Turkey goulash with gravy is on the agenda today. Especially for you, dear friends, my recipe with photos will tell you step by step and show how to cook this wonderful dish. Turkey is an incredibly tasty meat, something between pork and chicken, not as fat as pork, and not too dry as chicken. We will cook goulash in accordance with all the rules - with sour cream and tomato paste, with the addition of paprika and flour. This goulash is perfect for mashed potatoes, it is also very tasty to serve it with pasta, buckwheat, rice or just tomatoes, cucumbers, etc. So, I suggest you prepare the products on 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 a photo step by step

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




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




  Pour literally one and a half teaspoons of wheat flour, mix and fry for a couple of minutes. Optionally, 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 greasy, increase the amount.




  Boil water in a kettle and pour into a pan, mix. Add paprika, salt, pepper to the pan. Stir the ingredients and send under the lid on a slow fire. Cook goulash for half an hour. Gravy should remain, if it suddenly evaporated, add a little water. After spreading goulash from turkey with gravy on plates, add a side dish and serve. It’s easy to prepare and, for a change, you can learn to cook such a dish from poultry meat.





Good appetite!

Today we’ll talk about how to make turkey goulash with gravy in the home kitchen. The recipe for such a meal is quite simple. Therefore, usually there are no problems in the process of its creation. Note that meat-eaters will appreciate such a dish. There are several ways to prepare such a meal. In our article we will consider the most interesting options.

I would also like to say that which will be presented below is an excellent alternative to chicken. Turkey flesh is also low in calories. She is also rich in protein.

First cooking option

This set of ingredients is very similar to a cheeseburger. Why? Because it is, of course, also based on meat. In addition, it has cheese, and some vegetables. As you can see, the dishes are really similar in composition, but they turn out completely different in taste and method of preparation.

. 35 ml of oil (olive);
. clove of garlic;
. 70 grams of onion;
. a pound of turkey;
. Lavrushka
. one handful of grated cheese;
. 55 grams of cream cheese;
. 500 ml of tomatoes in their own juice;
. 450 ml of chicken stock;
. five grams of starch;
. a teaspoon of oregano, chili and as much paprika.

Now we need to cook turkey goulash with gravy. The recipe will include the following items:

1. Put the stewpan on medium heat, pour olive oil, heat. Sauté the onion chopped on it.
2. Then add the turkey slices, salt and garlic.
3. Wait until the meat sets, then sprinkle with paprika, oregano and chili.
4. Pour the turkey into the broth. Then add the tomatoes and their juice there.
5. Last place the bay leaf. Then simmer another ten minutes.
6. Next, take a cup, pour 60 ml of water, dilute starch.
7. Pour the resulting solution into goulash.
8. After putting in the dish two types of cheese, mix quickly, wait until complete melting. Now the dish can be served at the table.

Turkey goulash with gravy. Recipe without tomato paste, but with mushrooms

To prepare, you will need:
. 46 ml olive oil;
. two tablespoons of boiled rice;
. 240 grams of champignons;
. 420 grams of tomatoes in their own juice;
. five grams of a mix of dried Italian herbs;
. 120 ml ketchup;
. 350 grams of sweet pepper;
. 15 ml of Worcester sauce;
. 75 grams of onion;
. 380 ml of beef broth;
. 850 grams of turkey;
Cooking in the home kitchen:
1. In a roasting pan, heat the oil, fry the onions. Add dried herbs (Italian) to the resulting frying.
2. Next, peppers from seed boxes, cut into cubes.
3. Add them to the roast.
4. Now pour in the same mushrooms, wait until they release moisture.
5. Brown the turkey separately, then send it to the vegetables.
6. Pour the contents of the roasting pan with tomatoes, add Worcester, water (1.5 L), broth and, of course, ketchup.
7. After the liquid has boiled, reduce the heat and simmer for another thirty minutes.
8. Then add the rice, cook another ten minutes. Then remove the dish from the heat.

Cooking in a slow cooker

How else can you cook turkey goulash with gravy? A recipe in a slow cooker will suit you if your home has such a technique that makes the process of creating a meat dish much simpler and easier.

Fry meat with onions first. After put the mushrooms and peppers. After a minute, pour the broth, water, ketchup into the bowl and add the tomatoes. Cook by selecting the “Extinguishing” mode for 45 minutes. After adding rice, turn off the device, let the dish brew.

