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Turkey Goulash with Adjika

Try turkey instead of chicken — it's delicious and wonderfully tender. Every year at Christmas I make turkey goulash as our main course, and here's how I do it.

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Turkey goulash with adjika
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 % 13 g
Fats 41 % 11 g
Carbohydrates 11 % 3 g
169 kcal
GI: 100 / 0 / 0

Cooking method

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  • Start by rinsing the turkey pieces, patting them dry, and browning them for a few minutes in vegetable oil in a skillet. Season with adjika, paprika, and salt to taste. Add a little water or chicken broth, then simmer over low heat for about 12 to 15 minutes. Meanwhile, peel and finely chop the garlic and onion. Halve the bell peppers, remove the stems and seeds, and cut them into small cubes. Sauté the onion and garlic in oil, then add the peppers and cook, stirring, until softened. Pour in about a cup of water, bring to a boil, stir in the tomato paste, and bring back to a boil. Combine the turkey with the vegetables and simmer, covered, over low heat for about 20 minutes. Finally, stir in the sour cream and let it bubble for another 2 to 3 minutes. The turkey goulash is ready!

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream with 25 % fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Turkey carcass without skin - 161  kcal/100g
  • Turkey of the II category - 194  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Adjika - 59  kcal/100g
  • Onion - 41  kcal/100g
  • Table salt - 0  kcal/100g

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