Chicken ventricles stewed in sour cream - beef Stroganoff is not inferior in taste! A simple photo-recipe for cooking stews in sour cream sauce

Chicken ventricles stewed in sour cream - beef Stroganoff is not inferior in taste! A simple photo-recipe for cooking stews in sour cream sauce

I want to share with you a recipe for an appetizing and quite simple meat dish.

If you are not a fan of by-products, perhaps this photo recipe will help you change your mind. I suggest you cook chicken ventricles stewed in sour cream.

Such roast meat will be perfectly combined with any side dish: buckwheat, rice, potatoes in any form, pasta ... Even such a by-product as stomachs, which have a rather dense structure and can be harsh, are very tender and juicy in this dish.

Follow the step by step instructions and amazingly tasty results will not take long.

Ingredients:

Chicken ventricles - 300 g

Carrots - 1 pc.

Onion - 1 pc.

Sour cream - 3-4 tbsp. l

Salt, pepper - to taste

Bay leaf - 1 pc.

Vegetable oil for frying.

Chicken ventricles stewed in sour cream - beef Stroganoff is not inferior in taste! A simple photo-recipe for cooking stews in sour cream sauce

Recipe.

Onions and carrots must be cleaned, washed, cut randomly. I cut them in small pieces.

Photo 2

Rinse the ventricles thoroughly, remove, where necessary, the rigid membrane from the inner wall and cut into small pieces.

Chicken ventricles stewed in sour cream - beef Stroganoff is not inferior in taste! A simple photo-recipe for cooking stews in sour cream sauce

In a frying pan in vegetable oil, lightly sprinkle onions and carrots.

Chicken ventricles stewed in sour cream - beef Stroganoff is not inferior in taste! A simple photo-recipe for cooking stews in sour cream sauce

Add the ventricles to vegetables, fry from all sides on medium heat, stirring occasionally. Liquid will be released when frying. Let the meat quench in it: reduce the fire and simmer under the lid. Add some water if the liquid is completely evaporated. Stew for about 30 minutes.

Chicken ventricles stewed in sour cream - beef Stroganoff is not inferior in taste! A simple photo-recipe for cooking stews in sour cream sauce

When the ventricles are drained, add sour cream.

Chicken ventricles stewed in sour cream - beef Stroganoff is not inferior in taste! A simple photo-recipe for cooking stews in sour cream sauce

We continue to cook chicken stomachs until soft on a small fire under the lid.

Chicken ventricles stewed in sour cream - beef Stroganoff is not inferior in taste! A simple photo-recipe for cooking stews in sour cream sauce

Serve hot with any side dish of your choice. Appetizing and very nourishing chicken ventricles stewed in sour cream are ready.

All to the table!

Cooking time - 50 minutes

Number of servings - 3

Per 100 g

B - 11.29

F - 3.79

Y - 3.25

Kcal - 92.71

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