Turkey goulash is served with any side dish: vegetables, cereals, pasta. Recipes for real turkey goulash in all its variety

Slow cooker turkey goulash with gravy is a simple and delicious meal for the whole family. Turkey meat is rightfully considered one of the most dietary, as it is rich in protein, it contains a lot of essential nutrients.

However, it is not at all greasy. By preparing this bird for lunch, you will provide yourself and your family with not only tasty, but also healthy food.

Ingredients:

• Turkey fillet - 350-400 grams
• Onion - 1 piece
• Sour cream - 3 tablespoons
• Tomato paste - 2 tablespoons
• Wheat flour - 1 tablespoon
• Bay leaf - 2 pieces
• Sweet ground paprika - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Fresh greens - 50 grams
• Ground black pepper - taste
• Salt - to taste
• Water - 2 tablespoons

Cooking:

1. Prepare the turkey fillet. Rinse boneless and skinless turkey fillets in cool water and pat dry with disposable paper towels. Lay the poultry meat on a cutting board and first cut it crosswise in half, and then cut each half into small pieces of arbitrary shape.

2. Prepare the bow. Peel the onion, rinse with cold water, rinse the knife in the same way, and then divide the onion into halves and cut into half rings.

3. Fry the turkey with onions. Put the multicooker in the "baking" mode, pour vegetable oil into the bowl and wait until it warms up. Pour the turkey meat and onion and fry everything for 10 minutes with the lid open, stirring occasionally.
When the egg and onion are fried, after the specified time, pour wheat flour to them and, stirring all the time, continue to cook everything until golden brown.

4. Mix the sauce. Meanwhile, while the turkey is roasting, prepare the sauce. To do this, pour tomato paste, sour cream and water into a separate plate. Mix everything well with a fork or spoon.

5. Cooking turkey goulash in a slow cooker. Pour the prepared sauce into the bowl of the multicooker, where the turkey has already been fried. Add salt, paprika, bay leaves and ground black pepper there. Mix well. Close the lid of the device, select the "extinguishing" mode and set the timer for 1.5 hours. While you are waiting for the end of a given program, you can easily do other household chores, as well as prepare a suitable side dish.

When the numbers on the running timer reach zero, carefully open the slow cooker, without burning yourself with hot steam, and divide the turkey goulash into portions, sprinkle with fresh herbs, and then serve.

6. Serve turkey goulash.

Turkey goulash should be served as the main hot dish. As a side dish, choose boiled or baked potatoes, fluffy mashed potatoes, rice, pasta or sautéed mushrooms. No sauce is needed, pour over each portion of the gravy accumulated at the bottom of the bowl. And as a result, you get a hearty and at the same time low-fat dish.
Bon appetit!

– Optionally, you can add other vegetables to the turkey goulash, such as carrots, tomatoes, bell peppers and leeks.

- Be sure to choose bay leaves from the finished dish before serving, then no one will have to pick at the plate.

- You can add more water if you want to get a thinner goulash as a result.

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. A minimum of ingredients, half an hour to prepare, and the result is a juicy, tasty, and most importantly, light and healthy dish!

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

Prepare the ingredients.

Cut the turkey fillet into small pieces.

If desired, the fillet can be lightly marinated. This stage is optional and even somewhat foreign for classic goulash recipes, but having tried this technique in Asian dishes and making sure of its effectiveness, I highly recommend it. With meats that naturally tend to be dry (lean beef, poultry fillet), this 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 the marinade: add 2 tsp to the fillet pieces. tablespoons of vegetable oil, 1 chopped garlic clove, a pinch of salt, 1 tsp. sugar, ground black pepper and 1 tbsp. “dark sauce” (both regular soy sauce and teriyaki sauce, Worcestershire and similar sauces are suitable). Let the meat rest while you prepare the rest of the ingredients.

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

Stirring, fry the onion until it becomes transparent and acquires a light golden hue. Then add coarsely chopped garlic and fry everything together for a few more minutes. When the mixture is browned, pour in 1 tbsp. red wine vinegar. The vinegar will immediately evaporate, but the mixture will take on a savory sweet and sour note.

Add bell peppers cut into thin strips to the pan and fry everything together for another 2-3 minutes.

Optionally, add chopped tomatoes as well. Fry everything together for another 5 minutes.

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

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

Place the fillet pieces in the pan.

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

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

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

Sprinkle the finished goulash with fresh herbs. If desired, you can add a little sour cream.

The dish is ready.

You can serve turkey goulash with gravy as an independent dish or adding a side dish to taste. Bon appetit!

goulash recipes

turkey goulash

1 hour

140 kcal

5 /5 (1 )

The Hungarian thick soup "Goulash", which has long been called the "King of Soups" on the Danube, has come down to us in the form of a second course. In this article - my favorite recipe for goulash with turkey and mushrooms in Spanish. The gravy here is prepared on the basis of dry red wine with the addition of paprika and thyme. It turns out incredibly tasty, spicy second. Combined with pasta or rice, this is an excellent, hearty, delicacy 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 pot.

