Chicken Fillet Goulash
Description
The dish is prepared without unnecessary complications. This tasty version of a well-known recipe pairs perfectly with any side dish. Chicken goulash is very easy to make, and this recipe—with photos of chicken fillet goulash—will help you. I hope I've shown and described everything in detail. The only thing I forgot to mention is that the sauce's thickness depends on the amount of flour and water used. If you use a bit more flour and less water, the sauce will be thicker. Adjust according to your taste while cooking, and everything will turn out perfectly. The dish is now ready to be served.
Instructions
- 1
Step 1
Cut the chicken fillet into small pieces.
- 2
Step 2
Heat vegetable oil in a skillet and sauté the sliced chicken fillet.
- 3
Step 3
Peel and finely dice the onion.
- 4
Step 4
Peel the carrot and grate it on a coarse grater.
- 5
Step 5
Add the onion and carrot to the chicken fillet in the pan, mix and sauté for about 5 minutes.
- 6
Step 6
In another skillet, fry the flour until it reaches a light cream color. Keep stirring constantly to prevent the flour from burning.
- 7
Step 7
Add the flour to the chicken fillet with vegetables, and add tomato paste.
- 8
Step 8
Salt, add pepper, and mix well.
- 9
Step 9
Now we start adding water in small portions. Pour a little water — mix, pour more water again — and mix once more. This method of adding water ensures that the flour blends well and doesn't form lumps. We'll need approximately one and a half cups of water.
- 10
Step 10
When the goulash comes to a boil, add a bay leaf and finely chopped herbs. Let the goulash simmer for another 4-5 minutes. That's it.