Turkey goulash

Recipe by: deniseskitchen | Photo by: deniseskitchen

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Prep: 25 mins Cook: 1 hour 15 mins
Serves: 10

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.

Ingredients

3 tablespoons vegetable oil

6 garlic cloves – peeled and crushed

4 large onions – peeled and roughly chopped

3 tablespoons potato flour

1kg or 2.2 lb 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 of sliced celery

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

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Preparation method

1. 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.

2. Add turkey cubes, salt, pepper, cinnamon and paprika, and cook gently on all sides for approximately 10 minutes.

3. Stir in the potato flour and cook for 1 minute.

4. Add the potato, mushrooms, carrots, celery and tomato ketchup.

5. Pour in the chicken stock and red wine.

6. Cover, bring to the boil and simmer over low heat for 1 hour.

7. 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.