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Chicken goulash with tomato sauce in a frying pan

Chicken Goulash with Tomato Gravy (Skillet)

Hearty enough to serve as a main or a rich soup-stew! This chicken goulash with tomato gravy is a comforting take on the Hungarian classic. You can make it with just about any meat, not only chicken. Adding csipetke — tiny pinched egg dumplings — makes it thicker, more filling, and even tastier, so I really recommend making the whole thing as written!

Maria

Recipe author

Chicken goulash with tomato sauce in a frying pan

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Composition / ingredients

Servings:

Chicken fillet

800

Potatoes

800

Onion (1-2 pcs.)

Bell pepper

Tomatoes

Garlic

Paprika (ground)

Vegetable oil

Cumin (pinch)

Salt

Eggs

Flour

Salt

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 11 g

Fats 13 % 3 g

Carbohydrates 42 % 10 g

112 kcal

GI: 90 / 0 / 10

Cooking method

Step 1:

How do you make skillet chicken goulash with tomato gravy and csipetke dumplings? Start by gathering everything on the ingredient list. Use any color bell pepper you like. You can swap the chicken fillet for beef or pork, just keep in mind the cooking time and calorie count will change. Any neutral cooking oil works — I used sunflower. The cumin is optional; leave it out entirely or swap in whatever spices you prefer.
Step 2:

Rinse the chicken fillet, pat it dry, and cut into medium pieces.
Step 3:

Peel the potatoes and cut them into small cubes.
Step 4:

Peel the tomato and cut it into rounds. An easy way to peel tomatoes: wash them, score a shallow cross in the top with a sharp knife, and drop them into boiling water for 1–2 minutes. Lift them out, let them cool a little, and slip off the skins.
Step 5:

Core and seed the bell pepper, then cut it into small cubes.
Step 6:

Cut the onion into small cubes. If you or your kids aren't fans of onion, you can simply leave it out.
Step 7:

Peel the garlic and mince it finely.
Step 8:

Heat the vegetable oil over low heat in a large, deep, heavy-bottomed skillet. Add the onion and cook, stirring, until golden. Add the garlic and cook everything together for another minute, until it smells fragrant. No large skillet on hand? A pot or Dutch oven works just as well.
Step 9:

Add the chicken, paprika, cumin, and salt to the pan.
Step 10:

Pour in 100 ml (about 1/2 cup) hot water. Simmer over low heat for 25 minutes, stirring now and then.
Step 11:

Add the potatoes and bell pepper. Pour in another 50 ml (about 1/4 cup) hot water and simmer everything together for 10 minutes.
Step 12:

Add the chopped tomatoes to the pan. Pour in enough hot water to just cover the meat and vegetables. Bring everything to a boil and cook the goulash for another 10–15 minutes, until the vegetables are tender. Adjust the amount of water to taste, depending on how thick you want the finished dish.
Step 13:

While the goulash finishes cooking, make the csipetke. Csipetke are little Hungarian pinched dumplings made from a stiff dough. If you'd rather skip them, you can leave out steps 13–15. Still, I'd make them anyway — they come together fast and give the dish an incredible flavor. With csipetke in the pot, you won't even need bread on the side.
Step 14:

Mix the egg, flour, and salt, and knead a stiff dough. Add a little more flour if you need to. Roll the dough out into a sheet about 1 mm thick. Pinch off small, fingernail-sized pieces with your hands.
Step 15:

Drop the csipetke into the goulash and cook for 3–5 minutes, until they float to the surface. Serve the goulash right away. Enjoy!

Be ready to use a little more or less flour than the recipe calls for. Go by the consistency of the dough rather than the exact amount. To keep from going wrong, it helps to know how flour behaves!
Everyone's sense of salty, sweet, bitter, sharp, sour, and spicy is a little different, so always add spices and seasonings to your own taste. And if you're using a seasoning for the first time, remember that some are easy to overdo (chili pepper, for one).
One more thing: the wrong pan can spoil even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.