- 4 Onions (about 250 grams)
- 1 ½ pounds Turkey stew meat
- 3 tablespoons Olive oil
- 3 tablespoons sweet ground paprika (about 70 grams)
- ¾ cup mild Cider (or apple juice)
- 1 ¾ cups Chicken broth
- 1 ½ pounds Sauerkraut (fresh pack)
- 1 teaspoon Caraway
- 2 Bay leaves
- 1 Lemon
- 5 ounces Yogurt (low-fat)
- 3 sprigs Parsley
Peel the onions and cut into very thin strips.
Rinse the turkey, pat dry and combine in a bowl with half the oil and paprika and season with salt and pepper.
Heat the remaining oil in a heavy pot over medium heat. Add onions and meat and cook together, stirring frequently, 5-6 minutes.
Sprinkle remaining paprika over turkey mixture then pour in cider and chicken stock. Cover and simmer for 10 minutes.
Add the sauerkraut, caraway seeds and bay leaves and continue to simmer for another 30 minutes.
Meanwhile, rinse the lemon in hot water, wipe dry and finely grate the zest. Mix the zest with the yogurt in a bowl and season with salt and pepper.
Season goulash generously with salt and pepper. Rinse the parsley, shake dry, pluck leaves and finely chop. Stir into goulash. Serve the goulash with the lemon yogurt.