← All recipes

🍽️ Hungarian Turkey Goulash – smarter

368 kcal · 30 min · 4 servings

Ingredients

• 250 g small onions (5 small onions)
• 650 g turkey goulash (from the thigh)
• 2 tbsp rapeseed oil
• salt
• pepper
• 0.5 tbsp paprika powder (rose hot)
• 2 tbsp paprika powder (mild sweet)
• 2 garlic cloves
• 1 organic lemon
• 1 tsp caraway seeds

Instructions

1. 1. Peel the onions.
2. 2. Cut the onions into very fine strips.
3. 3. Place the meat in a bowl.
4. 4. Add 1 tablespoon of oil.
5. 5. Toss the meat so that it is coated with the oil.
6. 6. Season the meat with salt and pepper.
7. 7. Pour the remaining oil into a heavy pot.
8. 8. Heat the oil over medium heat.
9. 9. Add the onion strips to the pot.
10. 10. Sauté the onions for 10 to 12 minutes.
11. 11. Stir frequently while doing so.
12. 12. The onions are done when they are translucent.
13. 13. Add the meat to the onions.
14. 14. Cover the pot.
15. 15. Simmer the meat for 10 minutes.
16. 16. Stir the meat occasionally.
17. 17. Sprinkle the paprika powder over the meat.
18. 18. Stir in the paprika powder.
19. 19. Pour about 400 to 500 milliliters of water over the meat.
20. 20. The meat should be just covered.
21. 21. Season the liquid with salt and pepper.
22. 22. Cover the pot again.
23. 23. Braise the goulash for 35 minutes over medium heat.
24. 24. Peel the garlic.
25. 25. Rinse the lemon under hot water.
26. 26. Dry the lemon.
27. 27. Grate the lemon peel.
28. 28. Finely chop the garlic.
29. 29. Add the grated lemon peel.
30. 30. Add a little salt.
31. 31. Add cumin.
32. 32. Finely chop the mixture.
33. 33. If necessary, let the liquid reduce uncovered at the end of the cooking time.
34. 34. Stir the garlic mixture into the goulash.
35. 35. Finally, season the goulash with a little salt and pepper.

Nutrition per serving

• kcal: 368
• Protein: 42 g · Fett/Fat: 20 g · Carbs: 2 g