Best Chicken Cream Goulash Recipes

CHICKEN CREAM GOULASH

Steps:

• Cut chicken breast into thin strips.
• Peel and slice onions.
• Wipe mushrooms clean and slice.
• Heat oil in a large pan.
• Add chicken and lightly brown.
• Add onion and mushroom.
• Season with paprika, chili powder and salt and saute for 5 minutes.
• Remove pan from heat add the broth stirring to deglaze the pan.
• Put pan back on heat bring to boil then reduce heat and simmer for 12-15 minutes.
• Stir flour into the sour cream.
• Taste the goulash to make sure it has enough spice if not then add to your taste.
• Add roasted peppers to and sour cream to pan and stir to mix well.
• Bring back to boil for about a minute.
• Can be served over rice or broad egg noodles.
• Enjoy.

CHICKEN GOULASH ON A SOUR CREAM CRUST

Steps:

• Lightly saute the onions in 1 Tbsp of the oil until golden.
• Meanwhile place the seasoned flour and paprika in a mixing bowl, add the chicken to coat. Remove the onions from the pan, Add the rest of the oil and saute the chicken for 2 - 3 minutes.
• Return onions to the pan, add the tomato paste, wine and stock.
• Bring to the boil and simmer for 6 - 7 minutes.
• Remove pan from the heat and stir in the yoghurt. (This can be made in advance and stored in the refrigerator.) CRUST Place the butter, sour cream and egg into a bowl, mix to combine. Stir in the flour and parsley to form a soft dough.
• Press the dough into a lightly greased casserole or flan dish, working it well up the sides to a thickness of 12 mm.
• Spoon the filling, cover and bake at 180C for 35 minutes.
• Uncover and bake for a further 10 minutes or until golden and crusty.