Chicken gravy for pasta or mashed potatoes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Goulash is a dish where bland, uninteresting garnish meets delicious gravy. In fact, chicken gravy and goulash originated centuries ago in Hungary. Currently, the Hungarian town of Szolnok even hosts annual meetings of the local population at a fun goulash festival.

The dish is prepared right in the open air, and everyone can taste and appreciate the amazing taste of chicken goulash with gravy. By the way, the Hungarian shepherds were the first to cook goulash. The word is translated from Hungarian - shepherd. There are many variations on the theme of goulash: with pork and beef, with chicken, with fish and game. But the most popular all over the world is chicken goulash, attempts to cook which will be made by us today.

Chicken Goulash with Gravy Recipe

To prepare the dish, you will need familiar and affordable ingredients, which is an undoubted advantage of the recipe. In order to get a richer taste, it is recommended to use (if possible) poultry meat and tomato paste from your ownharvested, twisted and cooked tomatoes.

List of ingredients

• Chicken fillet - 900g
• Onion - 2 pcs
• Carrot - 1 piece
• 3 tbsp. l. sour cream.
• 2 tablespoons of tomato paste.
• Vegetable oil.
• Two glasses of water.
• Flour - 1 tbsp. l.
• Ground pepper.
• Bay leaf.
• A clove of garlic.
• S alt.

Preparing food

Chicken meat for goulash can be taken completely different: drumstick, fillet, thigh, etc. We get rid of the meat (if there is one), rinse it under the tap and let it dry. Cut the chicken into portions.

Carrots can be chopped with a grater, or you can simply cut into very thin and small circles. The onion is cut in standard - small cubes. If there was no quality tomato paste for making chicken gravy, then you can replace it with two large juicy tomatoes. Remove the skin from the tomatoes and chop finely. The garlic is minced with a garlic press. If desired, you can also add fresh herbs at the end of cooking.

How to make chicken gravy

Send a couple of tablespoons of oil and circles of carrots to the pan. As soon as it starts to turn golden, immediately throw the onion into the oil. Fry the vegetables quickly over a fairly high heat. Reduce it and add chicken pieces and garlic to the pan.

When the meat is fried, add tomato paste or finely chopped fresh tomatoes and water to it. Mix thoroughlyand simmer for 10 minutes. At the last stage, add flour diluted in sour cream, bay leaf, peppercorns and cover the chicken gravy with a lid. Remaining cooking time is ten minutes.

When serving, you can flavor the goulash with fresh parsley. This gravy option is more suitable for pasta and cereals (rice, buckwheat).

Mashed Potato Gravy Recipe

If in the first recipe the gravy was quite liquid, then for mashed potatoes, goulash should be an order of magnitude thicker and richer. To prepare the rich gravy you will need:

• 320g chicken.
• 40g lard.
• Carrot.
• 350 ml of water.
• Tomato paste - 4 tbsp. l.
• Onion.
• Garlic.
• Bay leaf.
• S alt.
• Flour - 2 tbsp. l.
• Pepper.
• Dill greens.

Cooking method

The process of preparing individual ingredients is no different from the process described above. But if in the first recipe for chicken with gravy, cooking began with oil poured into a pan, this time pork fat goes first.

Lard should be cut into very small pieces. We put the pan on a large fire and fry the bacon until a sufficient amount of fat appears. Fried lard can be removed with a slotted spoon, or left in a dish. Put the garlic in the pan and let it fry a little and give off the aroma. Add finely chopped onion and fry until golden brown.

After that, add the chicken fillet to the onion and fry. After ten minutes, you need to throw a carrot to the meat, s alt the dish and add your favorite spices. Put the tomato paste in a deep plate, add water and flour. Dissolve the flour in the liquid, stirring with a fork. We send the "dressing" for goulash to the chicken and vegetables. Simmer over medium heat for about ten minutes.

At the last step, add the bay leaf. After five minutes, the dish can be removed from the stove. Do not forget to remove the bay leaf from the chicken gravy and add dill in its place. We close the lid for a couple of minutes so that the dish is saturated with the aroma of greens.