How to Make Turkey Gravy for Pasta. Turkey goulash with gravy recipe with photo

Goulash recipes

turkey goulash

1 hour

140 kcal

5 /5 (1 )

The Hungarian thick soup “Goulash”, which has been called the “King of Soups” on the Danube since ancient times, has come to us in the form of a second course. This article contains my favorite recipe for goulash with turkey and mushrooms in Spanish. The gravy here is prepared using dry red wine with the addition of paprika and thyme. It turns out to be an incredibly tasty, spicy second dish. Paired with pasta or rice, this is an excellent, satisfying, delicious dish. I will also talk about how to quickly and easily cook goulash in a slow cooker.

Turkey goulash

Kitchenware:cutting board and knife, pan, 2 liter saucepan.

Ingredients

The product's name	Quantity
turkey	700 g
onion	150 g
garlic	3 small cloves
Champignon mushrooms	250 g
tomato paste	50 g
paprika	5 g
dry red wine	50 ml
olive oil	taste
thyme	twig
pepper and salt	taste

Ingredient Selection

Turkey loin is suitable for making goulash.. Turkey meat has different shades: from pink to dark red. Pink turkey is considered the best quality. The turkey's skin should be light, perhaps with a yellow tint. The skin of high-quality turkey meat cannot have mucus on it; it should be dry, smooth and elastic. If possible, smell the meat - the smell should be faint, typical of poultry meat.

The most delicious meat is turkey. It is tender and soft. The older the bird, the more it weighs. The normal weight of a turkey is 5-10 kg.

Step-by-step recipe for turkey goulash with mushrooms

1. Cut the onion into small cubes, finely chop the garlic.
   
   
2. Chop the mushrooms.
   
   
3. Place a frying pan with oil on the fire to heat up.
   
   
4. First, fry the garlic in oil over medium heat.
   
   
5. When it gives up its juice, add the onion.
   
   
6. After a few minutes, when the onion becomes translucent, add the mushrooms and cook, stirring, for about 10 minutes.
   
   
7. Then add salt, remove from heat and transfer the mushrooms to a saucepan.
   
   
8. Wash the meat and cut into small pieces.
   
   
9. Heat the frying pan again with a little oil and add the prepared meat.
   
   
10. Fry it over high heat for about 5 minutes until golden brown.
    
    
11. Stir occasionally to prevent burning.
    
12. Add a pinch of salt, stir and place the meat in a saucepan with mushrooms.
    
    
13. Put it on the fire, add paprika, mix the contents well, add tomato paste.
    
    
14. Stir again and after a few minutes pour in the wine.
    
    
15. After another 5 minutes, add the thyme. Cover with a lid and simmer over low heat for 25-30 minutes.
    
    
16. Serve the goulash hot with any side dish you like and enjoy.
    
    

No less tasty goulash can be made from pork or beef. We have prepared a wonderful and classic recipe for you.

Video recipe for making turkey goulash

This video has a good detailed recipe for goulash. Take a look and see how easy it is to prepare a delicious dish.

Turkey goulash with champignons. Spanish cuisine

Ingredients:

- 700 g turkey
- 1 onion
- 2 cloves of garlic
- 250 g champignon
— 50 g tomato paste
- a spoon of paprika
- 50 ml. red wine
- olive oil
- thyme
- pepper and salt

Cooking method:

Fry the onion for a few minutes. Paprika. Wine. Thyme. Simmer over low heat for 25-30 minutes.

Bon appetit!!!

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https://youtu.be/SspIRYE2Qrk

2015-10-01T18:46:35.000Z

Recipe for making turkey goulash in a slow cooker

Wonderful goulash is made in a slow cooker. It is very easy to prepare. Thick, tasty gravy and soft dietary turkey meat in combination with any successful side dish are guaranteed to please your family. Yes, this is not a lunch, but a holiday!

• It will take time: 55 minutes.
• You will get servings: 6.
• Kitchenware: cutting board and knife, grater, multicooker, paper towels.

Ingredients

Step by step recipe

1. Wash the turkey fillet, pat dry with paper towels, and cut into small pieces. Salt and pepper the meat, add spices to taste and mix thoroughly.
   
   
2. Transfer the prepared meat to the slow cooker, set the “Baking” or “Stewing” mode for 50 minutes. Cook the meat with the lid open in its own juices until the liquid has completely evaporated. This will take about 20 minutes.
   
