John Myers
Turkey Goulash with Peppers and Onions
The perfect turkey goulash with peppers and onions recipe with a picture and simple step-by-step instructions.
- 800 g Turkey-Roast
- 2 Red peppers
- 2 Onions, 1 each white and 1 red
- 2 Garlic cloves chopped
- 1 tbsp Clarified butter
- Salt and pepper
- Flour
- Hot paprika powder
- 2 Dried chilli
- 2 Glasses Semi-Dry white wine and 1 glass of wine for the cook
- 0,75 liter Onionsoup
- Wash the meat, parry and cut into cubes. Then turn the pieces of meat in flour, paprika, salt and pepper. Lightly pat the meat.
- Wash the peppers, cut in half, remove the seeds and the white strips and cut into large cubes. Peel and halve the onion and cut into large cubes. Peel the garlic cloves and cut into small cubes. Grind the chilli pepper.
- Heat the clarified butter in a roaster and sear the meat. Then add the diced paprika, onion and garlic and sauté. Add a little liquid from time to time. Now add the chili peppers.
- Add the onion soup to the meat and add the rest of the wine. Let the whole thing simmer for about 45 minutes on a low heat.
- As a side dish, mashed potatoes, croquettes or noodles go well with a small mixed salad.
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