Turkey filet should be washed and cut into medium sized slices. For this dish, I prefer to take the breast (white meat), but you can use the thigh fillet.

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

Chop a large onion finely.

Cut carrots and red bell peppers into strips. Arbitrarily chop the tomato, having previously removed the skin from it (for lazy this moment is not necessary).

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

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

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

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

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

Enjoy your meal!

Text: Eugene Bagma

Turkey meat is tender, tasty and dietary meat, which is also quickly and simply cooked. So, for example, turkey goulash goes wonderfully with any kind of side dish.

How to cook turkey goulash?

Initially, goulash is a Hungarian thick meat soup with vegetables. Turkey goulash  - rather, it is in a special way a stew with vegetables and thick aromatic gravy. As for the preparation of beef or pork goulash, the turkey must first be dried, chopped, quickly fried over high heat and then stewed according to 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 its stewing makes the dish suitable for dietary nutrition.

Turkey Goulash Recipes

Turkey goulash with pickled cucumbers.

Ingredients: 1 kg of turkey meat, 3 carrots, 3 onions, 2 bay leaves, 6 pickled cucumbers, salt, seasoning, black pepper.

Preparation: cut the turkey into cubes, grate the carrots, finely chop the onions and cucumbers. Fry the meat with bay leaf over high heat, add the onions and fry for another 5 minutes, add the carrots, after 5 minutes - cucumbers, salt, pepper, add spices, drain half a glass of water. Bring to a boil, reduce heat and simmer until cooked.

Turkey goulash with red bell pepper.

Ingredients: 700g turkey fillet, 3 red sweet peppers, 3 onions, 2 cloves of garlic, 2 tbsp. tomato paste, 150g sour cream, 1 tsp. paprika, salt, pepper.

Preparation: finely chop the onion, garlic, chop the pepper into squares, the turkey in small pieces. Fry the turkey in vegetable oil until golden brown, transfer to a plate, fry the onion and garlic, add pepper in 5 minutes, tomato paste, paprika in 5 minutes, return the turkey in a minute, pour water so that it covers the meat. Reduce the heat, simmer the meat under the lid for half an hour, add sour cream 5 minutes before cooking.

Turkey goulash with noodles and vegetables.

Ingredients: 1 onion, 2 cloves of garlic, 2 carrots, 1 potato, 1 tomato, 800 g of turkey, 3 tbsp. olive oil, salt, pepper, 2 tablespoons white wine, 250 ml of broth, 1 bay leaf, 1 sprig of rosemary, 200 g of noodles, 100 g of black mushrooms.

Preparation: peel onions and garlic, cut into 4 parts, cut carrots and potatoes into slices, tomatoes and meat into cubes. Sauté meat for 2 tbsp. vegetable oil, salt, pepper. Add onion, garlic to the meat, stew, add potatoes, carrots, pour wine, stock, put bay leaf, rosemary, add tomatoes. Put in a preheated oven for half an hour. Remove from the oven, remove the bay leaf. Boil the noodles separately. Cut the mushrooms into 4 parts, fry 1 tbsp. vegetable oil, add to the noodles.

Turkey goulash is especially useful as baby food or the nutrition of the elderly. Serve it with rice, buckwheat, pasta or fresh vegetables.

In the original, so-called thick Hungarian soup. But now the recipe has undergone many changes. Now more often this dish is used as a second, which can be served independently or with a side dish. Below are the best options for turkey goulash.

Turkey goulash - recipe

In this case, the fillet part of the carcass is used. And so that it does not come out too dry, it is better to marinate it first. It will not take much time, but the food in the end will be much tastier and more tender. The calorie content of the finished dish is 70 kcal per 100 g. Of the specified number of products, 2 servings will be obtained. How to cook turkey goulash, read below.

Ingredients:

• fillet of carcass - 500 g;
• turnip 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 each;
• parsley greens.

Cooking

1. Chopped turkey poultry with sauce, put garlic, a pinch of salt, sugar. Stir and leave to marinate for half an hour.
2. Shredded vegetable ingredients are fried in a pan.
3. Spread tomato paste, mix.
4. Separate turkey poultry.
5. Mix the products, fill with broth, bring to a boil and put spices.
6. Under the lid, turkey goulash stew for about half an hour.

