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Chicken goulash

Chicken goulash

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I washed and diced the chicken legs and set them aside.

I finely chopped the onion and together with the garlic I put them in a pan with hot oil and left them there until they browned slightly. I then added 2 generous tablespoons of paprika and mixed well. I cut it in 2 lengthwise and then slices, I cut the sausage into small pieces, I cut the hot pepper into small pieces and all this together with the cumin and bay leaf I added over the hardened onion, I left for 1 minute then I added and the meat, I let it cook a little then I added a part of the chicken soup to cover the meat and I let it boil over low heat. As the water decreased I added the soup in such a way that the meat is always half covered with liquid.

Separately I switched to dumplings that are delicious and very easy to make. I put a pot of water and salt on the fire, and I let it boil. In a deep plate I beat 2 eggs, then I added one by one the flour (I put it with a fork) I put in total until the end about 6-7 forks with a tip of white flour, it mixes well so that there is no lump, and as a consistency the dumpling dough must be neither hard nor soft. The harder the dough, the stronger the dumplings will be. I prefer the slightly softer dough and I always get extremely fluffy dumplings. After I finished the dough, I formed the dumplings with one side of the fork and one by one I immersed them in boiling water. I left them to boil for about 7-8 minutes (they can be cut in half and check if they boiled), then I strained them from the water and put them over the goulash. chicken. I added to the goulash a little water from the one in which the dumplings were boiled and I let the food boil so that my dumplings would receive g the delicious taste of goulash.

I served it with sour cream and finely chopped parsley. Perfect for this weather!

Great appetite!

Chicken goulash with yogurt

A simple recipe for chicken goulash with yogurt from: chicken, onion, garlic, lard, green parsley, hot pepper, salt, pepper, paprika, bay leaf, tomato paste, flour, yogurt, eggs and baking soda.

Ingredient: />

  • 1 chicken
  • 4-5 onions
  • 5 cloves of garlic
  • 50 g lard
  • 1 link green parsley
  • 1 hot pepper
  • salt
  • pepper
  • paprika
  • bay
  • 2 tablespoons tomato paste or tomato broth
  • 1 tablespoon flour
  • 150 ml yogurt

Method of preparation:

Clean, wash and cut the chicken into pieces. Boil them for 5 minutes in salted water and pepper. Then remove the meat from the water, drain and fry in lard on all sides. Add onion and garlic, cut into scales, finely chopped pepper and add salt, pepper, paprika, to taste.

Stir occasionally so that it does not stick to the bowl. For the dumplings, mix the beaten eggs with the oil, baking soda, salt and as much flour as is needed to make a harder dough. Take a little spoonful of this dough, form smaller dumplings and boil them in boiling salted water.

If you want it to boil faster, instead of dumplings, you can grate the dough on the large-mesh grater that you pass through the flour before. When the dumplings are cooked, place them over the cams. Add a little water in which they boiled, in which you opened the broth. Bring to a boil over low heat.

After 20 minutes add the yogurt mixed with flour. Bring to a boil, stir, and sprinkle with green parsley before serving.

Chicken goulash

I know that goulash is normally made from beef or at least pork, but I am more & # 8222light & # 8221 (and my figure thanks me & # 8230NOT!). It is a dish that is easy to prepare and very tasty.


  • chicken breast
  • carrot
  • Red pepper
  • onion
  • garlic
  • Tomato juice
  • even a few tomatoes if you have them
  • salt, pepper, sweet and hot paprika and a cumin powder
  • parsley

I used both fresh and baked bell peppers, which I had in the freezer. You can bake the pepper before the eye of the stove and peel it. It's much tastier. I didn't give exact quantities because I don't know them anymore, I used what I had and I put them so that all the ingredients were balanced.

The meat is cut into cubes, the onion and garlic are finely chopped, the carrots are cut into rounds and the peppers are cut into smaller pieces or strips (as you prefer). Cook the meat in a little oil, and when it is browned, remove it. Saute the onion with the garlic, and when they are ready, put the carrot over the fish, leave it for 1-2 minutes, add the peppers, the meat and the fish spices. Mix well, and fill with water so that they are not completely covered. When it boils, put the tomato juice, and any diced tomatoes, and let it boil, over low heat, with a lid, until the meat and vegetables are well penetrated. At the end, add salt and pepper. The consistency depends on you: more liquid or thicker, as you prefer. Many say that it must be liquid in the goulash, but I have seen enough variants in which it was like a stew in consistency. So I honestly don't know how to correct both variants. After you have turned off the heat, leave it covered for 10 minutes, and then you can add the chopped parsley. Good appetite.

