Turkey gravy recipe with photos step by step

Turkish chickens

That's what turkeys used to be called. Where they were taken out is the question. If the Aztecs were very fond of eating turkey, then the historical chain needs to be traced deeper. But it was not 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 residents of Israel themselves. Europe begins talking about turkey dishes (primarily broths) in the middle of the 16th century. Americans still maintain that the domesticated turkey was bred by them. But these are Americans. There is no need to mention them at all, given 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 all over the world, expelled by their countries and sentenced to death.

Turkey meat itself is recommended by nutritionists around the world, both as a product for those watching their weight and as a medicinal product. But we are interested in cooking, not medicine. Professional chefs are racing to invent new turkey dishes. The most popular dish, goulash, today has acquired so many variations that it is impossible to count. You can understand cooks. Turkey is a very easy-to-use product. And you can cook it in any container, and it doesn’t take much time to prepare. See for yourself.

How to make turkey goulash with gravy

Required Ingredients

turkey fillet - 500 g;
onion - 200 g;
vegetable oil - 50 ml;
carrots - 80 g;
salt;
pepper;
water - 200 ml;
tomato paste - 100 g.

Step-by-step recipe with photos

Rinse the turkey meat and dry it. Cut into a block or cube - your choice.
Read also: Recipe: Chopped chicken breast cutlets (copy) 5 servings. Calorie, chemical composition and nutritional value.
Heat vegetable oil in a frying pan. Roast the turkey. Add some salt and pepper. Cook the meat until golden brown.
Puree the processed, washed onion into the porridge in a blender.
Grind the processed, washed carrots. Add along with the onions to the meat. Mix well. Simmer until the carrots are ready.
During cooking, pour a small amount of water into the pan. Add tomato paste. Add some salt and pepper. Close the lid. Simmer until done.
When serving, sprinkle the goulash with chopped herbs.

Energy value

Calorie content per 100 g: 115.39 kcal

Other cooking methods

Turkey goulash in a slow cooker

What will be needed:

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

Process the turkey, rinse and dry. Then cut it into cubes.
Cut the processed, washed onion in half. Cut into half-straws.
In a saucepan with heated oil, fry the prepared turkey with onions.
Turn on the multicooker to the “Baking” program. Add oil. Heat. Add fried meat and onions. Cook for 10 minutes with the lid open.
When the meat and onions are ready, add the sifted flour, stirring constantly. Cook until golden brown.
Prepare the sauce. In a bowl, combine tomato paste, sour cream and water. Stir thoroughly.
Pour the sauce into the multi-cooker bowl with the turkey. Add salt, pepper, add spices, mix thoroughly. To cover with a lid. Set the “Quenching” program. Time - 1.5 hours.
When the dish is ready, place it on serving plates. Garnish with potatoes and chopped herbs.

Calorie content per 100 g: 170.73 kcal

Turkey goulash with flour

What will be needed:

turkey breast - 300 g;
sour cream - 200 g;
onion - 150 g;
tomato paste - 50 g;
salt;
water - 500 ml;
freeze-dried garlic;
flour - 60 g;
Provencal herbs.

Cut the turkey breast into a medium wedge.
Heat oil in a frying pan. Fry the turkey in it until golden brown.
Process the onion. Rinse. Cut into a slice. Add to meat. Remove from heat immediately. Add flour. Mix well.
Add water and sour cream to the frying pan. Add tomato paste. Add some salt and pepper. Add garlic. Stir until the tomato paste and sour cream form a smooth sauce. Cover with a lid and boil. Cook for 10 minutes, stirring.
Serve the finished dish with any side dish. Mashed potatoes or boiled potatoes are recommended.

Calorie content per 100 g: 120.33 kcal

Turkey goulash with tomatoes

What will be needed:

turkey fillet - 600 g;
onion - 100 g;
vegetable oil;
tomatoes - 700 g;
greens - 30 g;
Provencal herbs.

