If you want to diversify your daily menu, we advise you to pay attention to this recipe for chicken ventricles goulash. For some reason, chicken giblets are often bypassed, although this is not at all justified. Chicken hearts, navels (ventricles) and bake are very tasty and healthy. The main thing is to know how to cook them. If you have tried chicken navels before and you didn’t like it, we advise you to try our recipe and then make the final verdict.
Let's talk about the ingredients of the sauce, in which the ventricles will be prepared. Choose any fat content of sour cream, the main thing is that it is of high-quality, since the poor-quality fermented milk products will curl up and the dish will not have delicious flakes. No sour cream at hand? Take yogurt without additives.
Tomato paste can be replaced with tomato juice or fresh tomatoes. In this case, do not add broth at all or look at the thickness of the sauce and adjust at your discretion.
Ingredients:
Chicken stomachs - 400 g;
Broth or water - 1-1.5 glass;
Sour cream - 100 g;
Flour - 1.5 tbsp. l .;
Vegetable oil - 2 tbsp. l .;
Tomato paste - 1.5 Art. l .;
Onions - 1 pc .;
Carrot - 1 pc .;
Spices - to taste.
Recipe:
For starters, chicken ventricles need to be prepared. Rinse them under running water, remove the hard film. Cut each navel in half. Fold the by-product in a saucepan, pour hot water. We salt and add bay leaf. Bring water to a boil, let it simmer for 5 minutes and drain. Now fill the ventricles with cold water and bring to a boil. Reduce the heat and cook for 25-30 minutes. Try the ventricles to salt. Salt the water if there is a need, after the water boils.
When the dolls are cooked, pour the broth into a separate dish, we still need it. For now let it cool.
While the navels are boiling, prepare the vegetables. Peel carrots and onions. Onion cut into cubes or half rings. Grate carrots on a coarse grater. Heat the vegetable oil in the pan and lay out the vegetables.
Pass vegetables to softness and add tomato paste to them.
In the cooled broth we dilute flour and sour cream. It should make a lump-free sauce.
Add boiled chicken hearts to the frying pan and fry for 5 minutes.
Fill the broth dish that we prepared earlier.
Mix, try on the salt, look at the thickness of the sauce and bring everything to perfection. Simmer another 5-7 minutes over medium heat and turn off the gas. Goulash is ready.
Such goulash can be served as a watering to any side dish or as a separate dish. It will be satisfying and tasty.
Number of servings - 3
Cooking time - 50 minutes
Per 100g:
Proteins - 8.22
Fats - 4.73
Carbohydrates - 5.38
Kcal - 97.21