Ingredients Gulas austriac

1 kg beef neck
800 gr onion
2-3 cloves garlic
1 tablespoon red wine vinegar (or sherry vinegar or balsamic vinegar)
1 tablespoon tomato paste
3 tablespoons grated paprika quality (25 gr)
putina boia iute
1 teaspoon marjoram (or oregano)
1/4 teaspoon ground cumin
5 boils ienibahar
1 bay leaf
1 thyme thread (can be dried)
grated peel of 1/2 lemon
350 ml beef soup (or chicken soup or water)
8 tablespoons oil

The secret revealed by a chef & # 8211 how to properly cook fried chicken in the oven red and juicy!

Roasted and juicy chicken in the oven is one of the simplest recipes. It cooks pretty fast. I assure you, the whole chicken will be eaten: from the wings, back to the thighs and chest!



1. Wash the chickens very well. Remove excess wing tips, neck and skin. Then cut the chicken in half. If desired, you can also remove the internal organs.

2. In a bowl add oil (sunflower or olive), salt and black pepper. Mix the ingredients well and pass each piece of chicken through this marinade.

3. On a baking tray lined with baking paper, place the chicken pieces face down. There will be 4 pieces in the tray.

4. Make quick incisions in each piece with a sharp knife.

5. Bake in the preheated oven at 250 ° C for 20 minutes. The chicken pieces will brown a little.

6. Remove from the oven and grease with mayonnaise mixed with wheel paste. As long as they are hot, the color of the mayonnaise will change.

7. Bake in the oven already set at 180 ° C for 40 minutes.

8. After 40 minutes, take the chicken out of the oven and let it cool a bit.

You can serve the chicken with marinated onions mixed with chopped dill and ketchup or other sauces if desired. No one will refuse to taste the secret of which he was shared with you!

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This is not goulash. It looks like a soup!

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It is NOT advisable to thicken the sauce of some preparations containing starch or flour (potatoes, dried beans, rice, pasta), but only for green vegetable dishes (spinach, nettles, peas or green beans, pumpkin, goulash, leeks, celery and others like it)!

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Chicken paprika recipe with dumplings and sour cream

Chicken paprika recipe with dumplings and sour cream & ndash traditional Hungarian recipe. It's a delicious stew with thick onion sauce and sour cream, fluffy flour dumplings and paprika. Written and video recipe. How is paprika made?

What does Wikipedia tell us about paprika? & bdquoPaprika & # 537ul it is a kind of stew, with a lot of paprika and red peppers and often with green beans. It is one of the most famous variants of the traditional dishes of Hungarian meals. The name comes from the widespread use of paprika, a spice commonly used in Hungarian cuisine. There are & # 259 & # 537i & icircn buc & # 259t & # 259ria bulgar & # 259 o variant & # 259 de paprika & # 537 (& # 1087 & # 1072 & # 1087 & # 1088 & # 1080 & # 1082 & # 1072 & # 1096), but it includes quantity & # 259 & # 539i smaller than the paprika that is added to the brown onion at the beginning of cooking and then the diced peppers are added. & rdquo

Put a teaspoon of salt and let everything boil until the meat softens very well.

After the meat has boiled, add the garlic, a little pepper and let it boil well.

Put 2 teaspoons of paprika on top of the sour cream and mix well. Put a little of the sauce in the pan over the cream, to thin it a little, then mix.

Pour everything over the paprika and mix, then let it boil.

I don't think it makes sense to tell you how it smells in the kitchen!

Then add the flour dumplings, let everything boil, adjust the taste of salt, paprika, pepper and paprika is ready.

Chicken paprika recipe with dumplings and sour cream

Presentation and service

Place in large plates or bowls and sprinkle green parsley on top or leave simply. Or even simpler, bring the pan and place it in the middle of the table, so that everyone can serve themselves in abundance.

This food is too good not to try. Kisses with fresh homemade bread.

Chicken paprika recipe with dumplings and sour cream

Or double the amount of dumplings and put a generous bed of flour dumplings and paprika on top, without dumplings. And there is no need for bread.

Good appetite and I'm still waiting for you. I promise I will crave more goodies!

If I leave you with the video recipe for chicken bell peppers:



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