Turkey Goulash from Westeros
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g turkey oulash from the thih
- 2 large vegetable onions, approx. 400 g each
- 2 tablespoon butter
- 2 tablespoon honey
- 2 cloves garlic
- 2 teaspoons marjoram
- 2 teaspoons thyme
- 4 teaspoons spices (Poudre forte)
- 100 ml red wine
- salt
- Flour or cornstarch to thicken
Print Recipe
Pin Recipe Instructions
- Use a casserole that is as wide and heavy as possible - I like to use my clay Ali BabaTajine for such stews.
- Lay out the meat and let it reach room temperature. It should not come into the pot at refrigerator temperature, otherwise it would dry out too easily, which would be a shame.
- Peel and dice the vegetable onions, peel off the garlic.
- Heat the cookware on medium heat, add the butter and let it froth, add the onion cubes and toss through. Now add the honey and let the onions caramelize light brown while stirring regularly. Squeeze in the garlic, sweat it, add the powder and herbs to the onions. Stir everything in well and deglaze with the red wine.
- Now, but really only now, add the meat and let it take some color. Turn the heat down to a low level, stir everything and add a little salt. You may also add a few tablespoons of water. Put the lid on and let the goulash simmer for about 45 - 60 minutes, stirring occasionally and adding a little liquid if necessary - roasted aromas are ok, but be careful not to burn it.
- When the meat is done, just cover everything with water, bring to the boil and thicken the sauce. Season the goulash again to taste and let it simmer on the stove for about 10 minutes, then serve.
- A simple farmer`s bread is recommended as a side dish. Dumplings and red cabbage or spaetzle and salad also go well with them.
- Inspired by Game of Thrones - The Official Cookbook
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