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About this recipe:
I have yet another great creation for your seder table. Turkey is not only economical but this recipe is easy to prepare and above all straight forward to serve. It will keep well on the hot plate so if you spend more time than expected discussing the delights of the Haggadah story, it will not spoil.
3 tablespoons vegetable oil
6 garlic cloves, peeled and crushed
4 large onions, peeled and roughly chopped
3 tablespoons potato starch
1kg boneless turkey, cut into small cubes
2 tablespoons sweet paprika
2 teaspoons ground cinnamon
750g mushrooms, sliced
10 medium carrots, peeled and cut into chunks
6 stalks celery, sliced
1kg or 5 medium potatoes, peeled and cubed
450ml chicken stock
200ml red wine
4 tablespoons ketchup
salt and pepper to taste
sprigs of parsley to garnish
25 min › Cook:
1 hr 15 min › Ready in:
1 hr 40 min
Heat the vegetable oil in a large frying pan. Add the onion and garlic and sauté until for about 4 minutes or until the onion is no longer transparent.
Add turkey cubes, salt, pepper, cinnamon and paprika, and cook gently on all sides for approximately 10 minutes.
Stir in the potato starch and cook for 1 minute.
Add the potato, mushrooms, carrots, celery and tomato ketchup.
Pour in the chicken stock and red wine.
Cover, bring to the boil and simmer over low heat for 1 hour.
Taste and adjust seasoning accordingly. Cook's note
I like to serve it on a bed of curly kale or stir fried shredded savoy cabbage. All the vegetables are in the goulash and the cabbage just gives the dish some extra colour.
Excluded the red wine.
Used tomato puree instead of ketchup.
Added 2 parsnips (sliced).
- 18 Oct 2010
Very easy and tasty
- 21 Jan 2016
Very nice, lots of flavour, easy to make
- 18 Oct 2010
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