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Chicken goulash with mushrooms

Chicken and Mushroom Goulash

This fragrant dish goes with any side! Chicken made this way comes out soft, tender, and juicy. Chicken and mushroom goulash pairs well with potatoes, buckwheat, or pasta alike.

Nika

Recipe author

Composition / ingredients

Servings:

Chicken breast

300

Button mushrooms

250

Onion

Carrots

Sour cream

Tomato paste

Flour

Garlic

Water (boiling water)

2.5

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 64 % 7 g

Fats 9 % 1 g

Carbohydrates 27 % 3 g

48 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

Gather all the ingredients for the chicken and mushroom goulash.
Step 2:

Peel, rinse, and dice the onion.
Step 3:

Wash and peel the carrot, then grate it on the coarse side of a grater.
Step 4:

In a deep skillet, warm a little vegetable oil, add the onion and carrots, and sauté over medium heat until soft.
Step 5:

Wash the chicken breast, pat it dry with paper towels, and cut it into large cubes.
Step 6:

Transfer the sautéed vegetables to a clean bowl. In the same skillet, add the chicken pieces and sear them over high heat until golden brown. Season the chicken lightly with salt toward the end of searing.
Step 7:

Wash the mushrooms, trim the membrane near the stems, and cut them into medium, roughly-shaped pieces.
Step 8:

Add the mushrooms to the seared chicken in the skillet and keep cooking until the liquid the mushrooms release has evaporated.
Step 9:

Once the excess moisture has cooked off, sprinkle in the flour and stir quickly so it toasts lightly in the pan.
Step 10:

Return the sautéed onion and carrots to the skillet, then stir in the sour cream and tomato paste with the chicken and vegetables. Pour in the boiling water, add salt, and mix well. Bring the goulash to a boil, then lower the heat, cover, and simmer for 15 minutes, lifting the lid now and then to stir.
Step 11:

After 15 minutes, uncover the skillet, add the pressed garlic cloves, cover again, and simmer the goulash until it thickens.
Step 12:

Once the goulash reaches the consistency you want, take the skillet off the heat and let it rest for another 10 minutes. Then spoon the goulash onto plates, sprinkle with finely chopped fresh herbs, and serve.

To make the goulash even leaner, you can swap the chicken breast for turkey. And to keep the onion and carrots from soaking up too much oil while sautéing, cook them over low heat.