Ingredients for making chicken goulash
- Chicken stomachs 1 kilogram
- Nutmeg 1/2 teaspoon
- Bay leaf 1-2 pieces
- Allspice 4-5 peas
- Ghee 1 tablespoon
- Salt to taste
- Pepper to taste
- Wheat flour optional
- Main Ingredients Chicken, Stomachs
- Serving 4 servings
Frying pan, spatula, cutting board, kitchen knife.
Step 1: wash the chicken stomachs.
The stomachs (I have already peeled them) are thoroughly washed, then dried with towels, cut into small pieces and crumbled in flour on all sides.
Step 2: fry the chicken stomachs.
Heat a deep frying pan and melt the butter in it, and then toss the stomachs so that they are slightly fried on all sides. Roast over medium heat.
Add nutmeg, allspice and bay leaf to your stomachs.
Step 3: stew chicken stomachs.
Pour in hot water so that it covers the stomachs completely. Shuffle. Reduce the heat to a minimum and simmer the chicken stomachs for 1,5 houruntil they become soft. At the very end, add salt and pepper to taste. And that’s all! Goulash is ready! You can serve it to the table.
Step 4: serve chicken goulash.
Goulash from chicken stomachs must be served with a side dish. It can be something original, for example, gnocchi or polenta, or you can not bother and cook boiled potatoes, rice or buckwheat.
Enjoy your meal!