August 15, 2014

Simple turkey goulash in sour cream

A simple turkey goulash in sour cream can be made from any turkey meat. These can be ready-made goulash, azu, medallions.

Turkey goulash

Before you begin the process of creating the hot option we've chosen, it's worth considering stocking up on all the necessary products. What do we need in this case as a basis?

You can use turkey fillet or boneless drumstick or thigh.

Other options for parts of the carcass of the bird we have chosen are also possible. And, of course, we should not forget about some vegetables and seasonings that we will need to prepare the gravy and give a special taste and aroma to our culinary masterpiece.

Goulash with sour cream gravy. Turkey meat is used.

7.3 Grand total

Turkey meat stewed in sour cream

Turkey meat stewed in sour cream can be made very simply, either on the stove or in a slow cooker. But for some reason it tastes better on the stove.

Quantity of ingredients

Easy to prepare

Cooking time

Is it suitable for a holiday table?

Is it suitable for daily nutrition

Is it suitable for dietary and baby food?

Ingredients:

• 700 grams of turkey meat (in this case it was ready-made goulash);
• 125 ml sour cream (10-15%);
• one large onion (or two smaller ones);
• oil for frying (preferably butter or ghee);
• ½ teaspoon dry marjoram;
• ½ teaspoon dry basil;
• 1-2 allspice peas;
• 6-7 black peppercorns;
• ½ teaspoon salt;
• a small bunch of greens (any to taste).

1. Wash the turkey meat and cut into small pieces.

2. Finely chop the onion.

3. Fry the onion in a frying pan in butter until golden brown.

4. Place turkey goulash in the pan with the onions.

5. Add spices and salt to sour cream. Mix. Dilute the sour cream with water and pour the resulting mixture over the goulash in the frying pan. The sour cream sauce should completely cover the meat. If it doesn’t cover, then you need to add a little more water.
6. Simmer turkey goulash in sour cream over low heat, covered, for 20 minutes. Then remove the lid and simmer for another 10 minutes. During this time, excess moisture will evaporate and the gravy will become thicker.

Just before the end of stewing, add chopped herbs to the dish. Mix.

A simple turkey goulash with sour cream gravy is ready.

If you strictly followed all the recommendations in the process of preparing the dish we chose, then the result should be a truly tasty delicacy. It will definitely appeal to both your family members and guests of your home.

For those new to the world of cooking, goulash may seem like a rather complicated dish. However, if you use detailed step-by-step recipes, and even equipped with photos of each stage, you will understand that this is absolutely not true.

In this case, making turkey goulash will not be difficult at all. At the same time, you can thus please yourself not only with delicious food, but also useful food, which will allow you to take the first step towards proper nutrition.

Liver is a very tasty delicacy. Can it be used to create our chosen dish? Of course, the answer to this question will be positive.

Using liver will help you not only prepare a quick and tasty dinner, but also save your family budget, because such a product is relatively inexpensive. At the same time, you will ensure that your loved ones eat properly.

Separately, you should take care of the intended side dish. The following options can play this role:

• pasta;
• potato;
• buckwheat porridge.

Whatever side dish you choose, you will definitely enjoy the hot dish prepared according to our recipe. However, here it is worth remembering and following some recommendations that will help you create a truly delicious delicacy.

For example, it is worth remembering that turkey liver is usually tougher than chicken liver. Therefore, you may have to spend a little more time softening it and bringing it to readiness.

The liver must be washed. To do this, you can use a stream of cold water. In addition, the liver should be cleaned of excess veins. The best form for the pieces of liver into which you will need to cut the product you have prepared is a large straw.

For beginners in the world of cooking, it would be a good idea to know the approximate sizes of such pieces. It is believed that their length should be about 5 centimeters, and their width should be only 1 centimeter.

Fry the liver together with onions, pre-cut into small pieces, and also with carrots, pre-grated on a small grater.

It is best to pour sunflower oil into a frying pan and preheat it to the desired temperature. Only then can the prepared ingredients be placed there so that they can be thoroughly fried on all sides.

Don't be afraid to turn on quite high heat. A sign that the product is ready is that your liver will change color from red to white.

Then you can add a mixture of onions and carrots to the meat. Mix all these components thoroughly. The two-stage frying process will only take you about 12 minutes.

We can then move from the frying process to the braising process. Add some water to your mixture. About 200 milliliters is enough. In this case, water must be boiled.

Unlike the frying process, the stewing process is best done over low heat. The duration of this stage will also be quite short, namely about 5-7 minutes.

In this case, you can simmer either directly in the frying pan itself or using special utensils. A cast iron Dutch oven may be best suited for such purposes.

In fact, absolutely any part of the carcass can be used for such a delicacy. If you wish, you can use both hearts and stomachs.

Of course, there are some classic recipes for the delicacy we are considering. However, if you wish and have the proper skill, you can deviate from them in accordance with your individual preferences.

For example, you can cook with or without tomato paste. Depending on whether you like spicy foods, you can create your own delicacy with or without pepper.

This delicacy turns out to be very tasty if you add mushrooms, especially champignons, to it. However, classic recipes do not use mushrooms.

