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🍽️ Tender Turkey Goulash with Bell Peppers and Rice

573 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Halve the onions and peel off the outer layers. Dice the onions very finely. Wash the bell peppers thoroughly under running water. Cut the bell peppers in half. Remove the stems and seeds. Cut the flesh into small cubes. Rinse the turkey breast. Pat the meat dry with kitchen paper. Cut the meat into small cubes. Season the meat cubes with a pinch of salt.
  2. 2. Put the rice into a cooking pot. Pour 700 milliliters of salted water over it. Bring the water to a boil. Cover the pot. Let the rice cook for about 15 minutes. Take a second pot. Heat 1 tablespoon of oil over high heat. Brown the meat cubes on all sides. This takes about 5 minutes. Remove the meat from the pot. Place it on a plate. Cover the meat with aluminum foil to keep it warm. Do not clean the pot.
  3. 3. Add 2 tablespoons of oil to the pot with the fond. Fry the onions for about 3 minutes. Use medium to high heat. Add the bell pepper pieces. Sprinkle the peppers with sugar. Let the peppers caramelize. Stir in the tomato paste. Cook the mixture for about 2 minutes. Deglaze the pan with broth. Stir in the curry powder. Let everything simmer for about 10 minutes.
  4. 4. Wash the parsley. Shake it dry. Pluck the leaves from the stems. Finely chop the parsley leaves. Remove the pot from the heat. Return the meat to the goulash. Let the meat sit in the pot for about 2 minutes. Season the goulash vigorously with salt, pepper, and sugar.
  5. 5. Plate the turkey goulash. Add a dollop of sour cream on top. Sprinkle freshly chopped parsley over it. Enjoy your meal!

Nutrition per serving