Turkey goulash is a tasty dish and it is also good because the cooking principle is no different from the principle of preparing goulash in general. The main advantage is that the dish is dietary. Turkey is always easy and pleasant to work with. Well, you shouldn’t forget about saving time - after all, it’s not beef.
Turkey meat itself is recommended by nutritionists around the world, both as a product for those watching their weight and as a medicinal product. But we are interested in cooking, not medicine. Professional chefs are racing to invent new turkey dishes. The most popular dish, goulash, today has acquired so many variations that it is impossible to count. You can understand cooks. Turkey is a very easy-to-use product. And you can cook it in any container, and it doesn’t take much time to prepare. See for yourself.
How to make turkey goulash with gravy
Required Ingredients
- turkey fillet - 500 g;
- onion - 200 g;
- vegetable oil - 50 ml;
- carrots - 80 g;
- salt;
- pepper;
- water - 200 ml;
- tomato paste - 100 g.
Step-by-step recipe with photos
- Rinse the turkey meat and dry it. Cut into a block or cube - your choice.
- Heat vegetable oil in a frying pan. Roast the turkey. Add some salt and pepper. Cook the meat until golden brown.
- Puree the processed, washed onion into the porridge in a blender.
- Grind the processed, washed carrots. Add along with the onions to the meat. Mix well. Simmer until the carrots are ready.
- During cooking, pour a small amount of water into the pan. Add tomato paste. Add some salt and pepper. Close the lid. Simmer until done.
- When serving, sprinkle the goulash with chopped herbs.
Delicious turkey goulash in a slow cooker
Turkey goulash in a slow cooker is a delicious dish that you should definitely try. I assure you, the taste of goulash will definitely surprise you. True, it requires quite a lot of ingredients, but it's worth it. By the way, this is the version of the turkey dish that most children prefer. Adults also like goulash made from this bird. Let's prepare the national Hungarian dish, or in other words, delicious turkey goulash, only we will use a slow cooker.
Ingredients
- 800 g turkey;
- 2-3 onions;
- 2-3 carrots;
- 20-30 g tomato paste;
- 30-40 g flour;
- 50-70 g sour cream;
- 500 ml water;
- a little vegetable oil;
- pepper, salt and seasonings.
Recipe for the dish “Turkey Breast in a Slow Cooker”
- Rinse
, dry, chop into portions if necessary. - Rub turkey with spices, salt and pepper.
- Fry in a slow cooker for about half an hour.
- Chop the onion and
. - Add chopped vegetables to the meat.
- Fry for about 10-15 minutes.
- Add flour and fry for no more than 5 minutes.
- Mix pasta, sour cream and ½ water in a separate container.
- Add cooked meat to
, pour in the remaining half of the water. - Activate the “Extinguishing” mode for 20 minutes.
- The dish is ready!
Turkey goulash in a slow cooker
What will be needed:
- turkey fillet - 400 g;
- onion - 100 g;
- sour cream - 150 g;
- tomato paste - 100 g;
- flour - 30 g;
- bay leaf - 1 g;
- ground sweet paprika - 8 g;
- vegetable oil - 60 ml;
- greens - 50 g;
- pepper;
- salt;
- water - 50 ml.
- Process the turkey, rinse and dry. Then cut it into cubes.
- Cut the processed, washed onion in half. Cut into half-straws.
- In a saucepan with heated oil, fry the prepared turkey with onions.
- Turn on the multicooker to the “Baking” program. Add oil. Heat. Add fried meat and onions. Cook for 10 minutes with the lid open.
- When the meat and onions are ready, add the sifted flour, stirring constantly. Cook until golden brown.
- Prepare the sauce. In a bowl, combine tomato paste, sour cream and water. Stir thoroughly.
- Pour the sauce into the multi-cooker bowl with the turkey. Add salt, pepper, add spices, mix thoroughly. To cover with a lid. Set the “Quenching” program. Time - 1.5 hours.
- When the dish is ready, place it on serving plates. Garnish with potatoes and chopped herbs.
Calorie content per 100 g: 170.73 kcal
How to cook the “Turkey Breast in a Slow Cooker” dish?
I would like to point out right away that this is not a classic recipe. Now we will cook the turkey breast in foil. Preparing this dish is quite simple and does not take long. In addition, very few ingredients are required. By the way, you can use turkey cooked in foil in different ways: cutting it into sandwiches, as a main dish, and so on.
