Chicken Goulash on a Sour Cream Crust |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This is very tasty and pretty quick to make. Ingredients:
2 tablespoons olive oil |
2 large red onions |
500 g boneless chicken, diced |
1 1/2 tablespoons paprika |
2 tablespoons seasoned flour |
1 tablespoon tomato paste |
125 ml red wine |
125 ml chicken stock |
3 tablespoons plain yogurt |
125 g butter, softened |
315 g sour cream |
1 egg |
185 g self raising flour |
1 tablespoon parsley, chopped |
Directions:
1. Lightly saute the onions in 1 Tbsp of the oil until golden.
2. Meanwhile place the seasoned flour and paprika in a mixing bowl, add the chicken to coat. Remove the onions from the pan, Add the rest of the oil and saute the chicken for 2 - 3 minutes.
3. Return onions to the pan, add the tomato paste, wine and stock.
4. Bring to the boil and simmer for 6 - 7 minutes.
5. Remove pan from the heat and stir in the yoghurt. (This can be made in advance and stored in the refrigerator.) CRUST Place the butter, sour cream and egg into a bowl, mix to combine. Stir in the flour and parsley to form a soft dough.
6. Press the dough into a lightly greased casserole or flan dish, working it well up the sides to a thickness of 12 mm.
7. Spoon the filling, cover and bake at 180C for 35 minutes.
8. Uncover and bake for a further 10 minutes or until golden and crusty.
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