Hearty Turkey Goulash and Bit of Spicy

5 from 5 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 36 kcal



  • 2 piece White onion
  • 1 piece Thai garlic
  • 3 piece Spring onions fresh
  • Clarified butter for frying
  • Pepper and salt
  • Cardamom (powder)
  • Green curry
  • 1 piece Lime (juice and zest)

for the sauce

  • 500 ml. Poultry stock
  • 150 ml. Plaumen wine (alternatively white wine)
  • 1 cups Yogurt 10% fat
  • 3 tablespoon Turnip tops
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon Honey mustard
  • 1 tablespoon Herbs of the season
  • 1 tablespoon Dried or fresh chilli

Satiety side dish

  • 1 tablespoon Braised cabbage


  • First, you should prepare the braised cabbage (or other side dishes) and put them on.
  • Cut the turkey meat into bite-sized pieces. Brush a pan with clarified butter and heat. Then add the turkey cubes (pieces). Finely dice the onion and garlic. also add and fry everything until golden brown. This process is done on the highest heat and then after about 5 minutes the heat is halved.
  • Now add the spices and mix them evenly. Let simmer briefly and then add the remaining ingredients except for the balsamic vinegar and the beet cabbage. Let the meat cook well for 10 minutes. Now the heat is turned up again and the spring onions that you cut into rings are added. Add balsamic vinegar and turnip tops, stir and let steep for 2-3 minutes.
  • If the sauce seems too thin to you, add a few cubes of ice-cold butter. Please make sure that you do not let the sauce boil anymore - then the butter will not set.
  • Now when your side dishes are ready, just set up the plates and enjoy.


    Serving: 100gCalories: 36kcalCarbohydrates: 3.1gProtein: 2.7gFat: 1g
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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