Turkey goulash with gravy - recipe

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

Cooking

1. The pulp is cut into pieces and fried.
2. Season with adjika, salt, pour in a little water and stew for a quarter of an hour.
3. Pepper cut into cubes.
4. Finely chop the vegetables and sauté.
5. Add water, tomato paste, let it boil.
6. Mix the products and stew until cooked.

Turkey breast goulash

  - it is always tasty and satisfying, and now you will learn how to make goulash from turkey appetizing. The density of the finished dish in this case can be adjusted at your discretion. By pouring more water, you can get almost soup. If you add about 50-100 ml of liquid, then just a juicy second will come out. So the choice is yours.

Ingredients:

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

Cooking

1. The turkey is cut into cubes and allowed to brown.
2. Shredded vegetable ingredients are fried in another pan.
3. Lay the tomato, season with spices and garlic and simmer a little more.
4. Spread the fried breast, pour in water, salt, stir and simmer for half an hour under the lid.
5. When serving, turkey goulash is chopped with dill.

Turkey meat goulash, the recipe of which is given below, is a delicious dish that turns out juicy and soft. If desired, to the components indicated in the recipe, you can still add bell pepper and tomatoes, familiar to this dish. The total time required for cooking goulash from turkey is 55-60 minutes. The output will be enough food to feed 3 adults.

Ingredients:

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

Cooking

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

Turkey goulash with sour cream

So that the goulash from the turkey fillet does not turn out to be dry, you can stew it in sour cream. In this case, soy sauce is used for stewing. If this component is in doubt, it can be safely removed, and use broth or even water as an additional liquid. But in this case, you must not forget to salt the food to taste. So in just 40 minutes you can get a delicious meal.

Ingredients:

• fillet - 1 kg;
• sour cream 10% fat - 100 g;
• onion - 1 pc.;
• garlic - 3 cloves;
• soy sauce - 50 ml;
• a mixture of peppers.

Cooking

1. The fillet is cut into pieces and fried for a quarter of an hour.
2. Chop the onion, send it to the pan.
3. Shredded garlic is added there.
4. Pour with liquid components, gloves.
5. Stir, pour in a little water and cook goulash from turkey in sour cream for a quarter of an hour.

Turkey goulash with mushrooms

How to cook delicious goulash from turkey, now you will find out that in this version mushrooms are used instead of traditional ingredients. A little time and effort, and the dish, which is enough for 4 servings, will be ready. At the same time, it is prepared so simply that even someone who is far from culinary art can easily cope and believes that he does not know how to cook at all.

Ingredients:

• fillet - 700 g;
• champignons - 200 g;
• onions - 150 g;
• vegetable oil - 50 ml;
• spice.

Cooking

1. The pulp is cut and fried.
2. Shredded mushrooms along with the onion passer.
3. Mix the prepared components, pour in about 100 ml of water or broth and simmer over low heat for 15 minutes.

The food in this performance is incredibly aromatic and delicious. After all, it uses a lot of spices, 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;
• onion - 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, caraway seeds - a pinch;
• seasoning for meat - 1 teaspoon.

Cooking

1. The pulp is cut into pieces and fried.
2. The remaining crushed components, spices are added and heated for 1 minute.
3. Put tomato, seasoning, pour vinegar and water.
4. Bring to a boil, reduce heat and cook goulash from turkey meat 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 helper in cooking stews. They with her help always turn out to be very soft and gentle. 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 bit more than on the stove, but it's worth it! In this case, while the food is stewed, you can go about your business.

Today I propose to cook a light and juicy turkey goulash with gravy. Quick and easy to prepare, turkey goulash is a godsend for any connoisseur of delicious food. Minimum components, half an hour to prepare, and the result is a juicy, tasty, and most importantly, light and healthy dish!

Thanks to the base of turkey fillet, the dish is light and dietary. A fragrant and colorful addition of vegetables and spices makes goulash a real feast of taste. Ready turkey goulash with gravy can be served as an independent dish or supplemented with a light side dish. Give it a try!

Prepare the ingredients.

Cut the turkey fillet into small pieces.

If desired, the fillet can be lightly marinated. This stage is not necessary and for classical goulash recipes it is even somewhat foreign, but having tried this technique in Asian dishes and making sure of its effectiveness, I highly recommend it. With meat, which by its nature tends to turn out to be rather dry (lean beef, poultry fillet), such a marinade works wonders! Even 10 minutes in the marinade is enough to make the meat incredibly juicy and tender. And as a bonus - with further cooking, the meat will acquire a very appetizing caramel shade.