Rinse the turkey meat and dry it. Cut into medium cubes. Sprinkle with spices. Let it sit for a while.
Process the onion and rinse. Cut as desired - cube/half rings/half straws. Then sauté in vegetable oil.
Add the prepared turkey to the onions. Increase the heat. Fry until golden brown.
Wash the tomatoes, cut into slices. Pour into the frying pan. Cook everything together for 25 minutes with the lid closed over moderate heat until the turkey is cooked through.
A couple of minutes before it’s ready, add the chopped green stuff. Mix well. Remove from heat. Keep covered for five minutes.
Divide the dish into portioned plates. Serve.

Turkey goulash with vegetables in a slow cooker

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.

Recipe

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

Turkey goulash dietary recipe

What will be needed:

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

Heat vegetable oil in a large saucepan. Sauté the garlic and thyme in it, shaking the pan constantly, otherwise the contents will burn.
Process the vegetables and wash them. Cut into cubes the size of beans.
Add carrots and onions to the saucepan.
Fry the contents of the saucepan.
Wash and process the zucchini, pepper and celery. Cut as well as other vegetables. Add to the saucepan.
Read also: Cooking cabbage rolls from Chinese cabbage quickly and tasty
Cook for a short time. Vegetables should keep their shape.
Add meat to vegetables. Cook until the turkey turns white.
Add tomatoes and beans, from which the juice has previously been drained, to the saucepan.
Pour the broth into the saucepan. Add some salt and pepper. Boil. Bring to readiness. At the end add basil.
Serve the dish in deep bowls with gravy.

Calorie content per 100 g: 57.57 kcal

Turkey goulash

Ingredients

Turkey fillet	500 g
Vegetable oil	50 g
Onion	2 pcs.
Flour	1 tbsp. l.
Khmeli-suneli	1 tsp.
Curry	0.5 tsp.
Salt	0.5 tsp.
Water	2 stacks

Choosing the right ingredients

Turkey is a fairly popular dish in the home diet. Its meat is rich in vitamins A and E and is very easily absorbed in our body. For this reason, turkey is classified as a dietary dish and is used in baby food.
You can purchase it chilled or frozen, either whole or individual parts.
When purchasing a product, carefully examine the surface. There should be no dark spots or bruises on it.
If you decide to purchase packaged meat, pay attention to its tightness and expiration date.
Good meat is pinkish in color, does not stick to your hands and has a neutral smell.
For our dish you will need poultry pulp, so you can give your preference to turkey fillet.

Step by step recipe

Cut 500 g of fillet into small oblong pieces and fry in a dry frying pan. We need to evaporate all the juice from it.
Add 3 tbsp to meat. l. vegetable oil and continue frying until done.
Then cut 2 onions into cubes and fry until translucent.
Add 1 tbsp. l. heaps of flour and keep on fire for another 30 seconds.
Add meat to onions. Sprinkle 0.5 tsp. curry, 0.5 tsp salt, 1 tsp. hops-suneli and pour 2 glasses of water.
Mix the ingredients, reduce the heat and leave to simmer covered for 40 minutes, stirring occasionally.

Video recipe

I invite you to watch a short video about the method of preparing goulash. You will be able to see how to cut all the ingredients and what the meat dish will look like in the end.

Serving options

This dish is served hot with any side dish and vegetable salad.
On the festive table it is served in portioned plates decorated with greens.
Small canned peas will also serve as an interesting decoration for goulash.

Turkey goulash with mushrooms

What will be needed:

turkey fillet - 700 g;
champignons or oyster mushrooms - 250 g;
onion - 250 g;
vegetable oil - 50 ml;
spices.

