Hungarian Chicken Goulash. Heat the olive oil and butter in a large Dutch oven over medium high heat. Add the garlic and cook for another minute. Mouth-watering Hungarian goulash brimming over with chicken, onions and mushrooms.

Packed with great flavours, this stew makes a great comfort food for the whole family. This delicious Hungarian Chicken Goulash is a great midweek dinner that is so easy to make, and can be used with just a few simple ingredients. Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan. You can have Hungarian Chicken Goulash using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Hungarian Chicken Goulash

It's 500 gr of Chicken Thigh.
It's 100 gr of Tomato.
You need 2 piece of capsicum, green and red.
It's 4 cloves of garlic, crushed.
Prepare 1 of onion, chopped.
Prepare 2 piece of bay leaf.
You need 50 ml of tomato pure.
Prepare 3 of tbspoon of hungarian sweet paprika powder.
You need of salt and pepper.
It's of vegeta the vegetable stock powder.
You need of olive oil.
It's of sour cream.

Cook onions and garlic in. and stir in paprika. Serve in deep platter, accompanied by a bowl of sour cream. hungarian goulash soup In a large soup pot saute bacon until crisp, add ground beef and brown along with onions, peppers, pickles, kraut, garlic and spices. Unfortunately americans mix up Gulash (Gulyas) with Parikas. This recipe is closer to the later.

Hungarian Chicken Goulash instructions

Cut the chicken thigh in cubes, as well as tomato,capsicum.
Saute the garlic and onion until fragrant, then add chicken till colour changed, add diced tomato,capsicum mix together.
Add tomato pure, bay leaf, salt pepper and vegeta, and then add 500 ml water and let it simmer in a low heat for about 20 mins.
The best serve to eat goulash is with crispy bread. or you can also eat it with potato. and pour a little bit of sour cream on the top of goulash.

Authentic Gulyas is made as a soup, with meat, carrots, onions, parsley and small dough dupmplings called "csipetke". Hungarian goulash should be a flexible recipe, and you should taste it and adjust it when it is almost cooked, to suit your own taste. I am of Hungarian origin and these changes come close to my grandma's goulash: there is no need to separate the onions from the meat, stir fry the onion, then add the meat, stir fry again, the add all other. Authentic Hungarian Goulash is a tender beef stew, simmered with red peppers, onion, tomato paste, and beef broth and seasoned with Hungarian paprika. Grandma always added a bay leaf for the extra punch of flavor.