Moldovan cheese. Moldovan cuisine

Today I propose to cook a light and juicy turkey goulash with gravy. Quick and easy to prepare, turkey goulash is a godsend for any connoisseur tasty food. A minimum of ingredients, half an hour to prepare, and the result is a juicy, tasty, and most importantly, light and healthy dish!

Thanks to the turkey fillet base, the dish is light and dietary. A fragrant and colorful addition of vegetables and spices turns goulash into a real feast of taste. Ready-made turkey goulash with gravy can be served as an independent dish or supplemented with a light side dish. Try it!

Prepare the ingredients.

Cut the turkey fillet into small pieces.

If desired, the fillet can be lightly marinated. This step is not mandatory for classic recipes goulash is even somewhat foreign, but having tried this technique in Asian dishes and making sure of its effectiveness, I highly recommend it. With meats that naturally tend to be dry (lean beef, poultry fillet), this marinade works wonders! Even 10 minutes in the marinade is enough to make the meat incredibly juicy and tender. And as a bonus - with further cooking, the meat will acquire a very appetizing caramel shade.

For the marinade: add 2 tsp to the fillet pieces. tablespoons of vegetable oil, 1 chopped garlic clove, a pinch of salt, 1 tsp. sugar, ground black pepper and 1 tbsp. "dark sauce" (suitable as a regular soy sauce, and teriyaki sauce, Worcestershire and similar sauces). Let the meat rest while you prepare the rest of the ingredients.

Heat up the pan with a small amount vegetable oil. Add chopped onion, a pinch of salt and 1 tsp. Sahara.

Stirring, fry the onion until it becomes transparent and acquires a light golden hue. Then add coarsely chopped garlic and fry everything together for a few more minutes. When the mixture is browned, pour in 1 tbsp. red wine vinegar. The vinegar will immediately evaporate, but the mixture will take on a savory sweet and sour note.

Add thinly sliced Bell pepper and fry everything together for another 2-3 minutes.

Optionally, add chopped tomatoes as well. Fry everything together for another 5 minutes.

Fry the turkey pieces separately. Literally 2-3 minutes on each side, so that the meat acquires a beautiful golden hue.

Add to vegetables tomato paste, mix thoroughly and cook for 1-2 more minutes.

Place the fillet pieces in the pan.

Pour in water or broth and mix everything. The liquid should just barely cover the meat and vegetables.

Bring the mixture to a boil and add spices to taste. I add about 1 tsp. curry seasonings, 2 tsp ground paprika and 1 tsp. . Salt, ground black pepper (as needed).

Cover the pan with a lid, reduce the heat so that the goulash simmers gently, and simmer under the lid for another 20 minutes.

Sprinkle the finished goulash with fresh herbs. If desired, you can add a little sour cream.

The dish is ready.

You can serve turkey goulash with gravy as an independent dish or adding a side dish to taste. Enjoy your meal!

Goulash is small pieces of meat stewed in its own meat juice with the addition of spices and vegetables. This dish can be made with turkey, pork or chicken. All these types of meat cook quickly.

INGREDIENTS

Turkey (fillet) 500 Gram
Onion 2 pieces
Vegetable oil 50 ml
Carrot 1 Piece
Salt, pepper, spices to taste
Water 200 milliliters
Tomato paste 2 tbsp. spoons

Cut the turkey fillet into small pieces.

Fry the meat in a hot pan. We add spices. Fry the meat on all sides until golden brown.

Finely chop the onion in a blender. In the process of cooking, it will disperse in the gravy, leaving only the taste.

Add grated carrots. We mix. Simmer until vegetables are ready.

While simmering, add some water to the pan to form a gravy. Add tomato paste. Salt, pepper to taste. If the tomato is too sour, you can add sugar. Simmer until the carrots are cooked, covering the pan with a lid.

Serve to the table. You can generously add chopped fresh herbs.

povar.ru

Recipes for all tastes

Prepare a fragrant and rich turkey goulash with gravy according to this recipe - this dish will adequately decorate festive table or cheer up on a weekday.