Other equally exotic options for creating classic Hungarian dishes are available. For example, you can add some zucchini there.

Cooking methods

How to properly cook turkey goulash? Of course, if you are new to the world of cooking, you can take advice from more experienced colleagues.

To create such culinary masterpieces, you may need to use certain kitchen utensils and equipment. At the same time, there may be various options, among which you can choose the one that best suits you:

• pan;
• oven;
• multicooker.

The use of each of these methods requires the implementation of certain nuances. However, no matter which option you choose, with a competent approach to the task at hand, you can easily get a tasty and healthy lunch or dinner.

If you want the easiest way, then most likely you will prefer cooking goulash in a frying pan. The second popular option is the possibility of preparing such a dish in the oven.

Naturally, if we are talking about using the oven, then we will not stew our bird, but bake it. It's best to do this in foil, with which you will have to line your baking sheet or a special mold of your choice.

First, we cut the main ingredient into pieces of regular shape and medium size. We place them on foil, and also put a little onion between the pieces.

You can also add other vegetables there. Tomatoes are ideal in this case. Cut them into small triangles. It is best to first remove the skin from them: to do this, just scald the vegetables we have chosen with boiling water.

Don't forget about seasonings. A fairly standard set of spices will do:

• salt;
• pepper;
• Bay leaf;
• greenery.

If you love gourmet cuisine, then it's worth adding some gourmet touches to your culinary masterpiece. Products such as olive oil and white wine are suitable for these purposes.

At this point, all preliminary preparations are completely completed. Let's move on to the baking process itself. To do this, you will need to turn the oven on at a temperature setting of 180 degrees Celsius.

Approximate cooking time: approx. 40-45 minutes. During this time, the pieces of poultry should be covered with a characteristic golden crust.

Many housewives have certain difficulties not so much with preparing certain dishes, but with choosing the appropriate kitchen equipment. If you choose a multicooker, the following brands are most popular among users:

• Redmond;
• Panasonic;
• Polaris.

However, the success of preparing a particular dish does not always depend on the advantages and disadvantages of the kitchen equipment you use. A lot depends, among other things, on the skill of the cook himself.

It will take you a little longer to create such a dish in a slow cooker than a similar process in the oven. However, the result will certainly be worth the effort.

First of all, we process the fillet. There should be no bones or skin present. The meat should not only be thoroughly washed to remove dirt, but also thoroughly dried. In the first case, use a stream of cool water, in the second - ordinary disposable paper towels.

Then place the fillet on a cutting board. We will need to cut it into pieces of the correct shape and small size.

At the next stage, we will need to put all the components we have prepared directly into the multicooker. We will cook them in the “Baking” mode.

Don’t forget to add a small amount of vegetable oil to the multicooker bowl. There is one important nuance: first let the oil get hot and only then add food to it.

It only takes about ten minutes to initially fry our ingredients. Don’t forget to mix the ingredients together, and don’t close the lid of the multicooker while doing this.

After the specified time has passed, we should add some flour to the multicooker bowl. It is best to use a wheat variety for such purposes.

After some time, the meat should be covered with a characteristic golden crust. In the meantime, we are waiting for this moment to arrive, we can not waste time and start preparing a special sauce.

The traditional sauce for this dish is a mixture of water, tomato paste and sour cream. We will also not deviate from the proven classic recipe.

At the very last stage, we pour the prepared sauce into the slow cooker. Also don't forget about seasonings. All components should be thoroughly mixed together.

Now switch the multicooker from the “baking” mode to the “stewing” mode. It will take you about an hour and a half to bring your culinary masterpiece to final readiness.

When serving the dish, do not forget to sprinkle it with herbs, and also prepare a suitable side dish. If you follow all the rules, you will get a delicious dish that will definitely please all members of your family, as well as guests of your home.

Diet food

Is it possible to eat turkey if you are on a diet? Of course, everything here is individual and depends on your specific situation and the chosen weight loss program.

However, in general, turkey meat is considered dietary and incredibly healthy. That is why it is recommended to include it in the daily diet for those people who care about their health.

At the same time, there are special dietary recipes that will allow you to prepare a dish that has an interesting taste and is also healthy. This way you can take the first step on your path to healthy eating.

People who are on a diet are usually very interested in the calorie content of the foods they are going to eat. What is the situation with the calorie content of the food we are considering?

The calorie content of turkey per 100 grams is 84 kilocalories. Take this indicator into account when planning your diet while following your chosen diet.

Moreover, this indicator characterizes the meat itself, without any additional ingredients. If we are talking about a ready-made dish according to the recipe we have chosen, then this indicator can increase up to up to 118 kilocalories per 100 grams.

One of the most popular weight loss methods at the moment is the Dukan diet. It is named after the famous French nutritionist Pierre Dukan.

Eating dietary turkey meat is quite suitable for the diet of those people who, in order to improve their body health and achieve ideal body parameters, have decided to resort to the Dukan method. However, the secret of the French specialist is to absolutely not limit yourself in your choice of food.

Of course, miracles do not happen, and in this innovative technique you must also follow certain rules. For example, the basis of the Dukan diet should be simple oat bran.

