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🍽️ Szegediner Turkey Goulash

190 kcal · 30 min · 4 servings

Ingredients

• 250 g onions (4 onions)
• 600 g turkey goulash
• 3 tbsp olive oil
• 3 tbsp paprika powder (mild sweet)
• salt
• pepper
• 200 ml mild cider (or apple juice)
• 400 ml poultry broth
• 600 g sauerkraut (fresh pack)
• 1 tsp caraway
• 2 bay leaves
• 1 organic lemon
• 150 g yogurt (0.3% fat)
• 3 sprigs parsley

Instructions

1. 1. Peel the onions.
2. 2. Cut the onions into very fine strips.
3. 3. Wash the turkey meat.
4. 4. Pat the meat dry with a kitchen towel.
5. 5. Pour half of the oil into a bowl.
6. 6. Toss the meat in the oil.
7. 7. Add half of the paprika powder.
8. 8. Season the meat with salt.
9. 9. Season the meat with pepper.
10. 10. Heat the remaining oil in a heavy pot.
11. 11. Add the onions and the meat to the pot.
12. 12. Fry the ingredients while stirring for 5 to 6 minutes.
13. 13. Sprinkle the remaining paprika powder over it.
14. 14. Deglaze the mixture with cider.
15. 15. Add the poultry broth.
16. 16. Let the goulash simmer covered for 10 minutes.
17. 17. Add the sauerkraut to the pot.
18. 18. Add the cumin.
19. 19. Add the bay leaves.
20. 20. Let the goulash simmer for another 30 minutes.
21. 21. Rinse the lemon with hot water.
22. 22. Dry the lemon.
23. 23. Grate the lemon zest finely.
24. 24. Mix the lemon zest with the yogurt.
25. 25. Season the yogurt mixture with salt.
26. 26. Season the yogurt mixture with pepper.
27. 27. Season the turkey goulash generously with salt.
28. 28. Season the turkey goulash generously with pepper.
29. 29. Wash the parsley.
30. 30. Shake the parsley dry.
31. 31. Pluck the parsley leaves off the stems.
32. 32. Chop the parsley leaves.
33. 33. Fold the parsley into the goulash.
34. 34. Serve the goulash together with the yogurt mixture.

Nutrition per serving

• kcal: 190
• Protein: 26 g · Fett/Fat: 6 g · Carbs: 4 g