How to cook chicken ventricles with gravy in a multivark?

How to cook chicken ventricles know far from all. In order to correct this situation, we decided to tell you in detail how to make a tasty and fragrant goulash with the use of by-products and vegetables.

Step-by-step recipe for chicken ventricles in a multivariate

Necessary ingredients:

• Carrots fresh medium - 2 pcs .;
• Chicken frozen eggs - 800-900 g;
• Onion white - 2 pcs .;
• Sour cream fat - 190 g;
• Paste hot tomato - 5 large spoons;
• Sunflower oil - for frying (at personal discretion);
• Drinking water purified - 1.2 cups;
• Pepper fragrant ground, fresh herbs, sea salt, any spices - add to taste.

Processing of by-products

Before cooking chicken ventricles in a multivark, the meat ingredient should be well processed. For this dish, it is recommended to purchase only the purified by-product. Thus, the stomach needs to be washed, remove excess hard elements, and then cut into 3-4 parts (you can use it in its entirety).

Vegetable processing

How to cook chicken ventricles so that you get a very satisfying and delicious goulash? For this, it is advisable to additionally use ingredients such as white onions and fresh carrots. They should be cleaned, and then cut into thin circles and rings.

Frying ingredients

Almost every culinary specialist who decided to make such a dish for lunch, first of all, he is interested in the question of how much to prepare chicken ventricles. It is worth noting that in aggregate, this by-product with vegetables is processed in a modern kitchen appliance within 70 minutes.

To prepare this dish from the by-product, you need to take the multivarquet, and then put into it the whole chopped meat ingredient. Then it should be buttered with sunflower oil and fried for 9 minutes in the "Bake" program. After the ventricles change in color and partially brown, they should be sprinkled with white chopped onions and carrots. These components together with the by-product should also be fried within 16 minutes.

Quenching dishes

When all ingredients laid out in the multivarquet are browned, they should be poured with plain water, sprinkle salt, spices and ground pepper, mix well, close and simmer in the appropriate mode for half an hour. Next, to the ready-made goulash, you need to add a spicy tomato paste, fatty sour cream and chopped greens. In such a composition, it is desirable to cook dinner in the same program for another quarter of an hour.

How to bring the dish to the table?

Now you know how to cook chicken ventricles with vegetables and fragrant gravy. It is worth noting that this dish can be served to the table and with some side dish, and just like that, with wheat bread. Thanks to the low-fat chicken offal, this dinner is good for the body, but it does not create a sense of heaviness. If you want to get a more satisfying dish, then chicken ventricles are best when stewing with vegetables such as potatoes, eggplants, cabbage, etc. Bon Appetit!