For marinade: add 2 tsp. To the fillet slices tablespoons of vegetable oil, 1 minced clove of garlic, a pinch of salt, 1 tsp sugar, ground black pepper and 1 tablespoon “Dark sauce” (both regular soy sauce and teriyaki sauce, Worcestershire and similar sauces will do). Allow the meat to brew while you cook the rest of the ingredients.

Heat a frying pan with a little vegetable oil. Add chopped onions, a pinch of salt and 1 tsp. Sahara.

While stirring, fry the onion until it becomes transparent and acquires a light golden hue. Then add the coarsely chopped garlic and fry everything together for a few more minutes. When the mixture is browned, pour in 1 tbsp. red wine vinegar. Vinegar will evaporate immediately, but the mixture will acquire spicy sweet and sour notes.

Add sweet pepper sliced \u200b\u200bin thin strips into the pan and fry everything together for another 2-3 minutes.

Add tomatoes, chopped in large pieces, if desired. Fry it all together for another 5 minutes.

Fry turkey slices separately. Literally 2-3 minutes on each side, so that the meat acquires a beautiful golden hue.

Add tomato paste to vegetables, mix thoroughly and cook another 1-2 minutes.

Put slices of fillet in a pan.

Pour in water or broth and mix everything. The liquid should barely cover the meat and vegetables.

Bring the mixture to a boil and add spices to taste. I add about 1 tsp. curry seasoning, 2 tsp ground paprika and 1 tsp . Salt, ground black pepper (if necessary).

Cover the pan with a lid, reduce the heat so that the goulash is simmering gently, and simmer under the lid for another 20 minutes.

Sprinkle the finished goulash with fresh herbs. Optionally, add a little sour cream.

The dish is ready.

You can serve turkey goulash with gravy as an independent dish or supplementing it with a garnish to taste. Enjoy your meal!

Goulash - a dish of Hungarian cuisine. This is a thick, spicy, meat soup, but our goulash took root more like a second dish, which is served with a side dish.

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

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

Turkey goulash - basic cooking principles

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

Washed turkey meat, dried and cut into short strips. The meat is fried until it turns white, and put it in a separate bowl.

Vegetables are peeled, washed and cut into small pieces. In a pan where the meat was fried, put carrots, fry for five minutes, then lay out the remaining vegetables and cook for a few more minutes.

The vegetable mixture is salted, pepper, seasoned with spices and put tomato paste, mixed and fried vegetables until soft. Lay the meat, mix, add chopped garlic, pour boiling water so that water covers the meat, and simmer for 30 minutes. Shortly before the end of cooking, add chopped greens.

Recipe 1. Turkey Goulash

Ingredients

turkey (breast) - 0.5 kg;

bulb;

garlic - two cloves;

one bell pepper;

20 g of tomato paste;

75 g sour cream;

a pinch of sweet paprika, salt and adjika;

50 g of olive oil.

Cooking method

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

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

3. As soon as the meat turns white, add paprika and adjika to it, add salt and pour water. Stew, lid, for about 15 minutes.

4. In a frying pan with onions, spread the bell pepper chopped with a thin straw and continue to fry. Add tomato paste to vegetables, pour half a glass of water and boil again.

5. We shift the vegetables into a skillet with meat, and simmer over low heat with the lid closed for about twenty minutes. Shortly before cooking, pour sour cream and mix.

Recipe 2. Turkey goulash in a slow cooker

Ingredients

400 g of turkey (breast);

onion, bell pepper and carrot - 1 pc.;

sunflower oil;

60 g of tomato sauce;

three cloves of garlic;

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

Cooking method

1. Washed and dried turkey meat, and cut into medium sized pieces. Turn on the slow cooker in the "Frying" mode. Pour a small amount of oil into the bowl and place the chopped meat in it. Fry for five minutes until the meat turns white. Put it in a separate bowl.

2. Peel the carrots and onions and rinse under the tap. Pepper free from seeds and partitions. Cut all the vegetables into small cubes. Add the carrots to the bowl and fry in the butter in which the turkey was fried for about five minutes. Then add pepper and onion and continue to fry 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. Add the meat to the vegetables, mix and pour boiling water so that the water covers the meat. Add finely chopped garlic. Set the mode “Quenching” for forty minutes. Ten minutes before cooking, add the basil and mix.

