Traditionally, goulash is considered a dish of Hungarian cuisine. Initially, it was a thick soup with meat, but over time, modern housewives changed the recipe and now it is not a separate dish, but an addition to the side dish. Gulyash is preparing with any meat, but a turkey is used for a diet or children's menu. The meat is nutritious, contains a lot of protein and nutrients, but there is little fat in the meat. The turkey goulash, prepared in a slow cooker, turns out to be hearty and appetizing, the meat remains juicy, and the dish itself is useful.

Tylash goulash in a multicooker with creamy sauce

For the dish, you can use any part of the carcass of the turkey. So the file part will be tender, and the hips or lower leg with more fatty meat. Most often, fillets are chosen for goulash. It is convenient to work with it, it’s nice to eat, but such a part of the bird is easy to dry. To avoid this as a sauce, add cream. They will betray a creamy taste to the dish and retain the juiciness of the meat.

For goulash, prepare the following products:

• turkey, the sorcerer - 500 g.;
• onions, medium - 2 pcs.;
• carrots - 1 pc.;
• sunflower oil - 20 ml.;
• any flour - 30 g.;
• fat cream - 120 ml.;
• tomato paste - 1 tbsp. l.;
• greens of dill with parsley - a bunch;
• raw garlic - 2 cloves;
• salt, coriander, ground mixture of peppers and paprika to taste.

How to put out a turret from a turkey with cream in a slow cooker:

1. It is better to cook a dish from a chilled turkey fillet. If your meat is frozen, then before using it, defrost it at room temperature. Wash the turkey in cool water, but do not soak in the liquid.
2. Dry the meat from excess moisture, remove the film and cut the veins. Cut the fillet with small parts with a thickness of at least 2 cm., Fold in a deep container. Pour seasonings to the bird, mix and leave to marinate for half an hour. At the same time, do not add salt to the marinade, it is able to pull the liquid out of the meat, which will quickly dry it.
3. Clean the carrots, finely cut or grate. Remove the husk from the onion, chop with quarters. Install the container in a slow cooker, click on the menu program "Frying". Add any vegetable oil to the bowl and wait a couple of minutes. It should warm up well.
4. In the multichan, load the onion first, then add the carrot after 7 minutes. Fry the vegetables together for another 7-8 minutes. Run the turkey with flour and add to the onion with carrots. Flour will make a crisp on meat. Constantly stirring, fry the ingredients for 10-15 minutes. The frying time depends on the size of the pieces of the bird.
5. Classic goulash is preparing with a gravy of red. Therefore, in any recipe you need to use tomato paste. It can be replaced with fresh tomatoes. In this recipe, tomato paste and cream are added. In a separate container, mix them, salt. To reduce the fat content of the finished cream dish, dilute with water.
6. Switch the multicooker to the “Extinguishing” program. Pour the prepared sauce into Multichash, mix, be sure to close the lid. Put the time for half an hour. Files should not be stew for a long time, because the meat was previously fried.
7. Wash the greens, dry and cut finely. Peel the garlic teeth, chop it with a knife. After 20 minutes after the start of cooking, load the garlic and greens into the bowl, mix, cook to the signal. Then leave the goulash on the “heating” functions for another 7-10 minutes, then immediately serve with the side dish.

Gulyash in a multicooker made of turkey with sour cream and tomatoes

A tasty dish of delicate turkey meat in a creamy-tomato sauce will like many. To enhance the taste of gravy, add onions with carrots, and use flour to thicken the sauce. POMARAS made of turkey meat according to this recipe is suitable for any side dish: potatoes, rice, pasta or buckwheat.

For the dish, you will need ingredients in this quantity:

• turkey, file part - 0.7 kg.;
• onions, medium onions - 3 pcs.;
• carrots - 2 pcs.;
• garlic - 3 slices;
• salt, spices, herbs to taste;
• sunflower oil - 3 tbsp. l.;
• large tomatoes - 3 pcs.;
• sour cream 20% fat - 2 tbsp. l.;
• any flour or starch - 2 tbsp. l.;
• the water is filtered - 2 multistakan.

Gulash cooking technology in a slow cooker:

1. Measure all the necessary products. Prepare meat. It must be washed, dried with paper towels and cut into large parts. Sprinkle the turkey with your favorite spices, salt and mix well. The seasonings should evenly be distributed through the bird.
2. The slow cooker should be turned on for the "extinguishing" mode. You can also use the “Frying” function or the “baking” program, only the cooking temperature must be reduced to 120 degrees. Put the meat in a multicooker bowl, sunflower oil is not yet required. Prepare a turkey for 20 minutes in your own juice. Leave the lid open. Every 5 minutes, turn the meat for uniform frying. The liquid should completely evaporate.
3. Grind the carrots with onions in any way, pass the garlic through the press. Leave the slow cooker in the same mode as it was before. Now pour in vegetable oil, mix the meat and cook it for 5 minutes. Then add chopped vegetables with garlic. Fry the mass for 3 minutes.
4. During this time, prepare tomatoes. To remove the skin from the fruits, make 2 small cuts in the upper part of the tomatoes, lower them into boiling water for 10 seconds. Remove the vegetables with a slotted spoon, let them cool slightly and remove the skin with your hands. Cut the pulp with a cube. If you do not want to feel pieces of tomatoes in the finished dish, then chop the pulp of tomatoes with a blender.
5. Prepared tomatoes load into the multichan for meat and other vegetables, continue to fry the mass for 7-10 minutes, until moisture evaporates from tomatoes. Add flour, mix the ingredients well and fry them for another 2 minutes. Instead of flour, you can use starch. Adjust the amount of flour and starch depending on the desired density of the gravy.
6. Pour the purified water into a deep container, add sour cream. Mix well and pour it to the turkey, add chopped greens. At this stage, you can add salt and spices to the sauce, if necessary. Set the multicooker to the “Extinguishing” option and prepare the dish for 10-15 minutes. After the signal, leave the goulash to get enough of the aromas on the Autopodnow GOD program for 15 minutes.

Gulyash in a multicooker made of turkey with a spicy sauce

A dish on the basis of the file part of the bird is delicate, dietary, but at the same time hearty. Gulyash is prepared with a lot of different vegetables. The aroma with the taste of gravy can be diversified by spices and spices. The finished goulash is served as an independent dish or with a side dish, but in a minimum quantity.

The number of ghlyash ingredients:

• turkey, fillet - 0.5 kg.;
• sunflower oil - for frying;
• onions, purple - 1 pc.;
• fresh garlic - 3 slices;
• white sugar - 1 tsp;
• bulgarian pepper, yellow - 1 pc.;
• vine vinegar - 1 tbsp. l.;
• tomato paste of any company - 2 tbsp. l.;
• medium tomatoes - 2 pcs.;
• meat broth or purified water - 150 ml.;
• ground pepper, salt to taste;
• curry and Azhika - 1 tsp;
• felled paprika - 2 tsp;
• fresh parsley - a pair of twigs;
• soy sauce - 1 tbsp. l.;
• sour cream of any fat content - 50 ml.

A step -by -step recipe for making a goulash from a bird:

1. Rinse the file part of the turkey well under running water, dry with napkins. Remove the veins, cut the film and cut into pieces. They should not be small, otherwise the meat will quickly become dry. Put the bird into a separate plate.
2. For the marinade, mix: 2 tsp. Any vegetable oil, 1 tbsp. l. soy sauce with a classic taste, add spices and salt, pour 1 tsp. sugar and 1 chopped clove of garlic. Eat the marinade thoroughly, pour to the meat. Mix the turkey with your hands, cover the container with cling film and leave the meat to eat with aromas for 30-40 minutes.
3. Put the slow cooker on the "Frying" program, leave the lid open all the time. Pour 1 tbsp. l. Oils, wait for 5 minutes (so that the oil is warmed up) and lay out the onions chopped with half rings. Add to it 3 a pinch of sugar and 1 pinch of salt. Mix, cook until the onion acquires a transparent shade. Then load the garlic, which should be chopped coarsely with slices. Fry the ingredients for a couple of minutes and pour vinegar. It will immediately evaporate, and the dish itself will acquire a sweet and sour taste.
4. Wash the pepper, cut the stalk with seeds, cut the pulp in stripes in the width of the fetus. Download to multichan. Fry the mixture of vegetables for another 3 minutes. Try to mix the ingredients more often. Remove the peel from tomatoes, chop the pulp with a cube and add to the onion with pepper. Fry the mass for 5 minutes. Then put the ingredients in another container.
5. Leave the slow cooker on the functions of "Frying". Pour 3 tbsp into the bowl. l. Oils, after 5 minutes, lay out the turkey. Fry the meat for about 5 minutes or until a golden crust appears. Add previously fried vegetables to the turkey, put tomato paste and fry the ingredients all together for another 2 minutes.
6. Then rearrange the technique to “extinguish”. Pour the meat broth into Multichash. If you want to cook the goulash are not so rich and less fat, then replace the broth with purified water. Add spices: 2 tsp. Papriki ground, 1 tsp. dry adjiki, 1 tsp. Carry, 0.5 tsp. ground black pepper and salt to your taste. Mix the ingredients.
7. Close the multicooker lid, set the time for 20 minutes. Click Start. During this time, prepare the greens. Rinse it, dry it on paper towels and cut it large. When the extinguishing time ends, open the lid, add greens and sour cream. Mix, close the lid again and leave the dish saturated with aromas for 15-20 minutes on the Auto-GO heating function.