Process the turkey, rinse and dry. Cut with a medium-thick block.
Rinse the oyster mushroom. Cut off thickenings. Cut into thick strips.
Process the onion and wash it. Cut the floor into strips.
Heat vegetable oil in a frying pan. Fry the turkey in it. Add prepared oyster mushrooms. Fry until golden brown. Add processed onions.
Pour sour cream over the contents of the frying pan. Cook for a quarter of an hour over moderate heat.
Divide the finished goulash into portioned plates. It is recommended to garnish with mashed potatoes or boiled potatoes with herbs.

Calorie content per 100 g: 100.25 kcal

Video recipe

Turkey goulash with gravy is an excellent option for a tasty and satisfying dish that can easily be served with various side dishes: mashed potatoes, buckwheat porridge, rice, pasta - or anything. If you prefer a lighter meal, then you can serve vegetables or just greens as an addition to the goulash.

Turkey is a nutritious meat, suitable for both lunch and dinner. For this recipe, it is best to use fresh poultry loin; frozen meat will not be as tasty. You can also always experiment with spices and herbs.

Dietary turkey meat is perfect for preparing dishes such as goulash. Try it, it's very tasty!

With sour cream filling

This is a hearty dish that can be served on its own, as is customary in Hungary, or with your favorite side dish.

It is prepared from:

300 g turkey meat;
bulbs;
200 ml sour cream;
20 ml tomato paste;
a small amount of flour;
salt, spices and 500 ml of water.

Step-by-step instruction:

Before cooking turkey goulash in a frying pan, the onion and meat are chopped.
The sirloin is lightly fried in a frying pan, into which chopped onion is added after 5 minutes.
After 3 minutes, the onion-meat mixture is crushed with flour, mixed, and then filled with water and sour cream with the addition of paste, salt and spices.
The dish is simmered under the lid for 10 minutes, and after removing from the heat, it is infused for about 5 minutes.

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Recipe 1: Turkey goulash (step-by-step photos)

Turkey meat according to this recipe is soft, juicy, tender. And adding bell pepper makes the goulash even tastier.

turkey fillet 600 g
tomato paste 2 tbsp
onions 1–2 pcs.
vegetable oil 50 ml
garlic (cloves) 2–3 pcs.
salt to taste
bell pepper 1–2 pcs.
seasoning mixture
tomatoes 2 pcs.

Cut the turkey fillet into medium pieces. Pour vegetable oil into a frying pan and add the meat there. Add diced onion to the meat. Fry over medium heat without covering with a lid.

First crush the garlic and then chop it. Add to meat.

Now add chopped tomatoes, salt, seasoning and mix.

Peel the bell pepper from seeds and cut into strips.

We also add it to the meat.

Stir and fry a little more, stirring so as not to burn.

Transfer everything into a stewing container. Add water, if you have it, broth is better. Bring to a boil, cover with a lid and simmer until done.

In about 20 minutes our goulash should be ready.

It is better to prepare rice as a side dish for turkey goulash. Bon appetit!

How to make turkey goulash

There are no special recommendations for preparing goulash from turkey meat: everything is the same as with meat. The only important role is played by the choice of the part of the bird, on which the taste of the entire dish will depend. So, fillet is considered dietary, so turkey breast goulash will be less nutritious.

The legs are juicier, but you will have to tinker with them to separate the meat from the bones, as well as from the skin. How to prepare goulash:

The turkey is washed and cut into small pieces.
Fry until white and then put into another bowl.
Vegetables are peeled and cut into small pieces.
In the bowl where the meat was fried, vegetables are stewed, spices, salt and pepper are added.
Then add tomato paste and simmer the vegetables until soft.
Add turkey, stir, add chopped garlic, broth and bring to a boil. Simmer the goulash for 30 minutes.
At the very end, add chopped herbs to taste.

Recipe 2: Turkey goulash with gravy (with photo)

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

Turkey goulash in a slow cooker

Turkey fillet stewed in a delicate sour cream gravy turns out tender, with a slight milky flavor. The dish confidently tops the dietary list, since the already lean meat in it is prepared with almost no addition of vegetable oil.

