Chicken goulash with champignons

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for cooking chicken goulash with champignons.

2. Step 2:

   

   Peel, rinse and dice the onion.

3. Step 3:

   

   Wash the carrots, peel and grate on a coarse grater.

4. Step 4:

   

   Take a deep frying pan, pour a little vegetable oil, put the onions and carrots and fry the vegetables over medium heat until soft.

5. Step 5:

   

   Wash the chicken fillet, dry it with paper towels and cut into large cubes.

6. Step 6:

   

   Transfer the fried vegetables to a clean bowl. In the same frying pan where the vegetables were fried, put the pieces of chicken fillet and fry them over high heat until golden brown. At the end of frying, add a little salt to the fillet pieces.

8. Step 7:

   

   Wash the champignons, remove the film around the legs and cut the mushrooms into an arbitrary shape of medium size.

9. Step 8:

   

   Transfer the chopped mushrooms to the fried chicken fillet pieces in the pan and continue frying the contents of the pan until the liquid formed from the mushrooms evaporates.

10. Step 9:

    

    When the excess moisture evaporates, add the flour and mix with quick movements so that the flour is lightly fried in a frying pan.

11. Step 10:

    

    Next, put the fried onions and carrots in a frying pan, season the vegetables with chicken sour cream and tomato paste, pour boiling water, add salt and mix thoroughly. First, bring the goulash to a boil, then turn down the heat, cover the pan with a lid and simmer for 15 minutes, opening the lid from time to time and stirring.

12. Step 11:

    

    15 minutes after the start of stewing, open the lid of the pan, add the garlic cloves passed through the press, close the lid again and simmer the goulash until thickened.

13. Step 12:

    

    When the goulash reaches the desired consistency, remove the pan from the heat and let it stand for another 10 minutes. Then spread the goulash on plates, sprinkle with finely chopped herbs and serve.