• attack;
• alternation;
• consolidation;
• stabilization.

Each of these stages has its own diet, as well as a certain set of dishes recommended for consumption. The recipes we are considering are most suitable for the second of the existing phases, when it is very important to alternate between protein foods and vegetables.

To the main ingredient you can add not only traditional tomato paste, but also bell peppers and even a little zucchini. During the stewing process, you can use corn starch instead of flour, and it is best to use various aromatic herbs as spices.

For greater health benefits, you can use a slow cooker as your main kitchen equipment. Steaming is preferable for dietary purposes compared to a food processing method such as frying.

Increased demands on the composition and quality of products are imposed not only by those people who want to achieve an ideal figure. It is very important to comply with them in matters related to children’s nutrition.

By the way, the dish we are considering is also prepared in specialized children's institutions. Moreover, even in this case, the dish, as a rule, turns out tasty and healthy.

Many mothers strive to prepare delicacies for their children that meet all standards and requirements. Fortunately, if you want, it's not at all difficult.

Goulash is meat with gravy. Accordingly, such a delicacy necessarily requires a side dish. What could play such a role? The most popular option in such cases is mashed potatoes.

To prepare a complete healthy dinner for the whole family, you will need about half a kilogram of the main ingredient. The bird must be cut into small pieces convenient for further consumption.

Then there are different options for preparing them. The pieces can initially be lightly fried and then simmered. You also have an option where the roasting step is skipped.

The stewing process will take place in a frying pan. To do this, in addition to the main ingredient, you will need the following required components:

• carrot;
• water.

Of course, it is worth observing certain relationships between the individual components. For example, for half a kilo of poultry you will need about half a glass of water.

The stewing process should occur until the main ingredient reaches a state of readiness. In this case, the meat should become as soft as possible.

Instead of water you can use bouillon. In this case, you should not wait for the moment when the liquid has completely boiled away: on the contrary, the meat should be covered with a certain layer of broth.

At the very last stage of stewing, you should think about adding seasonings. A fairly standard set of products can play this role: for example, bay leaves or black peppercorns.

Experienced housewives have their own secrets on how to check the degree of readiness of such a dish. In fact, there is nothing complicated here: just pierce the meat with an ordinary fork or knife.

One of the sauce options is a mixture of ingredients such as tomato paste and sour cream. At the same time, it is important to add a little flour to them.

This mixture can be prepared in a separate container. Unfortunately, flour can tend to form lumps: it is very important to prevent this. Therefore, it is very important to mix these components together as thoroughly as possible until smooth.

Then the sauce must be placed in a frying pan. During the remaining time until your culinary masterpiece is completed, it will be very important for you to constantly stir the contents of your frying pan.

During this time, your dish should gradually thicken. The final stage of preparing dinner should take you no more than 10 minutes.

In addition, there are some secrets regarding regulating the thickness of your culinary masterpiece. In the process of working on it, a variety of situations may arise that can interfere with the implementation of your plans: fortunately, they will be quite easy to fix.

For example, you may add too little water or place the pan on too high a heat, which could cause the water to boil off prematurely before the meat is tender. What to do in such unpleasant situations? Of course, you will only need to add the missing amount of water to the frying pan.

Of course, the opposite situations can also occur when the goulash turns out to be too thick. In such cases, to correct the current situation, you will simply need to add the missing amount of liquid.

Many people want to get not a classic, but an original taste for their dinner. In this case, a few minutes before the end of the cooking process, you can add pickled cucumber to the mixture in the frying pan.

It is believed that a bird such as turkey never causes allergies. It can also be used by children who suffer from allergic reactions.

Of course, everything here is very individual and depends on the individual. It is better to play it safe and consult your doctor. Or try a small portion first before introducing such food into your child’s daily diet.

In addition to traditional goulash, you can use the base we have chosen to create other varieties of dishes. For example, zucchini cutlets or a dish with such an exotic name as bigus turn out to be very tasty.

To create the cutlets, the zucchini will need to be mixed with the turkey, as well as with flour. It is best to grind the ingredients to the desired state using an ordinary meat grinder.

For taste, this dough can be salted and other seasonings can be added to taste. You can use a slow cooker to create the dish. In this case, it is best to grease the bowl with olive oil, and then steam our delicacy for approximately 50 minutes. These cutlets are very tasty with sour cream.

If you do not have a multicooker, then you can use an ordinary saucepan for a similar process. The basic steps and duration of bringing the ingredients to a state of readiness will be exactly the same.

Now let's find out what bigus is. In fact, there is absolutely nothing complicated here: we are talking about stewed pieces of fillet together with white cabbage.

The creation of such an interesting and unusual dish can be divided into three main stages: first we fry and simmer the fillet, then we fry the cabbage and onions, and only at the last stage we simmer all the components of the future delicacy all together.

It is interesting that the dishes we are considering can also be used to feed nursing mothers. But in such cases, the requirements for the quality of products are doubly increased, because the quality of the baby’s nutrition directly depends on the quality of the mother’s nutrition, which ultimately affects his health.

