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.
Ingredients
- 1/2 tsp (2 mL) caraway seeds
- 1 lb (500 g) boneless skinless chicken breasts
- 2 tbsp (25 mL) vegetable oil
- 3 cups (750 mL) sliced mushrooms (8 oz/250 g)
- 1 onion, chopped
- 1 sweet green pepper, chopped
- 4 cloves garlic, minced
- 1 tbsp (15 mL) paprika
- 1/2 tsp (2 mL) each salt, pepper and dried thyme
- 3 tbsp (50 mL) all-purpose flour
- 1-1/3 cups (325 mL) chicken stock
- 1/4 cup (50 mL) tomato paste
- 1/4 cup (50 mL) chopped fresh parsley
- 1/4 cup (50 mL) light sour cream
Steps
- 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.
