Chicken stomach goulash

Step-by-step cooking

1. Step 1:

   

   According to the specified list, we will prepare the necessary amount of products for 4 servings of ready-made goulash. Chicken stomachs are washed under cold water, if the inner film comes across, we remove it. Onions and carrots are cleaned, sweet peppers are freed from seeds.

2. Step 2:

   

   Cut chicken stomachs into small pieces.

3. Step 3:

   

   Put the chopped chicken stomachs in a saucepan, pour a liter of water, put a bay leaf and put it on fire.

4. Step 4:

   

   While the water in the saucepan with chicken stomachs boils, cut onion and sweet pepper into thin quarter rings.

5. Step 5:

   

   Grate carrots on a coarse grater.

6. Step 6:

   

   As soon as the water with the stomachs begins to boil, foam forms on the surface. This foam is removed with a moderate boiling with a slotted spoon, after which the fire is reduced to a minimum.

8. Step 7:

   

   Cover the pot loosely with a lid and cook the chicken stomachs for 40 minutes.

9. Step 8:

   

   While the stomachs are cooking, we prepare a roast of vegetables. Combine the chopped onion, carrot and pepper, add salt and spices and mix.

10. Step 9:

    

    Then put the vegetable mixture in a frying pan with vegetable oil and fry them over low heat for 10 minutes.

11. Step 10:

    

    After 40 minutes of cooking chicken stomachs, add vegetable frying to the pan, add a little more salt and simmer for 20 minutes.

12. Step 11:

    

    Then pour flour into the pan, mix well and simmer for another 10 minutes, stirring.

13. Step 12:

    

    Ready-made goulash from chicken stomachs is served hot on the table with gravy.