Istrian Chicken Goulash

Originally a Hungarian dish, goulash is today one of the most famous dishes in the world. Wherever it was adapted, people gave it a new note, and now almost any region in the countries surrounding Hungary has it’s very own version. I already showed you my recipe for goulash and today, I give you version from the Istria by Masatera. It is served with their version of gnocchi – The Spoon Gnocchi.

Istrian Chicken Goulash – Žgvacet
(original recipe)

1 large chicken breasts*
2 large whole chicken legs*
2 large onions, finely chopped
4 cloves garlic, finely chopped
ground black pepper
3 Tbsp Vegeta seasoning
1 Tbsp dried parsley leaves
a pinch of dried oregano
2 bay leaves
500 ml tomato puree
water
salt
oil

Cut chicken into small pieces, keeping the skin on. Fry garlic and onion on a very little oil until glassy. Add some water if needed to prevent burning. Add meat, salt, pepper and fry until it gets nice color, then add Vegeta, parsley, oregano and bay leaves. Stir for a couple of minutes and then add tomato puree. Pour in enough water so that the level of liquid is about the thickness of one finger above the meat. Cover and cook on medium heat for about 40 minutes. Remove the lid for the last 15 minutes or so, so that the sauce thickens.

If you find the sauce too runny dissolve 1 Tbsp flour or bread crumbs in 100 ml water and 1 Tbsp tomato puree and cook for another 10-15 minutes.

*Take meat with bones. After you have cut it into pieces, you can use bones to make homemade soup.

The Spoon Gnocchi
(original recipe)

500 g flour
1,5 eggs**
1/2 tsp salt
about 300 ml warm water
1,5 Tbsp oil

In a bowl combine flour, eggs and salt. Stir with enough water to get soft sticky dough. Add oil and knead well with a fork or with a hand mixer. You should get soft and smooth dough that doesn’t stick to the bowl.

In a large pot boil water with some salt and oil. Start taking small amounts of the dough with a spoon and put it in the water. Each time before you take some dough, dip spoon into the water and it won’t stick. When the whole amount of gnocchi is in the water cook for another 10 minutes.

When they’re done, strain them and wash and put in a serving bowl. Add some oil or melted butter so they don’t stick to each other.

Serve with goulash.

** I made half of the original recipe and it was enough for this amount of meat, that’s why there is a half of an egg You get a half of an egg by lightly whisking one egg with a fork and dividing that into two parts.