Everyone in my family loves goulash, so we cook it often. I recently tried a new turkey recipe with tomato paste and sour cream. The dish turns out to be less greasy, but just as thick and satisfying. Rice or buckwheat are perfect as a side dish.
Ingredients
- Turkey (fillet) – 600 g
- Bell pepper - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Flour - 2 art.l.
- Vegetable oil - 30 ml
- Tomato paste - 2 tbsp.l.
- Sour cream - 150 g
- Bay leaf - 2 pieces
- Allspice - 3 peas
- Salt - to taste
- Water (purified) – 600 ml
Step-by-step cooking recipe
Peel and slice the bell peppers, onions and carrots.
Wash the turkey, dry it and cut it into small cubes. Heat the oil in a frying pan and brown the meat well on all sides.
Add the onion and carrot and continue cooking for another 4 minutes.
Add bell pepper, bay leaf and crushed allspice peas. Fry everything together for 5 minutes.
Mix tomato paste with sour cream, water and flour.
Pour the resulting mixture into a frying pan and mix. Add salt, cover and simmer for 40 minutes on low heat, stirring occasionally.
