Creamy turkey goulash with pepper and mushrooms, in 45 minutes
A light everyday goulash: cubed turkey breast browned in batches, onion, red pepper and mushrooms, plenty of sweet paprika, tomato paste, stock and finally sour cream with flour that makes the sauce creamy. Turkey needs no hours of stewing like beef: twenty minutes and it is tender; longer, and it dries out. With buckwheat, dumplings or rice.
Your own work in that: 25 min.
- Browning 10 min
- Vegetables 10 min
- Stewing 20 min
- Sour cream 5 min
Step by step
0 / 6 done
Brown the turkey in batches
Cut the breast into 3 cm cubes, pat dry, salt, pepper and dust with a tablespoon of flour. Heat 2 tablespoons of oil in a wide pan or pot over high heat and brown the meat in two batches, 3 minutes each, only until the edges colour. Set aside on a plate. Put the buckwheat on in a separate pot: rinse it, add 500 ml salted water, bring to the boil and cook covered over low heat for about 15 minutes.
Ingredients: 800 g turkey breast · 2 pcs onions · 1 pcs red pepper · 250 g button mushrooms · 2 cloves garlic · 3 tbsp oil · 2 tbsp plain flour · 2 tbsp sweet paprika · 1 tbsp tomato paste · 400 ml chicken stock · 1 tsp dried marjoram · 1 pcs bay leaf · 150 g sour cream, 18 % · 1 tsp salt · ½ tsp black pepper
Tip3 cm cubes, no smaller: small ones dry out before the sauce is made. In batches, because a crowded pan stews the meat in its juices instead of browning it.
Large cubes, two batches, just browned
Fry the vegetables
In the same pan, in the remaining oil, soften the sliced onion 4 minutes, add the diced pepper and sliced mushrooms and fry 5 minutes, until the mushrooms release their water and it evaporates. Add the crushed garlic for the last minute.
Onion, pepper, mushrooms, garlic last
Paprika and tomato paste off the heat
Take the pan off the heat, add the paprika and tomato paste, stir for half a minute. Paprika burns in seconds in hot fat and turns bitter; off the heat it only gives colour and flavour.
Off the heat, so the paprika doesn't turn bitter
Stew briefly
Put the pan back on the heat, add the turkey with the juices from the plate, pour in the stock, add the bay leaf and marjoram. Bring to the boil, lower the heat and simmer covered 20 minutes. No longer: turkey is tender after 20 minutes and starts to dry out after 40.
TipTurkey isn't beef: breast has almost no connective tissue that would need hours of stewing. The sauce comes together fast, and the meat should stay juicy.
Twenty minutes under a lid
Finish with sour cream
Mix the sour cream with the remaining tablespoon of flour, temper with a few spoons of hot sauce and stir into the goulash. Cook 3 minutes, until the sauce thickens. Remove the bay leaf. Season with salt and pepper; if the sauce is too thick, add stock.
Sour cream with flour, tempered, three minutes
Serve
Goulash over buckwheat, dumplings or rice, parsley on top. With cucumber salad or sauerkraut salad. Keeps 3 days in the fridge; reheat gently without boiling so the cream doesn't split.
Ingredients: 250 g buckwheat groats · ½ bunch flat-leaf parsley
Over buckwheat, with parsley
Before you start
With pickled cucumber
Two brined pickles, diced, added with the stock: the tangy 'Polish' goulash, for Silesian dumplings.
Without cream
100 ml passata and a teaspoon of sugar instead of the sour cream: dairy-free, more tomatoey, Hungarian in spirit.
Thigh instead of breast
Turkey thigh meat is fattier and forgives longer stewing: 35 minutes instead of 20, a deeper sauce.
Nutrition
per 100 gStep photos are computer-generated from the recipe.