Gulyash in a multicooker made of turkey with potatoes

Many people like Hungarian meat with meat in modern interpretation for juicy meat, fragrant gravy with tomato taste and stewed vegetables. To make a goulash a full -fledged dish, add potatoes to the recipe. So you will not need to separate the side dish separately.

For a recipe for a diet goulash from a turkey, prepare:

• turkey breast - 0.5 kg.;
• potatoes, average - 4 pcs.;
• onions, sweet pepper and carrots - 1 pc .;
• wheat flour - 3 tbsp. l.;
• tomato juice - 100 ml.;
• sunflower oil, seasonings, salt - as much as it takes.

A phased description of the process of making goulash in a slow cooker:

1. The peculiarity of this recipe is that most ingredients are fried separately. Wipe the turkey fillet with paper towels, cut the veins with a film. Cut the meat with strips with a thickness of more than 2 cm. Fry in vegetable oil for 5-7 minutes on the program “Frying” or “Baking”. After that, put the bird in another container, leave the slow cooker on.
2. Clean onions, chop in quarters. Pour 1 tbsp. l. Oils in the multicash and fry to a transparent color. Transfer to meat. Cut the purified carrots into strips, sweet pepper in short strips. Fry the vegetables together for about 7 minutes, then pour tomato juice, pour flour, add spices and salt. Stir and cook the ingredients for 10 minutes or until the tomato is boiled.
3. In the meantime, prepare potatoes. Clean it, cut it with a large cube and pour it with cool water. After 20 minutes, rinse and be sure to dry on a kitchen towel. After the pepper with carrots in the tomato prepares, pour the mass into a separate dish. Rinse the bowl, wipe dry. Leave the same mode - “frying”.
4. Pour the 3 tbsp into the multichana. l. vegetable oil, warm for 5-7 minutes and load the potatoes. Fry it to the golden surface. After this menu, rearrange the “extinguishing” item. Put all previously fried ingredients (meat, onions, pepper with carrots and tomato gravy) into the bowl.
5. Cook the goulash for 20 minutes with a closed lid. Sprinkle the finished dish with fresh herbs. Goulash is served as a separate dish. You can use both warm and cold.

Gulyash in a multicooker made of turkey with mushrooms

This recipe for cooking is good because it can be prepared at any time of the year. Mushrooms are added both fresh and dried. Of the vegetables, only onions with carrots are used, which can be bought in any season. Greens are also added dried, so loading it into the multichan should only be at the indicated time. So it will fully reveal its aroma.

Ingredients for the preparation of goulash:

• turkey, fillet or separate meat from the hips - 0.7 kg.;
• dried mushrooms - 100 g or to taste;
• onion and carrots - 1 pc.;
• tomato paste - 3 tbsp. l.;
• boiled water - 150 ml.;
• parsley and dill are dried - to taste;
• any flour or starch - 2 tbsp. l.;
• fatty sour cream - 70 g.;
• spices, salt, butter - how much is needed.

Preparation instructions in a multicooker Gulyash:

1. The preparation of ingredients should be started with mushrooms, since they need time for swelling. Rinse dried mushrooms several times in cold water. Then fill in the prepared warm water (150 ml.) And leave to swell a couple of hours.
2. Now take care of the file part of the bird. If you use meat from your hips in the recipe, then the dish will turn out to be more fat. In any case, wash the turkey, cut the excess and dry. Get the meat in your favorite spices for 20-30 minutes, do not use salt.
3. Peel the carrots with onions, cut in any way. Turn on the multicooker on the “Baking” program or use the “Frying” option. Pour oil, warm and load the onion. Fry it for 5 minutes, then add the carrot. Cook the ingredients for another 3 minutes.
4. In the meantime, remove the mushrooms from the water, squeeze well and put on the napkins for drying. The liquid in which the mushrooms were soaked do not pour out. It will need it as a sauce to a ghoul.
5. Cut the mushrooms in stripes. Download them into a multicooker bowl as soon as the onion with carrots is fried. Fry the ingredients for a couple of minutes. Then transfer the contents to a separate dish, do not switch the mode on the slow cooker.
6. Add oil to the multicash, wait until it heats up. Remove the turkey, roll in flour and fry from all sides until the crust is formed. Report the multicooker to the “Extinguishing” option, add previously cooked vegetables with mushrooms to the meat.
7. Mix water from mushrooms with tomato paste and sour cream, salt, add more spices if desired. Greens should be added to the sauce at this stage. During the stew, she will have time to swell and give her aroma. Pour the mass into multichan, mix thoroughly. Close the slow cooker and simmer the dish for 20 minutes. After the signal, do not immediately open the slow cooker, let the gholy brew.

Such simple recipes with step -by -step instructions indicate that cooking a turkey goulash in a slow cooker is very simple. Poultry meat is cooked quickly, and the slow cooker will save it juicy in the finished dish. Enjoy your meal!

Rube -tank goulash in a slow cooker, video