LOCATION: Recipes >> Entrée Pies >> Chicken Goulash
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Chicken Goulash
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CHICKEN GOULASH ON SOUR CREAM CRUST
2 Tbsp olive oil
2 large red onions
500g boneless, skinless chicken, diced
1 1/2 Tbsp paprika
2 Tbsp seasoned flour
1 Tbsp tomato sauce
125ml red wine
125ml chicken stock
3 Tbsp plain yoghurt
125g butter, softened
315g sour cream
1 egg
185g self-raising flour, sifted
1 Tbsp fresh chopped parsley
Lightly saute the onions in a little of the oil until golden.
Meanwhile, place the flour and paprika in a mixing bowl, add the
chicken to coat. Remove the onions from the pan, and the rest of
the olive oil and saute the chicken for 2 - 3 minutes. Return the
onions to the pan, add tomato paste, wine and stock. Bring to the
boil and simmer 6 - 7 minutes. Remove from heat and stir in the
yoghurt.
Place the butter, sour cream and egg in a bowl and mix to combine.
Stir in the flour and parsley to form a soft dough. Press the
dough into a lightly greased casserole dish or flan dish, Working
it well up the sides to a thickness of 12mm. Spoon in the filling,
cover and bake at 180 C for 35 minutes. Uncover and bake a further
10 - 12 minutes or until golden and crusty.
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