   
3. Meanwhile, cut the onion into half rings and chop the garlic.
   
   
4. Grate the carrots on a coarse grater.
   
   
5. Add a few tablespoons of vegetable oil to the finished meat. Fry it for a couple of minutes, then add carrots, onions and garlic. Cook everything together for 10-15 minutes.
   
   
6. Add flour, stir, fry vegetables with meat and flour for a few more minutes.
   
   
7. Combine tomato paste, sour cream, add hot water and stir to form a homogeneous mass.
   
   
8. Add this liquid to the multicooker bowl, mix all the ingredients and simmer for about 10 minutes until the gravy thickens.
   
   
9. Let the finished dish sit for another 15 minutes.
   
   
10. Serve piping hot goulash with a side dish. Decorate with greens on top.
    
    

Try to prepare excellent Salt, pepper, spices - to taste
Tomato paste – 1 tbsp.
Sour cream – 2 tbsp.
Flour – 2 tbsp.
Water – 2 glasses

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2017-08-26T05:51:33.000Z

What to serve goulash with

Goulash is usually served with side dishes. It can be rice, buckwheat or any other porridge to your taste (millet, pearl barley, corn or wheat). Goulash is often served with a side dish of pasta or potato dishes (with mashed potatoes, stewed or fried potatoes). Another side dish option is stewed vegetables. A salad made from fresh vegetables or pickles would be very appropriate in any version.

Cooking options

Vegetables are often added to goulash: carrots, tomatoes, bell peppers and potatoes. Goulash is prepared with the addition of adjika, sour cream and tomato sauce. To thicken the sauce, add flour to the goulash at the very end of cooking, or roll the meat in flour before frying. Traditionally, paprika and cumin are added as spices.

Write if you liked our goulash recipes. We are waiting for your letters with additions, comments and your signature goulash recipes. Cook with love.

It’s hard to imagine turkey dishes without adding tasty and juicy seasoning. Sauces and gravies are an indispensable part of any treat made from this bird. Thick turkey gravy is not only easy to prepare, but also has a surprisingly tender consistency. It will not only add the missing juiciness to low-fat fillet, but will also emphasize its natural taste.

There are many options for preparing liquid seasoning for poultry - they differ not only in thickness, but also in taste. Simple recipes for turkey gravy can be considered universal, as they will suit almost any side dish and will please even the most picky gourmets. Knowing two basic sauce options, you can prepare a seasoning for every taste.

Tomato-sour cream sauce in a slow cooker

Turkey gravy in a slow cooker is a delicious and appetizing dish that can be prepared for a family dinner or as a holiday treat.

Thanks to stewing under the lid, the bird turns out very juicy and retains all the beneficial substances. Tender turkey meat cooks quickly, is low-fat and is suitable for children's menus and diets.

Cooking time : 80–90 minutes
Number of servings : 6
Required Products :

• Turkey fillet - 500 g
• Onion - 1 pc.
• Tomatoes - 3 pcs.
• Sour cream - 100 ml
• Butter - 50 g
• Wheat flour - 3 tbsp. l.
• Water - 50 ml
• Salt - to taste
• Allspice (optional) - a pinch

How to cook :

Serve the finished gravy with potatoes or mashed potatoes. A suitable side dish would be crumbly buckwheat porridge or rice.

Creamy sauce with meat and cheese

The delicate creamy sauce is very tasty and incredibly aromatic. If desired, you can add some fresh herbs or mushrooms to it - this will make the taste more rich.

Time to prepare and cook : 40 minutes
Number of ready servings : 6
Ingredients :

• Turkey pulp - 500 g
• Hard cheese - 100 g
• Cream or sour cream - 250 ml
• Flour - 2 tbsp. l.
• Vegetable oil - 50 ml
• Salt - 1–2 pinches
• Seasonings and spices - optional

Preparation :

1. Rinse the fillet with cold water and allow excess water to drain. If necessary, remove the skin and cut off the films and veins.
2. Cut the meat into thin strips, add a little salt and any spices. Mix the turkey well with the spices and let sit for 5-10 minutes to coat the fillets.
3. Place flour in a small bowl or deep plate.
4. Pour vegetable oil (odorless) into a saucepan or deep frying pan and place on the stove.
5. Dredge each piece of meat in flour and place in a preheated saucepan. Fry the fillet pieces on all sides until lightly browned. The meat should seize and not simmer in its own juices, so cook only over high heat.
6. When the turkey is browned, add the cream and reduce the heat. Close the saucepan with a lid and simmer for 25–30 minutes until the meat is completely cooked. You can replace the cream with sour cream - it will make the sauce even thicker.
7. Grate any hard cheese on a coarse grater. When the sauce is ready, add cheese to it. Stir and bring the mixture to a boil until the cheese melts.

