Lunch should be delicious, hearty and beautiful perfectly. Prepare chicken goulash with tomato and sour cream and you are guaranteed a great lunch.
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
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
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.
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.
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.
4. Remove the boiled stomachs from the broth, cut into thin strips and fry together with vegetables for 5 minutes.
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.
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.
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.
8. Serve goulash with your favorite side dish - we have it spaghetti. You can sprinkle chopped herbs on the 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
