Goulash is a dish of Hungarian cuisine. This is a thick, spicy, meat soup, but in our country goulash has taken root more as a second course, served with a side dish.
Traditional goulash is made from veal or beef, but today we will break away from tradition and learn how to cook turkey goulash.
To prepare you will need: turkey fillet and breast, carrots, garlic, onions, tomato paste and vegetable oil. The remaining ingredients are added according to the recipe.
Turkey goulash - basic cooking principles
Turkey goulash can be prepared with gravy or sauce. Basically, tomato paste, ketchup, sour cream or mayonnaise are used for this.
Wash the turkey meat, dry it and cut it into short strips. The meat is fried until it turns white and placed in a separate bowl.
Vegetables are peeled, washed and cut into small pieces. Place carrots in the frying pan where the meat was fried, fry for about five minutes, then lay out the rest of the vegetables and cook for a few more minutes.
The vegetable mixture is salted, peppered, seasoned with spices and tomato paste is added, the vegetables are mixed and fried until soft. Add the meat, stir, add chopped garlic, pour boiling water so that the water covers the meat, and simmer for 30 minutes. Shortly before the end of cooking, add chopped herbs.
Turkey goulash with gravy in a slow cooker
To save cooking time, you can use a multicooker. To prepare turkey goulash with gravy in a slow cooker you will need:
- Turkey fillet – 600 g.
- Onions – 2 pcs.
- Carrots – 1 pc.
- Wheat flour – 3 tbsp.
- Medium fat sour cream – 3 tbsp.
- Spicy ketchup – 1 tbsp.
- Vegetable oil for frying.
- Bay leaf.
- Salt/pepper to taste.
Cooking method:
- The most important thing in cooking goulash is to prepare the meat properly. It's better to use fillet. It needs to be defrosted and thoroughly washed with water, remove the skin and tendons. Pat turkey dry with paper towel and cut into small pieces. Salt and pepper.
- Grease the multicooker bowl with vegetable oil. Place turkey pieces. Set the “Baking” mode on the control panel. Cook with the lid open for 25 minutes.
- Peel the onion and cut into half rings. Wash the carrots, peel and grate on a coarse grater. Stir the vegetables and add them to the slow cooker with the turkey 10 minutes before the end of cooking.
- Sprinkle the ingredients with sifted flour on top (can be replaced with starch). Stir everything with a wooden spatula to prevent lumps from appearing. The more flour you add, the thicker the goulash will be.
- To make turkey goulash even tastier, you need to prepare a sauce for it. To do this, mix ketchup, sour cream and a little water and salt in a separate bowl. Pour sauce over turkey meat and vegetables. For taste, you can add a bay leaf (the main thing is to remember to remove it before serving the dish).
- Set the “Stew” option on the multicooker panel for 30 minutes, leave the lid still open. Mix all ingredients with a wooden spatula.
Ready goulash is best served hot. The dish looks tasty and unusual with buckwheat porridge, suitable for both a family dinner and a festive lunch with friends.
Turkey goulash - tips and tricks from chefs
- Goulash is prepared only from the pulp, so remove all membranes, skin and cartilage before cooking.
- To preserve the juiciness of the meat, first fry it over high heat on all sides, and only then start simmering.
- If you are preparing goulash with vegetables, then ideally there should be as much of them as there is meat.
- It is better to cook goulash in cast iron or thick-walled dishes.
- Instead of broth or water, you can use natural dry wine, this will give your dish a specific taste.
- Flour or starch is used as a thickener.
- Goulash is an independent dish, but more often it is served with a side dish. It can be potatoes, pasta or porridge, but boiled rice goes best with goulash.
Useful links:
Turkey goulash
Kitchen utensils: cutting board and knife, frying pan, 2-liter saucepan.
Ingredients
| The product's name | Quantity |
| turkey | 700 g |
| onion | 150 g |
| garlic | 3 small cloves |
| Champignon mushrooms | 250 g |
| tomato paste | 50 g |
| paprika | 5 g |
| dry red wine | 50 ml |
| olive oil | taste |
| thyme | twig |
| pepper and salt | taste |
Ingredient Selection
Turkey loin is suitable for making goulash . Turkey meat has different shades: from pink to dark red. Pink turkey is considered the best quality. The turkey's skin should be light, perhaps with a yellow tint. The skin of high-quality turkey meat cannot have mucus on it; it should be dry, smooth and elastic. If possible, smell the meat - the smell should be faint, typical of poultry meat.