Remove the finished sauce from the stove and serve along with the side dish. The most suitable side dish for the gravy is boiled potatoes, but if you wish, you can choose any: spaghetti, pasta or rice.

• If recipes call for flour to thicken the sauce, you can always substitute starch. You can take the same amount, but in this case the gravy will be a little thinner and have a consistency similar to sour cream.
• The amount of water can be varied to taste. The more liquid, the less thick the gravy will be.
• Water can be replaced with broth, which can be prepared in advance from turkey or chicken.
• If you don't have ripe tomatoes on hand, you can always use tomato paste or juice. The number of tomatoes should be selected individually, focusing on your own taste preferences.
• To reduce the calorie content of the dish, you can replace butter with any vegetable oil. Use less fatty sour cream or cream, and if desired, replace them with milk or yogurt.

In contact with

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 set 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 the goulash a smoky flavor, 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 begin 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.

Step 1: Prepare the turkey and vegetables.

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.

Step 2: Roast the turkey.

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.

Step 3: Braise the turkey.

Now take 1.5 cups warm boiled water and pour it into the pan with the turkey and onions. Stir, cover and simmer over medium heat for 20 minutes.

Step 4: add vegetables.

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 some more time. 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.

Step 5: Cook the turkey goulash with gravy until done.

Shortly before the end of the last 20 minutes, mix in a cup 100 milliliters water and 1 tablespoon flour 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.

Step 6: Serve turkey goulash with gravy.

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!

For taste, some housewives add a little tomato paste or ketchup to the goulash.

Classic goulash is a thick soup made from meat and vegetables. The composition of this dish varies, but the cooking technology remains unchanged: first the ingredients are fried and then stewed over low heat. In this article we will tell you how to prepare a tasty but dietary version of this dish - tender turkey goulash with gravy.

Turkey goulash with gravy is a hearty, healthy and tasty dish that even a novice cook can prepare

Ingredients

Turkey fillet 400 grams Carrot 1 piece(s) Bulgarian pepper 2 pieces) Garlic 3 cloves Paprika 2 tsp Salt 2 tsp

• Number of servings: 2
• Cooking time: 30 minutes

Turkey goulash: step-by-step recipe with photo of the finished dish

Turkey meat is not inferior to any other type in terms of the amount of amino acids and beneficial microelements. It does not cause allergies, contains almost no cholesterol and fats. Turkey cooks quickly, and it doesn't take much time or effort to make goulash from it.

Ingredients for 2 servings:

• turkey fillet – 400 g;
• onion;
• large carrots;
• bell pepper – 2 pcs.;
• garlic;
• 100 g sour cream;
• a tablespoon of adjika;
• 2 teaspoons each of paprika and salt.

Turkey goulash in sour cream sauce is tender, juicy and soft, and it is very easy to prepare.

1. Chop the garlic and fry in a frying pan.
2. Cut the turkey into large pieces and place it with the already golden garlic.
3. Fry the meat until a crust appears, add onion cubes, grated carrots and chopped sweet pepper.
4. Pour spices into the mixture and pour in adjika, mix everything.
5. Pour a glass of boiling water or broth over the dish and simmer over low heat for a quarter of an hour.
6. The readiness of meat is determined by its density - the flesh should be soft. 5 minutes before the end of stewing, add sour cream to the fillet.

The finished dish is combined with any side dishes, which are soaked in goulash sauce and become much tastier. When serving, the meat is decorated with herbs or sesame seeds.

How to cook turkey goulash in a slow cooker?

A multicooker helps reduce cooking time and preserve more nutrients in foods. In addition, the recipe includes a minimum of vegetable oil, so the calorie content of this turkey goulash does not exceed 120 kcal per 100 g.

Ingredients for 3 servings:

• 600 g peeled fillet;
• 2 onions;
• carrot;
• three bell peppers;
• a tablespoon of flour;
• 2 cups chicken or turkey broth;
• salt and black pepper.

Vegetables and meat are cut into large pieces and fried in a multicooker bowl on the “Baking” or “Frying” mode. Spices and broth are added to the mixture, then the dish is simmered for a quarter of an hour. 2 minutes before the end of the multicooker, pour flour diluted in cold water into the dish. As a result, the broth turns into a thick and aromatic sauce, which is poured over the finished meat and side dish.