John Myers
Hungarian Style Turkey Pörkölt (low in Histamine)
The perfect hungarian style turkey pörkölt (low in histamine) recipe with a picture and simple step-by-step instructions.
- 500 g Turkey goulash
- 1 Onion
- 1 toe Garlic
- 2 tbsp Paprika powder
- 1 Bell pepper yellow pointed pepper from Hungary or Greece
- 250 ml Yeast-Free vegetable broth or hot water
- 4 Floury potatoes
- 3 Eggs
- 150 g Spelled flour
- 2 tbsp Spelled semolina
- Salt pepper
- 2 tbsp Rapeseed oil
- Wash turkey goulash and pat dry
- Peel the onion, cut in half and cut into strips
- Peel the garlic and dice finely
- Heat the fat, fry the meat in it all over
- Add the onion strips and garlic cubes, sauté briefly
- Dust with plenty of paprika powder, mix and heat briefly (caution: paprika burns quickly and then tastes bitter!
- Fill up with liquid, season with plenty of salt, then place the pepper in it whole and simmer gently for about 45 minutes
- Peel the potatoes, cut in half and add to the Pörkölt after 45 minutes for another 20 minutes. The potatoes cook and disintegrate a little. The onions are also overcooking a little. All of this creates the typical Hungarian bond
- Make a smooth spaetzle dough from the 3 eggs, the spelled semolina, the spelled flour and a good pinch of salt
- If necessary Add a little more liquid to the Pörkölt so that the dumplings do not let the Pörkölt get too dry when they take in the juice!
- With a spoon dipped repeatedly in cold water, cut the nocks out of the spaetzle dough and add to the boiling goulash mixture
- Put the lid on and cook / let rise for approx. 5 minutes
- Serve and enjoy with a cucumber and sour cream salad. If you like, you can also put a dollop of sour cream on the Pörkölt
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