Turkey goulash with gravy. Sour Cream Recipe

Do you want the turkey to be very juicy? Then pay attention to this cooking method. This food has a light milky taste, which will be appreciated by all meat lovers.
To prepare, you will need:
. dried onions, garlic - a tablespoon;
. 480 grams of minced meat;
. four cloves of garlic;
. 65 grams of onions;
. 750 grams of tomatoes;
. 460 grams of cabbage;
. 3800 ml of chicken stock;
. 270 ml of sour cream;
. four stalks of celery;
. 375 grams of carrots;
. a teaspoon of oregano and as much dried basil;
. 7 boiled potatoes.

Cooking a delicious meat dish with vegetables:
1. Fry carrots, onions and celery in vegetable oil.
2. Throw in the same cloves of garlic, spices. After add vegetables: tomatoes and chopped cabbage.
3. After the tomatoes have reached a puree consistency, and all other components become a little soft, add the minced meat there. Let it seize, then fill the dish with a mixture of broth and sour cream.
4. Put out 30 minutes.
5. Add the potatoes. That's all, the dish is ready to eat.

Little conclusion

Now you know how to cook turkey goulash with gravy. Its recipe is presented in our article, and not just one, but several options at once. So that every housewife could choose the most suitable dish for herself. We wish you success and bon appetit!

Goulash - these are small pieces of meat stewed in their own meat juice with spices, vegetables. This dish can be prepared from turkey, pork or chicken. All these types of meat are cooked quickly.

INGREDIENTS

• Turkey (filet) 500 Gram
• Onions 2 Pieces
• Cooking Oil 50 Milliliters
• Carrot 1 Piece
• Salt, pepper, spices To taste
• Water 200 Milliliters
• Tomato paste 2 tbsp. spoons

Cut the turkey fillet into small portioned portions.

Fry the meat in a hot pan. Add the spices. We fry the meat from all sides until golden brown.

In a blender, chop finely the onion. During cooking, it will disperse in gravy, leaving only taste.

Add pre-grated carrots. Mix. Stew until vegetables are cooked.

In the process of stewing, pour a little water into the pan to form gravy. Add tomato paste. Add salt and pepper to taste. If the tomato is too sour, you can add sugar. Sauté the carrots until cooked, covering the pan with a lid.

Serve to the table. You can generously add chopped fresh herbs.

povar.ru

Recipes for all tastes

Prepare a fragrant and rich goulash of turkey with gravy according to this recipe - this dish will decorate the festive table with dignity or will cheer you up on a weekday.

Goulash, which in our kitchen was transformed from a thick soup, which he is in his homeland - in Hungarian cuisine, is fit to be called a Russian national dish. This dish has taken root very well in our country and has become extremely popular. Only here it’s not a thick soup, but rather a liquid second course due to the abundance of what we call gravy, and, in fact, can be called sauce. And they cook goulash with us not only from veal or beef, but also from any other types of meat, poultry and even fish.

In this recipe, we will talk about making a wonderful turkey goulash. It turns out no less tasty than from other types of meat, but more dietary due to the low calorie meat of this bird.

• After cooking, you will get 4 servings
• Cooking time: 50 minutes

Ingredients:

• turkey, 600 g
• vegetable oil, 50 ml
• dill, 20 g (greens)
• garlic, 3 cloves
• bell pepper, 1 pc.
• carrots, 1 pc.
• onion, 1 pc.
• tomato, 1 pc.
• tomato paste, 1 tbsp
• salt, 2 tsp
• paprika, 2 pinches
• black pepper

How to cook turkey goulash with gravy:

Rinse the turkey fillet, cut into small cubes of 2-3 cm, put in a deep frying pan with heated oil for frying, fry until lightly browned over high heat, stirring.

Roasted turkey meat should be put out of the pan.

Finely chop the onion, do the same with tomato, carrot and bell pepper.

In a pan where the meat was fried, first put the onions, fry for 5 minutes, add tomato, pepper and carrots, fry for another 10 minutes, stirring over medium heat, adding more oil if necessary.

Put tomato paste in vegetables, season with paprika, black pepper, add crushed garlic and turkey meat, mix, fry for 2 minutes, then pour 200-300 ml of hot water, add salt, and bring everything to a boil over medium heat under a lid.

Stew goulash from turkey for 20-30 minutes until cooked on low heat.

Ready turkey goulash with gravy served hot with any side dish - rice, potatoes, vegetables, buckwheat, etc.

Before serving, sprinkle the dish with herbs.

Any part of the turkey is suitable for goulash - breast fillet, thighs or pieces on the bone.

