Goulash is a hot, very thick soup, which is the pride of Hungarian cuisine. In the past, it was a simple meal of shepherds, today this dish has gained immense popularity in many cuisines around the world. Traditionally, goulash is prepared from beef or veal, turkey goulash - variations on the topic, however, quite successful. Yes, and more suitable for children is dietary poultry. If you cook for kids, do not overdo it with the basis of goulash bases - paprika, try to pick up sweet and not spicy spices.
How to cook goulash from a turkey in a multivariate?
Ingredients:
- turkey fillet - 350 g;
- onion - 1 piece;
- bay leaves - 2 pcs .;
- tomato paste - 2 tbsp. spoons;
- sour cream - 3 tbsp. spoons;
- flour - 1 tbsp. a spoon;
- sweet paprika (ground) - 1 tbsp. a spoon;
- vegetable oil - 2 tbsp. spoons;
- dill, parsley - 1 bunch;
- salt, pepper black ground - to taste.
Preparation
The meat is washed, dried with a paper towel and cut into small pieces across the fibers. In the multivark at the "Baking" mode, fry the finely chopped onion until it is transparent, add the turkey. Fry 10 minutes and pour in the flour, bring it all to a golden color. Mix sour cream with tomato paste and two tablespoons of water. Fill sauce with meat. Solim, pepper. Add the bay leaves and paprika. Close the multivark and go to the "Quenching" mode. For an hour and a half "forget" about goulash and go for a walk with the child, and on return you will have a delicious and fragrant supper. It remains only to spread the goulash on plates and sprinkle with greens.
Goulash from turkey in Spanish - recipe
Ingredients:
- turkey fillet - 700 g;
- onion - 3 pieces;
- red sweet pepper - 2 pcs .;
- tomato paste - 2 tbsp. spoons;
- sour cream - 150 g;
- garlic - 2 cloves;
- paprika spicy - 1 tsp;
- vegetable oil - for frying;
- salt, pepper black ground - to taste.
Preparation
Cut the turkey in small pieces and fry in a heavily heated pan until golden. We shift the meat to a plate, and in its place we send finely crumbled onions and garlic. After 5 minutes, add the diced peppers. Fry the vegetables for another 5 minutes and add the tomato paste. Sprinkle with paprika. Minute keep on the fire, stirring. After we return to the frying pan turkey, pour water so that the pieces of meat a little peeking on the surface. We give a boil, remove the fire to a minimum and cover it with a lid. Stew until the meat is tender, about half an hour. In the end, a few minutes before the readiness, add the sour cream.
Turkey turkey with mushrooms
Ingredients:
- turkey fillet - 1 kg;
- champignons (fresh) - 400 g;
- onion - 3 pieces;
- sweet paprika - 3 tbsp. spoons;
- broth (vegetable) - 1,5 items;
- cream - 2 items;
- mustard - 2 tbsp. spoons;
- white wine (dry) - 1 item;
- onion green - 1 bunch;
- vegetable oil - 4st. spoons;
- salt, pepper black ground - to taste.
Preparation
We cut goulash from turkey meat, fry it in small portions on a well-heated frying pan until golden brown and add it to a large saucepan. In the last batch of meat add the diced onions, fry until the transparency. Fill in a pan with turkey vegetable broth, wine and cream. Solim, pepper. Add the paprika and mustard. We put it on the stove, bring it to a boil, remove the fire and stew it under the closed lid for 20 minutes. Add the champignons cut into plates, weigh for another 10 minutes and turn it off. Sprinkle goulash with herbs and serve with rice, potatoes or pasta.
Goulash with turkey fillet in foil
Ingredients:
- turkey fillet - 400 g;
- tomatoes - 2 pieces;
- onion - 1 piece;
- laurel leaf - 1 pc .;
- garlic - 1 clove;
- white wine (dry) - 3 tbsp. spoons;
- paprika spicy - 1/2 tsp;
- sweet paprika - 1 teaspoon;
- olive oil - 1 tbsp. a spoon;
- parsley - 3 branches;
- salt, pepper black ground - to taste.
Preparation
Form for baking lined with foil so that you can then completely close it. Spread the pieces of turkey, finely chopped onion and garlic, quarters of tomatoes. Solim, pepper. We pour wine and olive oil. Add the laurel leaf and chopped greens. We wrap the foil and bake in the oven, heated to 180 degrees, 45 minutes.