Chicken Cream Goulash Recipes

Steps:

• Cut chicken breast into thin strips.
• Peel and slice onions.
• Wipe mushrooms clean and slice.
• Heat oil in a large pan.
• Add chicken and lightly brown.
• Add onion and mushroom.
• Season with paprika, chili powder and salt and saute for 5 minutes.
• Remove pan from heat add the broth stirring to deglaze the pan.
• Put pan back on heat bring to boil then reduce heat and simmer for 12-15 minutes.
• Stir flour into the sour cream.
• Taste the goulash to make sure it has enough spice if not then add to your taste.
• Add roasted peppers to and sour cream to pan and stir to mix well.
• Bring back to boil for about a minute.
• Can be served over rice or broad egg noodles.
• Enjoy.

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

Steps:

• Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 5 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 5 minutes then stir in sour cream and turn off heat. Add parsley. Adjust seasonings, to your taste.
• While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.
• Ladle goulash with gnocchi into shallow bowls and garnish with chives.

Steps:

• Lightly saute the onions in 1 Tbsp of the oil until golden.
• Meanwhile place the seasoned flour and paprika in a mixing bowl, add the chicken to coat. Remove the onions from the pan, Add the rest of the oil and saute the chicken for 2 - 3 minutes.
• Return onions to the pan, add the tomato paste, wine and stock.
• Bring to the boil and simmer for 6 - 7 minutes.
• Remove pan from the heat and stir in the yoghurt. (This can be made in advance and stored in the refrigerator.) CRUST Place the butter, sour cream and egg into a bowl, mix to combine. Stir in the flour and parsley to form a soft dough.
• Press the dough into a lightly greased casserole or flan dish, working it well up the sides to a thickness of 12 mm.
• Spoon the filling, cover and bake at 180C for 35 minutes.
• Uncover and bake for a further 10 minutes or until golden and crusty.

Steps:

• Cut onion into strips. Mice the garlic. Over medium flame, heat oil in a large pot and add the onion and garlic. Cook stirring until onions are translucent. Be careful not to brown them. Next cut peppers into strips, carrots into slices and add to the onions. Add about a cup of the stock and bring to a boil. Reduce heat all the way to low, cover the pot and let everything simmer for about an hour or until very soft. Cut chicken into cubes and season to preference. In a separate pot cook chicken on cooking spray. Add to the vegetable stew and add the rest of the stock if it seems dry. Cut up tomatoes into cubes, add along with the tomato sauce into the chicken/vegetable mixture. Season with paprika. Add salt and pepper to taste. Let everything simmer for another 30 minutes or so. Mix cornstarch with water and add to the mixture. Let it come to a boil. Serve!

Steps:

• 1. Cut chicken into 3/4 inch pieces. In a large frying pan, fry chicken in olive or vegetable oil until browned and no longer pink inside, about 5 minutes. Place in a bowl.
• 2. Add a little more oil to pan. Add mushrooms, onion, green pepper, garlic, paprika, salt, pepper and thyme. Cook over medium heat, stirring occasionally until onion is soft, about 5 minutes. Add flour and cook, stirring for about a minute. Stir in chicken stock and tomato paste; cook, stirring often, until thickened enough to coat back of spoon, about 5 minutes.
• 3. Place chicken back into pan and mix well. Add parsley and sour cream. Stir until warm. Serve with egg noodles, gluten-free noodles, gnocchi or rice. Enjoy!

Steps:

• Saute celery, onion and bell pepper in butter until soft. *I do not like crunchy veggies so I start with the celery because it takes the longest, then after a few minutes I add the onions and then the bell peppers.
• Once the veggies are the way you like them add the chicken and brown for a few minutes.
• Add all remaining ingredients and simmer 20 minutes.
• Toss in the pasta and serve.