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

Choice of Ingredients

For the preparation of goulash, the sirloin of the turkey carcass is suitable. Turkey meat has different shades: from pink to dark red. Pink turkey is considered the best quality. The skin of the turkey should be light, possibly with a yellow tint. There can be no mucus on the skin of high-quality turkey meat, it must be dry, smooth and elastic. If possible, smell the meat - the smell should be mild, typical of poultry meat.

The most delicious turkey meat. 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, sauté the garlic in oil over medium heat.
   
   
5. When he gives up his juice, add the onion.
   
   
6. After a few minutes, when the onion is translucent, add the mushrooms and cook, stirring, for about 10 minutes.
   
   
7. Then salt, remove from heat and transfer the mushrooms to a saucepan.
   
   
8. Wash the meat and cut into small pieces.
   
   
9. Reheat the pan with a little oil and put the prepared meat.
   
   
10. Fry it over high heat for about 5 minutes so that a golden crust appears.
    
    
11. Stir occasionally so that it doesn't burn.
    
12. Add a pinch of salt, stir and transfer the meat to a saucepan with mushrooms.
    
    
13. Put it on fire, add paprika, mix the contents well, put the tomato paste.
    
    
14. Stir again and after a few minutes pour in the wine.
    
    
15. Add thyme after another 5 minutes. Cover 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 prepared from pork or beef. We have prepared a wonderful and classic recipe for you.

Turkey goulash video recipe

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

Turkey goulash with champignons. Spanish cuisine

Ingredients:

- 700 g of turkey
- 1 onion
- 2 garlic cloves
- 250 g champignon
- 50 g. tomato paste
- a spoonful 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!!!

https://i.ytimg.com/vi/SspIRYE2Qrk/sddefault.jpg

https://youtu.be/SspIRYE2Qrk

2015-10-01T18:46:35.000Z

Recipe for turkey goulash in a slow cooker

A wonderful goulash is obtained in a slow cooker. It is very easy to prepare. Thick, tasty gravy and soft dietary turkey meat, combined with any successful side dish, is guaranteed to delight your family. Yes, this is not a dinner, but a holiday!

• It will take time: 55 minutes.
• You 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, cut into small pieces. Salt, pepper the meat, add spices to taste and mix thoroughly.
   
   
2. Transfer the prepared meat to the slow cooker, set the “Baking” or “Stew” mode for 50 minutes. Cook the meat with the lid open in its own juice until the liquid has completely evaporated. This will take about 20 minutes.
   
   
3. In the meantime, cut the onion into half rings, chop the garlic.
   
   
4. Grate the carrot 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 the carrot, onion and garlic. Cook everything together for 10-15 minutes.
   
   
6. Add flour, mix, fry vegetables with meat and flour for a few more minutes.
   
   
7. Combine tomato paste, sour cream, pour in hot water and mix to get 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 rest for another 15 minutes.
   
   
10. Goulash piping hot, serve with a side dish. Top with greens.
    
    

Try to cook also excellent

August 15, 2014

Simple turkey goulash in sour cream

A simple turkey goulash in sour cream can be made from any turkey meat. It can be ready-made goulash, azu, medallions.

Turkey goulash

Before embarking on the process of creating the hot option we have chosen, it is worth considering stocking up on all the necessary products. What do we need in this case as a basis?

You can take a turkey fillet or a boneless drumstick or thigh.

Other options for parts of the carcass of the bird we have chosen are also possible. And, of course, do not forget about some of the vegetables and seasonings that we will need to prepare the gravy and give a special taste and aroma to our culinary masterpiece.

Goulash with sour cream sauce. Turkey meat is used.

7.3 Grand total

Turkey meat stewed in sour cream

Turkey meat stewed in sour cream can be made very simply, both on the stove and in a slow cooker. But for some reason it tastes better on the stovetop.

Quantity of ingredients

Ease of preparation

Cooking time

Is it suitable for a holiday table

Is it suitable for daily nutrition

Is it suitable for diet and baby food

Ingredients:

• 700 grams of turkey meat (in this case, it was ready-made goulash);
• 125 ml sour cream (10-15%);
• one large onion (or two smaller ones);
• oil for frying (preferably butter or ghee);
• ½ teaspoon dry marjoram;
• ½ teaspoon dry basil;
• 1-2 allspice peas;
• 6-7 black peppercorns;
• ½ teaspoon salt;
• a small bunch of greens (any to taste).

1. Wash the turkey meat and cut into small pieces.

2. Finely chop the onion.

3. Fry the onion in a pan in butter until golden.

4. Put the turkey goulash in the pan with the onions.

5. Add spices and salt to sour cream. Mix. Dilute the sour cream with water and pour the resulting mixture of goulash in a pan. Sour cream sauce should completely cover the meat. If it doesn't cover, add a little more water.
6. Stew turkey goulash in sour cream over low heat under a lid for 20 minutes. Then remove the lid and simmer for another 10 minutes. During this time, excess moisture will evaporate, and the gravy will become thicker.

