Chicken goulash with champignons just like in kindergarten

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Prepare all the necessary ingredients to prepare chicken goulash with champignons.

2. STEP 2

   

   Peel the onion, rinse and cut into cubes.

3. STEP 3

   

   Wash the carrots, peel them and grate them on a coarse grater.

4. STEP 4

   

   Take a deep frying pan, pour a little vegetable oil, add onions and carrots and fry the vegetables over medium heat until soft.

5. STEP 5

   

   Wash the chicken fillet, dry it with paper towels and cut into large cubes.

6. STEP 6

   

   Transfer the fried vegetables to a clean bowl. In the same frying pan where the vegetables were fried, place pieces of chicken fillet and fry them over high heat until golden brown. At the end of frying, add a little salt to the fillet pieces.

7. STEP 7

   

   Wash the champignons, remove the film around the stems and cut the mushrooms into any medium-sized shape.

8. STEP 8

   

   Place the chopped mushrooms in a frying pan with the fried pieces of chicken fillet and continue frying the contents of the frying pan until the liquid formed from the mushrooms has evaporated.

9. STEP 9

   

   When excess moisture has evaporated, add flour and stir quickly so that the flour is lightly fried in the pan.

10. STEP 10

    

    Next, transfer the fried onions and carrots into the frying pan, season the vegetables with chicken with sour cream and tomato paste, pour in boiling water, add salt and mix thoroughly. First, bring the goulash to a boil, then reduce the heat, cover the pan with a lid and simmer for 15 minutes, opening the lid from time to time and stirring.

11. STEP 11

    

    15 minutes after the start of stewing, open the lid of the pan, add the garlic cloves passed through a press, close the lid again and simmer the goulash until thickened.

12. STEP 12

    

    When the goulash reaches the desired consistency, remove the pan from the heat and let stand for another 10 minutes. Then place the goulash on plates, sprinkle with finely chopped herbs and serve.