What we need:

turkey (fillet) – 300 g;
onion – 1 pc.;
oil for frying – 1 tbsp. l.;
salt – 1/4 tsp;
spices - to taste;
tomato paste – 1.5 tbsp. l.;
sour cream – 1 tbsp. l.;
wheat flour – 1.5 tbsp. l.;
water – 200 ml;
bay leaf – 1 pc.

Number of servings – 2

How to cook this dish in a slow cooker

Cut the turkey fillet into medium-sized pieces.
Cut the onion into small cubes.
Pour oil into the multicooker bowl. Turn on the “Frying” (or “Baking”) mode. Sauté for 3 minutes.
Add turkey. Fry together for 5 minutes.
Combine tomato paste in a bowl with sour cream and flour. Stir and get a thick sauce. We dilute it with water. Add salt and spices. Fill the contents of the multicooker with gravy.
Throw in a bay leaf. Switch to the “Stew” mode and cook for 30 minutes.

Serve with porridge, potatoes, vegetables - any side dish.

Author: Yulia S.

Recipe 3, step by step: turkey drumstick goulash

Frozen drumsticks are inexpensive. We defrost it completely on the refrigerator shelf, cut the meat and prepare an excellent dish from it, very tasty.

3 turkey drumsticks (1.5-1.6 kg)
1 large onion
1 carrot
3-4 tbsp. spoons of sour cream
2-3st. spoons of tomato paste
1.5-2 teaspoons sugar
salt pepper
bay leaf - optional
1-1.5 teaspoons of ready-made seasoning for chicken
1 tbsp. spoon of starch or flour
2-3 tbsp. spoons of vegetable oil

These are the shins that were purchased. They have already been defrosted, washed and dried.

We cut and remove the skin from the legs, then cut out a bone from each. And we work for quite a long time with a sharp knife, because there are a lot of films in the shin that we cut off.

We have 700 g of pure meat left. Pour the rest (bones, small pieces of meat) with cold water and cook the broth. Cut the meat for goulash into pieces.

Place the oil in a thick-bottomed frying pan over high heat; it will heat up in 4-5 minutes. And on it we fry the turkey for several minutes, stirring until all the meat becomes light.

Add chopped onion and carrots into half rings. Also, without reducing the heat and stirring constantly, fry everything together for another 4-5 minutes.

Sprinkle the meat with salt, pepper, and prepared seasoning, reduce the heat to low, cover and leave the turkey to simmer for 10-15 minutes. The juices from the meat and vegetables in the pan are enough for this.

When the meat in the goulash is almost soft, add tomato paste and sour cream, sugar, taste for salt, if there is not enough gravy, add boiling water. Simmer for another 5-10 minutes.

Lightly dilute starch or flour in water, pour into goulash, mix. The sauce has thickened, the meat is soft - it’s time to turn it off and let the dish stand under the lid until serving for 6-7 minutes.

Turkey goulash: 8 wonderful recipes

Dietary turkey meat is perfect for preparing dishes such as goulash. Try it, it's very tasty!

Recipe 1: Turkey goulash (step-by-step photos)

Turkey meat according to this recipe is soft, juicy, tender. And adding bell pepper makes the goulash even tastier.

turkey fillet 600 g
tomato paste 2 tbsp
onions 1–2 pcs.
vegetable oil 50 ml
garlic (cloves) 2–3 pcs.
salt to taste
bell pepper 1–2 pcs.
seasoning mixture
tomatoes 2 pcs.

Cut the turkey fillet into medium pieces. Pour vegetable oil into a frying pan and add the meat there. Add diced onion to the meat. Fry over medium heat without covering with a lid.

First crush the garlic and then chop it. Add to meat.

Now add chopped tomatoes, salt, seasoning and mix.

Peel the bell pepper from seeds and cut into strips.

We also add it to the meat.

Tomato paste.