Just before the end of the stew, add chopped greens to the dish. Mix.

A simple turkey goulash with sour cream sauce is ready.

If you strictly followed all the recommendations in the process of preparing the dish we have chosen, then as a result you should get a really tasty treat. It is sure to please both your family members and guests of your home.

For beginners in the world of cooking, goulash may seem like a rather complicated dish. However, if you use detailed step-by-step recipes, and even provided with photos of each stage, you will understand that this is absolutely not the case.

Making turkey goulash in this case will not be at all difficult. At the same time, you can thus please yourself not only with delicious, but also useful food, which will allow you to take the first step on the path to proper nutrition.

A very tasty delicacy is the liver. Can it be used to create our chosen dish? Of course, the answer to this question will be positive.

Using the liver will help you not only cook dinner quickly and tasty, but also save the family budget, because such a product is relatively inexpensive. At the same time, you will make sure that your loved ones eat right.

Separately, it is worth taking care of the intended side dish. The following options can play this role:

• pasta;
• potato;
• buckwheat porridge.

Whichever side dish you choose, you will definitely like the hot dish prepared according to our recipe. However, here it is worth remembering and following some recommendations that will help you create a truly delicious treat.

For example, it is worth remembering that turkey liver is generally tougher than chicken liver. Therefore, you may have to spend a little more time to soften it and bring it to readiness.

The liver must be washed. To do this, you can use a jet of cold water. In addition, the liver should be cleaned of excess veins. The best shape for liver pieces into which you will need to cut your product is a large straw.

For beginners in the world of cooking, it will not be superfluous to find out the approximate sizes of such pieces. It is believed that their length should be about 5 centimeters, and the width - only 1 centimeter.

Fry the liver together with onions, previously cut into small pieces, and also together with carrots, previously grated on a small grater.

It is best to pour sunflower oil into a frying pan and preheat it to the desired temperature. Only then can the prepared ingredients be lowered there so that they can be thoroughly fried on all sides.

Do not be afraid to turn on a fairly strong fire. A sign that the product is ready will be that your liver will change color from red to white.

Then you can add a mixture of onions and carrots to the meat. Thoroughly mix all these components together. The process of frying in two stages will take you only about 12 minutes.

Then we can move from the frying process to the stewing process. Add some water to your mixture. Enough about 200 milliliters. In this case, the water must be boiled.

Unlike the frying process, the stewing process is best done on low fire. The duration of this stage will also be quite small, namely about 5-7 minutes.

At the same time, you can stew both directly in the pan itself, and using special dishes. A cast-iron brazier may be best suited for such purposes.

In fact, absolutely any part of the carcass can be used for such a delicacy. If you wish, you can use both hearts and stomachs.

Of course, there are some classic recipes for the delicacy we are considering. However, if you wish and have the proper skill, you can deviate from them in accordance with your individual preferences.

For example, you can cook with or without tomato paste. Depending on whether you like spicy foods, you can create your delicacy with or without pepper.

Such a delicacy turns out to be very tasty if you add mushrooms to it, especially champignons. However, classic recipes do without the use of mushrooms.

Other equally exotic options for creating a classic Hungarian dish are available. For example, you can add some zucchini to it.

Cooking methods

How to cook turkey goulash? Of course, if you are new to the world of cooking, you can take the advice of more experienced colleagues in the shop.

To create such culinary masterpieces, you may need to use certain kitchen utensils and equipment. At the same time, there may be various options, among which you can choose the one that best suits you:

• pan;
• oven;
• multicooker.

The use of each of these methods involves the implementation of certain nuances. However, no matter which option you choose, with a competent approach to the task at hand, you can easily get a tasty and healthy lunch or dinner.

If you want the easiest way, then most likely you will prefer cooking goulash in a skillet. The second popular option is the possibility of cooking such a dish in the oven.

Naturally, if we are talking about using the oven, then we will not stew our bird, but bake it. The best thing to do is in foil, with which you will have to line your baking sheet or a special form of your choice.

First, we cut the main ingredient into pieces of the correct shape and medium size. We put them on the foil, it is also worth laying a little onion between the pieces.

Other vegetables can also be added there. Tomatoes are perfect for this. Cut them into small triangles. It is best to first remove the skin from them: for this, it is enough to scald the vegetables we have chosen with boiling water.

Let's not forget the seasonings. A fairly standard set of spices will do:

• salt;
• pepper;
• Bay leaf;
• greenery.

If you love gourmet cuisine, then it is worth adding some refined touches to your culinary masterpiece. For these purposes, products such as olive oil and white wine are suitable.

On this, all preliminary preparations are fully completed. Let's move on to the baking process itself. To do this, you need to turn on the oven on the temperature mode in 180 degrees Celsius.

Estimated cooking time is approx. 40-45 minutes. During this time, the pieces of the bird should be covered with a characteristic golden crust.

Many housewives have certain difficulties not only with the preparation of certain dishes, but with the choice of suitable kitchen equipment. If you choose a multicooker, then the following brands are most popular with users:

• Redmond;
• Panasonic;
• Polaris.