Goulash, which in our cuisine has been transformed from a thick soup, which it is in its homeland - in Hungarian cuisine, is already fit to be called Russian national dish. This dish has taken root very well in our country and has become extremely popular. Only we do not thick soup, but rather a liquid second course due to the abundance of what we call gravy, but, in fact, can also be called sauce. And we cook goulash not only from veal or beef, but also from any other types of meat, poultry and even fish.

In this recipe, we will talk about cooking a wonderful turkey goulash. It turns out no less tasty than from other types of meat, but more dietary due to the low calorie content of the meat of this bird.

After cooking you will get 4 servings
Cooking time: 50 minutes

Ingredients:

turkey, 600 g
vegetable oil, 50 ml
dill, 20 g (greens)
garlic, 3 cloves
bell pepper, 1 pc.
carrots, 1 pc.
bulb, 1 pc.
tomato, 1 pc.
tomato paste, 1 tbsp
salt, 2 tsp
paprika, 2 pinches
black pepper

How to cook turkey goulash with gravy:

Rinse the turkey fillet, cut into medium-sized cubes of 2-3 cm, put in a deep frying pan with heated oil for frying, fry until lightly browned over high heat, stirring occasionally.

Remove the fried turkey meat from the pan.

Finely chop the onion, do the same with the tomato, carrot and bell pepper.

In the pan where the meat was fried, first put the onion, fry for 5 minutes, add the tomato, pepper and carrot, fry for another 10 minutes, stirring, over medium heat, adding more oil if necessary.

Put tomato paste to the vegetables, season with paprika, black pepper, add crushed garlic and turkey meat, mix, fry for 2 minutes, then pour in 200-300 ml hot water, salt, bring everything to a boil over medium heat under the lid.

Simmer turkey goulash for 20-30 minutes until cooked through on low heat.

Serve hot turkey goulash with gravy with any side dish - rice, potatoes, vegetables, buckwheat, etc.

Before serving, the dish should be sprinkled with herbs.

For goulash, any part of the turkey is suitable - breast fillet, thigh or pieces on the bone.

Friends, what kind of meat do you often cook goulash from? With what meat products do you find this dish most delicious? Share your thoughts on cooking in the comments. delicious goulash with gravy!

bodkulinar.xyz

Turkey goulash with Spanish gravy

1. Rinse the turkey fillet with cool water, pat dry with a paper towel, and then cut into small cubes. Put the poultry meat on a plate, sprinkle it with paprika, pepper and salt. Stir and set aside for a couple of minutes without putting it in the refrigerator. At the same time, you can, for example, peel and wash vegetables, so as not to just wait around doing nothing. Grate the celery root and parsley, and grate the carrots as well. Peel the onion from the husk and cut into small cubes.

2. Heat a little vegetable oil in a frying pan, then fry the onion slices in it until transparent and soft. The next step you will need to pour the turkey pieces into the pan and, stirring all the time, fry them until a blush. Let golden crust will cover the meat on all sides.

3. Now take 1.5 cups of warm boiled water and pour it into the pan with the turkey and onions. Stir, close the lid and simmer over medium heat for 20 minutes.

4. Then open the lid, add all the remaining vegetables and dried herbs to the turkey, mix. Lower the lid and continue to simmer everything together for another 20 minutes. Remember to periodically check the contents of the pan and stir it so that nothing burns. And if everything boils too much, then the fire will need to be reduced.

5. Shortly before the end of the last 20 minutes, in a cup, mix 100 ml of water and 1 tablespoon of flour so that there are no lumps. Then pour it into the turkey with vegetables and, stirring all the time, cook the goulash until it thickens. At the very end, be sure to try the dish, suddenly you need to add a little more salt or other spices.

6. Turkey goulash with gravy should be served hot. Ideal as a side dish boiled rice, but also good with potatoes or pasta. That's so easy and delicious! Nutritious and tender turkey meat goes well with vegetables, so it’s hard to come up with a better lunch. Especially in the spring, when our body simply requires vitamins. Enjoy your meal!