Stir and fry a little more, stirring so as not to burn.

Transfer everything into a stewing container. Add water, if you have it, broth is better. Bring to a boil, cover with a lid and simmer until done.

In about 20 minutes our goulash should be ready.

It is better to prepare rice as a side dish for turkey goulash. Bon appetit!

Recipe 2: Turkey goulash with gravy (with photo)

We will prepare goulash according to all the rules - with sour cream and tomato paste, with the addition of paprika and flour. This goulash is excellent with mashed potatoes; it is also very tasty served with pasta, buckwheat, rice or just a salad of cabbage, tomatoes, cucumbers, etc.

So, I suggest you prepare the products according to 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.

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

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

Add literally one and a half teaspoons of wheat flour, mix and fry for a couple of minutes. If desired, you can 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 fatty, increase the amount.

Boil water in a kettle and pour into the pan, stir. Add paprika, salt, pepper to the pan. Mix the ingredients and place covered over low heat. Cook the goulash for half an hour. The gravy should remain, if suddenly it has evaporated, add a little water. Then divide the turkey goulash with gravy into plates, add a side dish and serve.

Recipe 3, step by step: turkey drumstick goulash

Frozen drumsticks are inexpensive. We defrost it completely on the refrigerator shelf, cut the meat and prepare an excellent dish from it, very tasty.

3 turkey drumsticks (1.5-1.6 kg)
1 large onion
1 carrot
3-4 tbsp. spoons of sour cream
2-3st. spoons of tomato paste
1.5-2 teaspoons sugar
salt pepper
bay leaf - optional
1-1.5 teaspoons of ready-made seasoning for chicken
1 tbsp. spoon of starch or flour
2-3 tbsp. spoons of vegetable oil

These are the shins that were purchased. They have already been defrosted, washed and dried.

We cut and remove the skin from the legs, then cut out a bone from each. And we work for quite a long time with a sharp knife, because there are a lot of films in the shin that we cut off.

We have 700 g of pure meat left. Pour the rest (bones, small pieces of meat) with cold water and cook the broth. Cut the meat for goulash into pieces.

Place the oil in a thick-bottomed frying pan over high heat; it will heat up in 4-5 minutes. And on it we fry the turkey for several minutes, stirring until all the meat becomes light.

Add chopped onion and carrots into half rings. Also, without reducing the heat and stirring constantly, fry everything together for another 4-5 minutes.

When the meat in the goulash is almost soft, add tomato paste and sour cream, sugar, taste for salt, if there is not enough gravy, add boiling water. Simmer for another 5-10 minutes.

Recipe 4: Turkey goulash in sour cream sauce

A super simple dish that comes together very quickly.

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

Cut the turkey breast fillet into small pieces and fry quickly in a small amount of vegetable oil, on both sides, until golden brown.

Cut the onion into quarter rings, not very thinly. Add to the fried turkey, remove from heat, add flour, stir quickly so that both the meat and onion are coated with flour.

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 with a lid and, from the moment it boils, simmer over medium heat for 7-10 minutes, stirring occasionally.

Let stand covered for 5 minutes and serve with any side dish.

Recipe 5: Turkey fillet goulash with sour cream

Turkey fillet 700 gr.
Sweet pepper 2 pcs.
Onions 3 pcs.
Garlic 2 cloves
Tomato paste 2 tbsp.
Sour cream 150 gr.
Paprika 1 tsp.
Salt to taste
Pepper to taste

Place the frying pan on the stove and add oil. While it is heating, wash and cut the turkey into small pieces.

Fry the meat without reducing the heat until golden brown.

Peel and chop the garlic and onion. Place in a frying pan and fry for five minutes.

Cut the pepper into squares. Place in a frying pan with onions and garlic. Fry for about five minutes. Add paprika, tomato paste and mix. Continue frying for another minute.

