Goulash from chicken stomachs (navels). Cooking goulash from chicken stomachs

goulash from chicken stomachs with gravy is a complete meat dish for the whole family. It is convenient to cook goulash on Sunday, then for a few days you can forget about the kitchen. Gravy is ideally stored in the refrigerator, so prepare it for future use. It will be enough to warm it up and serve it with any side dish: k, spaghetti or potatoes. Chicken stomachs can be fried in a pan or stewed in the oven. In any form, they are good and will be very tasty. Chicken gizzards pair well with spices, so use whatever you like. Today's Recipe with a photo, he will describe in detail and step by step how to cook goulash from chicken stomachs with gravy based on tomato paste. thick gravy will decorate any dinner and hearty feed the whole family.





- 400 grams of chicken stomachs,
- 1 carrot,
- 1 onion,
- 30 grams of flour,
- 50 grams of tomato paste,
- 150 grams of water,
- vegetable oil for frying
- salt and pepper to taste.

Recipe with photo step by step:

Having bought chicken stomachs on the market, I immediately start cooking them. I clean them, remove the yellow film with a knife, if there is one, wash each piece under running water. Then I cut the stomachs into large pieces.




I pour it into the pan vegetable oil and warm up. I spread chicken stomachs there, I start frying. I do it first medium fire so that the crust of the stomachs turns golden, and then I reduce the fire to a minimum. I roast 20 minutes.




In the meantime, I'm starting to work with vegetables. I rub the peeled carrots on a coarse grater.




And I cut the onion into medium or small cubes.






I add vegetables to the stomachs and continue to fry everything together. If there is not enough oil, then I add it so that the vegetables do not burn.




Carcass stomachs with vegetables for about 10 minutes and add water to begin to form gravy. I sprinkle a little salt and pepper to give the dish a taste.




I add to the pan tomato paste. It goes very well with stomachs.




I also put in flour to complete the preparation of goulash. I crush the flour over the entire surface of the stomachs. If the goulash is too thick, then I pour in a couple more tablespoons of water. I taste it and bring it to the desired state.






Bon Appetite!
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Step 1: Prepare the ingredients.

Step 2: Cooking goulash from chicken stomachs.

Step 3: Serve ready-made goulash from chicken stomachs.

You can add carrots to goulash, hot pepper and fried potatoes. This goulash is also called perkelt, it is prepared without the addition of sour cream.

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

You can try other spices for this dish, for example, suneli hops, mustard seeds, savory, allspice. Can be used already ready set spices for goulash.

Can be used instead of tomato paste fresh tomatoes. If you don't want to use stock, you can add water to the goulash instead.

Today I propose to cook healthy recipe and delicious dish- goulash from chicken stomachs. Offal is affordable, and if cooked correctly, they turn out to be very tasty. The benefit of chicken stomachs is that they contain a large number of protein, as well as vitamins and useful material that improve the condition of hair and nails. It is not at all difficult to cook such goulash, as a result of which you will get a healthy, tasty and savory dish. This goulash is perfect for any side dish.

Required Ingredients:

• Chicken stomachs (already peeled) - 700 g
• Tomato paste - 0.5 cup
• Sweet pepper (red) - 1 pc.
• Onion - 1 pc.
• Garlic - 3-4 cloves
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - for frying
• ground coriander- taste
• Cumin - to taste
• paprika - to taste

Step by step cooking goulash from chicken stomachs.
Step 1: First prepare the ingredients.

And let's start with the preparation of the main ingredient - chicken stomachs. The most delicious and healthy are the navels, which are already chilled, their shelf life is 48 hours. Pay attention to the appearance of the stomachs, they must be completely cleaned and without yellow film. If such a film is still there, it must be cleaned independently.

To begin with, the navels must be washed with clean water and properly cleaned with a knife. Pour into the saucepan cold water, we shift the navels there (they should be completely covered with water), add salt (half a teaspoon), and boil until tender. Be sure to remove the emerging foam. For cooking takes less than an hour, after that we take out the navels with a slotted spoon on a plate.

Do not drain the broth after the navels, it will come in handy later.

Peel onion and garlic, coarsely chop. Bulgarian Bell pepper wash, cut and remove the core with seeds, and then cut into large cubes.

Step 2: Cooking goulash from chicken stomachs.

We take a saucepan or a wide frying pan with thick walls, pour a little vegetable oil, spread the garlic and onions. Fry for 3 minutes until golden brown, and add chopped pepper.

After another 2 minutes, add chicken stomachs, tomato paste and spices to the saucepan, mix everything properly, pour in 2 cups of broth. Salt the goulash to taste and begin to simmer it until it thickens slightly. This will take about an hour. Cover the saucepan with a lid and reduce the heat to low. For flavor, add 2 bay leaves and 3-4 peppercorns.

Step 3: Serve ready goulash from chicken stomachs.

When goulash will be 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 fresh vegetable salad - goulash is perfect for any side dish.

Happy ffkus!

- You can add carrots, hot peppers and fried potatoes to goulash. This goulash is also called perkelt, and it is prepared without the addition of sour cream.

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

- For this dish, you can add other spices, such as suneli hops, mustard seeds, savory, allspice.

You can use fresh tomatoes instead of tomato paste. If you don't want to use belly button broth, you can add regular chicken broth.

Required products:

- chicken stomachs - 500 gr.,
- carrots - 1 pc.,
- bow - 1 pc.,
- flour - 1 tbsp.,
- sour cream - 1 tbsp.,
- tomato paste - 1 tbsp,
- salt and black pepper to taste
- Bay leaf.

How to cook with a photo step by step

1. Clean and thoroughly rinse the chicken stomachs. They can be left whole or cut into strips. Send the stomachs to a saucepan and fill with a glass of water. Bring to a boil, and then transfer to a gentle fire.




2. Finely chop the onion and send it to a hot frying pan to fry with a small amount of
vegetable oil.




3. Grate the carrots and send to the onion. Fry until onions are golden and carrots are softened. Add flour and mix well.






4. Add carrots with onions to the stomachs.




5. Add tomato paste, salt and pepper to taste. You can add bay leaf if you like.
By the way! You can also add chopped sweet peppers to goulash. For such purposes, it is better to choose the red fruits of sweet pepper.




6. Add sour cream and mix well. Let goulash simmer until tender, about 30-40 minutes.






7. Serve chicken gizzard goulash with your favorite side dish. Although it is tasty and just like that, with fresh bread. I suggest you look

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