Friends, and from what meat do you often cook goulash? With what meat products does this dish seem most delicious to you? Share your thoughts on making delicious goulash with gravy in the comments!

bodkulinar.xyz

Spanish Goulash with Gravy in Spanish

1. Rinse the turkey fillet with cool water, pat dry with a paper towel, and then cut into small cubes. Put the poultry meat in a plate, sprinkle it 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 the vegetables, so as not to wait without any reason. The celery root and parsley need to be grated, the carrot should also be grated. Peel the onion and cut into small cubes.

2. Heat a little vegetable oil in a pan, then fry onion slices in it until transparent and soft. The next step, you will need to pour pieces of turkey into the pan and stirring all the time, fry them to a blush. Let the golden crust cover the meat on all sides.

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

4. Then open the lid, add all remaining vegetables and dried herbs to the turkey, mix. Lower the lid and continue to simmer all together for another 20 minutes. Do not forget to periodically check the contents of the pan and mix it so that nothing burns. And if everything boils too much, then the fire will need to be reduced.

5. Shortly before the last 20 minutes, in a cup, mix 100 milliliters of water and 1 tablespoon of flour so that there are no lumps. Then pour it into a turkey with vegetables and, stirring all the time, cook the goulash until it thickens. At the very end, be sure to try the dish, suddenly you need to add some more salt or other spices.

6. Turkey goulash with gravy must be served hot. Boiled rice is ideal as a side dish, but it will also be nice with potatoes or pasta. So simple and tasty! Nutritious and tender turkey meat goes well with vegetables, so it's hard to come up with the best lunch. Especially in the spring, when our body simply requires vitamins. Enjoy your meal!

Chef tip:

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

samobranka.info

Recipe turkey goulash with gravy with photo

An alternative to chicken goulash is turkey goulash, whose pulp is also low in calories and rich in protein. With proper preparation, the turkey in thick gravy will remain juicy and soft, and its neutral taste and texture are perfectly combined with any additions.

How to cook turkey goulash with gravy?

The composition of this goulash involuntarily leads to comparisons with a cheeseburger recipe: meat, some vegetables, tomato sauce and cheese, after long stewing, turn into a thick and satisfying goulash, the best company of which will be a slice of fresh bread.

• olive oil - 35 ml;
• onions - 70 g;
• garlic clove;
• turkey - 550 g;
• tomatoes in their own juice - 480 ml;
• dried chili, paprika, oregano - 1 teaspoon each;
• laurel leaf;
• chicken stock - 460 ml;
• a handful of grated cheese;
• starch - 5 g;
• cream cheese - 55 g.

In a skillet placed over medium heat, heat olive oil and sauté chopped onion on it. When the latter begins to brown, add turkey slices, garlic and salt to it. Wait for the meat to set, then sprinkle it with oregano, chili and paprika. Pour turkey slices with broth, tomatoes and their juice, put a bay leaf in the final and let it stew for about 10 minutes. Dilute the starch in 60 ml of cold water and pour the solution into the goulash. Complete the dish with both types of cheese, mix quickly, waiting for them to completely melt, and then remove from heat and proceed to the tasting.

Turkey goulash with mushrooms

• boiled rice - 2 tbsp .;
• olive oil - 45 ml;
• onions - 75 g;
• mix of dried Italian herbs - 5 g;
• sweet pepper - 350 g;
• champignons - 240 g;
• turkey - 840 g;
• tomatoes in their own juice - 420 g;
• beef broth - 380 ml;
• worcester sauce - 15 ml;
• ketchup - 120 ml.

After warming the oil in a roasting pan, use it to saute the onions. Add dried Italian herbs to the onion roast. Peel the seed boxes and cut them into cubes. Add peppers to the onion frying, then send the mushrooms and wait until they release moisture. Brown the turkey slices separately and add them to the vegetables. Pour the contents of the roasting pan with tomatoes, add half a liter of water, broth, Worcester and ketchup. When the liquid in the goulash begins to boil, the heat must be reduced and continue to simmer the dish for half an hour. After the allotted time, add goulash with rice, continue cooking for another 10 minutes and remove the dish from the heat.

If desired, turkey goulash can be cooked in a slow cooker, first fry the meat with onions, put pepper, mushrooms, and after a couple of minutes pour the broth, water, tomatoes and ketchup with sauce into the bowl. Stew the turkey for 45 minutes on the "Stew" or in the "Soup" mode, and after adding the rice, turn off the device and let the goulash brew.

Turkey goulash with sour cream

If you are still afraid that the turkey may become a little dry during the cooking process, then sour cream will help to add confidence in your culinary skills, thanks to which even a dietary piece of meat will not be easy to dry.

