Turkey gravy. Turkey goulash - the best recipes for delicious hot soup with gravy Turkey gravy recipe

Step-by-step recipes for cooking turkey goulash in a frying pan and in a slow cooker: options for turkey goulash with sour cream gravy, with tomato paste (+ recipe with photo)

2019-04-26 Marina Danko and Alena Kameneva

Grade
recipe

18395

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

10 gr.

3 gr.

Carbohydrates

2 gr.

80 kcal.

Option 1: Turkey goulash - classic recipe

Turkey goulash is a tasty and healthy dish that will appeal to many. Goulash is easy to prepare; tender pieces of turkey will be soaked in tomato-sour cream sauce; with the addition of carrots and onions, the result will be simply gorgeous. You can serve goulash with pasta, mashed potatoes, or simply add vegetables and fresh herbs. Goulash can be prepared with various spices, but the main thing is not to overdo it; paprika and a little dry garlic are perfect here. Well, let's get started quickly.

Ingredients:

• Turkey fillet - 300 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Sour cream - 2-3 tbsp.
• Dry garlic - 0.5 tsp.
• Ground paprika - 0.5 tsp.
• Tomato paste - 1-2 tbsp.
• Water - 100 ml
• Salt, pepper - to taste.
• Vegetable oil - 2 tbsp.

Step-by-step recipe with photos

Prepare all products according to the list. Peel, wash and dry the carrots. Cut the carrots into cubes or small cubes.

Rinse and dry the turkey fillet, cut into large pieces, and add to the vegetables.

Heat a frying pan and pour in vegetable oil. Place carrots, onions and turkey into the pan and fry all ingredients for about 3-4 minutes, stirring occasionally.

Add sour cream and tomato paste to the pan, add all the spices.

Pour warm water into the pan, mix everything and put on low heat. Cook the goulash over medium heat for 20-25 minutes. After the specified time, take a sample, adjust the taste and serve the goulash.

Bon appetit!

Option 2: Quick recipe for turkey goulash in a frying pan with adjika

We will not resort to such a technological trick as using a pressure cooker; not all dishes in it are equally good. For quick goulash, use another frying pan. With minimal complication of the process, the dish will be ready almost twice as fast.

Ingredients:

• unfrozen turkey pulp - 500 grams;
• large salad onion;
• a spoonful of adjika and tomato;
• half a glass of sour cream;
• large sweet pepper and a spoonful of paprika;
• two garlic cloves;
• olive oil - two tablespoons;
• garlic, salt and water.

How to quickly cook turkey goulash in a frying pan

When cutting meat, try to keep the length of the fibers in the pieces to a minimum. Heat half the oil in a frying pan and fry the turkey, turning as it browns. Add salt, paprika and adjika, pour in water level with the meat and simmer under the lid for up to a quarter of an hour.

In the second half of the oil in another frying pan, sauté onion half rings and chopped garlic until golden. Add the pepper, heat for a couple of minutes and pour in the tomato diluted with half a glass of water. After boiling, transfer the vegetables to the frying pan with the turkey, stir and simmer for about ten minutes, covering tightly with a lid.

Add sour cream to the almost finished goulash and heat for a couple of minutes; you can increase the amount if desired.

Option 3: Turkey goulash in a slow cooker

Using a multicooker makes preparing goulash somewhat easier. Since frying of products occurs only at the beginning of cooking, and then they are stewed for quite a long time, entrust this process to a multicooker, it is specially designed for such tasks.

Ingredients:

• 650 grams of turkey fillet or trimmings;
• two tablespoons of flour and sour cream:
• two medium onions;
• carrots - 180 grams;
• sunflower oil;
• a spoonful of thick, unsalted tomato;
• salt, garlic, spices (mild).

How to cook

Cut slices of trim or a piece of fillet to an acceptable size, the pieces should be small. Rinse and slightly squeeze out the moisture with your hands. Turn on the multicooker, set “Baking” as the operating mode. We put the meat in immediately, as soon as the bowl warms up, do not pour in the oil, let the turkey stew in its own juice, but be sure to add salt and sprinkle with spices. Add a pinch or two of pepper to the finished set.

