Puten Gulasch
Putengulasch (or turkey goulash) is cheaper than beef and is delicious when well prepared. It is often a go-to meal during Passover on the Seder's evening, as it stays warm while one reads the Haggada.
Servings 10 people
Ingredients
- 3 tbsp vegetable oil
- 6 cloves garlic ground
- 4 large onions
- 3 tbsp potato flour
- 2-1/4 pounds boneless turkey diced
- 2 tbsp paprika
- 2 tsp cinnamon
- 3-1/4 cups fresh mushrooms cleaned and sliced
- 10 medium carrots sliced
- 6 stalks celery sliced
- 5 medium potatoes washed, peeled and diced
- 2 cups chicken
- 6-3/4 ounces red wine
- 4 tbsp ketchup
- salt and pepper to taste
- parsley to garnish
Instructions
- Heat the vegetable oil in a large pan and fry the onions and the garlic in a pan for 4 minutes
- Add the turkey, season with salt, pepper, cinnamon and pepper and fry carefully on all sides for approx. 10 minutes
- Add the potato flour and boil for about 1 minute before adding the potatoes, mushrooms, carrots, celery and ketchup
- Add the broth, bring to a boil, reduce heat and simmer at a low heat for at least 1 hour. Season to taste and enjoy