However, the success of cooking a particular dish does not always depend on the advantages and disadvantages of the kitchen equipment you use. A lot depends on the skill of the cook himself.

It will take you a little more time to create such a dish in a slow cooker than a similar process in the oven. However, the result will certainly be worth the effort.

First of all, we process the fillet. It should not contain any bones or skin. The meat should not only be thoroughly washed from dirt, but also thoroughly dried. In the first case, use a stream of cool water, in the second - ordinary disposable paper towels.

Then put the fillet on a cutting board. We will need to cut it into pieces of the correct shape and small size.

At the next stage, we will need to lay all the components prepared by us directly into the multicooker. We will cook them in the “Baking” mode.

Do not forget to add a small amount of vegetable oil to the multicooker bowl. There is one important nuance: first let the oil become hot and only then put food into it.

For the initial roasting of our ingredients, you only need about ten minutes. Do not forget to mix the components together, and do not close the lid of the multicooker.

After the specified time, we should add some flour to the multicooker bowl. It is best to use a wheat variety for such purposes.

After some time, the meat should be covered with a characteristic golden crust. In the meantime, we are waiting for the onset of this moment, you can not waste time and start preparing a special sauce.

The traditional sauce for such a dish is a mixture of water, tomato paste and sour cream. We also will not deviate from the proven classic recipe.

At the very last stage, we pour the prepared sauce into the slow cooker. Also, do not forget about seasonings. All components should be thoroughly mixed together.

Now we switch the multicooker from the “baking” mode to the “stewing” mode. It will take you about an hour and a half to bring your culinary masterpiece to final readiness.

When serving the dish, do not forget to sprinkle it with herbs, as well as prepare a suitable side dish. If you follow all the rules, then you will get a delicious meal that will surely appeal to all members of your family, as well as guests of your home.

Diet food

Can you eat turkey if you are on a diet? Of course, everything here is individual and depends on your specific situation and the chosen weight loss program.

However, in general, turkey meat is considered dietary and incredibly healthy. That is why it is recommended to include it in the daily diet for those people who care about their health.

At the same time, there are special dietary recipes that will allow you to prepare a dish that has interesting taste and is healthy at the same time. Thus, you can take the first step on your path to proper nutrition.

People who are on a diet are usually very interested in the calorie content of the foods they are going to eat. What is the situation with the calorie content of the dish we are considering?

Turkey calories per 100 grams is 84 kilocalories. Consider this indicator when planning your diet while following your chosen diet.

At the same time, this indicator characterizes the meat itself, without any additional ingredients. If we are talking about a ready-made dish according to the recipe we have chosen, then this indicator can grow up to up to 118 kilocalories per 100 grams.

The Dukan Diet is one of the most popular weight loss methods at the moment. It is named in this way by the name of the famous French nutritionist Pierre Dukan.

The use of dietary turkey meat is quite suitable for the diet of those people who, in order to improve their body and achieve ideal figure parameters, decide to resort to the Dukan method. However, the secret of the French specialist lies precisely in not limiting oneself in the choice of food at all.

Of course, there are no miracles, and in this innovative technique, you must also follow certain rules. For example, Dukan's diet should be based on simple oat bran.

• attack;
• alternation;
• fastening;
• stabilization.

Each of these stages has its own diet, as well as a certain set of recommended dishes. The recipes we are considering are most suitable for the second of the existing phases, when it is very important to alternate between protein foods and vegetables.

To the main ingredient, you can add not only traditional tomato paste, but also bell pepper and even a little zucchini. In the process of stewing, instead of flour, you can use corn starch, and as spices, it is best to use various fragrant herbs.

For greater health benefits, you can use a slow cooker as the main kitchen equipment. Steam cooking is preferred for dietary purposes compared to frying.

Increased requirements for the composition and quality of products are made not only by those people who want to achieve an ideal figure. It is very important to observe them in such matters that are related to the nutrition of children.

By the way, the dish we are considering is also prepared in specialized children's institutions. In this case, even in this case, the dish, as a rule, turns out to be tasty and healthy.

Many mothers strive to prepare such delicacies for their children that meet all standards and requirements. Fortunately, if desired, this is not at all difficult.

Goulash is meat with gravy. Accordingly, such a delicacy without fail requires a side dish. What can play such a role? The most popular option in such cases is mashed potatoes.

To prepare a complete healthy dinner for the whole family, you will need about half a kilogram of the main ingredient. The bird must be cut into small, convenient for further use, pieces.

Then there are various options for their preparation. Pieces can be initially lightly fried, and only then stewed. You also have an option where the roasting step is skipped.

The stewing process will take place in a frying pan. To do this, in addition to the main ingredient, you will need the following mandatory components:

• carrot;
• water.

Of course, it is worth observing certain ratios between the individual components. For example, for a pound of poultry, about half a glass of water will be enough for you.

The quenching process should take place until the main ingredient reaches the state of readiness. In this case, the meat should become as soft as possible.