We cut the onion into narrow half rings, if you have a large one, then into quarters. We grate the carrots, not very coarsely, and chop the garlic, also finely. After the moisture in the bowl has boiled away, add oil and stir the turkey, let it fry a little and add vegetables. Simmer for ten minutes, then stir, sprinkling with flour.

Combine the tomato with sour cream and dilute with two glasses of water, pour into the bowl and stir. We taste the goulash for saltiness and simmer for about fifteen minutes. If you wish, add the greens approximately in the middle of this stage, and at the end of it, keep the dish warm. Let it soak in its own aromas.

Option 4: Turkey thigh goulash with cream sauce

Peppers of different colors look beautiful in this goulash. You can tint the sauce with a quarter spoon of curry or leave it light beige. To enhance the taste, use cream cheese; in this case, add it about ten minutes before turning off and mix well with the gravy.

Ingredients:

• a kilogram of meat from a turkey thigh;
• one large carrot and one onion;
• two sweet peppers;
• a spoonful of ground paprika;
• an incomplete glass of 20 percent cream;
• seasonings for poultry meat.

Step by step recipe

Cut off the bone and wash the meat, cut into smaller pieces, the shape of the pieces is to your taste. Cut the peeled onion into large half rings and the carrots into short cubes. Fresh pepper looks beautiful in the form of straws, half a centimeter thick.

In a thick-bottomed frying pan heated with oil, first evaporate the moisture from the meat over moderate heat. Sprinkle with salt and spices, heat for another ten minutes and add all the vegetables, sprinkle with paprika.

Simmer the turkey with vegetables for ten minutes under the lid, add boiling water so that part of the meat remains uncovered with water. Next, simmer for half an hour at a very moderate boil for the gravy.

Remove the lid; if there is a lot of gravy, evaporate it by increasing the temperature. Pour in the cream, reduce the heat to low again and simmer until the gravy thickens. Season the finished goulash with chopped herbs and keep covered for several minutes.

Option 5: Turkey fillet goulash with sour cream and tomato sauce

Turkey is not an exotic bird, but special seasonings for it are quite rare. Replace them with spices for chicken dishes, you can add just a little nutmeg and finely ground cloves on the tip of a knife.

Ingredients:

• three hundred grams of turkey breast pulp;
• a glass of high-fat sour cream;
• large juicy onion;
• tomato paste, thick - one spoon;
• flour;
• dried garlic and seasoning for poultry dishes;
• oil for frying, salt, fine.

How to cook

Cut the breast into small pieces and immediately place it in a heated frying pan. Oil - the bare minimum; as soon as almost all the moisture from the pan has evaporated, add the onion, cut into quarters, to the turkey. Sprinkle with flour and remove from heat, stir.

Add tomato and sour cream, salt, and season with spices to taste. Stir until the gravy is evenly colored and place on medium heat. From boiling, count 12 minutes, cook over low heat with the lid on. Be sure to stir the goulash several times during this time.

Option 6: Turkey goulash with gravy

When choosing a tomato for this recipe, focus not only on the thickness, but also on how sour the paste is. Try to get one that does not require adding sugar, and if you don’t have a suitable one, use no more than a spoonful of refined sugar.

Ingredients:

• four hundred grams of white turkey meat;
• two small carrots and a large onion;
• a small root of parsley and celery;
• a set of herbs - to taste;
• a spoonful of wheat flour and two - thick tomato;
• refined vegetable oil;
• salt, paprika and pepper.

Step by step recipe

The meat, washed and thoroughly dried, is not cut too finely. Lightly salt, sprinkle with pepper and paprika, set aside without refrigerating.

We clean all the roots and vegetables, rinse and shake off any drops of water. First we grate the carrots, then the celery and parsley, and dissolve the onion into small pieces.

In very hot oil, first bring the onion slices until transparent, add the turkey and fry until brightly browned on all sides. Pour about one and a half glasses of hot water into the frying pan and simmer for twenty minutes under the lid at a moderate boil.

