Chicken goulash

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 3 onions, quite large
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow
• 2 garlic cloves
• 2 tbsp oil, for frying
• salt and pepper
• Paprika powder
• Cayenne pepper
• 500 ml vegetable stock or chicken stock
• 3 tbsp Flour , 405
• 250 ml sour cream (or crème fraîche or sour cream)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with pasta or rice or potatoes or….

Wash the chicken and cut into bite-sized pieces. Cut the onions into not-so-small cubes, but rather like this: cut once crosswise (as if you were cutting into rings), place on the cut surface, and then simply cut twice more lengthwise (this time from stem to stalk) at equal intervals. Remove the stems from the peppers, quarter them, remove the seeds and the white part, wash, and finally cut into pieces slightly smaller than bite-sized. Crush the garlic and add it to the onions. Heat the oil in a pan and, when the oil is very hot, first sauté the onions and garlic until translucent, just before they are browned. Then remove the onions from the pan. Now add the meat pieces to the same pan in the same oil and fry until light brown, seasoning with salt, pepper, and paprika. Then add the onions back in and let everything sizzle for another 3 minutes. Then add the pepper pieces and fry for 2 minutes. Finally, pour in the vegetable stock, cover, and simmer for about 10 minutes. Then remove the lid and let it simmer gently for another 10 minutes (until the peppers are soft). Put the pasta water on the heat and bring to a boil. Meanwhile, put the flour in a cup (like a coffee mug) and fill the cup 2/3 full with water. Mix well with a fork until you get a thick paste (no lumps). Add the pasta to the boiling water and stir. When the peppers are soft, increase the heat again, and when the stock and contents are boiling, carefully pour half of the contents of the cup into the stock. Hold a mixer, preferably a whisk, in your other hand and stir in the bottom of the pan while the flour and water are still being poured. This needs to be mixed immediately when it hits the stock. How much of it you add to the stock is a matter of taste, depending on how thick you want your sauce. Now season the sauce again with paprika powder. If you like, add a little cayenne pepper to make it a little hot, but it’s not necessary. The broth may already be salty enough, so season carefully with salt, but add a little more pepper. Now remove the pan from the heat and let the sauce cool slightly for 5 minutes. Drain the pasta in a sieve. DO NOT RECHARGE!!!! Just let the pasta be noodles. Recharging washes the starch off the pasta and makes it harder for the sauce to stick to it. So please do not recharge. Put the sour cream in a container and first add a tablespoon of the hot sauce to the sour cream and stir. If you add the sour cream directly to the hot sauce, it will probably curdle. So after you have added four tablespoons of sauce to the sour cream, you can then add the sour cream to the thickened sauce. Stir well. If you are using crème fraîche, just add it. There’s no need to wrap the pasta in sour cream and sauce. Season to taste. If you like, add a squeeze of lemon juice. Toss the pasta into the sauce or serve separately, stir to combine, and roll in the sauce.