Add meat to vegetables and add water. Let it boil, reduce the temperature and cover with a lid. Simmer for half an hour until the turkey is cooked. At the end add sour cream.

Recipe 6: Turkey goulash with tomato paste

The smell of smoke can come from smoked lard, and if you select good meat, you can say with confidence that the goulash will be a success. This dish is prepared using various types of meat - usually beef or veal. I want to introduce you to a recipe for turkey goulash.

This is dietary meat, so this dish will not be very heavy.

Turkey (fillet) 650 g
Tomato 1 pc.
Carrot 1 pc.
Onion 1 pc.
Sweet pepper 1 pc.
Water 250 ml
Vegetable oil 50 ml
Tomato paste 1 tbsp. l.
Dill 1 bunch
Garlic 3 cloves
Salt To taste
Ground black pepper To taste
Ground paprika To taste

The turkey fillet should be washed, dried a little with a paper towel and cut into small pieces.

Then quickly fry in vegetable oil over high heat, preferably until golden brown.

Place the fried meat on a plate, and in the meantime, take care of the vegetables. If you don't have turkey, you can make chicken goulash.

Peel the onions and carrots, remove the center from the sweet pepper. You can peel the tomato, but this is not necessary. Cut the vegetables into small cubes.

First, fry the onion in a frying pan, then add the remaining vegetables and fry for about seven more minutes.

Now add all the tomato paste, finely chopped garlic to the vegetables and pepper to taste. Then add paprika and fry for another two minutes.

It's time to add the browned turkey meat to the pan. Then fill everything with water, add salt and bring to a boil. When the goulash boils, reduce the heat slightly, then cover with a lid and simmer for 25-30 minutes until tender.

Recipe 7: how to cook turkey goulash

A juicy meat dish with gravy - turkey goulash. This traditional Hungarian meat dish will please your taste, and it translates as “thick soup”. It is often prepared from veal, but turkey makes it more tender.

Turkey 400 gr. Vegetable oil 1 tbsp. Carrots 1 pc. Onion 1 pc. Bell pepper 0.5 pcs. Tomato paste 2 tbsp. Water 2 tbsp. Salt to taste Mixed peppers to taste Garlic 1 pc.

Dill 3-4 branches.

Cut the turkey into small pieces and place in a frying pan or saucepan with a small amount of oil. Fry until golden brown.

Add chopped carrots and onions. Fry with meat.

Add bell pepper. Cook for about 15 minutes.

Salt and sprinkle with ground pepper. Add tomato paste and water, stir and simmer over low heat for 15 minutes.

At the end add chopped garlic and dill. Stir and in a couple of minutes the goulash will be ready! Bon appetit!

Recipe 8: Flavorful Goulash with Garlic and Turkey

The dish turns out to be very spicy, with a special aroma and taste. The turkey is ready – juicy and tender. Garlic and vegetables not only affect the taste and aroma of the finished goulash, but also add colorful and appetizing flavor to the dish. This treat is suitable for both everyday meals and the holiday table. It looks decent, and the taste will captivate you from the first sample.

Turkey 400 g
Spices 2 teaspoon
Vegetable oil 1 tbsp. spoon
Onion 1 pc.
Carrots 2 pcs.
Garlic 3-4 cloves
Sweet pepper 2-3 pcs.
Salt to taste

Wash the turkey and cut into long strips.

Rub with spices and leave to marinate for 15 minutes.

Pour a little vegetable oil into the frying pan, no more than a tablespoon. It's good to warm it up. Place the turkey in the pan. Lightly fry it on all sides over high heat. Then reduce the heat to low, cover the pan with a lid and simmer for 2-3 minutes.

Cut the onion into large cubes. Send it to the turkey in the frying pan. Do not stir. Cover with a lid and simmer for a few minutes. Then mix. Add ground black pepper.

Also cut raw peeled carrots into medium-sized cubes. Cover the onions mixed with turkey with it. Cover with a lid and continue simmering for 5 minutes over low heat.

