How to cook goulash from chicken hearts

Goulash is a national Hungarian dish,It is very popular around the world. Usually it is made with beef or veal. But goulash from chicken hearts in practice turns out nothing worse than the original. You can cook it in different ways.

The simplest version

Goulash made from chicken hearts is a great wayquickly and without much difficulty to prepare a fragrant and very tasty dish. Tender and juicy, it can leave indifferent, perhaps, only vegetarians. Some housewives use goulash from chicken hearts as a "meal on duty" in case of unexpected arrival of guests. After all, for its preparation you need the simplest products that will always be found in any home. For work you need 500 grams of chicken hearts:

• 150 milliliters of tomato juice;
• 50 milliliters of milk;
• 2 cloves of garlic:
• 1 carrot;
• 100 grams of sour cream;
• salt;
• 2 onions;
• 10 grams of flour;
• some pepper;
• a tablespoon of chopped fresh greens.

Cook goulash from chicken hearts is not difficult at all:

1. First offal must be thoroughly washed, dried with a napkin and cut along into two parts. In principle, they can be used entirely.
2. Heat the vegetable oil in a frying pan and fry the prepared foods in it. This will take no more than 5 minutes.
3. Cut the onions into half rings, and then add it to the frying pan and mix well.
4. Introduce grated carrots on a large grater and fry the products together for no more than 3 minutes.
5. Garlic optionally grind and add it to the boiling mass.
6. Slowly introduce flour, trying not to curl up with lumps when mixing.
7. Pour everything with a mixture of milk, sour cream and tomato juice, and then add salt, add to the taste of pepper and simmer under the lid for 25 minutes.

A ready-made dish should be served along with the garnish, adorned with fresh chopped greens. It can be parsley or dill.

Goulash with potatoes

In order not to waste time preparing garnishes, you can immediately add potatoes to goulash from the hearts of chicken. The recipe in this case provides for the availability of the following set of products:

• 450 grams of chicken hearts;
• 6 potatoes;
• 1 tomato;
• butter;
• salt;
• 2 onions;
• paprika;
• tomato paste.

Technology of cooking:

1. Rinse the hearts well under running cold water.
2. Cut off excess fat from them and remove the remaining veins.
3. Prepare the by-products in a bowl and sprinkle them with paprika.
4. Separately in a frying pan fry the randomly chopped onions. It should become soft and slightly transparent.
5. Add a couple of tablespoons of tomato paste to the onion, mix everything thoroughly.
6. Fill the hearts with cooked mass and simmer for 5 minutes on high heat.
7. Pour the food with two glasses of water so that it completely covers them. Stew with salt for 20 minutes.
8. To the consistency of the dish was more dense, you can supplement the mixture of crushed pulp of tomatoes.
9. Potatoes cut into large strips (or cubes) and add it to the boiling mixture. After 17 minutes the dish will be completely ready.

Even a novice mistress can cope with such work.

Subtleties of technology

Before taking on work, you must firstcarefully study the technique by which to prepare goulash with chicken hearts. With a photo, this is much easier. Take, for example, a goulash recipe with cream and mustard sauce. First you need to prepare all the ingredients necessary for this:

• ½ kilogram of chicken hearts;
• 30 grams of hard cheese and mustard;
• a little salt;
• 50 milliliters of fatty cream;
• 80 grams of onions.

The whole process lasts a little over one and a half hours:

1. First of all, the offal must be washed well, andthen gently cut large pieces of veins and the remains of fat. After this, they must be rinsed again with water and thrown back to a colander to remove excess moisture.
2. Products fry 25 minutes in hot oil. At the very end, add a little pepper and salt.
3. Enter the chopped onion and continue frying for another 10 minutes.
4. Mustard diluted with cream, and then pour the resulting mass into a frying pan.
5. Cover and shake the food for another 10 minutes.
6. At the final stage, add the grated cheese and turn off the fire in a minute.

Hearts, cooked in this way, are very soft, tender and juicy.