Chicken gizzard goulash with gravy recipe

Easily

Author of the publication

Victoria Palamarchuk

VP

Chicken “offal” is a fairly cheap and accessible ingredient for making juicy and flavorful stews. When stewing, they are combined with almost any vegetables, and potatoes are especially popular as a base component.

Cooking step by step:

To prepare goulash from chicken stomachs, in addition to this by-product, we will need water, salt, ground black pepper (add to taste), carrots and onions, tomato paste (can be replaced with tomato sauce), sour cream and a couple of sprigs of parsley (can be dill).

First of all, put water on the fire and while it heats up, process the ventricles. If you have them frozen, defrost them in advance. Quite often, the ventricles have a yellow film and excess fat, as well as sand. We remove all this, and rinse the ventricles themselves thoroughly in running cold water.

Place in hot water (you can also use cold water) and cook for an hour and a half, remembering to skim off the foam.

While the gizzards are cooking, peel the vegetables – carrots and onions. Grate the carrots on a coarse grater and cut the onion into small cubes. We won’t pre-fry them – it’s healthier.

Chicken gizzard goulash

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Today for lunch we have a fairly easy to prepare, but very tasty and tender goulash made from chicken gizzards. This simple main dish goes great with any side dish of your choice. Boiled potatoes or mashed potatoes, pasta, cereals, stewed or fresh vegetables - it will turn out very tasty.

I want to say that many people underestimate by-products, but in vain. They are recommended to be included in the diet a couple of times a week. In addition, a lot of delicious dishes can be prepared using offal - this goulash is no exception. There is no oil in this dish - the ventricles are boiled in water for a long time, due to which they become unusually tender and literally melt in the mouth. Well, are we ready?

Step 1

To prepare goulash from chicken stomachs, in addition to this by-product, we will need water, salt, ground black pepper (add to taste), carrots and onions, tomato paste (can be replaced with tomato sauce), sour cream and a couple of sprigs of parsley (can be dill).

Step 2

First of all, put water on the fire and while it heats up, process the ventricles. If you have them frozen, defrost them in advance. Quite often, the ventricles have a yellow film and excess fat, as well as sand. We remove all this, and rinse the ventricles themselves thoroughly in running cold water.

Step 3

Place in hot water (you can also use cold water) and cook for an hour and a half, remembering to skim off the foam.

Step 4

While the gizzards are cooking, peel the vegetables – carrots and onions. Grate the carrots on a coarse grater and cut the onion into small cubes. We won’t pre-fry them – it’s healthier.

Step 5

When the volume of liquid in the ventricles evaporates and becomes 2 times less, it’s time to add vegetables. Cook them for about 30 minutes.

Step 6

Then add tomato paste, stir and let simmer for about 15 minutes. Salt and pepper to taste.

Step 7

Five minutes before the dish is ready, add a mixture of sour cream, flour and a small amount of cold water to the goulash, which must be mixed well. Pour into the boiling goulash, stirring constantly so that the flour does not form lumps. Immediately add the chopped herbs, bring to a boil and turn off the heat.

Step 8

That's it, almost dietary goulash from chicken stomachs is ready. Serve the dish hot. As a side dish, I recommend potatoes or mashed potatoes, boiled rice. Bon appetit!

Step-by-step recipe with photos

Chicken gizzard goulash with gravy is an incredibly tasty offal dish that even children will be happy with. If you are preparing goulash only for adults, then you can add peeled and pressed garlic cloves, ground hot pepper and other piquant-tasting spices and seasonings when creating it.

Choose the fat content of sour cream according to your taste, and if it is not available, then such a dairy product can be replaced with thick classic yogurt without additives, just like tomato paste - with tomato juice or tomatoes in their own juice without peel. To add thickness to the dish, use premium wheat flour or starch: corn or potato. Vegetable oil can be replaced with lard.

Remember that the stomachs must be washed very thoroughly and cleaned of contaminants!

So, let's prepare the necessary ingredients and start cooking!

Carefully clean the chicken stomachs on both sides, rinsing them in water. Place in a container, fill with hot water, adding salt, ground black pepper and bay leaves. Place the container on the stove and bring its contents to a boil, boil for 5 minutes. Then salt the broth and pour in clean hot water, boil for 25 minutes until tender.

Cut the skins off the onions and carrots, immediately wash them and chop them: the onion into small cubes, and grate the carrots on a coarse grater or chop them in the same way as the onions.

Heat vegetable oil in a container with a non-stick bottom and add chopped vegetables into it. Instead of butter, it is permissible to use lard. Sauté for about 3-5 minutes.