Important nuances

Turkey goulash is an incredibly tasty dish, but the results of your work can depend on many factors. If you are new to the world of cooking, then you need to follow the recommendations contained in the corresponding recipe as closely as possible.

The process of creating the perfect culinary masterpiece must begin with the selection of the necessary ingredients. After all, you can follow the recommendations contained in the recipe as strictly as possible, but you can ruin the dish even before you start preparing it, simply by choosing the wrong ingredients.

In order for your dish to be as tasty and tender as possible, you should select fillet as the main ingredient. If we talk about parts of the carcass, then the breast or thigh is best suited for your purposes.

Of course, poultry is an important, but far from the only ingredient in the dish we are considering. The accompanying ingredients are very important, including those that will be included in the gravy.

Of course, instead of the type of meat we have chosen, many other varieties can be successfully used. For example, the following:

• pork;
• beef;
• chicken.

Eating empty meat will not be as tasty as when it is accompanied by a tasty sauce. How to prepare this important component of such a dish?

Natural sour cream sauce is very popular when preparing such hot dishes. It is easy to prepare, tasty and healthy.

However, there are other options. For example, another option for natural seasoning is tomato paste.

Of course, experienced housewives often use frying to prepare gravy. To create it you will need simple ingredients such as onions and carrots.

Very often, various herbs are also added to create gravy. The specific type and quantity of such seasoning is also determined by taste.

It is known that goulash came to us from Hungarian cuisine. How can you follow the traditional recommendations that exist for this type of food?

It is interesting that in our minds this dish is closely associated with the second one. Accordingly, you need to create a side dish for it separately.

However, it turns out that in traditional Hungarian cuisine, goulash comes first. It is nothing more than a thick soup with pieces of meat.

Of course, we will not be talking about liquid food. Still, traditional Hungarian goulash is a rather rich soup.

To create it, it is quite suitable for us not to fillet, but to the drumstick of the bird we have chosen. Separate the meat itself from the bones, and then proceed directly to creating a tasty and appetizing thick soup.

The drumstick is significantly inexpensive if you buy it with bones. In the process of getting rid of these unnecessary elements, you can significantly lose weight in the product, as well as spend some time, but at the same time you will definitely be able to save your family budget.

The ideal cutting shape is smooth, oblong strips. In this case, nothing differs from the more familiar options implied by this term.

Before adding such pieces to the soup, it is recommended to fry them a little. To do this, you will need very little vegetable oil, as well as a very small amount of time.

It is best to fry as evenly as possible. A sign of preliminary readiness is the appearance of a characteristic golden brown crust.

Now pour about one liter of water into the pan. First, the meat should be stewed for some time without adding vegetables. However, at this stage it is recommended to add all the necessary seasonings to the broth.

While the meat is softening during the stewing process, you can proceed to processing the vegetables. First of all, we are talking about potatoes. This popular product needs to be fried in a frying pan over medium heat along with onions and tomato paste.

You can also add pieces there. sweet pepper. Of course, it is not recommended to forget about a variety of seasonings: first of all, we are talking about ground black pepper.

Don't forget to add some flour to this vegetable mixture. Mix all of the above ingredients thoroughly and wait until the mixture softens.

At the same time, it is also not necessary to leave the frying on the fire for too long, otherwise it can lead to negative consequences. Products will simply begin to stick to the surface of the pan.

To prevent this from happening, the frying must be removed from the heat in a timely manner and then transferred to the broth. The soup will be ready to serve in just five minutes.

Of course, such a culinary masterpiece was prepared not only in Hungary, but also in other countries. For example, we can try to cook such a delicious dish in Spanish.

In the Spanish version, we will use the thigh as the base rather than the drumstick. We prepare small pieces that will need to be thoroughly fried over high heat until the characteristic golden crust appears.

After frying the bird, transfer the resulting pieces back to the plate. Let's move on to preparing the frying, for which we will need the following ingredients:

• garlic;
• Bell pepper.

Then we add tomato paste, water, and the previously set aside golden brown pieces to the vegetables. Paprika can be used as a seasoning.

By the way, the Spanish version is best created in a saucepan. Such a container with large sides and thick walls will allow you to add the right amount of water and at the same time prevent the components from burning, but on the contrary, allow them to evenly reach their maximum state of readiness.

Now let's mentally move to another European country. The fact is that in addition to the Hungarian and Spanish methods, there is also a Greek recipe for such a dish.

This dish can be prepared with various seasonings: it is recommended not to skimp on them. Ingredients that work here include:

• caraway;
• nutmeg;
• cinnamon.

Don't forget about more traditional spices: for example, bay leaf. You can select each of these components separately and prepare the mixture yourself, or you can use ready-made options: for example, Maggi seasoning.

This brand produces a ready-made “homemade meat gravy” mixture. This option works great for the Greek version.

It wouldn’t hurt to add tomato paste during the stewing process. If preliminary frying takes you about 5 minutes, then stewing will last up to 25 minutes.

Another important touch of the Greek method is that when serving a culinary masterpiece, do not forget to decorate it with grated cheese. This is important not only from an aesthetic point of view, but also from a taste pleasure point of view.