Tip from the chef:

For taste, some housewives add a little tomato paste or ketchup to goulash.

samobranka.info

Turkey goulash recipe with gravy with photo

Alternative chicken goulash- turkey goulash, the pulp of which is also low in calories and rich in protein. At proper preparation turkey in thick gravy will remain juicy and tender, and its neutral flavor and texture pairs well with any additions.

How to cook turkey goulash with gravy?

The composition of this goulash involuntarily suggests comparisons with the cheeseburger recipe: meat, some vegetables, tomato sauce and cheese after a long stew turn into a thick and satisfying goulash, the best company which will become a slice of fresh bread.

olive oil- 35 ml;
onions - 70 g;
garlic clove;
turkey - 550 g;
tomatoes in own juice- 480 ml;
dried chili, paprika, oregano - 1 teaspoon each;
laurel leaf;
chicken broth - 460 ml;
a handful of grated cheese;
starch - 5 g;
cream cheese - 55 g.

Heat the olive oil in a saucepan over medium heat and sauté the chopped onion in it. When the latter begins to brown, add the turkey pieces, garlic and salt to it. Wait for the meat to set, and then sprinkle it with oregano, chili and paprika. Pour the turkey pieces with broth, tomatoes and their juice, in the finale put a bay leaf and leave everything to stew for 10 minutes. Dilute the starch in 60 ml of cold water and pour the solution into the goulash. Complete the dish with both types of cheese, mix quickly, waiting for them to completely melt, and then remove from heat and start tasting.

Turkey goulash with mushrooms

boiled rice - 2 tbsp.;
olive oil - 45 ml;
onions - 75 g;
mix of dried Italian herbs - 5 g;
sweet pepper - 350 g;
champignons - 240 g;
turkey - 840 g;
tomatoes in their own juice - 420 g;
beef broth - 380 ml;
Worcester sauce - 15 ml;
ketchup - 120 ml.

After heating the oil in a frying pan, use it to sauté the onions. Add dried Italian herbs to the onion fry. Remove seeds from peppers and cut into cubes. Add the peppers to the onion sauté, then add the mushrooms and wait for them to release their moisture. Brown the turkey slices separately and add them to the vegetables. Pour the contents of the broiler with tomatoes, add half a liter of water, broth, Worcestershire and ketchup. When the liquid in the goulash boils, the heat must be reduced and the dish continued to simmer for half an hour. After the allotted time, add goulash with rice, continue cooking for another 10 minutes and remove the dish from the heat.

If desired, turkey goulash can be cooked in a slow cooker, for this, first fry the meat with onions, put peppers, mushrooms, and after a couple of minutes, pour the broth, water, tomatoes and ketchup with sauce into the bowl. Stew the turkey for 45 minutes on the “Stew” or “Soup” mode, and after adding rice, turn off the device and let the goulash brew.

Turkey goulash with sour cream

If you are still afraid that the turkey may become dry during the cooking process, then sour cream will help to add confidence in your culinary skills, thanks to which even a dietary piece of meat will not be easy to overdry.

minced turkey - 480 g;
dried garlic, onion - 1 tbsp. spoon
onions - 65 g;
garlic cloves - 4 pcs.;
white cabbage - 460 g;
tomatoes - 750 g;
carrots - 380 g;
celery stalks - 4 pcs.;
chicken broth - 3.8 l;
sour cream - 270 g;
boiled potatoes- 6-7 tubers;
dried basil, oregano - 1 teaspoon.

Saute onions, celery and carrots together in vegetable oil. Add garlic cloves, all herbs and spices, and then the rest of the vegetables: chopped cabbage and tomatoes. When the tomatoes turn into a puree, and all other ingredients are barely softened, put the minced meat, let it grab and pour the dish with a mixture of sour cream and broth. After 30 minutes of stewing, put potatoes in a dish and turkey stew with sour cream sauce according to a simple recipe will be ready.

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Chicken and potatoes can rightfully be called the most popular foods of all time due to their availability. From this always win-win combination, you can cook a great variety of dishes. One of these is a hot, fragrant and deliciously delicious stew.

Zucchini is probably the most versatile vegetable that pairs with just about any food. The best way to make sure - prepare vegetable stew based on them with the addition of any meat. This dish is so easy to prepare that it is almost impossible to mess it up.