Finely chop the garlic. Sweet pepper is chopped into small cubes. These vegetables also go into the frying pan. Cover with a lid and simmer over low heat for 10 minutes.

After 10 minutes of simmering, you need to pour a little water into the frying pan - if not enough juice is released from the meat and vegetables. Gently stir the goulash and continue cooking for another 5 minutes.

Then turn off the heat, but leave the pan on the hot stove. Let the dish arrive. Now all that remains is to serve the turkey goulash.

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All recipes are carefully selected by the culinary club of the website eat-me.ru

Source: https://www.eat-me.ru/20190206/gulyash-indejka.htm

Recipe 4: Turkey goulash in sour cream sauce

A super simple dish that comes together very quickly.

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

Cut the turkey breast fillet into small pieces and fry quickly in a small amount of vegetable oil, on both sides, until golden brown.

Cut the onion into quarter rings, not very thinly. Add to the fried turkey, remove from heat, add flour, stir quickly so that both the meat and onion are coated with flour.

Let stand covered for 5 minutes and serve with any side dish.

Recipe 5: Turkey fillet goulash with sour cream

Turkey fillet 700 gr.
Sweet pepper 2 pcs.
Onions 3 pcs.
Garlic 2 cloves
Tomato paste 2 tbsp.
Sour cream 150 gr.
Paprika 1 tsp.
Salt to taste
Pepper to taste

Place the frying pan on the stove and add oil. While it is heating, wash and cut the turkey into small pieces. Fry the meat without reducing the heat until golden brown.

Peel and chop the garlic and onion. Place in a frying pan and fry for five minutes.

Cut the pepper into squares. Place in a frying pan with onions and garlic. Fry for about five minutes. Add paprika, tomato paste and mix. Continue frying for another minute.

Add meat to vegetables and add water. Let it boil, reduce the temperature and cover with a lid. Simmer for half an hour until the turkey is cooked. At the end add sour cream.

Turkey fillet goulash with gravy

Another variation of the recipe that allows you to create an original goulash with a long-loved tomato sauce without much effort.

You will need the following grocery set:

turkey meat – 600 g;
onions – 2 pcs.;
sweet pepper – 2 pcs.;
garlic – 1 clove;
tomato paste – 40 ml;
vegetable oil, salt and pepper.

To prepare a delicious dinner:

Vegetables are peeled and randomly chopped.
Turkey fillet cut into pieces is salted and fried until almost done in a frying pan with sunflower oil.
Oil is poured into the saucepan, in which onion half rings and garlic are sautéed.
After 5 minutes, pepper is added to the vegetables.
The components of the dish are seasoned and poured with a glass of boiling water with pasta diluted in it.
After the vegetable mixture boils, the meat is placed in the pan, after which the goulash is stewed for about 10 minutes.

Recipe 6: Turkey goulash with tomato paste

For the invention of goulash, we must thank the Hungarian shepherds. They came up with this dish and often cooked it over a fire in pots. The smoky, outdoor goulash was particularly delicious. But even in a modern kitchen it can be prepared just as well. The smell of smoke can come from smoked lard, and if you select good meat, you can say with confidence that the goulash will be a success. This dish is prepared using various types of meat - usually beef or veal. I want to introduce you to a recipe for turkey goulash. This is dietary meat, so this dish will not be very heavy.

Turkey (fillet) 650 g
Tomato 1 pc.
Carrot 1 pc.
Onion 1 pc.
Sweet pepper 1 pc.
Water 250 ml
Vegetable oil 50 ml
Tomato paste 1 tbsp. l.
Dill 1 bunch
Garlic 3 cloves
Salt To taste
Ground black pepper To taste
Ground paprika To taste

The turkey fillet should be washed, dried a little with a paper towel and cut into small pieces.

Then quickly fry in vegetable oil over high heat, preferably until golden brown.