Of course, in traditional recipes, as a rule, we are not talking about poultry, but about heavier types of meat. However, for those who care about their health, the use of dietary meat will be much preferable.

If you wish, you can use some tricks and use several types of base at the same time: for example, combine turkey and beef. This option will be no less tasty than many other options that we have considered. This way, you will kill two birds with one stone: you will take care of your diet and follow the recommendations from classic Hungarian cuisine.

Special attention should be paid to preparing the sauce. The most natural and popular option is sour cream sauce. To create it you will need sour cream with fat content from 10 to 20 percent.

In addition to sour cream, the sauce must contain flour. And for an original taste you definitely need to add a little greenery.

The base is pre-fried together with the onions. And only after that you can add sauce to them, as well as a certain amount of water. If this is possible, you can add not empty water, but already prepared rich broth.

Another sauce option is creamy. To create it you will need both the cream itself ( about 250 milliliters), and another equally important component - butter.

For such cases, it is best to take cream that has a fat content of 20 percent. To create the sauce we will need a separate satisfied deep saucepan.

In order for the sauce to have an original taste, we add a small amount of mustard to the creamy base. The mixture must be thoroughly mixed until it has a homogeneous structure.

Of course, you can use an ordinary spoon for these purposes. However, it is much more convenient to use a special whisk.

Another important ingredient for the sauce is ground black pepper. And, of course, do not forget about a sufficient amount of ordinary butter.

There we add flour, a little salt, and herbs to taste. Mix all components together as thoroughly as possible.

Only after this can we add the sauce to the base that has been previously fried and stewed in water or broth. If the first part of creating such a dish will take you a little over half an hour, then for the second you will only need from 5 to 7 minutes.

Turkey goulash with gravy - a hearty and tasty dish for dinner. I recently learned that this is the national dish of the Hungarians. Hungarian shepherds prepared gravy using pork fat: they fried the meat with vegetables, and then poured it with water, adding flour.

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

Step by step recipe:

1. Cut the turkey breast fillet into small pieces and fry quickly in a small amount of vegetable oil, on both sides, until golden brown.
2. 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.
3. 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.
4. Let stand covered for 5 minutes and serve with any side dish)

Bon appetit)

Flavorful turkey goulash

To diversify what I’m used to, we offer you a recipe for a dish that can be prepared very quickly - turkey goulash in a slow cooker. We can say about this meat that it is low-fat, contains no cholesterol and is considered hypoallergenic. It is not for nothing that turkey is given to very young children during their first feeding period. It seems to be similar to chicken and cooks just as quickly, just as tender, but still different.

Ingredients:

• turkey meat – 400 g;
• carrots – 300 g;
• onion – 1 pc.;
• medium tomato – 1 pc.;
• green onions or other greens to taste;
• tomato paste – 1 tbsp;
• vegetable oil;
• a pair of bay leaves;
• salt pepper.

How to cook juicy turkey goulash in a slow cooker - pressure cooker:

1. As always, any recipe begins with ingredients, prepare them so that they are on hand
2. Let's peel the carrots. Then grate it
3. Wash the onions, peel them and chop them into small squares
4. Pour very hot water (boiling water) over the tomato, choose a ripe fruit. To easily remove the skin later, make a cross-shaped cut with a knife before scalding
5. Wash the turkey meat, peel off the film, cut into pieces about 1.5 cm sides
6. Add a little refined vegetable oil to the slow cooker for light frying and add carrots, onions and meat
7. Turn on the "Chicken" mode and fry for three minutes. If you have a different model of multicooker, then you can use any mode, universal in our case - “Frying”
8. While the meat and vegetables acquire a golden crust, remove the tomato from the cooled water and remove the skin from it, then finely chop it; it is better to use a ceramic board or flat plate so that the juice does not drain and become saturated with unnecessary odors.
9. Without turning off the multicooker, add tomato pieces and tomato paste, a pinch of salt and pepper (to taste) to the contents and stir
10. Chop the greens, in our case green onions
11. Add the herbs and a couple of bay leaves to the bowl
12. Turn off the "Chicken" mode and turn on the "Congee" mode. Close the lid of the multicooker and simmer for about half an hour
13. If you have a different model - and NOT a pressure cooker, then also find the mode of the same name, but focus on the cooking time of about 1.5 hours
14. When the dish is ready, the mode is off, let our gravy brew a little, about ten minutes
15. Now take out the bay leaf and serve in portions on the table.

Turkey goulash

We will need:

• 1 kg turkey meat,
• 1 - 2 red bell peppers (however, the color does not matter),
• 2 - 3 medium onions,
• 3 - 4 cloves of garlic,
• 1 tbsp. tomato paste,
• 100 g sour cream or cream,
• 0.5 tsp paprika,
• salt, pepper to taste.

Preparation:

1. Lightly fry finely chopped onion and garlic in a saucepan in vegetable oil. Then add diced bell peppers (I have peppers from the freezer) and fry them together with the onions? 5 minutes. Add tomato paste, paprika and fry for a couple more minutes.
2. At the same time, cut the turkey meat into small pieces and fry over high heat in a preheated frying pan in vegetable oil until golden brown.
3. Place the fried turkey meat in a saucepan, add just enough water to cover the contents, bring to a boil and simmer, covered, over low heat until cooked.
4. 5-10 minutes before readiness, add sour cream.
5. Turkey goulash is ready!

