Turkey Goulash, Hearty with Onions
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 turkey leg (thighs) weighing approx. .5 kg
- 2 leeks, cut into rings
- 6 carrot (s), cut into slices
- 2 large onion (s), white, roughly diced
- 0.5 ½ bunch parsley, smooth, roughly chopped or cut
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 cup wine, rosé
- 3 tablespoon soup greens, homemade (or granulated broth)
- oil
- salt and pepper
- food starch
Print Recipe
Pin Recipe Instructions
- First the leg is peeled and all sinews and bones are removed, then cut into pieces the size of goulash.
- Heat the oil in a roasting pan and fry the turkey vigorously in it, season with salt and pepper and remove. Now fry the leek, carrots and onions in the frying fat, sauté the bay leaves, parsley and tomato paste briefly.
- Now add the meat, the wine, the soup spices and 750 ml of water, bring to the boil and stew with the lid on for about 1 to 1.5 hours.
- Now this goulash should be ready, season to taste, mix some water with cornstarch and use it to bind the goulash.
- I like it best with mashed potatoes or pasta and salad.
- When you consider how cheap turkey thighs are sometimes, this is also a cheap dish.
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