Easy German Turkey Paprika Goulash

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Easy German Turkey Paprika Goulash

A lighter turkey goulash -- tender turkey chunks slow-cooked in a rich paprika sauce with colorful bell peppers. A delicious take on the classic German beef goulash, ready in under an hour and even better the next day!

Course Main Course

Cuisine German

Servings people

Calories 283kcal

Author by Marita Sinden

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.

Nutrition