Bon appetit!

Turkey goulash with Spanish gravy

Ingredients:

• Turkey fillet 400 g.
• Onion 1 pc.
• Carrots 2 pcs.
• Parsley root 1 pc.
• Celery root 0.5 pcs.
• Dried herbs 0.5 tsp. (taste)
• Salt 1 tsp. (taste)
• Pepper 0.5 tsp (taste)
• Water 1.5 cups (+ 100 ml for diluting flour)
• Wheat flour 1 tbsp.
• Sunflower oil 2 tbsp.
• Paprika 0.25 tsp (taste)

Step-by-step preparation:

1. Rinse the turkey fillet with cool water, pat dry with a paper towel, and then cut into small cubes. Place the poultry on a plate and sprinkle with paprika, pepper and salt. Stir and set aside for a couple of minutes without putting it in the refrigerator. At the same time, you can, for example, peel and wash vegetables, so as not to just wait around with nothing to do. Celery root and parsley need to be grated, and carrots should also be grated. Peel the onion and cut into small cubes.
2. Heat a little vegetable oil in a frying pan, then fry the onion pieces in it until translucent and soft. The next step is to pour the turkey pieces into the frying pan and, stirring all the time, fry them until golden brown. Let the golden crust cover the meat on all sides.
3. Now take 1.5 cups of warm boiled water and pour it into the pan with the turkey and onions. Stir, cover and simmer over medium heat for 20 minutes.
4. Then open the lid, add all the remaining vegetables and dried herbs to the turkey, and stir. Lower the lid and continue to simmer everything together for another 20 minutes. Remember to periodically check the contents of the pan and stir it so that nothing burns. And if everything is boiling too hot, then the fire will need to be reduced.
5. Shortly before the end of the last 20 minutes, mix 100 milliliters of water and 1 tablespoon of flour in a cup so that there are no lumps. Then pour this into the turkey with vegetables and, stirring all the time, cook the goulash until it thickens. At the very end, be sure to taste the dish, in case you need to add a little more salt or other spices.
6. Turkey goulash with gravy should be served hot. Boiled rice is ideal as a side dish, but it would also be good with potatoes or pasta. It's so simple and delicious! Nutritious and tender turkey meat goes well with vegetables, so it’s hard to imagine a better lunch. Especially in the spring, when our body simply requires vitamins. Bon appetit!

Turkey goulash with spices in a slow cooker

Required ingredients:

• turkey meat – 500 g;
• purified water – 100 ml;
• onions – 1 pc.;
• bay leaf – 1-2 pcs.;
• carrots – 1 pc.;
• vegetable oil – 2-3 l.;
• wheat flour – 1 tbsp. l.;
• spices - to taste;
• salt - to taste.

Cooking process:

1. Peel the onions and carrots, rinse and chop. In the multicooker bowl on the “Baking” program, simmer the vegetables, giving them a golden hue. Sprinkle with spices and salt, add flour. Transfer to a plate and leave for a while.
2. Rinse the turkey meat and cut into medium cubes. Place the meat in a bowl without oil, cover with vegetables and place a bay leaf on top. Pour purified water over the ingredients and cook on the “Stew” mode under a closed lid for one hour.
3. You can serve goulash with a variety of side dishes and fresh or canned vegetables, sprinkling the dish with chopped herbs.

Turkey goulash with mushrooms in a slow cooker

Required ingredients:

• turkey meat – 500 g;
• champignons – 200 g;
• tomato – 4 pcs.;
• onions – 1 pc.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• vegetable oil – 3 tbsp. l.;
• tomato paste – 1 tbsp. l.;
• sour cream – 100 g;
• parsley root;
• celery root;
• spices - to taste;
• salt.

Cooking process:

1. Rinse and cut the meat into small cubes. Place in the multicooker bowl and fry on the “Baking” program until golden brown. Chop onions, carrots and roots. Wash the mushrooms thoroughly and cut into thin slices. Add the chopped ingredients to the bowl with the meat and season with tomato paste.
2. Cover with a lid and cook in the same mode for another ten minutes. After time, add chopped garlic and sour cream. Switch the equipment to the “Stew” mode and continue cooking for about half an hour.
3. Place the goulash on mashed potatoes, garnish with tomato slices and sprinkle with herbs. Invite everyone to the table and have fun. Read more:

Turkey goulash with vegetables in a slow cooker

Required ingredients:

• turkey meat – 0.5 kg;
• zucchini – 1 pc.;
• sweet pepper – 1 pc.;
• carrots – 1 pc.;
• onions – 1 pc.;
• garlic – 2 cloves;
• black pepper – 5-7 peas;
• dried basil – 1 tsp;
• ground black pepper;
• salt.

