John Myers
Chicken Goulash
The perfect chicken goulash recipe with a picture and simple step-by-step instructions.
- 800 g Diced chicken breast
- 1 tbsp Oil
- 1 piece Onion
- 20 piece Shallots roughly diced
- 1 tsp Chopped rosemary
- 400 g Diced canned tomatoes
- 140 ml Dry red wine
- 3 tbsp Tomato paste
- 20 g Butter
- 6 Stalk Finely chopped basil
- 250 g Mushrooms
- 250 g Worcester sauce
- 1 Pc. Diced green peppers
- 1 piece Red peppers diced
- 50 g Flour, salted, peppered and seasoned with paprika powder
- 280 ml Granulated Chicken Broth
- 1 tbsp Sweet paprika
- Salt and pepper
- Turn the chicken fillet in the seasoning flour.
- Heat the butter and oil in a pan. Fry shallots and onions, mushrooms and peppers for about 3 minutes.
- Add the chicken fillet and fry for another 4 minutes.
- Add tomato paste, paprika powder, rosemary, red wine, diced tomatoes, stock and Worcester sauce and simmer over medium heat for 20 minutes.
- Add basil and season again vigorously with salt and pepper. Fresh bread or baguette goes well with it.
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