goulash experiment

In my supermarket, they sell chicken stomach. That is of course something that is making me curious, and I was wondering how to make it. But before you can make it, you have to buy it. In fact it is very cheap! I supposed it would need a lot of simmering to make it tender, so I decided to add it to a goulash. It worked out very well, tasting a bit like pork, which worked wonderfully in this combination.

Ingredients:

• 2 yellow onions
• mustard
• 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
• 1aubergine
• a few tablespoons of silver onions
• pepper
• salt
• olive oil
• 200 grams of Schupfnudeln (those long pasta, you can also take gnocchi)

Method:

• 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.
• Add the pasta, 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.