Preparation: Step 1
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Prepare the golyash ingredients from a top of a gravy.
For this recipe, it is best to use turkey hip fillets — it is softer and juicier than the breast, which means that the goulash will turn out to be gentle and not overdred. It is better to take sour cream medium fat content (15–20%) — it will give a pleasant texture for gravy, but will not make it too thick or heavy.
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Step 2
Rinse the turkey fillet, then dry with a paper towel so that when frying, the pieces do not begin to stew. Cut the meat into pieces of medium size — about 2-3 cm. It is not worth it too small: the turkey can dry out. Season with salt and pepper to taste, but do not salt strongly — we add spices in the process of extinguishing.
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Step 3
Put the turkey in one layer on a preheated pan with vegetable oil. Fry over high heat, without mixing the first 2-3 minutes — this is how a beautiful brown crust forms, which “seals” the juices inside. Fry from all sides to golden color.
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Step 4
While the turkey is fried, cut onions with small cubes, grate the carrots on a large grater, and chop the garlic with a knife or through the press. Vegetables in this recipe play an important role: they give sweetness, aroma and make a gravy gravy from a turkey more saturated.
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Step 5
Pour the bow to fried meat, fry to transparency and light goldenness — over medium heat so that it does not burn. Add carrots and pass together for about 5 minutes, stirring. At the very end, add garlic — so that it gives the aroma, but does not burn, otherwise it will be bitter.
These simple actions give a ghoul from a turkey in a pan that same homemade taste.
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Step 6
Add 1 tablespoon of tomato paste and 1 teaspoon of paprika to the pan. Mix everything thoroughly and fry for another 2-3 minutes. Tomato paste after frying becomes less acidic and sweeter, and paprika gives the dish a beautiful color and spicy notes.
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Step 7
Add 1 teaspoon of flour, mix immediately so that lumps do not form. Fry for about a minute. This will make a goulash sauce from a turkey more thick and homogeneous.
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Step 8
Pour hot water or broth, mix. Add sour cream, crush and pepper to taste. Bring to a boil, reduce the fire to the minimum, cover with a lid and simmer for 20 minutes until the meat becomes soft, and the sauce does not thicken.
If the liquid boils in the process, add a little hot water. If, on the contrary, the gravy is too liquid — at the end you can simmer without a lid.
While the goulash is preparing, you can boil the side dish — it is especially tasty to combine with potatoes or rice.
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Step 9
Remove the pan from the fire, let the dish brew under the lid for 5-10 minutes — the taste will become even deeper, and the meat will be more tender. Lay the goulash on plates, sprinkle with chopped herbs — dill or parsley. That's all — a home -made hand -to -house goulash with gravy in a pan is ready!
📌 Look at our selection of others goulash recipes — With beef, chicken, vegetables and not only. With step -by -step photos and videos.