Most novice cooks do not take up cooking lamb, because the special texture and specific smell, if cooked incorrectly, can spoil the final taste of the dish. Following our recommendations, you will get an incredible goulash from this type of meat.

Beef liver is a popular offal and quite healthy. Dishes from it are light, satisfying, and most importantly, very budgetary. Using our recommendations for cooking goulash, you will have an incredibly tasty hot dish that goes wonderfully with any side dish.

It is difficult to imagine turkey dishes without the addition of a delicious and juicy seasoning. Sauces and gravies are an indispensable part of any treat from this bird. Thick turkey gravy is distinguished not only by its ease of preparation, but also by its surprisingly delicate texture. It will not only add the missing juiciness to low-fat fillets, but also emphasize its natural taste.

There are many options for preparing liquid seasoning for poultry - they differ not only in density, but also in taste. simple recipes turkey gravy can be considered universal, as it will suit almost any side dish and will appeal to even the most fastidious gourmets. Knowing the two basic options for sauces, you can cook seasoning for every taste.

Tomato-sour cream sauce in a slow cooker

Turkey gravy in a slow cooker - delicious and appetizing dish, which can be prepared for a family dinner, and for treats for a holiday.

Thanks to stewing under the lid, the bird turns out to be very juicy and preserves everything. useful material. Tender turkey meat cooks quickly, is low in fat and is suitable for children's menu and dietary intake.

Time for preparing : 80-90 minutes
Servings : 6
Required products :

Turkey fillet - 500 g
Onion - 1 pc.
Tomatoes - 3 pcs.
Sour cream - 100 ml
Butter - 50 g
Wheat flour - 3 tbsp. l.
Water - 50 ml
Salt - to taste
Allspice (optional) - pinch

How to cook :

Serve the prepared gravy with potatoes or mashed potatoes. A suitable garnish would be crumbly buckwheat or fig.

Creamy gravy with meat and cheese

Gentle cream sauce it turns out very tasty and incredibly fragrant. If desired, you can add a little fresh herbs or mushrooms to it - this will make the taste more saturated.

Time to prepare and cook : 40 minutes
Number of servings : 6
Ingredients :

Turkey pulp - 500 g
Hard cheese - 100 g
Cream or sour cream - 250 ml
Flour - 2 tbsp. l.
Vegetable oil - 50 ml
Salt - 1-2 pinches
Seasonings and spices - optional

Cooking :

Rinse the fillet cold water and let the excess water drain. If necessary, remove the skin and cut off the membranes and veins.
Cut the meat into thin strips, add some salt and any spices. Mix the turkey and spices well and leave for 5-10 minutes to soak the fillet.
Pour the flour into a small bowl or deep plate.
Pour vegetable oil (odorless) into a saucepan or deep frying pan and place on the stove.
Roll each piece of meat in flour and place in a heated stewpan. Fry the fillet pieces on all sides until lightly browned. The meat should stick and not stew in its own juices, so only cook over high heat.
When the turkey is browned, pour in the cream and reduce the heat. Close the saucepan with a lid and simmer for 25-30 minutes until the meat is fully cooked. Cream can be replaced with sour cream - with it the sauce will be even thicker.
On a coarse grater, grate any hard cheese. When the sauce is ready, add the cheese to it. Stir and bring the mixture to a boil to melt the cheese.

Remove the finished sauce from the stove and serve with the side dish. The most suitable side dish for gravy is boiled potatoes, but you can choose any if you wish: spaghetti, pasta or rice.

If the recipes include flour to thicken the sauce, it can always be replaced with starch. The amount can be taken the same, but in this case the gravy will be a little thinner and have a consistency similar to sour cream.
The amount of water can be varied according to taste. The more liquid, the less thick the gravy will be.
Water can be replaced with broth, which can be pre-boiled from turkey or chicken.
If you don't have ripe tomatoes on hand, you can always use tomato paste or juice. The number of tomatoes should be selected individually, focusing on your own taste preferences.
To reduce the calorie content of the dish, you can replace butter any vegetable. Take sour cream or cream less fatty, and if desired, replace them with milk or yogurt.

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