Add all the other vegetables, tomatoes and spices, mix, preferably at this moment and completely add salt. Leave for another ten minutes at the same heat.

Stir flour with half a glass of water and rub out any lumps. Pour into the goulash, stirring until slightly thickened. This goulash is good served with a side dish of fluffy rice.

Option 7: Simple recipe for turkey goulash with sour cream

Use not just low-fat sour cream, but also non-sour sour cream. If possible, choose the thickest one. The quality of the butter is also important; when buying it, make sure that it is rendered butter fat and not a flavored substitute.

Ingredients:

• half a glass of low-calorie sour cream;
• 650 grams of turkey meat;
• two small onions;
• butter, ghee;
• half a spoonful of dry seasonings - marjoram and basil;
• a bunch of young dill;
• several peas of allspice and black pepper;
• salt, coarse.

How to cook

Remove the husks from the onions, rinse and dissolve into small cubes; in a regular frying pan, heat a heaping spoonful of oil, or two if yours is not frozen. Sauté the onion until lightly browned and leave it in the frying pan for now, taking it off the heat.

Rinse the meat and be sure to dry it, cut into small cubes and add salt. After waiting for about five minutes, return the pan to heat, and as soon as the onions begin to fry again, add the turkey and stir. Cook until the moisture has evaporated and the meat begins to brown.

Dilute the sour cream by half with water, add salt and spices to the sauce, pour into the frying pan. If the gravy does not completely cover the meat, add water to the required amount. Simmer covered for twenty minutes, then remove it and let the gravy thicken. Remove the rough stems from the dill, chop the tender greens finely and add to the goulash a minute before turning off the stove.

Option 8: Delicious goulash with turkey mushrooms

The wine gives gravies not only sourness, but also a wonderful light aroma. Of course, it must be dry and only grape. The lower the strength of the drink, the better; you can use a drink made from any type of grape.

Ingredients:

• three large, white onions;
• a kilogram of fresh turkey meat - goulash or soup set;
• 400 grams of champignons;
• a glass of white wine;
• a bunch of juicy onion feathers;
• 400 milliliters of cream;
• two tablespoons of mustard sauce and four of vegetable oil;
• one and a half glasses of light broth or vegetable broth;
• spoon with a heap of paprika.

Step by step recipe

If you have a soup set, separate the pulp from the bones and skin, rinse and chop. For now, put it in a bag and put it in the refrigerator. Boil the broth from the seeds and trimmings for an hour and a half, then strain and cool.

We clean and chop the onions as desired, and separate the sorted and washed champignons into thin slices.

Heat the oil, brown the meat over high heat, add the onion and cook until translucent. Salt, add mustard and paprika, season with pepper if desired.

Pour in the cream, wine and broth at the same time, stir, simmer on low heat for twenty minutes under the lid. Add the champignons, heat for another 5 minutes, and sprinkle with chopped onion greens.

Option 9: Goulash with turkey gravy in a slow cooker

Most often, ordinary tomato paste is used to prepare gravy, but for goulash you can deviate from this requirement. Use tomato sauce or ketchup with a reasonable amount of spice, and toppings like crushed bell pepper will only make it taste better.

Ingredients:

• four hundred grams of turkey flesh - breast or drumstick;
• half a glass of thick sour cream;
• two tablespoons of unsalted pasta or five tomato sauce;
• a quarter cup of chopped greens;
• pepper, salt and paprika;
• sunflower oil;
• a spoonful of ground paprika and white flour;
• large, juicy onion;
• large laurel leaf.

How to cook

Wash the turkey flesh and cut into slices three centimeters in length. Peel and rinse the onion, cut into large half rings. Selecting “Baking” from the cooking modes, heat the oil a little, lay out the meat first, and as soon as it all turns white from the heat, add the onion to the bowl.

After frying the onion and meat for about ten minutes, sprinkle with flour and stir, stirring constantly until golden brown.

