Inspired by the long-simmering Hungarian stew, this creamy goulash (which is at its finest with real Hungarian paprika) is quick, easy and full of robust flavour. Serve it over egg noodles or spaetzle.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2004
Ingredients
Method
Using mortar and pestle or side of chef's knife, crush caraway seeds; set aside.
Cut chicken into 3/4-inch (2 cm) chunks. In Dutch oven, heat half of the oil over medium-high heat; fry chicken, in batches, until browned outside and no longer pink inside, about 4 minutes. Remove to bowl.
Add remaining oil to pan. Add mushrooms, onion, green pepper, garlic, paprika, salt, pepper, thyme and caraway seeds; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add flour; cook, stirring, for 1 minute. Stir in stock and tomato paste; cook, stirring often, until thickened enough to coat back of spoon, about 5 minutes.
Return chicken and any accumulated juices to pan. Add parsley and sour cream; stir until heated through.
Nutritional facts <b>Per serving:</b> about
- Sodium 637 mg
- Protein 32 g
- Calories 293.0
- Total fat 11 g
- Cholesterol 68 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
%RDI
- Iron 22.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 19.0
- Vitamin C 60.0