Cooking process:

1. Rinse the turkey meat thoroughly and cut into oblong pieces. Grease the multicooker bowl with vegetable oil and distribute evenly so that each piece is fried. Using the “Baking” mode, fry the meat until golden brown and transfer to a plate.
2. Peel the carrots and onions, cut the carrots into strips and the onion into half rings. Rinse the zucchini and cut into medium oblong cubes, cut the bell pepper into thin strips.
3. In the same mode, first fry the onion for about five minutes, then add the carrots. After five minutes, add the zucchini and sweet pepper. Simmer for about 10 more minutes. Now add the browned meat to the vegetables.
4. Season with salt and pepper, add peppercorns and chopped garlic, mix well. Fill the dish with boiling water and switch to the “Stew” mode.
5. Cook the goulash with vegetables for 30 minutes. Increase the time if necessary, depending on how fast your slow cooker cooks. Serve this delicious dish with fluffy rice and enjoy.

Enjoy your meal.

Cut the turkey into pieces - layers, about a centimeter thick.

To make the meat softer and cook faster, beat each layer with a hammer on both sides. We beat it so as not to damage the integrity of the piece - there is no need to beat it too hard, the turkey fillet is already tender.

Season the layers with salt and pepper.

Then cut into small thin pieces.

Roll these pieces in flour, and then immediately place them in a heated frying pan with oil. Fry one at a time, making sure the pieces are positioned freely in the pan. Fry over high heat for literally two minutes until a crust forms, then remove the meat and lay out the next portion.

When all the meat is fried, put it in a pan and fill it with water. Add salt to taste and put on fire. Simmer for 40 minutes under a closed lid over low heat.

During this time, we will prepare sauteed carrots and onions. Cut the onion into half rings and grate the carrots.

Fry in sunflower oil until the onion turns golden. We make sure that the root vegetables do not warm up and do not char; to do this, constantly stir with a spatula.

Add tomato paste and sour cream to the vegetables fried in vegetable oil, mix and boil for another 5-7 minutes. The gravy is ready.

Add the dressing to the pan with the meat, add bay leaf and ground pepper. Cook for another 10-15 minutes. You don’t need to add flour filling to thicken the mass, since we have already rolled the meat in flour, but if the consistency doesn’t seem thick enough to you, you can add a little flour diluted with water.

Turkey gravy is ready. Serve it with any side dish - pasta, potatoes, vegetables, cereals.

Wash the turkey fillet thoroughly and cut into medium-sized pieces. For this dish, I prefer to use breast meat (white meat), but you can also use thigh fillet.

Heat vegetable oil in a frying pan. Place the meat and fry it over high heat until golden brown. After frying, transfer it to a plate, we will use it later.

Finely chop a large onion.

Cut the carrots and red bell pepper into strips. Roughly chop the tomato after removing its skin (for the lazy, this step is not necessary).

Heat vegetable oil in a frying pan and fry the onions for about 5 minutes over medium heat.

Add carrots, tomato and sweet bell pepper. Fry, stirring occasionally for 5-7 minutes.

Add a tablespoon of tomato paste to the fried vegetables in a frying pan, season with paprika, squeeze out 3 cloves of garlic and pepper to taste. Stirring, fry the entire contents of the pan for literally 1-2 minutes.

Add the fried pieces of meat to the pan. Pour in 200-300 ml. water, salt, stir, cover and bring to a boil. Reduce heat and simmer for 25-30 minutes.

When serving, sprinkle turkey goulash with finely chopped herbs. This dish goes well with any side dishes: rice, buckwheat, potatoes and pasta.

Bon appetit!

This is the original name for thick Hungarian soup. But now the recipe has undergone many changes. Nowadays, this dish is more often used as a second dish, which can be served on its own or with a side dish. Below are the best options for turkey goulash.

Turkey goulash - recipe

In this case, the sirloin part of the carcass is used. To prevent it from coming out too dry, it is better to marinate it first. It won’t take much time, but the food will end up being much tastier and more tender. The calorie content of the finished dish is 70 kcal per 100 g. The specified amount of food will yield 2 servings. Read below for how to make turkey goulash.

Ingredients:

• sirloin part of the carcass – 500 g;
• onion – 1 pc.;
• garlic – 2 cloves;
• wine vinegar – 20 ml;
• sugar - a pinch;
• garlic cloves – 2 pcs.;
• sweet pepper – 2 pcs.;
• tomatoes – 2 pcs.;
• tomato paste – 50 g;
• broth – 100 ml;
• paprika, curry, adjika - 1 teaspoon each;
• teriyaki sauce, oil – 20 ml;
• parsley.

Preparation

1. Turkey meat cut into bars is poured with sauce, garlic, a pinch of salt and sugar are added. Stir and leave to marinate for half an hour.
2. Chopped vegetable components are sautéed in a frying pan.
3. Add tomato paste and stir.
4. Turkey meat is poached separately.
5. Mix the products, pour in the broth, bring to a boil and add spices.
6. Simmer the turkey goulash under the lid for about half an hour.

Turkey goulash with gravy - recipe

Turkey goulash with gravy, the recipe for which is presented below, is a wonderful second course that will serve as an excellent addition to any side dish, be it porridge or mashed potatoes. The total cooking time, taking into account the preliminary preparation of products, takes no more than an hour. The result will be enough food to feed a family of 4 people.

