An alternative to chicken goulash is a turkey goulash, the flesh of which is also low in calories and rich in protein. With the right preparation, the turkey in the thick sauce will remain juicy and soft, and its neutral taste and texture blend perfectly with any additions.
How to cook turkey goulash with gravy?
The composition of this goulash involuntarily suggests comparisons with the cheeseburger's recipe: meat, a few vegetables, tomato sauce and cheese after prolonged quenching turn into a thick and hearty goulash, the best company which will be a slice of fresh bread.
Ingredients:
- olive oil - 35 ml;
- onion - 70 g;
- garlic chives;
- turkey - 550 g;
- tomatoes in their own juice - 480 ml;
- Dried chili, paprika, oregano - 1 tsp each;
- the laurel leaf;
- chicken broth - 460 ml;
- a handful of grated cheese;
- starch - 5 g;
- cream cheese - 55 g.
Preparation
In a saucepan placed on medium heat, heat olive oil and save on it chopped onions. When the latter starts to brown, add to it slices of turkey, garlic and salt. Wait until the meat grabs, and then sprinkle it with oregano, chili and paprika. Pour the turkey pieces with broth, tomatoes and their juice, put a laurel leaf in the finale and leave it to stew for 10 minutes. In 60 ml of cold water, dilute the starch and pour the solution into the goulash. Supplement the dish with both types of cheese, mix quickly, waiting for their full melting, and then remove from heat and start tasting.
Turkey turkey with mushrooms
Ingredients:
- boiled rice - 2 items;
- olive oil - 45 ml;
- onion - 75 g;
- a mix of dried Italian herbs - 5 g;
- sweet pepper - 350 g;
- champignons - 240 g;
- turkey - 840 g;
- tomatoes in its own juice - 420 g;
- beef broth - 380 ml;
- Worcester sauce - 15 ml;
- ketchup - 120 ml.
Preparation
After warming the oil in the brazier, use it to dress the onion. Add the dried Italian herbs to the onion roast. Peel the peppers from the seed boxes and cut into cubes. Add the peppers to the onion roast, then send the mushrooms and wait until they release the moisture. Separately brown the slices of turkey and add them to the vegetables. Pour the contents of the brazier with tomatoes, add half a liter of water, broth, wooster and ketchup. When the liquid in the goulash zaburlit, heat must be reduced and continue to extinguish the dish for half an hour. After the allotted time, add the goulash with rice, continue cooking for another 10 minutes and remove the dish from the fire.
If desired, goulash from turkey can be cooked in a multivark, for this, first fry the meat with onions, put pepper, mushrooms, and after a couple of minutes pour broth, water, tomatoes and ketchup with sauce into the bowl. Stew turkey for 45 minutes on "Quenching" or in "Soup" mode, and after adding rice turn off the device and let the goulash infuse.
Goulash of turkey with sour cream
If you are still afraid that the turkey can become dryish during the preparation, then sour cream will help to add confidence in your culinary skills, thanks to which even a dietary piece of meat will not easily be dried.
Ingredients:
- minced turkey - 480 g;
- dried garlic, onions - 1 tbsp. spoon;
- onion - 65 g;
- garlic teeth - 4 pcs .;
- white cabbage - 460 g;
- tomatoes - 750 g;
- carrots - 380 g;
- stalks of celery - 4 pcs .;
- chicken broth - 3.8 l;
- sour cream - 270 g;
- boiled potatoes - 6-7 tubers;
- dried basil, oregano - 1 teaspoon.
Preparation
Together, let onion, celery and carrots on vegetable oil. Add garlic teeth, all herbs and spices, and then other vegetables: chopped cabbage and tomatoes. When the tomatoes turn into mashed potatoes, and all the other ingredients will hardly soften, put the stuffing, let it grab and pour the dish with a mixture of sour cream and broth. After 30 minutes of quenching, put potatoes in a dish and a turkey stew with sour cream on a simple recipe will be ready.