Breast goulash with gravy

Step-by-step cooking

1. Step 1:

   

   How to make breast goulash? Prepare the necessary ingredients for the dish. You can use ready-made chicken fillets or a whole chicken breast on the bone. If you have a whole breast, then you need to separate the fillet from the bone.

2. Step 2:

   

   Wash the chicken fillet and cut into small pieces.

3. Step 3:

   

   Peel the onion. I use the whole onion and then throw it away at the end of stewing. If you wish, you can cut it into small cubes.

4. Step 4:

   

   Peel and grate the carrots on a coarse grater.

5. Step 5:

   

   Heat the vegetable oil in a frying pan. Put the chicken fillet cut into pieces and fry, stirring occasionally, over high heat until a light golden crust appears. It is necessary to fry it on high heat, as this will seal all the juices in the meat.

7. Step 6:

   

   Add the carrots to the pan, stir and fry all together over low heat for another 7-10 minutes. If you want a finely chopped onion in the goulash, then you need to add it at this stage along with carrots.

8. Step 7:

   

   Add ketchup and flour to the pan. To avoid the formation of lumps, it is better to sift the flour through a strainer. Mix everything thoroughly so that the flour spreads well throughout the meat.

9. Step 8:

   

   Pour in hot water. Lay out the whole onion, if you did not add it during roasting with carrots. Season the contents of the pan with salt, pepper and mix. Bring the goulash to a boil and simmer over low heat at a low boil for about 30 minutes until the chicken is ready.

10. Step 9:

    

    Put the finished goulash on plates and, if desired, sprinkle with chopped herbs. Any side dish for goulash is suitable: boiled rice, buckwheat, potatoes or pasta. Enjoy your meal!