Chicken gizzard goulash
Chicken gizzard goulash is a great idea for a tasty and cheap meat goulash. Its base is chicken gizzards combined with vegetables such as carrot and onion as well as tomato sauce and a roux made of flour and butter. This meat dish tastes delicious served with mashed potatoes, egg and flour dumplings, groats or pasta. I encourage you to check the below recipe for chicken gizzard goulash and please enjoy.
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Ingredients for chicken gizzard goulash.
- 1 kg chicken gizzards
- 250 g onion
- 250 g carrot
- 150 ml dry red wine
- 1 vegetable stock cube
- 150 g tomato sauce
- 3 bay leaves
- 2 tablespoons of oil
- 1 clove of garlic
- 1 and 1/4 teaspoon of salt
- 1/2 teaspoon of ground pepper
- 1 teaspoon of sweet paprika powder
- 1/2 teaspoon of spicy paprika powder
- 300 ml water
Additionally:
- 1 full tablespoon of flour
- 1 tablespoon of butter
- 150 ml water
How to make chicken gizzard goulash.
Cut the cleaned, washed and dried chicken gizzards into small pieces. Dice the onion and carrot. Add the oil to a cooking pot, add the cut gizzards and fry over medium heat until the liquid contained in the meat evaporates – around 15 minutes. Next, add the diced onion and continue frying for 4-5 minutes, then pour in the red wine and cook until the wine has evaporated significantly – about 5 minutes. After that, add the diced carrot, tomato sauce, bay leaves, mashed garlic, stock cube, spices, and water, then cover the pot with a lid and, stirring occasionally, cook over low heat until the meat is tender, which will be around 1 hour and 30 minutes.
Put the butter in a small pot, melt it and add the flour. Stir constantly and fry over low heat for 2 minutes, then pour in the water in a thin stream. Stir constantly and cook over low heat for 2 minutes. Pour the roux into the meat boiling with the vegetables, mix well and cook together for another 5 minutes.
Good to know when making chicken gizzard goulash.
Cook the meat covered until it becomes soft. Before adding the roux to the meat, make sure that it really is soft.
The finished goulash can be frozen. Simply place them in plastic containers when cool, seal them tightly and place them in the freezer.
Do you like offal goulash? If so, try our recipe for Duck heart goulash.
