juicy turkey goulash from the turkey leg

properties
- from the club
- dark meat
- should be treated like a beef goulash (cooking time: about 1 hour)
- slightly mixed

description
Order high-quality turkey goulash from the turkey leg online here.

Often turkey goulash from the turkey breast is also offered in the trade. However, anyone who has often cooked a good goulash knows that the longer you cook it, the better it tastes. Why is that? To make the typical sauce for a goulash, the meat is boiled together with the vegetables for a very long time. This will result in a creamy and spicy sauce. This is precisely why the turkey breast is not suitable as a turkey goulash at all. Because the turkey breast is not suitable for stewing and would only become tough and dry. In contrast, the turkey meat from the turkey leg is all the more suitable for this. Here the principle applies, the longer the more tender. Therefore, trust the advice of the expert Ullrichs Putenhof and buy turkey goulash from the turkey leg.

preparation
Fry the turkey goulash briefly in hot oil, then delet it with a little wine. As is well known, a good turkey goulash also needs a lot of onion and peppers. Cut these into large cubes and add it to the turkey goulash with a little tomato paste. Finally, season everything to your taste. Of course, caraway, salt and pepper and possibly some garlic or chili should not be missing. Also notethat the taste intensifies after boiling. Let the turkey goulash simmer on a low level for at least 3/4 hour. Gladly also longer. The longer the creamier the sauce and the more tender the meat. Do not forget to stir from time to time. ready. delicious!!!

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know
In Germany, the dish "goulash" is a typical Hungarian meat dish with pieces of meat, a lot of onion and peppers. However, "goulash" is comparable to the term "curry" in India. This is less of a specific Hungarian or Indian national dish. Rather, both terms stand for a variety of variations of stew dishes of the respective country.

Nutritional table to 100g: