Exotic Summer Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g turkey breast fillet (s), or chicken breast
- 1 small Tin / n pineapple, or fresh
- 2 large bell peppers, red or yellow
- 2 large onions
- 4 tablespoon tomato paste
- 1 glass ajvar, mild
- 500 g tomato (s), sieved
- some olive oil
- 1 dash white wine, dry
- 1 small can coconut milk
- 0.5 liter ½ broth
- 0.5 teaspoon ½ cayenne pepper
- 2 teaspoons curry powder
- 4 teaspoons paprika powder, noble sweet
- 4 teaspoons thyme
- 3 teaspoons oregano
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the onions into small cubes, place in a large saucepan and sauté in a little oil. Add 1 tablespoon of tomato paste and onions and let simmer a little. Cut turkey or chicken breast fillet into small cubes, add and fry. Cut the pineapple into small cubes and add to the saucepan. Deglaze with a dash of white wine.
- Add the paprika cut into small cubes, the broth, the ajvar, the tomatoes, the coconut milk and 3 tablespoons of tomato paste and the spices and let everything simmer for about 1 hour over a medium heat, stirring occasionally. Finally, season with salt and pepper to taste.
- The goulash tastes good as a soup or a separate meal, but also very good with noodles (e.g. Spirelli or Spätzle), rice, potatoes, gnocchi or dumplings.
- Tip:
- If you like it even more exotic, you can take Madras Curry, a little more pineapple and coconut milk or some chopped lemongrass.
- If you like it spicier / hotter, you can use spicy ajvar, Thai red curry instead of paprika or a little sambal oelek.
- Fresh herbs such as thyme, oregano, parsley, lemon balm, marjoram and rosemary also go very well in the goulash.
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