Surprisingly, chicken hearts also make a very tasty goulash. Previously, they are boiled in separate water, and then cooked with vegetables according to the classical scheme. At the end, you can add garlic or hot pepper.
Ingredients
- Chicken hearts - 500 g
- Onion - 1 piece
- Carrots - 1 piece
- Flour - 1 tbsp.l .
- Sour cream - 1 art.l.
- Tomato paste - 1 tbsp.l.
- Olive oil - 20 ml
- Black Pepper - 2 peas
- Allspice - 2 peas
- Salt - to taste
- Chicken broth - 300 ml
- Water (filtered) – 1 l
Step-by-step cooking recipe
Wash the chicken hearts, clean them from the vessels and put them in a saucepan.
Pour in cold water and boil for 20 minutes.
Flip the hearts into a colander and wait for the liquid to drain completely.
Finely chop the carrots and peeled onions.
Heat the oil in a frying pan, lay out the hearts and fry for 8-10 minutes, stirring occasionally.
Add the onion and carrot and continue cooking until the onion is transparent.
Mix chicken broth with flour, tomato paste and sour cream.
Pour the resulting mixture into a frying pan, add black and allspice peppers.
Add salt, cover and simmer for 20 minutes.
