Chicken stomach goulash

1 . Stage

YOGURT. The time is specified without taking into account the preparation of yogurt. And we can make it with the help of a thermos yogurt machine and bacterial yogurt starter. And it's very convenient to do it late at night and in the morning you have delicious fresh yogurt on the table. In a clean, sterilized jar, pour 1.5 cups of milk at room temperature ( 22-24 C), pour 1 bag of starter, stir thoroughly, until the complete dissolution of the starter, 2-3 minutes, pour the milk to 1 liter. Close the jar.

2 . Stage

In a thermos - yogurt pot pour boiling water, up to the mark, place the jar in it, close. Forget it for 6-10 hours.

3 . Stage

In the morning, 10 hours later, we have delicious yogurt. Put it in the refrigerator for later storage.

4 . Stage

MAIN COURSE. Peel and wash chicken stomachs, chop large ones. Put into a deep pan, pour 1 cup of water, let boil, cook on low heat for 1 hour, under a lid, with a little salt.

5 . Stage

Then let the remaining liquid evaporate by keeping on medium heat uncovered, 2 to 4 minutes.

6 . Stage

Peel the onion, cut into feathers. Wash peppers, remove seeds, cut into 4 - 6 pieces. Place in a frying pan with the bellies, pour in vegetable oil.

7 . Stage

Roast over medium heat, 5 to 7 minutes. Add paprika, which is the color of Hungarian goulash. Stir and fry for 5 minutes.

8 . Stage

Pour in the yogurt. Simmer for 15 minutes, stirring occasionally.

9 . Stage

A little tip. I cut peppers coarsely on purpose, so that I can remove unwanted skins later. Not only that, I count how many pieces of pepper to remove everything.

10 . Stage

Add bay leaf and dried herbs, I have dried celery. Sugar and salt to taste, ground black pepper.

11 . Stage

Simmer for 5 minutes, add garlic cloves, stir. Remove from heat.