Chicken goulash with tomato sauce in a frying pan

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make chicken goulash with tomato sauce and chipettes in a frying pan? First, prepare the necessary ingredients according to the list. You can take bell peppers of any color. You can replace chicken fillet with beef or pork. But keep in mind that the cooking time and calorie content will change. You can use any vegetable oil. I have sunflower. If you wish, you can omit the cumin at all or replace it with spices to taste.

2. STEP 2

   

   Wash the chicken fillet, dry it and cut into medium pieces.

3. STEP 3

   

   Peel the potatoes and cut into small cubes.

4. STEP 4

   

   Peel the tomato and cut into slices. How to easily remove the skin from tomatoes? Wash them and make cross cuts on top with a sharp knife. Place in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin.

5. STEP 5

   

   Peel the sweet pepper from seeds and stems and cut into small cubes.

6. STEP 6

   

   Cut the onion into small cubes. If you or your child doesn't like onions, you can simply leave them out.

7. STEP 7

   

   Peel the garlic and chop it finely.

8. STEP 8

   

   Heat the vegetable oil in a large, deep frying pan with a thick bottom over low heat. Add the onion and fry, stirring, until golden brown. Add the garlic and fry everything together for another 1 minute until a bright aroma from the garlic appears. If you don’t have a large frying pan, you can replace it with a saucepan.

9. STEP 9

   

   Add meat, paprika, cumin and salt to the pan.

10. STEP 10

    

    Pour in 100 ml of hot water. Simmer over low heat for 25 minutes, stirring occasionally.

11. STEP 11

    

    Add potatoes and bell pepper. Pour in about another 50 ml of hot water and simmer everything together for 10 minutes.

12. STEP 12

    

    Put the chopped tomatoes in the pan. Pour so much hot water so that it completely covers the meat with vegetables. Bring everything to a boil and cook the goulash for another 10-15 minutes until the vegetables are ready. You can add water to the water to your liking, depending on the desired density of the finished dish.

13. STEP 13

    

    While the goulash is cooking, prepare the chipettes. Cipettes are small Hungarian dumplings made from tough dough. If you don't want to cook goulash with chipettes, you can skip steps 13-15. But I still advise you to cook them. They are made quickly, and the taste of the dish is indescribable. There is no need to serve bread with this goulash.

14. STEP 14

    

    Mix the egg, flour and salt and knead into a stiff dough. If necessary, you can add more flour. Roll out the dough into a layer 1 mm thick. Use your hands to pinch off small fingernail-sized pieces of dough.

15. STEP 15

    

    Place the chipettes into the goulash and cook for 3-5 minutes until they float to the surface. You can serve the goulash immediately. Bon appetit!

Comments on the recipe

gartsun

04.09.2023

4.9

Amazingly delicious goulash recipe for a hearty lunch! A very simple culinary recipe for Hungarian cuisine - chicken goulash with tomato sauce in a frying pan, which takes relatively little time. The dish is bright, healthy and incredibly tasty! Thank you very much for the recipe!