Savory Chicken Goulash with Tomato Gravy

Can be served as a first or second course! Chicken goulash with gravy is an original and very satisfying dish of Hungarian cuisine. You can cook from any meat, not just chicken. With chipettes, goulash turns out richer, thicker and tastier. Therefore, I advise you to prepare everything according to the recipe!
cook time: 1h 40 min
Ava Prescott
Savory Chicken Goulash with Tomato Gravy

Nutrition Facts (per serving)

114
Calories
3g
Fat
10g
Carbs
11g
Protein

Ingredients (5 portions)

Basic:

Chicken fillet 800 g
Potato 800 g
Onion 1 pc
bell pepper 1 pc
Tomatoes 1 pc
Garlic 2 clove
Paprika 3 tbsp
Vegetable oil 2 tbsp
Caraway 1 g
Salt to taste

Chipettes:

Eggs 1 pc
Wheat flour 3 tbsp
Salt 0.25 tsp

Recipe instructions

Step 1

Step 1
How to make chicken goulash with tomato sauce and chipettes in a frying pan? To begin, prepare the necessary ingredients according to the list. You can take bell peppers of any color. You can replace chicken fillet with beef or pork. But keep in mind that cooking time and calorie content will change. You can use any vegetable oil. I have sunflower. If you wish, you can omit the cumin at all or replace it with spices to taste.

Step 2

Step 2
Wash the chicken fillet, dry it and cut into medium pieces.

Step 3

Step 3
Peel the potatoes and cut into small cubes.

Step 4

Step 4
Peel the tomato and cut into slices. How to easily peel tomatoes? Wash them and make cross cuts on top with a sharp knife. Place in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin.

Step 5

Step 5
Peel the sweet pepper from seeds and stems and cut into small cubes.

Step 6

Step 6
Cut the onion into small cubes. If you or your child doesnʼt like onions, you can simply leave them out.

Step 7

Step 7
Peel the garlic and chop it finely.

Step 8

Step 8
Heat the vegetable oil in a large, deep frying pan with a thick bottom over low heat. Add the onion and fry, stirring, until golden brown. Add the garlic and cook everything together for another 1 minute until the garlic is fragrant. If you donʼt have a large frying pan, you can replace it with a saucepan.

Step 9

Step 9
Add meat, paprika, cumin and salt to the pan.

Step 10

Step 10
Pour in 100 ml of hot water. Simmer over low heat for 25 minutes, stirring occasionally.

Step 11

Step 11
Add potatoes and bell pepper. Pour in about another 50 ml of hot water and simmer everything together for 10 minutes.

Step 12

Step 12
Place the chopped tomatoes in the pan. Pour in enough hot water to completely cover the meat and vegetables. Bring everything to a boil and cook the goulash for another 10-15 minutes until the vegetables are ready. You can add the amount of water to your taste depending on the desired thickness of the finished dish.

Step 13

Step 13
While the goulash is cooking, prepare the chipettes. Cipettes are small Hungarian dumplings made from tough dough. If you donʼt want to cook goulash with chipettes, you can skip steps 13-15. But I advise you to cook them anyway. They are made quickly, and the taste of the dish is indescribable. There is no need to serve bread with this goulash.

Step 14

Step 14
Mix the egg, flour and salt and knead into a stiff dough. If necessary, you can add more flour. Roll out the dough into a layer 1 mm thick. Use your hands to pinch off small fingernail-sized pieces of dough.

Step 15

Step 15
Place the chipettes in the goulash and cook for 3-5 minutes until they float to the surface. You can serve the goulash immediately. Bon appetit!

Additional rubrics

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