Instead of water, you can use bouillon. In this case, you should not wait for the moment when the liquid has completely boiled away: on the contrary, the meat should be covered with a certain layer of broth.

At the very last stage of stewing, you should think about adding seasonings. This role can be played by a fairly standard set of products: for example, bay leaves or black peppercorns.

Experienced housewives have their own secrets on how to check the degree of readiness of such a dish. In fact, there is nothing complicated here: just pierce the meat with an ordinary fork or knife.

One of the options for the sauce is to mix together components such as tomato paste and sour cream. At the same time, it is important to add a little flour to them.

This mixture can be prepared in a separate bowl. Unfortunately, flour can have a tendency to form lumps: it is very important to prevent this. Therefore, it is very important to mix these components with each other as thoroughly as possible until a homogeneous state.

Then the sauce must be placed in the pan. The remaining time until the completion of the preparation of your culinary masterpiece, it will be very important for you to constantly stir the contents of your pan.

During this time, your dish should gradually thicken. The final stage of preparing dinner should take you no more than 10 minutes.

In addition, there are some secrets regarding the regulation of the density of your culinary masterpiece. In the process of working on it, a variety of situations may arise that may interfere with the implementation of your plans: fortunately, they will be fairly easy to fix.

For example, you may add too little water or put the pan on too high a heat: in such cases, the water may boil away prematurely before the meat is tender. What to do in such unpleasant situations? Of course, you will only need to add the missing amount of water to the pan.

Of course, the opposite situation can also occur, when the goulash turns out to be too thick. In such cases, to correct the current situation, it will be enough for you to simply add the missing amount of liquid.

Many people want to get not a classic, but an original taste for their dinner. In this case, a few minutes before the end of the cooking process, you can add pickled cucumber to the mixture in the pan.

It is believed that a bird like a turkey never causes allergies. It can also be used by children who suffer from allergic reactions.

Of course, everything here is very individual and depends on the individual. It is better to play it safe and consult with your doctor. Or try a small portion first before introducing such a meal into your child's daily diet.

In addition to traditional goulash, you can use our chosen base to create other varieties of dishes. For example, zucchini cutlets or a dish with such an exotic name as bigus are very tasty.

To create zucchini cutlets, you will need to mix with turkey, as well as with flour. It is best to grind the ingredients to the desired state using an ordinary meat grinder.

For taste, such a dough can be salted, as well as add other seasonings to taste. To create food, you can use a slow cooker. In this case, it is best to grease the bowl with olive oil, and then steam our delicacy for approximately 50 minutes. These cutlets are very tasty with sour cream.

If you do not have a slow cooker, then you can use an ordinary saucepan for a similar process. The basic steps and duration of bringing the ingredients to a state of readiness will be exactly the same.

Now let's find out what bigus is. In fact, there is absolutely nothing complicated here: we are talking about stewed fillet pieces together with white cabbage.

The creation of such an interesting and unusual dish can be divided into three main stages: first we fry and stew the fillet, then we fry the cabbage with onions, and only at the last stage we stew all the components of the future delicacy all together.

Interestingly, the dishes we are considering can also be used to feed nursing mothers. But in such cases, the requirements for the quality of products are doubly increased, because the quality of the baby’s nutrition directly depends on the quality of the mother’s nutrition, which ultimately affects, among other things, the state of his health.

Important nuances

Turkey goulash is an incredibly tasty dish, but the results of your work can depend on many factors. If you are new to the world of cooking, then you need to follow the recommendations contained in the corresponding recipe as closely as possible.

The process of creating the perfect culinary masterpiece should begin with the selection of the necessary ingredients. After all, you can follow the recommendations contained in the recipe as clearly as possible, but you can spoil the dish even before it starts cooking, simply by choosing the wrong products.

In order for your dish to be as tasty and tender as possible, fillet should be selected as the main ingredient. If we talk about parts of the carcass, then the breast or thigh is best suited for your goals.

Of course, poultry meat is an important, but far from the only ingredient in the dish we are considering. Accompanying ingredients are very important, including those that will be part of the gravy.

Of course, instead of the type of meat we have chosen, many other varieties can be used with success. For example, the following:

• pork;
• beef;
• chicken.

Empty meat to eat will not be as tasty as when it is accompanied by a delicious sauce. How to cook this important component of such a dish?

Natural sour cream sauce is very popular in the preparation of such hot dishes. It is easy to prepare, tasty and healthy.

However, there are other options as well. For example, tomato paste can serve as another natural seasoning option.

Of course, experienced housewives often use frying to prepare gravy. To create it, you will need such simple ingredients as onions and carrots.

Very often, various greens are also added to create gravy. The specific type and amount of such seasoning is also determined by taste.

It is known that goulash came to us from Hungarian cuisine. How can you follow the traditional recommendations that exist for this type of food?

Interestingly, in our view, this dish is closely associated with the second. Accordingly, it is required to separately create a side dish.

However, it turns out that in traditional Hungarian cuisine, goulash is the first. It is nothing more than a thick soup with pieces of meat.

