Chicken goulash with tomato sauce in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to make chicken goulash with tomato sauce and chips in a frying pan? First, prepare the necessary ingredients according to the list. Bulgarian pepper can take any color. Chicken fillet can be replaced with beef or pork. But keep in mind that the cooking time and calorie content will change. You can take any vegetable oil. I have sunflower oil. Cumin, if desired, you can not add it at all or replace it with spices to taste.

2. Step 2:

   

   Wash the chicken fillet, dry it and cut into medium pieces.

3. Step 3:

   

   Peel the potatoes and cut them into small cubes.

4. Step 4:

   

   Peel the tomato and cut into slices. How easy is it to peel tomatoes? Wash them, make criss-cross incisions on top with a sharp knife. Put it in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin.

5. Step 5:

   

   Peel the sweet pepper from the seeds and stalks and cut into small cubes.

6. Step 6:

   

   Cut the onion into small cubes. If you or your child do not like onions, you can simply not add them.

7. Step 7:

   

   Peel the garlic and chop it finely.

8. Step 8:

   

   In a large deep frying pan with a thick bottom, heat the vegetable oil over low heat. Put the onion and fry, stirring, until golden brown. Add the garlic and fry everything together for another 1 minute until a bright aroma from the garlic appears. If you don't have a large frying pan in your arsenal, you can replace it with a saucepan.

10. Step 9:

    

    Add meat, paprika, cumin and salt to the pan.

11. Step 10:

    

    Pour in 100 ml of hot water. Simmer on low heat for 25 minutes, stirring occasionally.

12. Step 11:

    

    Add potatoes and bell pepper. Pour in about 50 ml of hot water and simmer all together for 10 minutes.

13. Step 12:

    

    Put the chopped tomatoes in the pan. Pour in so much hot water that it completely covers the meat and vegetables. Bring everything to a boil and cook the goulash for another 10-15 minutes until the vegetables are ready. You can add the amount of water to your liking, depending on the desired density of the finished dish.

14. Step 13:

    

    While the goulash is ready, prepare the chips. Chipettes are small Hungarian dumplings made of tough dough. If you don't want to cook goulash with chips, you can skip steps 13-15. But I advise you to cook them anyway. They are made quickly, and the taste of the dish is indescribable. Bread to such a goulash can not be served.

15. Step 14:

    

    Mix egg, flour and salt and knead a steep dough. If necessary, you can add more flour. Roll out the dough into a 1 mm thick layer. With your hands, pinch off small pieces of dough the size of a fingernail.

16. Step 15:

    

    Put the chips in the goulash and cook for 3-5 minutes until they float to the surface. You can immediately serve goulash to the table. Bon appetit!