Add a little water to the sour cream and add the tomato, stir, add paprika and a little salt. Season the already well-fried goulash with the sauce, add bay leaf and pepper to taste. Dilute the gravy with water so that it barely covers all the other ingredients in the bowl.

We program the multicooker to simmer for an hour and a half, lower the lid. Sprinkle the goulash, already divided into portions, with herbs.

Option 10: Turkey fillet goulash with thick gravy

Dried fruits of appropriate quality, in addition to sweetness, also give a smoky flavor to the goulash, without the need to use flavoring. When chopping meat, you can first cut it into strips and beat it a little, so it will cook a little faster and come out even softer.

Ingredients:

• large prunes - five berries;
• half a kilogram of white turkey fillet;
• a glass of milk;
• two tablespoons of butter and one of vegetable oil;
• spoon of flour;
• coarse salt and three pinches of fresh, finely ground pepper.

Step by step recipe

Prunes must be soaked for an hour, then cut into thin strips

Rinse the turkey flesh, cut off the films, dissolve into small two-centimeter cubes and lightly fry in vegetable oil. Salt and sprinkle with pepper, add prunes, add five tablespoons of milk, reduce the heat as much as possible, and simmer under the lid.

In another frying pan, melt the butter and fry the flour until golden brown. Add milk, let it thicken and pour over the meat. Simmer until done, about a quarter of an hour.

Option 11: Turkey goulash - original recipe

Unlike most turkey dishes, goulash is not considered dietary. They are prepared in accordance with all traditions, which means that additives such as sweet peppers and spices are present in almost every recipe. Of course, we also included less spicy versions of the dish in the list, but we start the selection, traditionally, with classic goulash.

Ingredients:

• seven hundred grams of turkey fillet;
• large fruit of fresh bell pepper;
• one onion;
• a lush bunch of dill;
• garlic;
• big, sweet carrot;
• a quarter glass of oil;
• dried sweet peppers - 30 grams package;
• two small tomatoes and a spoon of pasta;
• to taste - fine salt and pepper.

Step-by-step turkey goulash recipe

After washing the meat, cut into cubes with a long side of about four centimeters and a short side of no more than one. Heat about half the oil in a regular frying pan and fry the meat in it until the crust is richly colored. Temporarily transfer to a plate.

We peel the onion and thinly cut the peel from the carrot. We simply wash the tomato and remove the seeds from the pepper. Dissolve all the vegetables into cubes, with the exception of pepper; cut it into thin rings for beauty.

Add the remaining oil and, after slightly frying the onion, put all the vegetables in the pan. Stirring, sauté for about seven minutes and first add the tomato, then the garlic, dried pepper and seasonings. Heat for another 2-3 minutes, then add the fried turkey.

Pour a glass of water over the goulash, add salt and stir. Once it boils, reduce the heat to minimum and cook for up to half an hour, covered.

Today on the agenda is turkey goulash with gravy. Especially for you, dear friends, my recipe with photos will tell you step by step and show you how to prepare this wonderful dish. Turkey is an incredibly tasty meat, something between pork and chicken, not as fatty as pork, and not too dry like chicken. We will prepare goulash according to all the rules - with sour cream and tomato paste, with the addition of paprika and flour. This goulash is excellent with mashed potatoes; it is also very tasty served with pasta, buckwheat, rice or just tomatoes, cucumbers, etc. So, I suggest you prepare the products according to the list and proceed directly to the process itself.

- turkey fillet – 300 g;
- onion – 1 pc.;
- sour cream – 2 tbsp;
- tomato paste – 2 tbsp;
- water – 1 glass;
- flour – 1.5 tsp;
- vegetable oil – 50 ml;
- paprika – 1 tsp;
- salt, pepper - to taste.

How to cook with photos step by step

Prepare the turkey fillet - rinse and dry, cut into small pieces.




Heat a frying pan with vegetable oil, add turkey pieces, fry them until golden brown. Peel and rinse the onion, cut into small cubes. Add onions to turkey.




Add literally one and a half teaspoons of wheat flour, mix and fry for a couple of minutes. If desired, you can add some carrots and garlic to the goulash.






Add tomato paste to the pan, add sour cream. Take good, thick sour cream, otherwise, if the sour cream is not fatty, increase the amount.




Boil water in a kettle and pour into the pan, stir. Add paprika, salt, pepper to the pan. Mix the ingredients and place covered over low heat. Cook the goulash for half an hour. The gravy should remain, if suddenly it has evaporated, add a little water. Then divide the turkey goulash with gravy into plates, add the side dish and serve. It’s easy to prepare and, for a change, you can learn how to cook such a dish from poultry meat.





Enjoy your meal!

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.

Recipe 1. Turkey goulash

Ingredients

turkey (breast) – 0.5 kg;

bulb;

garlic - two cloves;

one bell pepper;

20 g tomato paste;

75 g sour cream;

a pinch of sweet paprika, salt and adjika;

50 g olive oil.

Cooking method

1. Wash, dry and cut the turkey into fairly large pieces. Fry in vegetable oil evenly on all sides.

2. Peel the garlic and onion, rinse under the tap, finely chop and lightly fry in another frying pan.

3. As soon as the meat turns white, add paprika and adjika to it, add salt and add water. Simmer, covered, for 15 minutes.

4. Place bell pepper, chopped into thin strips, into a frying pan with onions and continue frying. Add tomato paste to the vegetables, pour in half a glass of water and boil again.

5. Transfer the vegetables to the frying pan with the meat and simmer over low heat with the lid closed for about twenty minutes. Just before it’s ready, add sour cream and stir.

Recipe 2. Turkey goulash in a slow cooker

Ingredients

400 g turkey (breast);

onions, bell peppers and carrots - 1 pc.;

sunflower oil;

60 g tomato sauce;

three cloves of garlic;

dried basil, pepper, paprika and salt - a pinch each.

Cooking method

1. Wash and dry the turkey meat and cut into medium-sized pieces. Turn on the multicooker to the “Frying” mode. Pour a small amount of oil into a bowl and place the chopped meat in it. Fry for five minutes until the meat turns white. Place it in a separate bowl.

2. Peel the carrots and onions and rinse under the tap. Free the pepper from seeds and membranes. Cut all vegetables into small cubes. Add carrots to the bowl and fry in the same oil as the turkey for about five minutes. Then add the peppers and onions and continue to cook for another 5 minutes. Season with salt, paprika and pepper, add tomato paste, mix everything and continue cooking until the vegetables soften.

3. Add the meat to the vegetables, stir and pour boiling water so that the water covers the meat. Add finely chopped garlic. Set the “Extinguishing” mode to about forty minutes. Ten minutes before cooking, add basil and stir.

Recipe 3. Turkey goulash with prunes

Ingredients

0.5 kg turkey breasts;

prunes – 6 pieces;

flour – 25 g;

50 g butter;

milk - a glass;

a pinch of salt and pepper.

Cooking method

1. Rinse the prunes, fill them with water and leave for an hour. After this time, drain the water, place on a towel, and cut into thin strips.

2. Cut the washed turkey into pieces and fry in vegetable oil until the meat turns white. Season with salt and pepper.

3. Add prunes to the meat, pour in two tablespoons of milk and continue to simmer over low heat.

4. In a separate pan, fry the flour in butter until light brown. Pour in the milk and cook, stirring constantly until thickened. Pour the resulting sauce over the meat and continue to simmer until done.

Recipe 4. Spanish-style turkey goulash

Ingredients

1000 g turkey (fillet);

80 ml vegetable oil;

10 g each of adjika and paprika;

two onions;

a clove of garlic;

2 pcs. red and yellow sweet peppers;

50 g tomato puree;

150 g sour cream;

a pinch of table salt.

Cooking method

1. Place the frying pan with oil on the fire. Lightly fry the turkey meat cut into small pieces. Season with adjika, salt and paprika. Add a little water and continue to simmer over low heat for about 15 minutes.

2. Remove the peel from the garlic and onion, rinse under the tap and finely chop with a knife. Cut the sweet pepper in half, remove the seeds and membranes and cut into cubes. In heated oil in a frying pan, sauté the garlic and onion, then add the pepper and continue to fry, stirring continuously. Pour in a glass of water and wait until it boils, then add the tomato and boil again.

3. Place the goulash into the vegetable mixture, cover with a lid and simmer for another 20 minutes. over low heat. Then add sour cream and boil for another two minutes. You can serve noodles as a side dish.

Recipe 5. Turkey goulash “Cheese and cream”

Ingredients

0.5 kg turkey (breast);

200 g Russian cheese;

two cloves of garlic;

150 ml sour cream;

vegetable oil;

Cooking method

1. Grate the cheese with long shavings. Rinse the turkey under the tap and place on a towel to dry slightly. Then cut the meat into oblong pieces.

2. Place the cheese in a deep bowl, add pieces of meat and mix. Add chopped garlic and sour cream to the cheese and meat mixture. Season with pepper, salt and stir.

3. Place a frying pan with oil on the fire and fry the goulash in it for about ten minutes. Cover with a lid, turn off the heat and leave for five minutes.

Recipe 6. Turkey goulash with vegetables in creamy sauce

Ingredients

1000 g turkey;

onion and carrot;

two bell peppers;

according to Art. a spoonful of ground paprika and spices for chicken;

150 ml 20% cream.

Cooking method

1. First of all, wash the turkey, dry it with a napkin and cut into small pieces. Peel the onions and carrots, rinse the vegetables under the tap. Cut the pepper in half and remove the membranes and seeds.

2. Cut the onion into half rings, the pepper into strips, and the carrots into short cubes.

3. Place a cast iron frying pan with a small amount of vegetable oil on the fire. Place pieces of meat in it and fry them on both sides until excess liquid has evaporated. Sprinkle the chicken seasoning over the meat, stir and fry a little more.

4. Place chopped vegetables into the meat. Sprinkle everything with ground sweet paprika and mix well. Pour in a little boiling water or broth and continue to simmer for half an hour, covering with a lid.

5. After this time, open the lid and wait for the liquid to evaporate by half. Then pour in the cream, turn the heat to low and continue to simmer until thickened. Shortly before the end of cooking, add a handful of chopped dill.

Recipe 7. Turkey goulash with mushrooms

Ingredients

kg turkey (goulash);

onions – 3 pcs.;

80 ml vegetable oil;

50 g mustard;

300 ml vegetable broth;

400 ml cream;

200 ml dry white wine;

400 g fresh champignons;

a pinch of ground sweet paprika;

table salt.

Cooking method

1. Peel the onion, rinse it under the tap and chop it into cubes. Wash, dry and cut the turkey into pieces.

2. Place the cauldron on the fire, heat the oil in it and lightly fry the turkey meat. Place the onion in the cauldron and continue to simmer until it becomes transparent. Salt, season with ground paprika and pepper, add mustard. Stir, then pour in the vegetable stock, wine and cream. Simmer for another 20 minutes.

3. Rinse the mushrooms under the tap and cut into slices. Add them to the goulash and cook for another five minutes. You can serve boiled rice as a side dish.

Recipe 8. Turkey goulash in foil

Ingredients

400 g turkey meat;

two tomatoes;

bulb;

clove of garlic;

60 ml dry white wine;

olive oil;

three sprigs of parsley;

a pinch of hot and sweet paprika, salt and pepper;

bay leaf.

Cooking method

1. Rinse the turkey, place it on a towel and pat dry. Cut the meat into oblong pieces. Peel the garlic and onion and finely chop. Cut the tomatoes into quarters.

2. Cover the baking dish with foil so that it can then be completely covered. Place pieces of meat and chopped vegetables on foil. Season with salt and pepper. Pour in olive oil and wine. Add chopped herbs and bay leaf.

3. Wrap the foil and place the pan in the preheated oven. Bake at 180 degrees for 45 minutes.

Recipe 9. Turkey goulash or thick Hungarian soup

Ingredients

kilogram of turkey (breast);

four potatoes;

onions and bell peppers – 2 pcs.;

tomato paste – half a glass;

vegetable oil;

a pinch of table salt and pepper.

Cooking method

1. Wash the turkey meat under the tap, rinse and cut into long strips. Place a cast-iron frying pan on the fire, heat the oil in it and fry the prepared meat in two batches until golden brown.

2. Place the meat in a saucepan, add a liter of water and put on fire. After boiling, add pepper, salt and continue to simmer until almost done.

3. Peel the potatoes and onions and rinse them under the tap. Cut the pepper in half and remove the membranes and seeds. Cut the potatoes into small pieces, and the onions and peppers into small cubes.

4. Fry the potatoes in a frying pan until softened. Place the potatoes in a saucepan. Place the onion in the pan and fry until it becomes transparent, add the chopped pepper and continue cooking until soft. Pour flour into the vegetables, add tomato paste and season with ground pepper. Stir and fry for two minutes. Place the roast in a pan and cook for another five minutes. Pour the hot goulash into plates, add a pinch of chopped herbs and sour cream to each.

Recipe 10. Turkey goulash with apricots

Ingredients

half a kilogram of turkey fillet;

150 g canned apricots;

liter of meat broth;

80 g vinegar;

20 g soy sauce;

80 g tomato paste;

1 tsp. Sahara;

bulb;

two cloves of garlic;

two pods of red pepper;

vegetable oil;

salt.

Cooking method

1. Rinse the turkey under the tap. Place in a saucepan and fill with broth. Cook the meat for 20 minutes.

2. Drain the apricot syrup into a separate deep bowl. Cut the apricots into cubes.

3. Mix the syrup with half a glass of broth, soy sauce, tomato paste and vinegar. Salt and sprinkle with sugar. Place the mixture on the fire and bring to a boil. Place apricot cubes here.

4. Peel the garlic and onion, rinse and finely chop. Chop the pepper into thin strips.

5. Place a frying pan on the fire and heat the oil well. Fry turkey meat in it, add onion, garlic and pepper to it. Continue simmering for five minutes. Pour the sweet and sour sauce over it all and simmer over low heat for another ten minutes.

• 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.

Goulash is most often prepared from or, but from turkey it turns out no less tasty. In addition, turkey meat cooks very quickly, which greatly simplifies the whole process. Our recipe, which we have prepared with photos, tells in detail and step by step how to prepare delicious and healthy turkey goulash with gravy.

Ingredients:
- 0.5 kg turkey pulp;
- 2-3 tablespoons of vegetable oil;
- 1 carrot, small;
- 1 onion, medium size;
- salt - to taste;
- a mixture of peppers - to taste;
- spices for meat - to taste.

Recipe with photos step by step:

To prepare goulash, you can use turkey fillet, as well as meat from thighs or wings. The cut bones can be used to make soup. Wash the turkey meat and dry it with paper towels (so that water does not splash around during frying). Cut the turkey meat into small pieces, about 2-3 cm.

Heat a frying pan well with vegetable oil and add turkey pieces. We select a frying pan of such a size that the meat is arranged in one layer: then it will quickly fry, becoming covered with a golden crust. If the meat lies in several layers, it will stew, release juice, and as a result, the meat in the goulash will be less juicy. If the meat does not fit in one layer, fry it in parts.
Fry the turkey over medium heat. As soon as a golden crust has formed, turn it over and fry on the other side.

Peel and wash the onions and carrots. Cut the onion into quarter rings, grate the carrots on a coarse grater. Add the vegetables to the frying pan with the meat and simmer all together for 8-10 minutes.

Add salt, ground black pepper and spices.

Pour 100-150 ml of boiling water so that the meat and vegetables are covered with liquid.

Mix and put on fire. Bring the goulash to a boil over high heat, then reduce the heat to low and, covering with a lid, simmer until tender, 25-30 minutes.

We serve the goulash hot, with any side dish, or just with bread or

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.