Of course, we will not talk about liquid food. Still, the traditional Hungarian goulash is a rather rich soup.

To create it, not the fillet, but the shin of the bird we have chosen is quite suitable for us. Separate the meat itself from the bones, and then proceed directly to the creation of a delicious and mouth-watering thick soup.

The shin is significantly inexpensive if you buy it with bones. In the process of getting rid of these unnecessary elements, you can significantly lose the weight of the product, as well as spend some time, but you can definitely save your family budget a little.

The ideal form of cutting is smooth oblong stripes. In this case, nothing differs from the options more familiar to us, implied by such a term.

Before putting such pieces in the soup, it is recommended to fry them a little. To do this, you need quite a bit of vegetable oil, as well as a very small amount of time.

It is best to fry as evenly as possible. A sign of preliminary readiness is the appearance of a characteristic golden crust.

Now pour about one liter of water into the pan. First, the meat should be stewed for some time without adding vegetables. However, already at this stage it is recommended to add all the necessary seasonings to the broth.

While the meat softens during the stewing process, you can proceed to the processing of vegetables. First of all, we are talking about potatoes. This popular product needs to be fried in a pan over medium heat along with onions and tomato paste.

You can also add pieces sweet pepper. Of course, it is not recommended to forget about a variety of seasonings: first of all, we are talking about ground black pepper.

Don't forget to add some flour to this vegetable mixture. Thoroughly mix all these components and wait until the mixture softens.

At the same time, it is also not necessary to leave the frying on the fire for too long, otherwise it can lead to negative consequences. Products will simply begin to stick to the surface of the pan.

To prevent this from happening, the frying must be removed from the fire in a timely manner, and then transferred to the broth. The soup will be ready to serve in just five minutes.

Of course, such a culinary masterpiece was prepared not only in Hungary, but also in other countries. For example, we can try to cook such an exquisite dish in Spanish.

In the Spanish version, as a basis, we will take not the lower leg, but the thigh. We prepare small pieces that will need to be carefully fried over high heat until a characteristic golden crust appears.

After frying the bird, we shift the resulting pieces back to the plate. We proceed to the preparation of frying, for which we need the following ingredients:

• garlic;
• Bell pepper.

Then we add tomato paste, water, and previously fried golden pieces to the vegetables. You can use paprika as a seasoning.

By the way, the Spanish version is best created in a saucepan. Such a container with large sides and dense walls will allow you to add the right amount of water there and at the same time prevent the components from burning, but rather allow them to evenly reach the maximum state of readiness.

Now let's mentally fast-forward to another European country. The fact is that in addition to the Hungarian and Spanish methods, there is also a Greek recipe for such a dish.

Such a dish can be prepared with various seasonings: it is recommended not to skimp on them. Ingredients such as:

• caraway;
• nutmeg;
• cinnamon.

Do not forget about more traditional spices: for example, bay leaf. You can select each such component separately and prepare the mixture yourself, or you can use ready-made options: for example, Maggi seasoning.

Under this brand, a ready-made mixture of "homemade meat gravy" is produced. This option is great for the Greek version.

It will not be superfluous for you to add tomato paste during the stewing process. If pre-roasting takes you about 5 minutes, then stewing will last up to 25 minutes.

Another important touch of the Greek way - when serving a culinary masterpiece on the table, do not forget to decorate it with grated cheese. This is important not only from an aesthetic point of view, but also from the point of view of taste pleasure.

Of course, in traditional recipes, as a rule, we are not talking about poultry, but about heavier types of meat. However, for those who care about their health, the use of dietary meat will be much more preferable.

If you wish, you can go for some trick and use several types of base at the same time: for example, combine turkey and beef with each other. This option will be no less tasty than many other options that we have considered. Thus, you will kill two birds with one stone: take care of your diet and follow the recommendations from the classic Hungarian cuisine.

Separately, it is worth paying attention to the preparation of the sauce. The most natural and popular option is sour cream sauce. To create it, you will need sour cream with a fat content. 10 to 20 percent.

In addition to sour cream, flour must be included in the composition of the sauce. And for the original taste, you definitely need to add a little greenery there.

The base is pre-fried together with onions. And only after that you can add sauce to them, as well as a certain amount of water. If this is possible, you can add not empty water, but a ready-made rich broth.

Another version of the sauce is creamy. To create it, you will need both the cream itself ( about 250 milliliters), and another equally important component - butter.

It is best for such cases to take cream, which has a fat content of 20 percent. To create the sauce, we need a separate happy deep saucepan.

In order for the sauce to have an original taste, we add a small amount of mustard to the creamy base. The mixture must be thoroughly mixed until a homogeneous structure.

Of course, you can use an ordinary spoon for these purposes. However, it is much more convenient to wield a special whisk.

Another important ingredient for the sauce - ground black pepper. And, of course, do not forget about a sufficient amount of ordinary butter.

There we also add flour, a little salt, as well as herbs to taste. We mix all the components together as thoroughly as possible.

