Tender Breast Goulash with Rich Gravy

Juicy, appetizing, with a rich taste. For any occasion. Breast goulash with gravy turns out incredibly tasty and tender. This dish is suitable for both everyday life and the holiday table. It’s not at all difficult to make, but it turns out amazing! Just lick your fingers!
cook time: 1h
Owen Truitt
Tender Breast Goulash with Rich Gravy

Nutrition Facts (per serving)

90
Calories
4g
Fat
3g
Carbs
11g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Wheat flour (with a slide) 1 tbsp
Water 400 ml
Carrot 1 pc
Vegetable oil 2 tbsp
Ketchup 2 tbsp
Chicken fillet 500 g

Recipe instructions

Step 1

Step 1
How to make goulash from breast? Prepare the necessary ingredients for the dish. You can use prepared chicken fillets or a whole bone-in chicken breast. If you have a whole breast, you need to separate the fillet from the bone.

Step 2

Step 2
Wash the chicken fillet and cut into small pieces.

Step 3

Step 3
Peel the onion. I use the whole onion and then discard it at the end of sautéing. You can cut it into small cubes if you wish.

Step 4

Step 4
Peel the carrots and grate on a coarse grater.

Step 5

Step 5
Heat vegetable oil in a frying pan. Add the chicken fillet cut into pieces and fry, stirring occasionally, over high heat until lightly golden brown. It is necessary to fry over high heat, as this will seal all the juices in the meat.

Step 6

Step 6
Add carrots to the pan, stir and fry everything together over low heat for another 7-10 minutes. If you want the goulash to contain finely chopped onion, then you need to add it at this stage along with the carrots.

Step 7

Step 7
Add ketchup and flour to the pan. To avoid the formation of lumps, it is better to sift the flour through a strainer. Mix everything thoroughly so that the flour is well distributed throughout the meat.

Step 8

Step 8
Pour in hot water. Place the whole onion, if you did not add it during frying with the carrots. Season the contents of the pan with salt, pepper and stir. Bring the goulash to a boil and simmer over low heat for about 30 minutes until the chicken is cooked through.

Step 9

Step 9
Place the finished goulash on plates and sprinkle with chopped herbs if desired. Any side dish for goulash is suitable: boiled rice, buckwheat, potatoes or pasta. Bon appetit!

Additional rubrics

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