Cooking process
Goulash from chicken stomachs with gravy – insanely delicious dish of offal, to which even children will be happy. If you cook goulash only for adults, then you can add at its creation, peeled and compressed cloves of garlic, ground hot pepper and other savory spices and condiments.
Fat sour cream choose according to your taste, and if it is not available, then such a dairy product can be replaced with thick classical yogurt without additives, just like tomato paste – tomato juice or tomatoes in its own juice without skin. To impart a density to the dish, use wheat flour of superior quality or starch: corn or potato. Vegetable oil can be replaced with smaltz.
Remember that the stomach must be thoroughly washed and cleaned of dirt!
So, prepare the necessary products and start cooking!
Thoroughly clean the chicken stomach on both sides, washing them in water. Put it in a container, fill it with hot water, adding salt, ground black pepper and bay leaves. Place the container on the plate and bring its contents to a boil, boil for 5 minutes. Then salt the broth and pour the clean hot water, boil for 25 minutes until cooked.
Cut out the onion and carrot skin, immediately we will rinse them and cut them: onion – a small dice, and carrot will be rubbed on a large grater or crushed the same way as a bow.
In a container with a non-stick bottom, we heat the vegetable oil and add the chopped vegetables into it. Instead of oil it is permissible to use the smalets. Pass for about 3-5 minutes.
Throw the contents of the container with boiled stomachs into a colander in another container, so that the broth remains. Then add sour cream and wheat flour to it. Carefully mix the whisk so that no lumps form.
Put the tomato paste on the fried vegetables.
We put the boiled chicken stomachs cut in half.
We will grease a broth with sour cream and flour. We return to the stove, including the minimum fire, let’s boil for about 3-4 minutes, adding and greens to taste.
We will lay out the cooked goulash from chicken stomachs with gravy on plates or in bowls, kremanki, we will submit to a table hot.
Pleasant to you!
Goulash made from chicken stomachs
Goulash from chicken stomachs is a juicy and tasty dish, which you can easily feed your relatives and guests.
Ingredients
Stomach chicken – 400 g
Onions – 1 pc.
Carrots – 1 pc.
Vegetable oil – 2 tbsp.
Bay leaf – 2 pcs.
Salt and pepper – to taste
Sour cream – 100 g
Broth – 1 glass
Wheat flour – 1.5 tbsp.
Tomato paste – 1.5 tablespoons.
Greenery – to taste
Cooking process
Goulash from chicken stomachs with gravy – insanely delicious dish of offal, to which even children will be happy. If you cook goulash only for adults, then you can add at its creation, peeled and compressed cloves of garlic, ground hot pepper and other savory spices and condiments.
Fat sour cream choose according to your taste, and if it is not available, then such a dairy product can be replaced with thick classical yogurt without additives, just like tomato paste – tomato juice or tomatoes in its own juice without skin. To impart a density to the dish, use wheat flour of superior quality or starch: corn or potato. Vegetable oil can be replaced with smaltz.
Remember that the stomach must be thoroughly washed and cleaned of dirt!
So, prepare the necessary products and start cooking!
Thoroughly clean the chicken stomach on both sides, washing them in water. Put it in a container, fill it with hot water, adding salt, ground black pepper and bay leaves. Place the container on the plate and bring its contents to a boil, boil for 5 minutes. Then salt the broth and pour the clean hot water, boil for 25 minutes until cooked.
Cut out the onion and carrot skin, immediately we will rinse them and cut them: onion – a small dice, and carrot will be rubbed on a large grater or crushed the same way as a bow.
In a container with a non-stick bottom, we heat the vegetable oil and add the chopped vegetables into it. Instead of oil it is permissible to use the smalets. Pass for about 3-5 minutes.
Throw the contents of the container with boiled stomachs into a colander in another container, so that the broth remains. Then add sour cream and wheat flour to it. Carefully mix the whisk so that no lumps form.
Put the tomato paste on the fried vegetables.
We put the boiled chicken stomachs cut in half.
We will grease a broth with sour cream and flour. We return to the stove, including the minimum fire, let’s boil for about 3-4 minutes, adding and greens to taste.
We will lay out the cooked goulash from chicken stomachs with gravy on plates or in bowls, kremanki, we will submit to a table hot.
Pleasant to you!