Only after that we can add the sauce to the base, previously fried and stewed in water or broth. If the first part of creating such a dish will take you a little more than half an hour, then for the second you only need 5 to 7 minutes.

Turkey goulash with gravy - a hearty and tasty dish for dinner. I recently learned that this is the national dish of the Hungarians. Hungarian shepherds prepared gravy with pork fat: they fried meat with vegetables, and then poured it with water, adding flour.

Turkey goulash in sour cream sauce

Ingredients:

• Turkey breast -300 g
• Sour cream 20% - 200 g
• Bulb onion (medium size) -1 pc.
• Tomato paste -1 tablespoon
• Salt - to taste
• Water - 500 ml
• Garlic powder - to taste
• Wheat flour -2 tablespoons
• Seasoning for poultry - to taste

Step by step recipe:

1. Cut the turkey breast fillet into small pieces and fry quickly in a small amount of vegetable oil, on both sides, until golden brown.
2. Cut the onion into a quarter rings not very thin. Add to the fried turkey, remove from heat, add flour, mix quickly so that both the meat and the onion are covered with flour.
3. Pour in water, add sour cream and tomato paste. Salt to taste and add garlic powder and poultry seasoning. Stir until both paste and sour cream are dissolved. Cover and, from the moment of boiling, simmer over medium heat for 7-10 minutes, stirring occasionally.
4. Let stand covered for 5 minutes and serve with any side dish)

Bon appetit)

Aromatic turkey goulash

To diversify the usual me - we offer you a recipe for a dish that can be cooked very quickly - turkey goulash in a slow cooker. We can say about this meat - it is low-fat, does not contain cholesterol and is considered hypoallergenic. No wonder they begin to give a turkey to very young children during the first feeding period. It seems to be similar to chicken and cooks just as quickly, just as tender, but still different.

Ingredients:

• turkey meat - 400 g;
• carrots - 300 g;
• onion - 1 pc.;
• medium tomato - 1 pc.;
• green onions or other greens to taste;
• tomato paste - 1 tbsp;
• vegetable oil;
• a couple of leaves of lavrushka;
• salt pepper.

How to cook juicy goulash from turkey meat in a slow cooker - pressure cooker:

1. As always, any recipe begins with the ingredients, we prepare them so that they are at hand.
2. Let's clean the carrots. Then grate
3. Wash the onion, peel and chop into small squares
4. Pour very hot water (boiling water) over a tomato, choose a ripe fruit. To make it easy to remove the skin from it later - make a cross-shaped incision with a knife before scalding
5. Wash the turkey meat, peel off the film, cut into pieces about 1.5 cm side
6. In a slow cooker, add some refined vegetable oil for light frying and lower the carrots, onions and meat
7. Turn on the "Chicken" mode and fry for three minutes. If you have a different model of the multicooker, then you can use any mode, universal in our case - "Frying"
8. While the meat with vegetables is getting a golden crust - remove the tomato from the cooled water and remove the skin from it, then chop finely, it is better to use a ceramic board or a flat plate so that the juice does not stack and is not saturated with unnecessary odors
9. Without turning off the slow cooker, add tomato slices and tomato paste, a pinch of salt and pepper (to taste) to the contents and mix
10. Chop the greens, in our case green onion feathers
11. Add greens and a couple of bay leaves to the bowl
12. Turn off "Chicken" mode and turn on "Congee" mode. Close the lid of the multicooker and simmer for about half an hour
13. If you have a different model - and NOT a pressure cooker, then also find the mode of the same name, but be guided by the cooking time of about 1.5 hours
14. When the dish is ready, the mode is turned off, let our gravy brew a little, about ten minutes
15. Now take out the lavrushka and distribute it in portions on the table.

Turkey goulash

We will need:

• 1 kg turkey meat,
• 1 - 2 red bell peppers (however, the color does not matter),
• 2 - 3 medium onions,
• 3 - 4 garlic cloves,
• 1 tbsp tomato paste,
• 100 gr sour cream or cream,
• 0.5 tsp paprika,
• salt, pepper to taste.

Cooking:

1. Finely chopped onion and garlic are lightly fried in a saucepan in vegetable oil. Then add the sweet pepper cut into cubes (I have pepper from the freezer) and fry with onions for more? 5 minutes. We give tomato paste, paprika and fry for a couple more minutes.
2. In parallel, cut the turkey meat into small pieces and fry over high heat in a preheated pan, in vegetable oil until golden brown.
3. Put the fried turkey meat in a saucepan, give just enough water to cover the contents, bring to a boil and simmer under a lid over low heat until tender.
4. 5-10 minutes before readiness, add sour cream.
5. Turkey goulash is ready!

Bon appetit!

