Composition / ingredients
Step-by-step cooking
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We start by washing the goulash, drying it and frying it for a few minutes in vegetable oil in a frying pan. After that, season with adjika, paprika and salt to your taste. After that, add a little water or chicken broth, and then simmer for about 12-15 minutes. Now we peel the garlic and the beam, finely chop it. Pepper is cut in two, remove the tails and seeds, cut it into small cubes. Now we pass the prepared onion and garlic in oil, add pepper and fry it, stirring. After that, pour in about a glass of water, bring the mass to a boil, then add the tomato and bring it to a boil again. Now combine the turkey goulash with vegetables and simmer over low heat with a lid on for about 20 minutes. After that, add sour cream and boil for about 2-3 minutes. Turkey goulash is ready!
Calorie content of the products possible in 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
