Turkey goulash was initially thought up in Hungary. Today this recipe extended worldwide and has a huge number of variations. In Russia it can be used with some garnish. The most widespread option of goulash from a turkey in the multicooker which will please one and all is given slightly below.
Ingredients:
- water — 2 tablespoons;
- salt — to taste;
- black sprinkling pepper — to taste;
- fresh greens — 50 g;
- vegetable oil — 2 tablespoons;
- sweet ground paprika — 1 tablespoon;
- bay leaf — 2 pieces;
- flour — 1 tablespoon;
- tomato paste — 2 tablespoons;
- sour cream — 3 tablespoons;
- onions — 1 piece;
- fillet of a turkey — 350 g.
Preparation:
Wash up meat of a turkey in flowing cold water, then dry up by means of paper towels and sharp knife on pieces of the small sizes.
Set the Pastries mode in the multicooker, open a cover and pour vegetable oil in a bowl. While oil is warmed, peel onions from a peel, cut off all superfluous, wash out in water and chop on small parts.
Place the cut onions in a bowl of the multicooker and fry to a golden and soft state. Further add a turkey and fry these ingredients, stirring slowly, within 10 minutes. Pour flour, continue to stir slowly and fry until mix becomes golden color.
In a bowl of the average sizes mix tomato paste, water and sour cream. Include the Suppression mode in the multicooker, expose time 1.5 hours. In a bowl pour out the prepared earlier tomato and sour cream mix. Season to taste with spices, salt, throw bay leaf.
Having slightly mixed all ingredients, close a cover of the device and go to go about the own business. When the allowed time ends, goulash will be ready. It will be necessary only to open the multicooker and to spread out a dish on portion plates.
As a garnish it is possible to use, for example, boiled potatoes, rice, spaghetti or something on the taste. It is necessary to strew turkey goulash with fresh small chopped greens.