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.