turkey goulash

Method

1. 01

   The turkey fillets should be washed and cut into medium-sized pieces. For this dish, I prefer to take a breast (white meat), but you can use a thigh fillet.

2. 02

   In the pan, warm up vegetable oil. Lay out the meat and roast it over a large heat until the blush crust. After you have roasted it, we use it later.

3. 03

   Cut a large onion finely.

4. 04

   Carrots and red sweet peppers cut with straw. Arbitrarily cut the tomato, previously removing the skin from it (for lazy this moment is not necessary).

5. 05

   In the pan, warm up vegetable oil and roast onions, about 5 minutes on average heat.

6. 06

   Add carrots, tomatoes and sweet bell pepper. Roast, periodically stirring 5-7 minutes.

7. 07

   To roasted vegetables, on a pan, lay out a tablespoon of tomato paste, season with paprika, squeeze out 3 cloves of garlic and pepper to taste. Stirring, fry all the contents of the pan literally 1-2 minutes.

8. 08

   Add to the pan roasted pieces of meat. Pour 200-300 ml. water, salt, mix, cover and bring to a boil. Turn down the fire and put out 25-30 minutes.

9. 09

   When served, goulash from turkey sprinkle finely chopped greens. This dish goes well with any side dishes: rice, buckwheat, potatoes and pasta.