Ingredients:

• pulp – 1 kg;
• adjika – 1 teaspoon;
• pepper – 1 pc.;
• bulbs – 2 pcs.;
• tomato paste – 50 g;
• garlic – 1 clove.

Preparation

1. The pulp is cut into pieces and fried.
2. Season with adjika, salt, add a little water and simmer for a quarter of an hour.
3. The pepper is cut into cubes.
4. Finely chop the vegetables and sauté.
5. Add water and tomato paste and let it boil.
6. Mix the ingredients and simmer until done.

Turkey breast goulash

- it’s always tasty and satisfying, and now you’ll learn how to make turkey goulash appetizing. In this case, the thickness of the finished dish can be adjusted at your discretion. By adding more water, you can almost get a soup. If you add about 50-100 ml of liquid, you will get just a juicy second. So the choice is yours.

Ingredients:

• breast – 600 g;
• tomato – 1 pc.;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic cloves – 3 pcs.;
• tomato paste – 50 g;
• oil – 50 ml;
• dill – 30 g;
• paprika;
• ground black pepper;
• salt.

Preparation

1. Turkey meat is cut into cubes and simmered until golden brown.
2. In another frying pan, the chopped vegetable ingredients are sautéed.
3. Add the tomato, season with spices and garlic and simmer a little more.
4. Lay out the fried breast, add water, salt, stir and simmer for half an hour under the lid.
5. When serving, turkey goulash is sprinkled with dill.

Turkey goulash, the recipe for which is given below, is a delicious dish that turns out juicy and soft. If desired, you can also add bell peppers and tomatoes, which are familiar to this dish, to the ingredients indicated in the recipe. The total time required to prepare turkey goulash is 55-60 minutes. The end result will be enough food to feed 3 adults.

Ingredients:

• thigh meat – 700 g;
• bulbs – 3 pcs.;
• tomato paste – 50 g;
• garlic cloves – 2 pcs.;
• vegetable broth – 100 ml;
• salt.

Preparation

1. The flesh from the thigh is cut into strips, salted, peppered and poached.
2. Add vegetable broth, cover with a lid and simmer for a quarter of an hour.
3. Sauté the onion-garlic mixture.
4. Spread the tomato diluted with vegetable broth and bring to a boil.
5. The resulting mixture is poured into the meat cubes, stirred and brought to readiness.

Turkey goulash with sour cream

To prevent turkey fillet goulash from becoming dry, you can simmer it in sour cream. In this case, soy sauce is used for stewing. If this component is in doubt, you can safely remove it and use broth or even water as an additional liquid. But in this case, you need to remember to salt the food to taste. This is how you can get a delicious meal in just 40 minutes.

Ingredients:

• fillet – 1 kg;
• sour cream 10% fat – 100 g;
• onion – 1 pc.;
• garlic – 3 cloves;
• soy sauce – 50 ml;
• pepper mixture.

Preparation

1. The fillet is cut into pieces and fried for a quarter of an hour.
2. Chop the onion and add it to the frying pan.
3. Chopped garlic is also added there.
4. Fill with liquid ingredients and pepper.
5. Stir, add a little water and cook turkey goulash in sour cream for a quarter of an hour.

Turkey goulash with mushrooms

Now you will learn how to deliciously cook turkey goulash, and in this version, mushrooms are used instead of traditional ingredients. With a little time and effort, a dish that is enough for 4 servings will be ready. At the same time, it is prepared so simply that even those who are far from culinary art and believe that they do not know how to cook can easily cope with it.

Ingredients:

• fillet – 700 g;
• champignons – 200 g;
• onion – 150 g;
• vegetable oil – 50 ml;
• spices.

Preparation

1. The pulp is chopped and fried.
2. Chopped mushrooms and onions are sautéed.
3. Mix the prepared ingredients, pour in about 100 ml of water or broth and simmer over low heat for 15 minutes.

The dish prepared this way turns out incredibly aromatic and tasty. After all, many spices are used here, which in combination with each other create a unique extravaganza of taste. here you can not use it at all, or you can replace it with feta cheese or mozzarella.

Ingredients:

• pulp – 500 g;
• water – 400 ml;
• onions – 2 pcs.;
• tomato paste – 50 g;
• goat cheese – 50 g;
• vinegar - 1 tbsp. spoon;
• oil – 50 ml;
• garlic cloves – 2 pcs.;
• bay leaf – 1 pc.;
• ground nutmeg, cinnamon, cumin - a pinch;
• seasoning for meat - 1 teaspoon.

Preparation

1. The pulp is cut into pieces and fried.
2. Add the remaining crushed ingredients and spices and heat for 1 minute.
3. Add tomato, seasoning, vinegar and water.
4. Bring to a boil, reduce heat and cook turkey goulash for half an hour.
5. The finished dish is decorated with pieces of cheese.

Turkey goulash in a slow cooker

The miracle stove is the best assistant in cooking stewed foods. With her help they always turn out very soft and tender. Now you will learn how to cook turkey goulash with gravy in a slow cooker. The total cooking time will be about one and a half hours. It's a little more than on the stove, but it's worth it! At the same time, while the food is stewing, you can go about your business.