• minced turkey - 480 g;
• dried garlic, onion - 1 tbsp. a spoon;
• onions - 65 g;
• garlic cloves - 4 pcs.;
• white cabbage - 460 g;
• tomatoes - 750 g;
• carrots - 380 g;
• celery stalks - 4 pcs.;
• chicken stock - 3.8 l;
• sour cream - 270 g;
• boiled potatoes - 6-7 tubers;
• dried basil, oregano - 1 teaspoon.

Put onions, celery and carrots in vegetable oil together. Add the garlic cloves, all herbs and spices, and then the rest of the vegetables: chopped cabbage and tomatoes. When the tomatoes turn into mashed potatoes, and all the other ingredients are just softened, put the minced meat, let it seize and fill the dish with a mixture of sour cream and broth. After 30 minutes of stewing, put potatoes in a dish and turkey stew with sour cream sauce according to a simple recipe will be ready.

← Click “Like” and read us on Facebook

Chicken and potatoes can rightfully be called the most popular products of all time due to their availability. From this always win-win combination you can cook a great variety of dishes. One of these is a hot, aromatic and deliciously delicious stew.

Zucchini is probably the most versatile vegetable that combines with almost any food. The best way to make sure of this is to cook vegetable stew based on them with the addition of any meat. This dish is prepared so simply that it is almost impossible to spoil.

Most novice cooks do not start cooking lamb, because the special texture and specific smell, if improperly prepared, can spoil the final taste of the dish. Following our recommendations, you will get incredible goulash from this type of meat.

Beef liver is a popular offal and quite healthy. Dishes from it are light, satisfying, and most importantly very budget. Using our recommendations for the preparation of goulash, you will get an incredibly tasty hot dish that goes wonderfully with any side dish.

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!

Turkey goulash is a tasty dish and it’s good because the principle of preparation does not differ from the principle of cooking goulash in general. The main plus is a dietary dish. Working with a turkey is always easy and pleasant. Well, you should not forget about saving time - after all - not beef.

Turkish hens

That's what turkeys used to be called. Where they were brought out is a question. If the Aztecs were very fond of eating turkey, then the historical chain needs to be tracked more deeply. But it wasn’t a domesticated turkey, apparently. Turkey was known in Egypt and, naturally, in Israel. Who would doubt that. Israel has always been ahead of the rest. According to the people of Israel themselves. Europe begins to talk about turkey dishes (primarily about broths) in the middle of the XVI century. The Americans still rely on the fact that the domestic turkey was bred by them. But these are Americans. You can not mention them at all, taking into account the fact that they believe that professional cooking originated in their country - on the territory of Indian tribes. The Indians knew the turkey long before the “first settlers” arrived - criminals and bandits from around the world, expelled by their countries and sentenced to death.

Turkey, in itself, is recommended by nutritionists around the world, both a product for those who monitor their weight and a therapeutic product. But we are interested in cooking, not medicine. Professional race cooks invent new turkey dishes. The most popular dish is goulash, today it has grown in so many variations that it is impossible to count. You can understand the chefs. Turkey is a very easy-to-use product. And you can cook it in any dish, and cooking does not take much time. See for yourself.

How to Make Turkey Goulash with Gravy

Essential Ingredients

• fillet turkey - 500 g;
• onions - 200 g;
• vegetable oil - 50 ml;
• carrot - 80 g;
• salt;
• pepper;
• water - 200 ml;
• tomato - pasta - 100 g.

Step by step recipe with photo

1. Rinse and dry the turkey meat. Cut into cubes or cubes - to choose from.
   
2. Heat vegetable oil in a skillet. Fry the turkey. Salt, pepper. Cook the meat until golden.
   
3. Processed, washed onion punch in a blender into porridge.
   
4. Processed, washed carrots, grind carrots. Add with onion to the meat. Mix well. Stew until carrots are ready.
   
5. During cooking, pour a small amount of water into the pan. Introduce tomato paste. Salt, pepper. Close the lid. Simmer until tender.
   
6. When serving, sprinkle goulash with chopped herbs.
   

The energy value

Calories per 100 g: 115.39 kcal

Other cooking methods

Turkey goulash in a slow cooker

What will be needed:

• fillet turkey - 400 g;
• onions - 100 g;
• sour cream - 150 g;
• tomato paste - 100 g;
• flour - 30 g;
• lavrushka - 1 g;
• sweet ground paprika - 8 g;
• vegetable oil - 60 ml;
• greens - 50 g;
• pepper;
• salt;
• water - 50 ml.

