Course : Lunch/Dinner | Cuisine: Hungarian | Servings : 4 persons | Cook Time : 40 minutes
Hungarian Turkey Goulash
This Hungarian Turkey Goulash takes the original beef recipe and updates it for a lower saturated fat content. This recipe has a depth and richness of flavour that will satisfy your customers and transport them back to Hungary! Hungary’s national dish, the depth and richness of this traditional gulyás is simply out-of-this-world delicious!
Riverside Foods’ has a great range of premium quality turkey that comes in pre-cooked, fresh frozen, and chilled.
- 450g Riverside Foods diced turkey
- 2 tbsp olive oil
1 large onion peeled and sliced
2-4 garlic cloves, peeled and sliced
350g potatoes peeled and diced
3 tbsp paprika
2 tbsp plain flour
450ml turkey or chicken stock
1 tbsp tomato puree
salt and freshly ground black pepper
4 tomatoes, chopped
few drops of Tabasco sauce
1 green pepper, deseeded and chopped
soured cream and snipped chives to garnish
warm crusty bread to serve
- Heat 1 tablespoon of the oil in a large frying pan and gently sauté the onion and garlic for 5 minutes or until softened. Add the potatoes and sauté for 2 more minutes. Remove from the pan with a slotted draining spoon and reserve.
- Add the remaining oil to the pan and seal the diced turkey on all sides then return the vegetables to the pan and sprinkle in the paprika and flour. Cook for 2 minutes stirring frequently, then gradually stir in stock, the tomato puree and seasoning to taste
- Bring to the boil, stirring occasionally then lower the heat. Add the chopped tomatoes to the pan and Tabasco sauce to taste, then simmer for 20 minutes.
- Blanch the green pepper in boiling water for 4 minutes, drain and add to the pan. Adjust seasoning, then cook for 5-10 minutes or until the turkey is tender. Turn into a warm serving dish, top with small spoonfuls of soured cream and sprinkle with the snipped chives. Serve immediately with warm crusty bread
Chef’s Tip: To achieve the ultimate flavour, the cooking method is important and quality, real Hungarian paprika is essential. And lots of it! None of this “2 teaspoons of paprika” jazz. Hungarians use very generous amounts of paprika, and that’s key.