Place the fried meat on a plate, and in the meantime, take care of the vegetables. If you don't have turkey, you can make chicken goulash.

Peel the onions and carrots, remove the center from the sweet pepper. You can peel the tomato, but this is not necessary. Cut the vegetables into small cubes.

First, fry the onion in a frying pan, then add the remaining vegetables and fry for about seven more minutes.

Now add all the tomato paste, finely chopped garlic to the vegetables and pepper to taste. Then add paprika and fry for another two minutes.

Flavorful turkey goulash

To diversify what I’m used to, we offer you a recipe for a dish that can be prepared very quickly - turkey goulash in a slow cooker. We can say about this meat that it is low-fat, contains no cholesterol and is considered hypoallergenic. It is not for nothing that turkey is given to very young children during their 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 pair of bay leaves;
salt pepper.

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

As always, any recipe begins with ingredients, prepare them so that they are on hand
Let's peel the carrots. Then grate it
Wash the onions, peel them and chop them into small squares
Pour very hot water (boiling water) over the tomato, choose a ripe fruit. To easily remove the skin later, make a cross-shaped cut with a knife before scalding
Wash the turkey meat, peel off the film, cut into pieces about 1.5 cm sides
Add a little refined vegetable oil to the slow cooker for light frying and add carrots, onions and meat
Turn on the "Chicken" mode and fry for three minutes. If you have a different model of multicooker, then you can use any mode, universal in our case - “Frying”
While the meat and vegetables acquire a golden crust, remove the tomato from the cooled water and remove the skin from it, then finely chop it; it is better to use a ceramic board or flat plate so that the juice does not drain and become saturated with unnecessary odors.
Without turning off the multicooker, add tomato pieces and tomato paste, a pinch of salt and pepper (to taste) to the contents and stir
Chop the greens, in our case green onions
Add the herbs and a couple of bay leaves to the bowl
Turn off the "Chicken" mode and turn on the "Congee" mode. Close the lid of the multicooker and simmer for about half an hour
If you have a different model - and NOT a pressure cooker, then also find the mode of the same name, but focus on the cooking time of about 1.5 hours
When the dish is ready, the mode is off, let our gravy brew a little, about ten minutes
Now take out the bay leaf and serve in portions on the table.

Recipe 7: how to cook turkey goulash

Turkey 400 gr. Vegetable oil 1 tbsp. Carrot 1 pc. Onion 1 pc. Bell pepper 0.5 pcs. Tomato paste 2 tbsp. Water 2 tbsp. Salt to taste Mixture of peppers to taste Garlic 1 pc. Dill 3-4 branches.

Cut the turkey into small pieces and place in a frying pan or saucepan with a small amount of oil. Fry until golden brown.

Add chopped carrots and onions. Fry with meat.

Add bell pepper. Cook for about 15 minutes.

Salt and sprinkle with ground pepper. Add tomato paste and water, stir and simmer over low heat for 15 minutes.

At the end add chopped garlic and dill. Stir and in a couple of minutes the goulash will be ready! Bon appetit!

Classic turkey goulash in a frying pan

Turkey goulash with gravy in a frying pan is a simple, but at the same time healthy and nutritious dish.

To prepare it you should purchase:

400 g turkey;
carrots;
2 pieces of bell pepper;
2 – 3 cloves of garlic;
a glass of vegetable oil;
20 ml tomato paste;
salt and pepper.

Cooking steps:

The sirloin is washed well and cut into small pieces, which are salted, fried until golden brown, and then placed on a plate.
Sweet peppers are cut into strips, peeled carrots are grated, and garlic is crushed.
The root vegetable is sauteed in a frying pan until soft, after which chopped pepper and tomato paste are added to it.
After 2 minutes, pour a glass of boiling water over the vegetables.
The contents include pieces of turkey, garlic, salt and spices.
The dish is simmered under the lid for about 20 minutes on low heat.