Chicken ventricle goulash with tomato and sour cream

Table of contents:

Chicken ventricle goulash with tomato and sour cream
Chicken ventricle goulash with tomato and sour cream
Anonim

Lunch should be delicious, hearty and beautiful perfectly. Prepare chicken goulash with tomato and sour cream and you are guaranteed a great lunch.

Portion of chicken ventricle goulash with tomato and sour cream
Portion of chicken ventricle goulash with tomato and sour cream

Goulash made from chicken ventricles is a tasty and satisfying dish that goes well with any side dish: rice, pasta, buckwheat or mashed potatoes. The thick gravy makes the dish very juicy, and is prepared on the basis of sour cream with the addition of tomato paste. Depending on your preference, choose sour cream of suitable fat content or replace it with cream or plain yogurt.

Instead of pasta, you can put pureed peeled tomatoes, covered in their own juice. If your household is not against spicy, add garlic, pepper and other spices to the gravy, and if children will eat the dish, it is better to limit yourself to salt and black pepper on the tip of a knife. In short, there is always room for experiment. Prepare chicken stomach goulash following the basic recipe.

  • Calorie content per 100 g - 97 kcal kcal.
  • Servings Per Container - 3
  • Cooking time - 45 minutes
Image
Image

Ingredients:

  • Chicken stomachs - 400 g
  • Bulb onions - 1-2 pcs.
  • Carrots - 1 pc.
  • Vegetable oil - 2 tbsp. l.
  • Salt, pepper - to taste
  • Sour cream - 100 ml
  • Water - 1 tbsp.
  • Tomato paste - 2 tbsp l.
  • Wheat flour - 1, 5 tbsp. l.
  • Greens - optional

Step-by-step preparation of ventricular goulash with tomato and sour cream

Chicken stomachs in a bowl
Chicken stomachs in a bowl

1. Prepare the stomachs. They need to be well rinsed and thoroughly cleaned, separating the hard films from the inside, cutting off the remnants of the intestine where necessary. Fill the ventricles with water. Let it boil for 5 minutes and add foam and water. Rinse the welded ventricles, pour in clean water and cook with the addition of salt, allspice and bay leaf for about half an hour.

Chopped carrots and onions on a kitchen board
Chopped carrots and onions on a kitchen board

2. Peel carrots and onions, wash and chop vegetables in any way convenient for you. We chopped the onion finely and grated the carrots on a coarse grater.

Frying carrots and onions in a pan
Frying carrots and onions in a pan

3. Making a roast. Fry vegetables in a pan with the addition of vegetable mala. When the carrots and onions are soft enough, add the tomato paste.

Chopped chicken stomachs are fried with vegetables
Chopped chicken stomachs are fried with vegetables

4. Remove the boiled stomachs from the broth, cut into thin strips and fry together with vegetables for 5 minutes.

Chicken stomach broth with sour cream and flour
Chicken stomach broth with sour cream and flour

5. Strain the broth in which the ventricles were cooked, add sour cream and flour to it. Mix well so that the dressing is homogeneous. You can tighten the sauce not only with flour, but also with corn or potato starch.

Sour cream dressing is poured into the pan to the vegetables and stomachs
Sour cream dressing is poured into the pan to the vegetables and stomachs

6. Pour the broth-based sour cream dressing to the stomachs with vegetables. We mix. The gravy immediately took on a beautiful pale orange color.

Simmering goulash in a pan
Simmering goulash in a pan

7. Simmer the goulash for a short time on low heat, for about 3-4 minutes. The sour cream should warm up well, but not exfoliate. And do not forget to stir the dish: the gravy is quite viscous, do not let it burn.

Ready spaghetti goulash
Ready spaghetti goulash

8. Serve goulash with your favorite side dish - we have it spaghetti. You can sprinkle chopped herbs on the dish.

What a ready-made chicken ventricle goulash looks like with a side dish
What a ready-made chicken ventricle goulash looks like with a side dish

9. Chicken ventricle goulash with tomato and estimate is ready. Bon appetit, everyone!

See also video recipes:

1. Secrets of cooking soft chicken ventricles. Goulash recipe

2. Gravy from chicken stomachs

Recommended: