Turkey goulash is served with any side dish: vegetables, cereals, pasta. Recipes of this turkey goulash in all variety

Turkey goulash is served with any side dish: vegetables, cereals, pasta. Recipes of this turkey goulash in all variety

Goulash - a dish of Hungarian cuisine. It is a thick, spicy, meat soup, but we have goulash caught on more as a main dish, served with a side dish.

Traditional goulash is cooked from veal or beef, but today we will move away from the traditions and learn to cook turkey goulash.

For cooking you need: turkey fillet and brisket, carrot, garlic, onion, tomato paste and vegetable oil. The remaining ingredients are added according to the recipe.

Turkey goulash - the basic principles of cooking

Turkey goulash can be cooked with gravy or in sauce. Basically, they use tomato paste, ketchup, sour cream or mayonnaise.

Washed turkey meat, dried and cut in short strips. Meat is fried until it turns white, and spread it in a separate dish.

Vegetables are cleaned, washed and cut into small pieces. Put the carrots in a 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.

Vegetable mixture is salted, peppered, flavored with spices and put tomato paste, mixed and fried vegetables until soft. Lay the meat, mix, 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 greens.

Recipe 1. Turkey Goulash


turkey (breast) - 0.5 kg;


garlic - two cloves;

one bell pepper;

20 g of tomato paste;

75 g sour cream;

on a pinch of sweet paprika, salt and adzhika;

50 grams of olive oil.

Method of preparation

1. Wash, dry and slice the turkey into large enough pieces. Fry in vegetable oil evenly from all sides.

2. Peel the garlic and onions, rinse under the tap, chop finely and fry slightly in another pan.

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

4. In a frying pan with onions, lay out the Bulgarian pepper, chopped into thin strips, and continue to fry. Add tomato pasta to vegetables, pour in half a glass of water and boil again. 5. Shift the vegetables into the skillet with meat, and simmer on low heat with the lid closed for about twenty minutes. Shortly before the readiness pour sour cream and mix.

Recipe 2. Turkey turkey in a slow cooker


400 g turkey (breast);

onions, bell peppers and carrots - 1 pc .;

sunflower oil;

60 grams of tomato sauce;

three cloves of garlic;

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

Method of preparation

1. Washed and dried turkey meat, and cut into medium-sized pieces. Turn on the multicooker to the “Frying” mode. Pour a small amount of butter into the bowl and place the cut meat into it. Fry for five minutes until the meat turns white. Put it in a separate bowl.

2. Peel the carrot and onion and rinse under the tap. Pepper free from seeds and partitions. All vegetables cut into small cubes. Add carrots to the bowl and fry in butter, in which the turkey roasted, for about five minutes. Then add pepper and onion and continue frying for another 5 minutes. Season with salt, paprika and pepper, put the tomato paste, mix everything and continue cooking until the vegetables are soft.

3. To the vegetables, lay out the meat, mix and pour boiling water so that the water covers the meat. Add finely chopped garlic. Set the mode of "Quenching" for forty minutes. Ten minutes until cooked, add basil and stir.

Recipe 3. Turkey Goulash with Prunes


0.5 kg turkey breast;

prunes - 6 pieces;

flour - 25 g;

50 g butter;

milk - a glass;

on a pinch of salt and pepper.

Method of preparation

1. Rinse prunes, cover 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 slices and fry in vegetable oil until the meat turns white. Salt and pepper.

3. Put the prunes to the meat, pour in two spoons of milk and continue to simmer on low heat.

4. In a separate pan, fry the flour in a butter until light brown. Pour in milk and boil, stirring constantly until thick. Pour the meat with the resulting sauce and continue to simmer until tender.

Recipe 4. Turkey turkey stew in Spanish


1000 g of turkey (fillet);

80 ml of vegetable oil;

10 g adjika and paprika;

two bulbs;

garlic clove;

2 pcs. red and yellow sweet pepper;

50 g of tomato sauce;

150 g sour cream;

a pinch of salt.

Cooking method

1. We put the pan with butter on the fire. Lightly fry the turkey meat cut into small pieces. Season with adjika, salt and paprika. Pour in some water and simmer for 15 minutes.

2. Free the garlic and onion from the rind, rinse under the tap and chop finely with a knife. Sweet pepper cut in half, free it from seeds and partitions and cut into cubes. Passeurse the garlic and onion in the hot oil in the pan, then add the pepper and continue to fry, stirring constantly. Pour a glass of water and wait until it boils, then add the tomato and boil again.

3. In the vegetable mixture lay out goulash, cover with lid and simmer for another 20 minutes. over low heat. Then add sour cream and boil for another two minutes. As a side dish you can serve noodles.

Recipe 5. Turkey Cheese Goulash “Cream Cheese”


0.5 kg of turkey (bacon);


200 g Russian cheese;

two cloves of garlic;

150 ml of sour cream;

vegetable oil;

on a pinch of salt and pepper.

Method of preparation

1. Cheese rub long chips. Rinse the turkey under the tap and place on a towel so that it dries a little. Then cut the meat into oblong pieces.

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

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

Recipe 6. Turkey turkey goulash with vegetables in a creamy sauce


1000g of turkey;

onion and carrot;

two bell peppers;

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

150 ml of 20% cream.

Method of preparation

1. First, wash the turkey, dry it with a napkin and cut into small pieces. Peel the onions and carrots, rinse the vegetables under the tap. Pepper is cut in half and freed from partitions and seeds. 2. Onions cut into half rings, pepper - into straws, and carrots - into short cubes.

3. Cast iron pan with a small amount of vegetable oil set on fire. Put the pieces of meat into it and fry them on both sides until the excess liquid is evaporated. Sprinkle the meat with chicken seasoning, stir and fry a little more.

4. Put the sliced ​​vegetables in the meat. Sprinkle with all ground sweet paprika and mix well. Pour in some boiling water or broth and continue to simmer for half an hour, covered with a lid.

5. After this time, open the lid, and wait for the liquid to evaporate to half. Then pour in the cream, turn on the fire at the very minimum and continue to torment until thick. Shortly before the end of cooking add a handful of chopped dill.

Recipe 7. Turkey Goulash with Mushrooms


kg of turkey (goulash);

onions - 3 pcs .;

80 ml of vegetable oil;

50 g mustard;

300 ml vegetable broth;

400 ml cream;

200 ml of dry white wine;

400 g fresh champignons;

pinch of ground sweet paprika;

table salt.

Method of preparation

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

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

3. Rinse the mushrooms under the tap and cut into plates. Put them in goulash and cook for another five minutes. On the side dish you can serve boiled rice.

Recipe 8. Turkey turkey goulash in foil


400 g turkey meat;

two tomatoes;


clove of garlic;

60 ml of dry white wine;

olive oil;

three sprigs of parsley;

on a pinch of spicy and sweet paprika, salt and pepper;

bay leaf

Method of preparation

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

2. Cover the baking pan with foil so that it can then be completely closed. Put on the foil pieces of meat and chopped vegetables. Salt and pepper. Pour in olive oil and wine. Add chopped herbs and bay leaves. 3. Wrap the foil and send the form into a preheated oven. Bake at 180 degrees for 45 minutes.

Recipe 9. Turkey turkey stew or thick Hungarian soup


a kilo of turkey (brisket);

four potatoes;

onions and sweet peppers - 2 pcs .;

50 g of flour;

tomato paste - half a cup;

vegetable oil;

on a pinch of salt and pepper.

Method of preparation

1. We wash the turkey meat under the tap, rinse and cut into long strips. We put the cast-iron skillet on the fire, heat the butter in it and fry the prepared meat in two runs until golden brown.

2. Put the meat in a saucepan, pour a liter of water and set on fire. After boiling pepper, salt and continue to simmer until almost ready.

3. Peel the potatoes and onions and rinse them under the tap. Pepper cut in half and remove the walls and seeds. Cut the potatoes into small pieces, and onion and pepper into small cubes.

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

Recipe 10. Turkey Goulash with Apricots


A pound of turkey fillet;

150 g canned apricots;

liter of beef broth;

80 g of vinegar;

20 grams of soy sauce;

80 g of tomato paste;

1 tsp. Sahara;


two cloves of garlic;

two pods of red pepper;

vegetable oil;


Method of preparation

1. Rinse the turkey under the tap. Put in a saucepan and cover with broth. Cook meat for about 20 minutes.

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

3. Mix the syrup with half a glass of broth, soy sauce, tomato paste and vinegar. Salt and sprinkle with sugar. Mixture put on fire and bring to a boil. Put apricot cubes here. 4. Peel the garlic and onions, rinse and finely chop. Pepper chop into thin strips.

5. Put the pan on the fire and heat the oil well in it. Fry the turkey meat in it, put onion, garlic and pepper. Continue to simmer for five minutes. Pour it all over with a sweet and sour sauce and then simmer for another ten minutes.

Turkey Goulash - tips and tricks from chefs

  • Goulash is prepared only from the pulp, so before cooking, remove all films, skin and cartilage.
  • In order to preserve the juiciness of the meat, first fry it on a large fire from all sides, and only then begin to stew.
  • If you are cooking goulash with vegetables, then ideally, there should be as many of them as meat.
  • Cooking goulash is better in cast-iron or thick-walled dishes.
  • Natural dry wine can be used instead of broth or water, 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. This may be potatoes, pasta or porridge, but is best combined with boiled rice goulash.
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