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Turkey goulash with green peas

In Hungary we can make everything onto a goulash! This turkey goulash with green peas is a variation on the classic beef goulash recipe. I added green peas because my kids love, but you could use green beans, runner beans, kale or spinach. Serve it with boiled potatoes and gherkins or salad sauerkraut on the side. to a goulash! This turkey goulash with green peas is a variation on the classic beef goulash recipe. I added green peas because my kids love, but you could use green beans, runner beans, kale or spinach. Serve it with boiled potatoes and gherkins or salad sauerkraut on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion sliced
  • 450 g diced turkey breast or thighs
  • 1 garlic chopped
  • 1 Tbsp sweet paprika
  • 1 tsp dried marjoram or oregano
  • ½ tsp ground cumin
  • 1 Tbsp tomato purée
  • 1 piece of red pepper
  • 2 carrots chopped
  • 300 ml vegetable stock
  • 1 large cup green peas
  • Salt and pepper
  • 1 Tbsp chopped parsley

Method
 

  1. Heat the oil over medium heat in a saucepan, then add the onion and sauté until tender.
  2. Add the garlic, stir for 30 seconds, then add the diced turkey meat and stir until the meat has changed colour. Add the tomato purée and the spices, then coat the turkey well.
  3. Add the stock, carrot and red pepper pieces. Cook for 25 minutes until the sauce has thickened, the turkey and carrots are cooked.
  4. Add the peas and cook for 5 minutes under a lid.
  5. Turn off the heat, stir in the chopped parsley and combine.
  6. Serve warm.