Turkey goulash was originally invented in Hungary. Today this recipe has spread all over the world and has a huge number of variations. In Russia, it is customary to use it with some kind of side dish. Below is the most common version of turkey goulash in a slow cooker, which will appeal to everyone, without exception.
Ingredients:
- water - 2 tablespoons;
- salt to taste;
- ground black pepper - to taste;
- fresh herbs - 50 g;
- vegetable oil - 2 tablespoons;
- sweet ground paprika - 1 tablespoon;
- bay leaf - 2 pcs;
- flour - 1 tablespoon;
- tomato paste - 2 tablespoons;
- sour cream - 3 tablespoons;
- onions - 1 pc;
- turkey fillet - 350 g.
Preparation:
Wash the turkey meat in running cold water, then pat dry with paper towels and cut into small pieces with a sharp knife.
Set the multicooker to the "Baking" mode, open the lid and pour vegetable oil into the bowl. While the oil is heating, peel the onion, cut off any excess, rinse in water and chop into small pieces.
Place the chopped onions in a multicooker bowl and sauté until golden and soft. Next, add the turkey and stir-fry the ingredients for 10 minutes. Add flour, continue stirring and fry until the mixture is golden brown.
In a medium bowl, combine the tomato paste, water, and sour cream. Turn on the "Quenching" mode in the multicooker, set the time to 1, 5 hours. Pour the previously prepared tomato-sour cream mixture into a bowl. Season to taste with spices, sprinkle with salt, toss in the bay leaf.
After lightly mixing all the ingredients, close the lid of the device and go about your business. When the allotted time is over, the goulash will be ready. All that remains is to open the multicooker and arrange the dish on portioned plates.
As a side dish, you can use, for example, boiled potatoes, rice, spaghetti or something to your taste. It is imperative to sprinkle the turkey goulash with fresh finely chopped herbs.