Turkey goulash with Spanish gravy

Ingredients:

• Turkey fillet 400 g
• Onion 1 pc.
• Carrots 2 pcs.
• Parsley root 1 pc.
• Celery root 0.5 pcs.
• Dried herbs 0.5 tsp (taste)
• Salt 1 tsp (taste)
• Pepper 0.5 tsp (taste)
• Water 1.5 cups (+ 100 ml for diluting flour)
• Wheat flour 1 tbsp
• Sunflower oil 2 tbsp.
• Paprika 0.25 tsp (taste)

Step by step preparation:

1. Rinse the turkey fillet with cool water, pat dry with paper towels, and then cut into small cubes. Put the poultry meat on 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 vegetables, so as not to just wait around doing nothing. Grate the celery root and parsley, and grate the carrots as well. Peel the onion from the husk and cut into small cubes.
2. Heat a little vegetable oil in a frying pan, then fry the onion slices in it until translucent and soft. The next step you will need to pour the turkey pieces into the pan and, stirring all the time, fry them until 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 the pan with the turkey and onions. Stir, close the lid and simmer over medium heat for 20 minutes.
4. Then open the lid, add all the remaining vegetables and dried herbs to the turkey, mix. Lower the lid and continue to simmer everything together for another 20 minutes. Remember to periodically check the contents of the pan and stir it so that nothing burns. And if everything boils too much, then the fire will need to be reduced.
5. Shortly before the end of the last 20 minutes, in a cup, mix 100 ml of water and 1 tablespoon of flour so that there are no lumps. Then pour it into the 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 a little more salt or other spices.
6. Turkey goulash with gravy should be served hot. Boiled rice is ideal as a side dish, but it also goes well with potatoes or pasta. That's so easy and delicious! Nutritious and tender turkey meat goes well with vegetables, so it’s hard to come up with a better lunch. Especially in the spring, when our body simply requires vitamins. Bon appetit!

Turkey goulash with spices in a slow cooker

Required Ingredients:

• turkey meat - 500 g;
• purified water - 100 ml;
• onions - 1 pc.;
• bay leaf - 1-2 pcs.;
• carrots - 1 pc.;
• vegetable oil - 2-3 liters;
• wheat flour - 1 tbsp. l.;
• spices - to taste;
• salt - to taste.

Cooking process:

1. Peel onions and carrots, rinse and chop. In the bowl of the multicooker on the "Baking" program, stew the vegetables, giving a golden hue. Sprinkle with spices and salt, add flour. Transfer to a dish and leave for a while.
2. Rinse the turkey meat and cut into medium sticks. Put the meat in a bowl without oil, cover with vegetables on top and put a bay leaf. Pour the ingredients with purified water and cook on the “Extinguishing” mode under a closed lid for one hour.
3. Goulash can be served with a variety of side dishes and fresh or canned vegetables, sprinkled with chopped herbs.

Turkey goulash with mushrooms in a slow cooker

Required Ingredients:

• turkey meat - 500 g;
• champignons - 200 g;
• tomato - 4 pcs.;
• onions - 1 pc.;
• carrots - 1 pc.;
• garlic - 2 cloves;
• vegetable oil - 3 tbsp. l.;
• tomato paste - 1 tbsp. l.;
• sour cream - 100 g;
• parsley root;
• celery root;
• spices - to taste;
• salt.

Cooking process:

1. Rinse and cut the meat into small cubes. Put in a multicooker bowl and fry on the "Baking" program until golden brown. Chop onions, carrots and roots. Rinse the mushrooms thoroughly and cut into thin slices. Add chopped ingredients to the bowl with the meat and season with tomato paste.
2. Cover with a lid and cook in the same mode for another ten minutes. After time, add chopped garlic and sour cream. Switch the technique to the "Extinguishing" mode and continue cooking for about half an hour.
3. Put goulash on mashed potatoes, garnish with tomato slices and sprinkle with herbs. Call everyone to the table and have fun. Read more:

Turkey goulash with vegetables in a slow cooker

Required Ingredients:

• turkey meat - 0.5 kg;
• zucchini - 1 pc.;
• sweet pepper - 1 pc.;
• carrots - 1 pc.;
• onions - 1 pc.;
• garlic - 2 cloves;
• black pepper - 5-7 peas;
• dried basil - 1 tsp;
• ground black pepper;
• salt.

Cooking process:

1. Rinse the turkey meat thoroughly and cut into oblong pieces. Lubricate the multicooker bowl with vegetable oil and distribute evenly so that each piece is fried. On the “Baking” mode, fry the meat until golden brown and transfer to a plate.
2. Peel the carrots and onions, cut the carrots into strips, onion into half rings. Rinse the zucchini and cut into medium oblong cubes, cut the sweet pepper into thin strips.
3. In the same mode, first fry the onion for about five minutes, then add the carrots. After five minutes, add zucchini with sweet pepper. Simmer for about 10 more minutes. Now add ruddy meat to vegetables.
4. Season with salt and pepper, throw in peppercorns and chopped garlic, mix well. Fill the dish with boiling water and switch to the "Extinguishing" mode.
5. Cook goulash with vegetables for 30 minutes. If necessary, increase the time, depending on how fast your slow cooker cooks. Serve this delicious treat with fluffy rice and enjoy.

Enjoy your meal.