Chicken Goulash with Tomato Gravy
It can be served as a first or second course! Chicken goulash with gravy is a hearty and original Hungarian dish. It can be made with any meat, not only chicken. With csipetke dumplings, the goulash becomes thicker, richer, and more flavorful. That’s why I recommend following the full recipe!
Updated : 01 October, 2025
Easy
About 30 min.
Ingredients
800 grams
Chicken fillet
800 grams
Potato
1
Onion
1
Bell pepper
1
Tomato
2
Garlic
3 tablespoon
Paprika
2 tablespoon
Vegetable oil
1 grams
Caraway
to taste
Salt
Csipetke
1
Eggs
3 tablespoon
Wheat flour
0.25 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use bell peppers of any color. Chicken fillet can be replaced with beef or pork, but note that cooking time and calories will change. Use any vegetable oil (I use sunflower). Caraway seeds are optional - you can skip them or replace them with spices to taste.
Step 2
Wash the chicken fillet, pat it dry, and cut into medium pieces.
Step 3
Peel the potatoes and cut them into small cubes.
Step 4
Peel the tomato and slice it. To remove the skin: wash, cut cross-shaped slits on top, dip in boiling water for 1-2 minutes, cool slightly, and peel.
Step 5
Clean the sweet pepper from seeds and stem, then cut into small cubes.
Step 6
Chop the onion into small cubes. If you or your child don’t like onions, you can skip them.
Step 7
Peel and finely chop the garlic.
Step 8
In a large, deep skillet with a thick bottom, heat vegetable oil over low heat. Add onion and fry, stirring, until golden. Add garlic and cook for 1 more minute until fragrant. If you don’t have a large skillet, you can use a pot instead.
Step 9
Add the meat, paprika, caraway, and salt.
Step 10
Pour in ½ cup (100 ml) of hot water. Simmer over low heat for 25 minutes, stirring occasionally.
Step 11
Add the potatoes and bell pepper. Pour in another ¼ cup (50 ml) of hot water and simmer together for 10 minutes.
Step 12
Add the sliced tomato. Pour in enough hot water to fully cover the meat and vegetables. Bring to a boil and cook for another 10-15 minutes until vegetables are tender. Adjust water depending on desired thickness.
Step 13
While goulash finishes cooking, prepare csipetke (small Hungarian dumplings). If you don’t want them, skip steps 13-15, but I recommend making them - they are quick and add a unique taste. No bread is needed with this goulash.
Step 14
Mix egg, flour, and salt to make a stiff dough. Add more flour if needed. Roll out into a 1 mm sheet. Pinch off tiny pieces about the size of a fingernail.
Step 15
Drop the csipetke into the goulash and cook for 3-5 minutes until they float to the surface. The goulash is ready to serve immediately. Enjoy!