Place the contents of the container with the boiled stomachs in a colander into another container so that the broth remains. Then add sour cream and wheat flour to it. Mix carefully with a whisk so that no lumps form.

Spread tomato paste over the fried vegetables.

Add boiled chicken gizzards, cut in half.

Pour in broth with sour cream and flour. Return to the stove, turn the heat to low, let it simmer for about 3-4 minutes, adding herbs to taste.

Recipe for Chicken Gizzard Goulash:

YOGURT. The time indicated does not include the preparation of yogurt. And wonderful equipment from Oursson will help us prepare it, for example, a thermos-yogurt maker and a bacterial starter from Orsik for yogurt. And it’s very convenient to do this late in the evening, and in the morning you have delicious fresh yogurt on the table. Pour 1.5 cups of milk at room temperature (22-24 C) into a clean, sterilized jar, add 1 sachet of starter, stir thoroughly until the starter is completely dissolved, 2-3 minutes, add milk to 1 liter. tags. Close the jar.

Pour boiling water into a thermos-yogurt maker up to the mark, place the jar in it, and close it. Forget for 6-10 hours.

In the morning, 10 hours later, we have delicious yogurt. Place in the refrigerator for further storage.

MAIN COURSE. Clean and rinse the chicken stomachs, cut large ones. Place in a deep frying pan, pour in 1 glass of water, let it boil, cook over low heat for 1 hour, covered, add a little salt.

Then let the remaining liquid evaporate, keeping it open over medium heat for 2 - 4 minutes.

Peel the onion and cut into feathers. Wash the pepper, remove seeds, cut into 4 - 6 pieces. Place in a frying pan near the stomachs, pour in vegetable oil.

Fry over medium heat for 5 - 7 minutes. Add paprika, it is what gives color to Hungarian goulash. Stir, fry for 5 minutes.

Pour in yogurt. Simmer for 15 minutes, stirring occasionally.

A little hint. I cut the peppers coarsely on purpose so that later I can remove the unwanted skin. Moreover, I count how many pieces of pepper to remove everything.

Add bay leaf and dried herbs, I used dried celery. Sugar and salt to taste, ground black pepper.

Simmer for 5 minutes, add garlic petals, stir. Remove from heat.

With any side dish, with a piece of bread, it’s very tasty.

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Chicken gizzard goulash

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Delicious stewed chicken gizzards with vegetables and spices. To cook chicken gizzards deliciously, you can not only boil them, but also stew them, adding fried vegetables and a little flour to thicken the sauce. The result is an excellent and very inexpensive goulash. And it doesn’t take as long to cook as meat. A dish for any side dish, for lunch or dinner, suitable for an everyday menu.

1. According to the specified list, we will prepare the required amount of products for 4 servings of ready-made goulash. We wash the chicken stomachs under cold water; if there is an inner film, remove it. We clean the onions and carrots, remove the seeds from the sweet peppers.
2. Cut the chicken gizzards into small pieces.
3. Place the chopped chicken stomachs in a saucepan, add a liter of water, add a bay leaf and put on fire.
4. While the water in the pan with the chicken gizzards is boiling, cut the onion and bell pepper into thin quarter rings.
5. Grate the carrots on a coarse grater.
6. As soon as the water with the stomachs begins to boil, foam forms on the surface. At a moderate boil, remove this foam with a slotted spoon, then reduce the heat to low.
7. Cover the pan loosely with a lid and cook the chicken gizzards for 40 minutes.
8. While the stomachs are boiling, prepare the roasted vegetables. Combine chopped onions, carrots and peppers, add salt and spices and mix.
9. Then put the mixture of vegetables in a frying pan with vegetable oil and fry them over low heat for 10 minutes.
10. After 40 minutes of cooking the chicken gizzards, add the roasted vegetables to the pan, add a little more salt and simmer for 20 minutes.
11. Then pour flour into the pan, mix well and simmer for another 10 minutes, stirring.
12. Serve the finished goulash from chicken stomachs hot with gravy.

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• Sweet pepper – 27 kcal/100g
• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Bay leaf - 313 kcal/100g
• Vegetable oil – 873 kcal/100g
• Water – 0 kcal/100g
• Onions – 41 kcal/100g
• Dry spices – 240 kcal/100g
• Wheat flour – 325 kcal/100g
• Table salt – 0 kcal/100g
• Chicken gizzards – 114 kcal/100g

Calorie content of foods: Chicken stomachs, Onions, Carrots, Bell peppers, Water, Table salt, Dry spices, Wheat flour, Bay leaf, Vegetable oil