How to cook:

1. Process, rinse, dry the turkey. Then cut it into a cube.
   
2. Cut the washed onion in half. Cut into half sticks.
   
3. Fry the prepared turkey with onions in a saucepan with heated oil.
   
4. Turn on the slow cooker for the Baking program. Add oil. Heat up. Add fried meat and onions. Cook for 10 minutes with the lid open.
5. When the meat and onions are ready, add the sifted flour, stirring constantly. Cook until golden.
6. Make the sauce. In a bowl, combine tomato paste, sour cream and water. Stir well.
   
7. Pour the sauce into the multi-cooker bowl for the turkey. Salt, pepper, add spices, mix thoroughly. To cover with a lid. Set the "Extinguishing" program. Time - 1.5 hours.
   
8. When ready, put the dishes on portioned plates. Garnish with potatoes and chopped herbs.
   

Calories per 100 g: 170.73 kcal

Turkey goulash with flour

What will be needed:

• turkey breast - 300 g;
• sour cream - 200 g;
• onions - 150 g;
• tomato paste - 50 g;
• salt;
• water - 500 ml;
• sublimated garlic;
• flour - 60 g;
• provencal herbs.

How to cook:

Calories per 100 g: 120.33 kcal

Turkey goulash with tomatoes

What will be needed:

• fillet turkey - 600 g;
• onions - 100 g;
• vegetable oil;
• tomatoes - 700 g;
• greens - 30 g;
• provencal herbs.

How to cook:

1. Rinse and dry the turkey meat. Cut with a medium dice. Sprinkle with spices. Let stand for a while.
   
2. Process onion, rinse. Cut as desired - a cube / half ring / half straw. Then spasserovat in vegetable oil.
   
3. Pour the prepared turkey to the onion. Increase the fire. Fry until golden color.
4. Wash tomatoes, cut into slices. Pour into a pan. Cook together for 25 minutes with the lid closed on moderate heat until the turkey is cooked.
5. For a couple of minutes until ready to pour chopped greenfinch. Mix well. Remove from heat. Hold under cover for five minutes.
   
6. Arrange the dish on serving plates. Serve on the table.
   

Calories per 100 g: 50 kcal

Turkey Goulash Diet Recipe

What will be needed:

• turkey - 500 g;
• onions - 200 g;
• carrot - 100 g;
• zucchini - 250 g;
• sweet pepper - 150 g;
• celery - 50 g;
• canned white beans - a can;
• vegetable broth (water);
• garlic - 10 g;
• thyme;
• basil;
• olive oil;
• salt;
• pepper;
• tomatoes (it is permissible to use tomatoes in s / s) - 250/250 g.

How to cook:

1. Heat the vegetable oil in a volumetric stewpan. Spasser in it garlic and thyme, with constant shaking of the stewpan, otherwise the contents will burn.
   
2. Process vegetables, rinse. Cut into cubes the size of a bean.
   
3. Add carrots and onions to the stewpan.
   
4. Fry the contents of the stewpan.
5. Rinse zucchini, pepper and celery, process. Cut like other vegetables. Add to the stewpan.
   
6. Cook a little time. Vegetables must keep in shape.
   
7. Add meat to vegetables. Cook until the turkey is white.
   
8. Add tomatoes and beans to the saucepan, with which the juice is previously drained.
   
9. Pour the broth into the stewpan. Salt, pepper. Boil. Bring to readiness. Pour basil at the end.
   
10. Serve the dish in deep plates with gravy.
    

Calories per 100 g: 57.57 kcal

Turkey goulash with mushrooms

What will be needed:

• fillet turkey - 700 g;
• champignons or oyster mushrooms - 250 g;
• onions - 250 g;
• vegetable oil - 50 ml;
• spice.

How to cook:

Calories per 100 g: 100.25 kcal

Video recipe

• the juiciness of meat will be preserved if you pre-fry it on the maximum heat so that the meat is "sealed" and juice does not come out of it;
• you need to choose chilled meat - do not take the freeze so as not to spoil the dish;
• broth or water can be replaced with wine;
• each one selects his own wine, usually it’s dry white / red wines, gourmet use semisweet wines to make goulash, and you cannot refuse them right - it is semisweet wine that fully reveals all taste notes of any meat;
• cooking goulash is best in a cauldron;
• tighten the gravy with flour or starch;
• when preparing goulash with vegetables, observe a ratio of 1 to 1 - how much meat, so much vegetables;
• goulash 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.