Chicken ventricle goulash (pressure cooker Polaris 0305)

Category: Meat dishes
Chicken ventricle goulash (pressure cooker Polaris 0305)

Ingredients

Chicken ventricles, cleaned 800 g
Bulb onions 1/2 pcs.
Fine salt 1 1/4 tsp
Vegetable oil 2 tbsp. l.
Water 50 ml
Bay leaf 2 pcs.
Black peppercorns 5-8 pcs.
For the sauce:
Water 50 ml
Fine salt 1/4 tsp
Flour / s or 1 grade 2.5-3 tbsp. l.

Cooking method

  • For many years, this dish in our family has often replaced ordinary beef or pork goulash. The ventricles are soft, they are tasty even without any complex spices. It is their natural taste that we love.
  • Cooking goulash in a pressure cooker is faster than in an oven or slow cooker.
  • Not expensive. Simply. Delicious.
  • I highly recommend giving it a try.
  • Cooking.
  • Fill the ventricles with cold water to soak. Fresh - for 1 hour, frozen - until completely defrosting. Then drain the water. Let it drain well.
  • Cut each ventricle in half into two lobes.
  • Chicken ventricle goulash (pressure cooker Polaris 0305)
  • Cut the onion into medium-sized cubes.
  • Pour oil into a saucepan of a pressure cooker and fry the onions until golden brown on the "Fry" program, pressure - 3. Then turn off the program. Put the ventricles to the onion, salt, mix.
  • Chicken ventricle goulash (pressure cooker Polaris 0305)
  • Pour in water. (This photo clearly shows the volume of water before extinguishing.)
  • Chicken ventricle goulash (pressure cooker Polaris 0305)
  • Cook on any of these programs of your choice (I tried all of them):
  • Quenching, pressure - 3, time - 45 minutes;
  • Aspic / Meat on the bone, pressure - 3, time - 45 minutes;
  • "Slow cooker", pressure -3, time - 40 minutes.
  • 5 minutes after the readiness signal, carefully release the pressure, open the lid. Try it with salt.
  • You will see that a lot of meat juice has come out.
  • Chicken ventricle goulash (pressure cooker Polaris 0305)
  • It will be tastier if you thicken it. To do this, mix water, flour and salt in a glass. Pour the resulting solution into a pressure cooker, stir. Place bay leaves and peppercorns. Close the lid and cook the dish on the "Manual" program 5 minutes at a pressure - 2. After the signal, leave on "Heating" until the cover is unlocked.
  • Chicken ventricle goulash (pressure cooker Polaris 0305)
  • Serve like any goulash, with cereals, potatoes or pasta.
  • Bon Appetit.
  • Chicken ventricle goulash (pressure cooker Polaris 0305)
  • Chicken ventricle goulash (pressure cooker Polaris 0305)

Note

Advice.

1. Such ventricles are perfect for filling in pies or pancakes - you just need to scroll them through a meat grinder.
The sauce can be served separately. It is also good with rye bread.

2. If you want to cook this goulash in a slow cooker or oven, be sure to reduce the amount of salt. Because the food in the pressure cooker has to be added more than usual.

irysikf
It's delicious, my husband especially loves such ventricles, and I cook chicken hearts in the same way (there is no pressure cooker, so I cook in a slow cooker on stewing).
Thank you for reminding me of this dish, I was just thinking of what to cook
Shelena
Irina, nice to meet a person who loves the same dishes as you!
Before buying a pressure cooker, I also extinguished the ventricles in the cartoon. But it took 2 hours. Here, it turns out 3 times faster.
irysikf
yes, I carve them for at least 2 hours, or even all 3. The pressure cooker is good, but I probably will have it only with the advent of my apartment with a comfortable kitchen, where it will be possible to accommodate everything acquired by back-breaking labor and new, like a pressure cooker and something else sooo necessary
Shelena
Ira, The most difficult thing is to place all our Wishlist in tiny kitchens. It's like playing Tetris ...
And the acquired is already very, very much!
Solt
Elena, prepared the ventricles - they turned out to be very tender and tasty!
Thank you Chicken ventricle goulash (pressure cooker Polaris 0305)
Served with bulgur.
Shelena
Vera, thank you for the photo report!
Looks delicious! It's nice that you liked it!
Zannetochka
I prepared the ventricles, I did not know that they could be so soft) Thank you!
Shelena
Jeanne, to your health! I am pleased that I helped you make a small culinary discovery.
Zannetochka

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