Goulash came to us from traditional Hungarian cuisine, where it is cooked from beef. However, in other countries, including ours, it is prepared from a wide variety of meats: chicken, pork, turkey, even lamb. In this article, we will talk about how to cook turkey goulash , as well as some more interesting recipes for turkey dishes.
Turkey goulash with mushrooms
6 tomatoes for 10 sec. dipped in boiling water, then put in cold water. After that, remove the peel and cut into small pieces, after removing the seeds. 400 g of turkey cut into pieces, pepper and salt. Spread 200 g of chopped and lightly fried mushrooms on foil, richly greased with olive oil (you can take any or allsorts), then meat, 1 chopped shalom onion, chopped tomatoes, 4 chopped thyme branches, garlic and 1 sprig of parsley, also chopped. Pour 125 g of white wine on top, add salt and pepper. Wrap the foil and bake for 40 minutes. Serve hot on the table!
Turkey goulash with vegetables
A half kilogram of potatoes needs to be peeled and cut in half (potatoes should be small), then boil for about 15 minutes, salted with water. Rinse 750 g of brisket, dry and cut. Then you need to wash and peel the vegetables: 1 pc. white pepper, 3 paprika, 2 small zucchini, 1 onion. Add 1 teaspoon of dried rosemary. Melt 1 tablespoon of oil in a pan and fry the meat there. Then add onion there, sprinkle with rosemary, salt, put 1 leaf of parsley, pepper, and lightly fry. At the last stage, put the vegetables in the pan, fry again, fall asleep 1 tbsp. flour, add 250 ml of any vegetable juice and 750 ml of water and boil. Stew in a sealed container for about 30 minutes. When the meat is cooked, add potatoes to it, let it brew for 15 minutes and serve.
Turkey goulash with sauerkraut
3 onions need to be cut into rings, and one turkey thigh into cubes. Fry the meat in 2 tablespoons of melted butter, then add onion, salt and pepper to it and fry for another 5 minutes. Then, in a pan, put 750 g of sauerkraut, a spoonful of juniper berries and a couple of leaves of parsley, pour one and a half glasses of water and 125 g of white wine. Stew for 30 minutes. on a gentle fire.
2 pieces of sweet pepper (green and red) need to be cut into strips and add to the goulash, then stew for another 15 minutes. At your discretion, you can add salt, pepper and even sugar.
Turkey Medallions
300 g of fillet must be washed and cut into small medallions, which must be fried in any vegetable oil for 3 minutes, pepper and salt. In the sauce remaining in the frying pan, add 100 ml of wine (must be dry white), a large spoonful of mustard, 2 large spoons of apricot jam and boil, then add two nectarines or peaches, cut into circles and 200 g of grapes. Fry for 2 minutes. over a big fire. One piece of baguette needs to be cut into 2 cm wide slices. 5 lettuce leaves are torn by hand into small pieces.
Now we “collect” the dish. On a piece of baguette we put a leaf of salad, a piece of meat, fruit and fasten everything with a toothpick. We spread the resulting canapes onto a dish, decorate with basil leaves and serve.
Turkey steak
Four turkey steaks, each about 200 g each, need to be beaten off (previously it is better to wrap them in cling film). Then we fry them in butter on both sides.
One peeled and cut into small slices apple should be fried for a couple of minutes, and then, adding 2 tablespoons of apple juice, boil until the juice becomes 2 times less. After that, you can add 250 ml of cream to the pan and simmer until thickened. When the sauce thickens, add the meat and fat remaining after roasting the meat. Heat everything together for 1 min., Add salt and pepper, as well as green onions and / or parsley.
We hope you and your family enjoy these dishes!