John Myers
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Turkey Goulash from Roman Pot
The perfect turkey goulash from roman pot recipe with a picture and simple step-by-step instructions.
Marinade:
- 4 tablespoon Extra virgin olive oil
- 1 tablespoon Bbq seasoning
- 1 half a teaspoon Seasoned pepper
- 3 tablespoon White wine
- 2 Bay leaves
- 7 bruised Juniper berries
Also:
- 5 Onions
- 200 g Fresh shallots
- 1 teaspoon Tomato paste
- 1 teaspoon Garlic cloves chopped
- 200 ml Chicken broth
- 100 ml White wine
- 100 ml Rosemary tips
- 3 Bacon slices
- Rinse the meat with cold water, pat dry again and cut into pieces. Then cover the pieces in the marinade for at least 2 hours.
- During this time, water the Römertopf and cut the peeled onions into quarter or sixth wedges, depending on the size. The small shallots are only halved.
- In a hot, but dry and sufficiently large pan, fry the meat (in two parts) very briefly and then place it in the Römertopf. I fry it briefly to preserve the roasted ingredients for the sauce that will be made later. With the second batch of meat, I also sear the onions and shallots … the contents of the pan also go straight to the Römi.
- Briefly toast the tomato paste with the garlic in the remaining pan fat and deglaze with the broth and wine. When the roasting matter has dissolved with the liquid, add everything to the meat in the Römertopf and insert the rosemary tips. I was a little scared and – so that my meat doesn’t get too dry – I put on three slices of bacon. That wasn’t necessary at all, but it gave a little extra kick to taste.
- Put the Roman pot with the lid in the cold oven, set it to 200 degrees and then do something else nice for 120 minutes. The Römi manages it all by himself.
- I served the turkey goulash with red cabbage vegetables and potatoes.
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