Pulled turkey goulash (High Fibre)

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Serves 4-5, approximately 3-4 grams of fibre per serve

NOTE: Best result in a slow cooker
  • 500 grams uncooked boneless turkey skin off
  • 800 mls chicken stock /bone broth
  • 150mls dry white wine
  • 250 grams chopped carrot
  • 250 grams chopped red skinned potato
  • 1 cup roughly chopped green beans
  • 1 tin - 400 grams of diced cooked tomatoes
  • 100 grams tomato paste
  • 1 finely chopped peeled brown onion
  • 2 tablespoons of whole wheat flour
  • 2 teaspoons sweet paprika
  • ½ teaspoon ground caraway seed
  • 2 tablespoons extra virgin olive oil
  • 250mls plain yoghurt
  • Salt and pepper
  1. 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
  2. Add wine and stir until liquid reduces to about 2/3rds or original amount
  3. Turn the heat down
  4. 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
  5. Place content of the pan into the slow cooker
  6. Add the rest of the stock, tomato paste, tomatoes, potato, green beans and carrot
  7. Gently stir through flour to avoid lumps
  8. Cover and cook on low for 6-8 hours
  9. Before serving take two forks and shred the turkey into strips
  10. Add salt and pepper to taste
  11. Serve topped with tablespoon of plain yoghurt