Oops! I forgot all about this post. Have any of you ever done that? Edited photos, uploaded them, wrote your post and saved it in the drafts folder, then somehow forgot all about it? I have a few times. Usually no one but me knows the difference but this time many of you will notice my oopsie. So if these photos look familiar to you it is because they were published with my latest food photography tutorial, Styling Stew. This recipe was intended to be published right after the tutorial but it was forgotten. Anyway, here it is and I hope you enjoy it.
The word goulash originates from the Hungarian word gulyás. Gulyás translates to herdsman’s meat or a meat stew. In fact both the word and dish originated in Hungary. The meaty stew is typically a red color due to the paprika used for seasoning. Beef, veal, game meats or vegetables can all be used in goulash. Goulash can be found across European and North American countries, each with their own variations of ingredients and spices. The stew can also vary in the way it is served. Goulash can be served with barley, rice, pasta, dumplings, bread or as a standalone soup.
This chicken goulash is unique in that chicken is not commonly used. The spices and method are most similar to Czech goulash variations, but it is not a traditional Czech goulash. You’ll also notice something weird about the ingredient used to thicken up the stew. I used very fine semolina like the one used in cream of wheat breakfast porridge. Of course it was plain unsweetened semolina. But if you do not have any on hand feel free to use flour or even bread crumbs.
- 400 g chicken breast cut into bite size pieces
- 4 green banana peppers,roughly chopped
- 1 large carrot, peeled and sliced into coins
- 2 medium potatoes, roughly chopped
- 1 small onion, roughly chopped
- 4 garlic cloves, minced
- 1 spicy yellow chile spicy, optional
- 1 tsp salt, plus to taste
- ½ tsp ground black pepper
- 6 cups or 1.5 liter chicken broth
- 1 tsp. ground caraway seed
- 1 tsp. dried marjoram
- 1 bay leaf
- 1 sprig parsley with stem left on
- 1 heaping tbsp. tomato paste
- 1 Tbsp. sunflower oil
- 2 tbsp of flour, bread crumbs or plain unsweetened cream of wheat to thicken
- Heat the oil in a large pot, add onion and saute for 3 minutes. Add the cubed chicken and cook for 5 minutes or until the chicken is white on the outside, then add the minced garlic and cook for 2 more minutes. Add the vegetables, all spices and pour in chicken broth. Stir to well combine. Cover, turn heat to high and bring to a boil. Once boiled turn heat down to medium and allow to simmer for 40 minutes.
- After 40 minutes, add the tomato paste and remove the parsley sprig. In a small bowl whisk together the thickener* with a ladle of the broth from the pot. Whisk until there are no lumps. Pour this roux into the goulash and mix until well combine. Leave uncovered and simmer until the broth has thickened up a bit. Taste and adjust spices if necessary. Turn heat off and allow to cool 10 minutes before serving.
- Serve with rice, or Knedlicky dumplings or bread.
This may not be a traditional recipe but regardless a bowl of goulash can both comfort and warm the body on a cold Winter’s night. You also can’t beat that it is super easy and fast to make. Perfect for a lazy weekend dinner or for a hassle free weekend night.
– Food Photography Tutorial : Styling Stew
– Czech Goulash with Dumplings version 1
– Knedliky Czech Bread Dumplings
– Segedinsky Goulash v2
– Spicie Czech Beef and Beer Goulash with Dumplings, recipe in “An Epiphany of The Senses” cookbook