A delicious addition to any side dish along with an aromatic gravy - chicken goulash with mushrooms. Its preparation is quite traditional - stewing meat and mushrooms in a sauce with the addition of tomato paste, sour cream, flour and bay leaf. The meat turns out to be incredibly tender, juicy, vegetables and mushrooms - soft, gravy can be made thinner or thicker if desired.
List of ingredients:
- 500 g of chicken meat,
- 100 g of champignons,
- 1 onion,
- 1 carrot,
- 1 tbsp. l frying oils,
- 1, 5 tbsp. l tomato paste
- 70 ml of sour cream,
- 1 tbsp. l flour,
- 200 ml of broth (water),
- 3-4 bay leaves,
- 1 tsp. salt,
- 0, 5 tsp. black ground pepper.
Cooking
1. Take for goulash chicken fillet or pieces of meat, cut off the bones of chicken carcasses - from the legs, thighs. Pieces should not be large - 3-4 cm.
2. Wash champignons and clean if necessary, chop finely.
3. Peel and chop the onion into small cubes; also clean and chop the carrots randomly, but not large. You can even grate on a coarse grater.
4. Heat some cooking oil in the pan and pass the vegetables for 4-5 minutes on low heat, stirring occasionally.
5. Transfer the chicken pieces to the pan and mix. Fry with vegetables for another 10 minutes, stirring.
6. Now transfer the pieces of champignons to the pan, stir, fry for another 5-7 minutes. At this stage, you can pour chicken, vegetable broth or water into the pan.
7. Add tomato paste, salt and spices to the pan, stir and simmer for 15-20 minutes with the lid closed, stirring occasionally.
8. While the chicken is stewed with mushrooms and vegetables, mix the sour cream with flour so that there are no lumps. If sour cream is too thick, then you can dilute it a little with water.
9. Pour the sour cream into the pan and mix, you can also add bay leaf and any spices. Simmer another 10 minutes.
10. Chicken goulash with mushrooms is ready. Serve hot, with boiled rice, mashed potatoes or buckwheat porridge.