Recipe 3. Turkey goulash with prunes

Ingredients

0.5 kg of 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 prune, fill it with water and leave for an hour. After this time, drain the water, put it 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 for the meat, pour in two tablespoons of milk and continue to simmer over low heat.

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

Recipe 4. Spanish Goulash in Spanish

Ingredients

1000 g of turkey (fillet);

80 ml of vegetable oil;

10 g adjika and paprika;

two onions;

clove of garlic;

2 pcs. red and yellow bell peppers;

50 g of tomato puree;

150 g sour cream;

a pinch of table salt.

Cooking method

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

2. Remove the garlic and onion from the peel, 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. In a pan heated oil, pass the garlic and onion, then add pepper and continue to fry, stirring continuously. Pour a glass of water and wait until it boils, then add the tomato and boil again.

3. Put the goulash in 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. Serve noodles as a side dish.

Recipe 5. Turkey Cheese "Cream Cheese"

Ingredients

0.5 kg of turkey (brisket);

200 g of Russian cheese;

two cloves of garlic;

150 ml sour cream;

vegetable oil;

Cooking method

1. Grate cheese with long chips. Rinse the turkey under the tap and put it on a towel so that it dries a little. Then cut the meat into oblong slices.

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

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

Recipe 6. Turkey goulash with vegetables in a creamy sauce

Ingredients

1000 g of turkey;

onion and carrot;

two bell peppers;

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

150 ml of 20% cream.

Cooking method

1. First of all, we wash the turkey, dry it with a napkin and cut into small pieces. We peel the onions and carrots, rinse the vegetables under the tap. Cut the pepper in half and free from partitions and seeds.

2. Onion cut into half rings, pepper - straws, and carrots - in short cubes.

3. We put a cast-iron frying pan with a small amount of vegetable oil on fire. We put pieces of meat in it and fry them on both sides until excess liquid evaporates. Sprinkle the meat with chicken seasoning, mix and fry a little more.

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

5. After this time, open the lid, and wait for the liquid to evaporate in half. Then pour the cream, turn on the fire to the very minimum 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 of turkey (goulash);

onion - 3 pcs.;

80 ml of vegetable oil;

50 g mustard;

300 ml of vegetable broth;

400 ml cream;

200 ml of dry white wine;

400 g of fresh champignons;

a pinch of ground sweet paprika;

table salt.

Cooking method

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

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

3. Rinse mushrooms under the tap and cut into plates. Put them in goulash and cook for another five minutes. Boiled rice can be served on the side dish.

Recipe 8. Turkey Goulash in Foil

Ingredients

400 g of turkey meat;

two tomatoes;

bulb;

clove of garlic;

60 ml of 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, lay it on a towel and pat dry. Cut the meat into oblong slices. Peel the garlic and onion and chop finely. Cut the tomatoes into quarters.

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

3. Wrap the foil and send the mold to the preheated oven. Bake at 180 degrees 45 minutes.

Recipe 9. Turkey Goulash or Thick Hungarian Soup

Ingredients

a kilogram of turkey (brisket);

four potatoes;

onions and sweet peppers - 2 pcs.;

tomato paste - half a glass;

vegetable oil;

a pinch of salt and pepper.

Cooking method

1. Rinse turkey meat under the tap, rinse and cut into long strips. We put a cast-iron frying pan on a fire, heat the oil in it and fry the prepared meat in two sets until golden.

2. Put the meat in a pan, fill it with a liter of water and put on fire. After boiling, pepper, salt and continue to simmer until almost ready.

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

4. Fry the potatoes in a pan until soft. Put the potatoes in a pan. Place the onions in a pan and fry until it becomes transparent, add chopped pepper and continue cooking until tender. Pour flour into vegetables, add tomato paste and season with ground pepper. Mix and fry for two minutes. Put the frying in a 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

Ingredients

a pound of turkey fillet;

150 g canned apricots;

liter of meat broth;

80 g of vinegar;

20 g of soy sauce;

80 g of 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. Put in a pan and pour the broth. Cook the meat for 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. Put the mixture on the fire and bring to a boil. Put the apricot cubes here.

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

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

• Goulash is prepared only from pulp, so before cooking, remove all films, skin and cartilage.
• To preserve the juiciness of meat, first fry it over high heat on all sides, and only then begin to stew.
• If you cook goulash with vegetables, then ideally, they should be as much as meat.
• Cooking goulash is better 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 goes well with boiled rice goulash.