Gulyash from turkey in multivark
Gulyash from turkey in multivark
Goulash from turkey was originally coined inHungary. Today this recipe has spread all over the world and has a huge number of variations. In Russia it is customary to use it with some garnish. Below is the most common version of a goulash from a turkey in a multivarque, which everyone will like without exception.
Ingredients:
- water - 2 tablespoons;
- Salt - to taste;
- black ground pepper - to taste;
- fresh greens - 50 g;
- vegetable oil - 2 tbsp;
- sweet ground paprika - 1 tablespoon;
- laurel leaf - 2 pieces;
- flour - 1 tbsp;
- tomato paste - 2 tablespoons;
- sour cream - 3 tablespoons;
- Onion - 1 pc;
- turkey fillet - 350 g.
Preparation:
Wash turkey meat in running cold water, then dry with paper towels and cut into small pieces with a sharp knife.
Set the multivarker mode to "Baking"open the lid and pour into the bowl of vegetable oil. While the oil is warming up, peel the onions from the husks, cut off all excess, wash in water and chop into small pieces.
Place the chopped onion in the bowl of the multivariate andfry until golden and soft. Then add the turkey and fry these ingredients, stirring, for 10 minutes. Put in the flour, continue stirring and fry until the mixture turns golden.
In a medium-sized bowl, combine the tomato paste,water and sour cream. Turn on the "Quenching" mode in the multivark, set the time to 1.5 hours. In the bowl, pour the previously prepared tomato-sour mixture. Season with spices, sprinkle with salt, drain bay leaf.
Slightly stirring all the ingredients, close the liddevices and go to do their own thing. When the allotted time is over, the goulash will be ready. It only remains to open the multivark and lay out the dish on the plates.
As a side dish, you can use, for example, boiled potatoes, rice, spaghetti or something to your taste. It is necessary to sprinkle goulash from turkey with freshly chopped greens.
