Chicken stomach (navel) goulash

Chicken stomach (navel) goulash

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Ingredients for making goulash from chicken stomachs (navels)

  1. Chicken stomachs (peeled) 700 g
  2. Tomato paste 0.5 cups
  3. Bell pepper (red) 1 pc.
  4. Onion 1 pc.
  5. Garlic 3-4 cloves
  6. Salt to taste
  7. Ground black pepper to taste
  8. Vegetable oil for frying
  9. Ground coriander to taste
  10. Caraway to taste
  11. Paprika to taste
  • Main Ingredients
  • Serving 4 servings
  • World Cuisine


Stove, Stewpan or pan, Knife, Cutting board, Skimmer, Culinary spatula, Plate

Cooking goulash from chicken stomachs (navels):

Step 1: Prepare the ingredients.

We begin our preparation by preparing the main ingredient - chicken stomachs. The most delicious and healthy navels are chilled, their shelf life is 48 hours. When buying, pay attention also to the appearance of the stomachs - they must be completely cleaned and there should be no yellow film! Otherwise, you have to clean it yourself. So, the navels are selected, bought and brought home. Now you need to rinse them with clean water and properly clean the knife with dirt from the knife. Pour cold water into a pan, transfer navels there (they should be completely covered with water), add salt (half a teaspoon) to make the water boil faster, and boil until tender. Be sure to remove the emerging foam. For cooking it will take at least an hourand then we get the navels out with a slotted spoon and put it on a plate. The broth in which the navels were cooked, do not drain, it will still come in handy. Onions and garlic need to be peeled and chopped coarsely. Rinse bell pepper, cut and core with seeds, and then cut into large cubes.

Step 2: Cook the chicken goulash.

Take a stewpan or a wide pan with thick walls, pour a little vegetable oil and spread the garlic and onions. Fry them for 3 minutes until golden brown, and then add chopped pepper. After another 2 minutes, add chicken stomachs, tomato paste and spices to the stewpan, mix everything properly and pour 2 cups of the broth left after cooking the navels. Salt goulash to taste and begin to stew it until lightly thickened. This will take about an hour. The stewpan must be covered with a lid, and the fire reduced to low. For flavor add 2 leaves of parsley and a couple of peppercorns.

Step 3: Serve the finished chicken goulash.

When the goulash is ready, turn off the heat and let it brew a little under the lid. During this time, you will have time to prepare a side dish, for example, boiled rice or buckwheat, mashed potatoes or a salad of fresh vegetables - goulash is perfect for any side dish. We lay out the dish and garnish on portioned plates, decorate with a sprig of greenery and serve hot. This incredibly tasty dish will surely please any gourmet. Enjoy your meal!

Recipe Tips:

- - You can add carrots, hot peppers and fried potatoes to goulash. Such goulash is also called pörkelt, it is cooked without adding sour cream.

- - If you want to make the dish thicker, add to the goulash a tablespoon of flour, previously fried in a small amount of vegetable oil.

- - You can try other spices for this dish, for example, hops-suneli, mustard seeds, savory, allspice. You can use a ready-made set of seasonings "For goulash".

- - Instead of tomato paste, you can use fresh tomatoes. If you do not want to use the broth, you can add water to the goulash instead.