This German Turkey Paprika Goulash is the answer if you love classic German beef goulash but want a lighter, quicker version. Tender turkey breast chunks slow-cooked in a rich, deep-red paprika sauce with sweet bell peppers, served over pillowy Spätzle or pasta for a hearty weeknight dinner. "Putengulasch," as this dish is called in Germany, has long been a go-to comfort food that warms you from the inside out-without feeling too heavy.
This dish has long been a staple on our family table in Bremen, Germany. The kids can never get enough of it, and it is a great dish to make in bulk for meal prep. A keeper if you are busy mum like me.
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Was ist Putengulasch
Putengulasch is a dish inspired by the classic Hungarian beef goulash. The dish became popular in Germany during the Austro-Hungarian Empire in the 18th century, and Germans have since developed many variations -- beef goulash with red wine, beer goulash, and pork goulash with sauerkraut, just to name a few.
Turkey goulash is a more recent addition, growing in popularity as people became more health-conscious and started looking for lighter alternatives to beef.
It is made with turkey chunks (either leg or breast), vegetables, and a rich paprika-based sauce. "Pute" is the German word for turkey and "Gulasch" for goulash. Other popular German turkey recipes include Putenschnitzel (turkey schnitzel) and Truthahnbraten (roast turkey).
Turkey meat is lower in fat than other meats, high in protein, and lower in calories. It is especially well-suited for braising recipes, as it holds its shape much better than chicken.
Ingredients for German Turkey Goulash
For the detailed instructions and exact measurements, please jump to the printable recipe card
For the meat, you will need turkey thigh or leg cut into chunks -- dark meat works best for this turkey goulash as it stays juicy and holds up well during braising.
The paprika sauce comes together with a colorful mix of red, yellow, and white bell peppers, onion, tomato paste, red wine vinegar, and chicken broth, giving it that beautiful deep-red color you can see in the photos.
For seasoning, sweet paprika is the star of the show in this turkey paprika recipe, rounded out with dried marjoram (affiliate link), bay leaves, salt, and pepper. A little cornstarch is optional but handy if you want to thicken the sauce at the end.
How to make Turkey Paprika
Step 1: Sear the turkey Heat a large skillet or Dutch oven over high heat. Sear the turkey chunks in two batches until deeply browned on one side (don't overcrowd the pan!) This step is key for locking in the juices and building a richer turkey goulash sauce.
Step 2: Build the paprika sauce In the same pan, sauté the onion and bell peppers until softened, scraping up all those delicious browned bits. Add the turkey back in, then stir in the tomato paste and sweet paprika until everything is well coated.
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Step 3: Add the broth and simmer Pour in the chicken broth and red wine vinegar, then add the bay leaves and marjoram (affiliate link). Simmer this turkey paprika goulash uncovered over low-medium heat for at least 30 minutes until the turkey is tender and the sauce has deepened in color and flavor.
Step 4: Thicken and serve If you'd like a thicker sauce, stir in a simple cornstarch slurry and cook for another 2 minutes. Remove the bay leaves, season with salt and pepper, and finish with a generous sprinkle of fresh parsley.
Variation Ideas: Make It Your Own
One of the best things about this German turkey goulash is how easy it is to adapt. Here are a few ideas to make it your own:
- Swap the vinegar for red wine. For a deeper, richer paprika sauce, replace the red wine vinegar with a splash of red wine. Add it after sautéing the vegetables and let it simmer down to a third before adding the broth -- the difference in flavor is incredible.
- Load it up with vegetables. This turkey paprika stew is very forgiving when it comes to extra vegetables. Mushrooms, beans, and potatoes all work beautifully and make it even heartier.
- Make it creamy. If you love a creamy paprika sauce, simply stir in about half a cup of heavy cream or sour cream at the end. It turns this turkey goulash into something really indulgent without much extra effort.
What to Serve This Turkey Goulash With
This turkey paprika goulash goes well with rice, boiled potatoes, or pasta. But if you want the full authentic German experience, I highly recommend trying it with my homemade Spätzle. Those soft, pillowy egg noodles are the perfect match for soaking up that rich paprika sauce.
Storage
This turkey goulash keeps well in the fridge for up to 3 days -- and honestly it tastes even better the next day once the flavors have had time to infuse. It is also suitable for freezing, making it a great dish for meal prep.
Recipe
Easy German Turkey Paprika Goulash
Ingredients
- ½ red bell pepper
- ½ green bell pepper
- ½ yellow bell pepper
- 1 onion diced (about 150 gr / 5 oz)
- 2 tablespoon neutral oil like sunflower, canola oil for searing
- 600 g turkey chuncks from best, tigh or legg, cut into 1 inch 2m chunks,
- 750 ml chicken broth
- 2 tablespoon tomato paste
Seasonings
- 1 tablespoon red wine vinegar
- 2 bay leaves
- 2 teaspoon sweet paprika powder
- 1 teaspoon majoram
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon cornstarch optional (to thicken, if needed)
- 2 tablespoon fresh parsley chopped for garnish
Instructions
- Prep the vegetables: Dice the onion and the red, yellow, and white bell peppers into small cubes and set aside.½ red bell pepper, ½ green bell pepper, ½ yellow bell pepper, 1 onion
- Sear the turkey - in batches!: Heat a large skillet or Dutch oven over high heat with 2 tablespoons oil (for searing). Sear the turkey chunks, cut into 1-inch / 2 cm cubes in 2 batches - don't overcrowd the pan! Don't flip the meat until one side is deeply browned - this keeps the juices locked in and gives you a richer sauce. Set the first batch aside and repeat with the second.2 tablespoon neutral oil, 600 g turkey chuncks
- In the same pan, sauté the onion until softened, about 3-4 minutes, scraping up any browned bits from the turkey as you go.
- Add the 2 tablespoons tomato paste to the onions and for 1-2 minutes, stirring constantly. Then add the turkey back into the pan. Add in the bell peppers. Pour in the chicken broth and red wine vinegar.750 ml chicken broth, 2 tablespoon tomato paste, 1 tablespoon red wine vinegar
- Add the bay leaves, sweet paprika, and dried marjoram. Simmer uncovered over low-medium heat for at least 30 minutes stirring occasionally. Once the sauce has thickened nicely, put the lid on and continue simmering until the turkey is tender.2 bay leaves, 2 teaspoon sweet paprika powder , 1 teaspoon majoram
- If you'd like a thicker sauce, mix the cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering goulash. Cook for another 2-2 minutes until the sauce reaches your desired consistency. If it gets too thick, just add a splash of water or broth.2 tablespoon cornstarch
- Remove the bay leaves. Taste and season with salt and pepper. Sprinkle with fresh parsley before serving.1 teaspoon salt, 2 tablespoon fresh parsley, ¼ teaspoon black pepper
- Serve with pasta, boiled potatoes, rice or Spaetzle.
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