John Myers
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Hungarian Turkey Goulash
The perfect hungarian turkey goulash recipe with a picture and simple step-by-step instructions.
Spice mix
- 1 kg Onion
- 1 whole Chinese garlic
- 1 whole Oil
- 2 tablespoon Tomato paste
- 2 piece Soup cubes
- 2 liter Water
- 8 tablespoon Sweet paprika
- 2 tablespoon Salt
- 2 tablespoon Pepper
- 1 tablespoon Vegeta spice
Marjoram seasoning sauce
- 200 ml Water
- 3 tablespoon Dried marjoram
- 150 g Tomato ketchup
- 5 tablespoon Maizena
Preparations
- Peel the onion and cut into very large pieces – Cut the turkey breast into large cubes – Cut the Chinese garlic into small cubes – Mix the spice mixture of paprika, salt, pepper and Vegeta in a bowl
preparation
- Roast the onions in plenty of oil in 2 different pots / pans – then combine all the roasted onions in the large saucepan and then fry the turkey pieces in plenty of oil in the pan – meanwhile add a little tomato paste and the soup cubes to the onions and stir well – Then stir in the already prepared (paprika) spice mixture
- Gradually add the roasted meat to the onions – when all the meat is roasted, the garlic is roasted in the pan last – finally deglaze with a dash of water to loosen the roasted aromas from the pan – garlic in the goulash pot and pour water over the whole thing – let the goulash stew gently in the juice for about 60 minutes
- Prepare a seasoning sauce of water, marjoram, ketchup and maizeena (or other sauce thickeners) and whisk everything well – stir this mixture into the goulash at the end of the cooking time – briefly bring to the boil again so that the goulash thickens a little
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