - 530 g of chicken fillet; -3 onions; - 210 ml of fresh sour cream; - 2 garlic gloves; - 60 g of fat; - 2 paprikas of different color; - 1 red hot pepper; - it is a little spices and fresh greens; - salt to your taste. Accurately kindle fat in a stewpan. Clean onions and crush. Fry it to a zolotistost. Then add the chicken fillet which is previously cut by small pieces there. Fry everything within 7 minutes. Add to meat of spice and a little water and you extinguish about 35 minutes. Cut straws a paprika and lay out in a stewpan to all components. You extinguish everything about 9 minutes if to be necessary add waters. Make sauce. In a separate plate mix sour cream with salt, add hot red pepper, accurately squeeze out garlic. Add ready sauce to a stewpan, properly mix and you extinguish 6 more minutes. You don't bring to full boiling, otherwise sour cream can turn. Decorate the received dish with the crushed greens.