The most delicious meat is turkey. It is tender and soft. The older the bird, the more it weighs. The normal weight of a turkey is 5-10 kg.
Step-by-step recipe for turkey goulash with mushrooms
- Cut the onion into small cubes, finely chop the garlic.
- Chop the mushrooms.
- Place a frying pan with oil on the fire to heat up.
- First, fry the garlic in oil over medium heat.
- When it gives up its juice, add the onion.
- After a few minutes, when the onion becomes translucent, add the mushrooms and cook, stirring, for about 10 minutes.
- Then add salt, remove from heat and transfer the mushrooms to a saucepan.
- Wash the meat and cut into small pieces.
- Heat the frying pan again with a little oil and add the prepared meat.
- Fry it over high heat for about 5 minutes until golden brown.
- Stir occasionally to prevent burning.
- Add a pinch of salt, stir and place the meat in a saucepan with mushrooms.
- Put it on the fire, add paprika, mix the contents well, add tomato paste.
- Stir again and after a few minutes pour in the wine.
- After another 5 minutes, add the thyme. Cover with a lid and simmer over low heat for 25-30 minutes.
- Serve the goulash hot with any side dish you like and enjoy.
No less tasty goulash can be made from pork or beef. We have prepared for you a wonderful recipe for pork goulash with gravy and a classic recipe for beef goulash with gravy.
Video recipe for making turkey goulash
This video has a good detailed recipe for goulash. Take a look and see how easy it is to prepare a delicious dish.
Turkey goulash in sour cream sauce
Ingredients
- Turkey breast -300 g
- Sour cream 20% - 200 g
- Onions (medium size) -1 pc.
- Tomato paste -1 tbsp
- Salt - to taste
- Water – 500 ml
- Garlic powder - to taste
- Wheat flour -2 tbsp
- Seasoning for poultry - to taste
Recipe
- Cut the turkey breast fillet into small pieces and fry quickly in a small amount of vegetable oil, on both sides, until golden brown.
- Cut the onion into quarter rings, not very thinly. Add to the fried turkey, remove from heat, add flour, stir quickly so that both the meat and onion are coated with flour.
- Pour in water, add sour cream and tomato paste. Salt to taste and add garlic powder and poultry seasoning. Stir until both paste and sour cream are dissolved. Cover with a lid and, from the moment it boils, simmer over medium heat for 7-10 minutes, stirring occasionally.
- Let stand covered for 5 minutes and serve with any side dish)
Turkey goulash dietary recipe
What will be needed:
- turkey - 500 g;
- onion - 200 g;
- carrots - 100 g;
- zucchini - 250 g;
- sweet pepper - 150 g;
- celery - 50 g;
- canned white beans - can;
- vegetable broth (water);
- garlic - 10 g;
- thyme;
- basil;
- olive oil;
- salt;
- pepper;
- tomatoes (it is acceptable to use tomatoes in s/c) - 250/250 g.
- Heat vegetable oil in a large saucepan. Sauté the garlic and thyme in it, shaking the pan constantly, otherwise the contents will burn.
- Process the vegetables and wash them. Cut into cubes the size of beans.
- Add carrots and onions to the saucepan.
- Fry the contents of the saucepan.
- Wash and process the zucchini, pepper and celery. Cut as well as other vegetables. Add to the saucepan.
- Cook for a short time. Vegetables should keep their shape.
- Add meat to vegetables. Cook until the turkey turns white.
- Add tomatoes and beans, from which the juice has previously been drained, to the saucepan.
- Pour the broth into the saucepan. Add some salt and pepper. Boil. Bring to readiness. At the end add basil.
- Serve the dish in deep bowls with gravy.
Calorie content per 100 g: 57.57 kcal
How to cook the “Turkey Breast in a Slow Cooker” dish?
I would like to point out right away that this is not a classic recipe. Now we will cook the turkey breast in foil. Preparing this dish is quite simple and does not take long. In addition, very few ingredients are required. By the way, you can use turkey cooked in foil in different ways: cutting it into sandwiches, as a main dish, and so on.