Ingredients for the dish “Turkey Breast in a Multicooker”
- 800 g turkey breast (can be replaced with fillet);
- a couple of tablespoons of vegetable oil;
- seasonings to taste (you can use curry, pepper mixtures, etc.)
- salt and pepper.
Description of the preparation of the dish “Turkey Breast in a Multicooker”
- Rinse under running water, dry with a towel.
- Rub the turkey with spices.
- Lubricate the bird with vegetable oil; we recommend using a special brush.
- Marinate in the refrigerator for 90-120 minutes.
- Place two sheets of foil crosswise on the table.
- Place the marinated mixture on foil and wrap it on all sides.
- Place on the bottom of the multicooker container.
- Turn on the “Baking” mode for 75 minutes.
- After the signal about the end of the program, you should let the turkey rest for a few minutes.
- The dish can be served and tasted.
Turkey goulash with flour
What will be needed:
- turkey breast - 300 g;
- sour cream - 200 g;
- onion - 150 g;
- tomato paste - 50 g;
- salt;
- water - 500 ml;
- freeze-dried garlic;
- flour - 60 g;
- Provencal herbs.
- Cut the turkey breast into a medium wedge.
- Heat oil in a frying pan. Fry the turkey in it until golden brown.
- Process the onion. Rinse. Cut into a slice. Add to meat. Remove from heat immediately. Add flour. Mix well.
- Add water and sour cream to the frying pan. Add tomato paste. Add some salt and pepper. Add garlic. Stir until the tomato paste and sour cream form a smooth sauce. Cover with a lid and boil. Cook for 10 minutes, stirring.
- Serve the finished dish with any side dish. Mashed potatoes or boiled potatoes are recommended.
Calorie content per 100 g: 120.33 kcal
Turkey goulash
Kitchen utensils: cutting board and knife, frying pan, 2-liter saucepan.
Ingredients
| The product's name | Quantity |
| turkey | 700 g |
| onion | 150 g |
| garlic | 3 small cloves |
| Champignon mushrooms | 250 g |
| tomato paste | 50 g |
| paprika | 5 g |
| dry red wine | 50 ml |
| olive oil | taste |
| thyme | twig |
| pepper and salt | taste |
Ingredient Selection
Turkey loin is suitable for making goulash . Turkey meat has different shades: from pink to dark red. Pink turkey is considered the best quality. The turkey's skin should be light, perhaps with a yellow tint. The skin of high-quality turkey meat cannot have mucus on it; it should be dry, smooth and elastic. If possible, smell the meat - the smell should be faint, typical of poultry meat.
The most delicious meat is turkey. It is tender and soft. The older the bird, the more it weighs. The normal weight of a turkey is 5-10 kg.
Step-by-step recipe for turkey goulash with mushrooms
- Cut the onion into small cubes, finely chop the garlic.
- Chop the mushrooms.
- Place a frying pan with oil on the fire to heat up.
- First, fry the garlic in oil over medium heat.
- When it gives up its juice, add the onion.
- After a few minutes, when the onion becomes translucent, add the mushrooms and cook, stirring, for about 10 minutes.
- Then add salt, remove from heat and transfer the mushrooms to a saucepan.
- Wash the meat and cut into small pieces.
- Heat the frying pan again with a little oil and add the prepared meat.
- Fry it over high heat for about 5 minutes until golden brown.
- Stir occasionally to prevent burning.
- Add a pinch of salt, stir and place the meat in a saucepan with mushrooms.
- Put it on the fire, add paprika, mix the contents well, add tomato paste.
- Stir again and after a few minutes pour in the wine.
- After another 5 minutes, add the thyme. Cover with a lid and simmer over low heat for 25-30 minutes.
- Serve the goulash hot with any side dish you like and enjoy.
No less tasty goulash can be made from pork or beef. We have prepared for you a wonderful recipe for pork goulash with gravy and a classic recipe for beef goulash with gravy.
Video recipe for making turkey goulash
This video has a good detailed recipe for goulash. Take a look and see how easy it is to prepare a delicious dish.
