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Pulled Turkey Goulash



500 grams uncooked boneless turkey (skin off)
800 ml chicken stock/bone broth
150 ml dry white wine
250 grams carrot (chopped and peeled)
250 grams red skinned potato (chopped and peeled)
1/2 cup green beans (finely chopped)
400 grams (1 tin) diced cooked tomatoes (pureed and strained for ostomates)
100 grams tomato paste
1/4 *brown onion (peeled and finely minced)
2 tablespoons plain flour
2 teaspoons sweet paprika
1/2 teaspoon caraway powder
2 tablespoons extra-virgin olive oil
250 ml plain yoghurt
salt and pepper

Pulled Turkey Goulash Directions

Heat a fry pan on medium heat add olive oil and sauté turkey and onion until onion is translucent and meat is golden on most sides

Add wine and stir until liquid reduces to about 2/3rds or original amount

Turn the heat down

Mix paprika and caraway with ¼ cup of stock and add to the pan and thoroughly mix through the contents – simmer for a few minutes

Place content of the pan into the slow cooker

Add the rest of the stock, tomato paste, tomatoes, potato, green beans and carrot

Gently stir through flour to avoid lumps

Cover and cook on low for 6-8 hours

Before serving take two forks and shred the turkey into strips

Add salt and pepper to taste

Serve topped with tablespoon of plain yoghurt

Recipe notes

NOTE: Best result in a slow cooker

*may cause wind and odour for ostomates

Nutrition facts

Per Serving

Fibers (g): 3g