Chicken gizzard goulash

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 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. STEP 2

   

   Cut the chicken gizzards into small pieces.

3. STEP 3

   

   Place the chopped chicken stomachs in a saucepan, add a liter of water, add a bay leaf and put on fire.

4. STEP 4

   

   While the water in the pan with the chicken gizzards is boiling, cut the onion and bell pepper into thin quarter rings.

5. STEP 5

   

   Grate the carrots on a coarse grater.

6. STEP 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. STEP 7

   

   Cover the pan loosely with a lid and cook the chicken gizzards for 40 minutes.

8. STEP 8

   

   While the stomachs are boiling, prepare the roasted vegetables. Combine chopped onions, carrots and peppers, add salt and spices and mix.

9. STEP 9

   

   Then put the mixture of vegetables in a frying pan with vegetable oil and fry them over low heat for 10 minutes.

10. STEP 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. STEP 11

    

    Then pour flour into the pan, mix well and simmer for another 10 minutes, stirring.

12. STEP 12

    

    Serve the finished goulash from chicken stomachs hot with gravy.

Comments on the recipe

Eleno4ka

18.11.2023

4.9

I wanted to make goulash from chicken stomachs. I prefer to cook in a slow cooker (I have a regular one, not a pressure cooker). I put the processed and chopped ventricles in a slow cooker, poured a little water to begin with, just so that the meat was completely covered with water. Added salt and set to cook. When the stomachs boiled, skimmed off the foam and put it on stewing mode (if you cook on the stove, just reduce the heat to minimum). I grated the carrots and chopped the onion into small pieces. At the last moment I changed my mind about adding bell pepper, but I didn’t want to this time))). I fried the carrots and onions in vegetable oil, when they were almost ready, I moved the vegetables to one half of the frying pan, and in the free space I fried the flour a little, and then mixed the fried flour with the carrots and onions. I don’t add dry flour to the boiling broth; in this case, it boils quickly and then it’s difficult to stir the lumps. And I like the taste of lightly fried flour better. My stomach stewed for a little over an hour. When they were cooked to the softness I needed, I added frying and added the remaining water (boiling water). I boiled everything together for about 5 minutes. It turned out to be a delicious goulash. Can be served as a separate dish, or as a gravy for any side dish. Thanks for the recipe.

Lilik75

18.11.2023

4.7

I’ve never tried it on ventricles, this is what I usually do

Milana

18.11.2023

4.9

When the ventricles boiled a little, I drained the first water to get rid of the specific aroma. In the absence of bell pepper, I added tomato, a little turmeric and paprika. Warm the flour a little with butter before adding it to the broth. I made goulash from ventricles for the first time and was pleased with the result! It turned out delicious! Elena, thanks for the recipe!