Pulled Turkey Goulash (126 )
Ingredients
Ingredients
| 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 |
