In my supermarket, they sell chicken stomach. This made me curious. What can you cook with chicken stomach? I supposed it would need a lot of simmering to make it tender, so I decided to add it to a goulash. So I decided to create a German style chicken stomach goulash. German because of the Schupfnudel I added.
- 2 yellow onions
- 400 grams of mixed beef / pork
- 400 grams chicken stomachs
- 0.5 liter dark beer (porter)
- 3 bell peppers
- 4 large carrots
- 6 tomatoes
- 4 spring onions
- a few tablespoons of silver onions
- olive oil
- 200 grams of Schupfnudeln (those long pasta, you can also take gnocchi)
- Heat a bottom of olive oil in a large pot.
- Cut the onions coarsely.
- Fry the onions in the olive oil and add the mustard.
- Add the beef / pork and seal on all sides.
- First add the beer and then the chicken stomachs. Bring this to the boil and simmer gently.
- Cut the vegetables (carrots, peppers, eggplant, tomatoes, spring onions) finely and add them one at a time to the stock.
- Add the silver onions.
- Add salt and pepper, and simmer for 1.5 hours.
- Finally add the Schupfnudel, and simmer for about 15 minutes.
This is an unusual recipe at first sight, a very surprising combination. But it tastes wonderfully and like the chicken hearts, brings some adventure into your meal.
Do you love stews as much as me? Then find some alternative stew ideas in the following posts:
- Easy potato Chorizo stew.
- Vegan African peanut stew.
- Beef roulade stew with winter vegetables in port sauce.
- Creole stew.
- Easy Brussels sprouts stew.
- Stew with pointed cabbage and Schupfnudel.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
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