Ingredients for the dish “Turkey Breast in a Multicooker”
- 800 g turkey breast (can be replaced with fillet);
- a couple of tablespoons of vegetable oil;
- seasonings to taste (you can use curry, pepper mixtures, etc.)
- salt and pepper.
Description of the preparation of the dish “Turkey Breast in a Multicooker”
- Rinse the meat under running water and dry with a towel.
- Rub the turkey with spices.
- Lubricate the bird with vegetable oil; we recommend using a special brush.
- Marinate the meat in the refrigerator for 90-120 minutes.
- Place two sheets of foil crosswise on the table.
- Place the marinated meat on foil and wrap it on all sides.
- Place the meat on the bottom of the multicooker container.
- Turn on the “Baking” mode for 75 minutes.
- After the signal about the end of the program, you should let the turkey rest for a few minutes.
- The dish can be served and tasted.
Other cooking methods
Turkey goulash in a slow cooker
What will be needed:
- turkey fillet - 400 g;
- onion - 100 g;
- sour cream - 150 g;
- tomato paste - 100 g;
- flour - 30 g;
- bay leaf - 1 g;
- ground sweet paprika - 8 g;
- vegetable oil - 60 ml;
- greens - 50 g;
- pepper;
- salt;
- water - 50 ml.
- Process the turkey, rinse and dry. Then cut it into cubes.
- Cut the processed, washed onion in half. Cut into half-straws.
- In a saucepan with heated oil, fry the prepared turkey with onions.
- Turn on the multicooker to the “Baking” program. Add oil. Heat. Add fried meat and onions. Cook for 10 minutes with the lid open.
- When the meat and onions are ready, add the sifted flour, stirring constantly. Cook until golden brown.
- Prepare the sauce. In a bowl, combine tomato paste, sour cream and water. Stir thoroughly.
- Pour the sauce into the multi-cooker bowl with the turkey. Add salt, pepper, add spices, mix thoroughly. To cover with a lid. Set the “Quenching” program. Time - 1.5 hours.
- When the dish is ready, place it on serving plates. Garnish with potatoes and chopped herbs.
Recipe 1: Turkey goulash (step-by-step photos)
Turkey meat according to this recipe is soft, juicy, tender. And adding bell pepper makes the goulash even tastier.
- turkey fillet 600 g
- tomato paste 2 tbsp
- onions 1–2 pcs.
- vegetable oil 50 ml
- garlic (cloves) 2–3 pcs.
- salt to taste
- bell pepper 1–2 pcs.
- seasoning mixture
- tomatoes 2 pcs.
Cut the turkey fillet into medium pieces. Pour vegetable oil into a frying pan and add the meat there. Add diced onion to the meat. Fry over medium heat without covering with a lid.
First crush the garlic and then chop it. Add to meat.
Now add chopped tomatoes, salt, seasoning and mix.
Peel the bell pepper from seeds and cut into strips.
We also add it to the meat.
Stir and fry a little more, stirring so as not to burn.
Transfer everything into a stewing container. Add water, if you have it, broth is better. Bring to a boil, cover with a lid and simmer until done.
In about 20 minutes our goulash should be ready.
It is better to prepare rice as a side dish for turkey goulash. Bon appetit!
Turkey goulash with sour cream
Tender and juicy, goulash will appeal not only to adults, but also to children. Cooking time 50 minutes. It will be most convenient to prepare the dish in the oven, in a container with a thick bottom.
This could be a frying pan, a cauldron, or a vessel specially designed for the oven.
Ingredients:
- turkey meat - 500 gr.;
- medium onion - 1 pc.;
- pepper - 1 pc.;
- low-fat sour cream - 350 ml;
- spices - 0.5 tsp;
- garlic - 1 clove;
- butter - 15 gr.
Cooking process:
- Cut the turkey loin into medium-thick slices and fry until golden brown.
- Wash the bell pepper, remove the tail and seeds, and cut into strips. Cut the onion into half rings and add everything together to the roasting pan with the fillet.
- Then add sour cream, grated garlic, salt and sprinkle with spices into the frying pan. Mix well and put in the oven for 35 minutes.
- The finished goulash turns out very tasty, and thanks to sour cream the meat becomes tender, the gravy has a creamy taste.
