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CHICKEN GOULASH Ingredients 500 - 700g deboned chicken breast, cubed 500g (3-5) onions, sliced.

ions, sliced. 2 tablespoons cooking oil Salt Pepper Paprika Cinnamon Ginger Nutmeg Any other desired spices 500ml hot water (approximate) 1 can butternut soup 3 tablespoons four

Method 1. Heat oil in large frying pan and add the cubed chicken pieces. Brown on all sides. 2. Add sliced onions to the pan and brown with the meat. 3. Season the meat and onions with the spices and allow to fry for a few minutes. 4. Add enough hot water to cover the meat. 5. Baize the meat over medium heat for 1 to 1 hours with the lid on the pan. 6. If too much water has evaporated, additional hot water can be added. 7. Add the tinned butternut soap. 8. Add 3 tablespoons of flour to thicken. 9. Cool for a further 30 minutes. 10. If necessary, season with salt, pepper and spices. Alternatives Chicken may be replaced with beef or veal. 250g sliced mushrooms may be added to the goulash 10 minutes before the end of cooking time. 250g sliced green, yellow and red peppers may be added. Cup of wine may be added if desired.

Accompaniment Noodles or rice.