Turkey goulash with tomatoes
What will be needed:
- turkey fillet - 600 g;
- onion - 100 g;
- vegetable oil;
- tomatoes - 700 g;
- greens - 30 g;
- Provencal herbs.
- Rinse the turkey meat and dry it. Cut into medium cubes. Sprinkle with spices. Let it sit for a while.
- Process the onion and rinse. Cut as desired - cube/half rings/half straws. Then sauté in vegetable oil.
- Add the prepared turkey to the onions. Increase the heat. Fry until golden brown.
- Wash the tomatoes, cut into slices. Pour into the frying pan. Cook everything together for 25 minutes with the lid closed over moderate heat until the turkey is cooked through.
- A couple of minutes before it’s ready, add the chopped green stuff. Mix well. Remove from heat. Keep covered for five minutes.
- Divide the dish into portioned plates. Serve.
Calorie content per 100 g: 50 kcal
Turkey goulash dietary recipe
What will be needed:
- turkey - 500 g;
- onion - 200 g;
- carrots - 100 g;
- zucchini - 250 g;
- sweet pepper - 150 g;
- celery - 50 g;
- canned white beans - can;
- vegetable broth (water);
- garlic - 10 g;
- thyme;
- basil;
- olive oil;
- salt;
- pepper;
- tomatoes (it is acceptable to use tomatoes in s/c) - 250/250 g.
- Heat vegetable oil in a large saucepan. Sauté the garlic and thyme in it, shaking the pan constantly, otherwise the contents will burn.
- Process the vegetables and wash them. Cut into cubes the size of beans.
- Add carrots and onions to the saucepan.
- Fry the contents of the saucepan.
- Wash and process the zucchini, pepper and celery. Cut as well as other vegetables. Add to the saucepan.
- Cook for a short time. Vegetables should keep their shape.
- Add meat to vegetables. Cook until the turkey turns white.
- Add tomatoes and beans, from which the juice has previously been drained, to the saucepan.
- Pour the broth into the saucepan. Add some salt and pepper. Boil. Bring to readiness. At the end add basil.
- Serve the dish in deep bowls with gravy.
Calorie content per 100 g: 57.57 kcal
Turkey goulash with mushrooms
What will be needed:
- turkey fillet - 700 g;
- champignons or oyster mushrooms - 250 g;
- onion - 250 g;
- vegetable oil - 50 ml;
- spices.
- Process the turkey, rinse and dry. Cut with a medium-thick block.
- Rinse the oyster mushroom. Cut off thickenings. Cut into thick strips.
- Process the onion and wash it. Cut the floor into strips.
- Heat vegetable oil in a frying pan. Fry the turkey in it. Add prepared oyster mushrooms. Fry until golden brown. Add processed onions.
- Pour sour cream over the contents of the frying pan. Cook for a quarter of an hour over moderate heat.
- Divide the finished goulash into portioned plates. It is recommended to garnish with mashed potatoes or boiled potatoes with herbs.
Calorie content per 100 g: 100.25 kcal
Useful tips
- The juiciness of the meat will be preserved if you first fry it at maximum heat so that the meat is “sealed” and no juice comes out of it;
- you need to choose chilled meat - do not choose frozen meat, so as not to spoil the dish;
- broth or water can be replaced with wine;
- Everyone chooses their own wine, usually white/red dry wines. Gourmets use semi-sweet wines to prepare goulash, and one cannot deny that they are right - it is semi-sweet wine that more fully reveals all the flavor notes of any meat;
- It is best to cook goulash in a cauldron;
- you need to tighten the gravy with flour or starch;
- when preparing goulash with vegetables, maintain a 1 to 1 ratio - as much meat as there are vegetables;
- The side dish for goulash is served at your request - this is an independent dish, but the best side dishes are mashed potatoes, boiled potatoes or boiled rice.
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How to cook turkey goulash?
Originally, goulash is a Hungarian thick soup of meat and vegetables. Turkey goulash is, rather, a special stew of meat with vegetables and a thick, aromatic gravy.
As with preparing beef or pork goulash, the turkey must first be dried, chopped, quickly fried over high heat and only then simmered in accordance with the recipe. It should be noted that turkey goulash is the fastest goulash recipe, as turkey cooks very quickly. Turkey is a very healthy and low-calorie meat, and stewing it makes the dish suitable for dietary nutrition.
