Turkey Goulash
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25.8 mg | (215 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 yellow Bell pepper
- 1 green Bell pepper
- 3 onions
- lemons
- Chives
- 600 grams turkey breasts
- 2 Tbsps vegetable oil
- 1 Tbsp Pastry flour
- 1 Tbsp ground paprika (noble sweet)
- 1 tsp ground paprika (rose sharply)
- 400 milliliters chicken stock
- 3 Tbsps white wine
- salt
- peppers
- 100 grams Crème fraiche
Preparation steps
1.
Rinse and quarter peppers. Remove seeds and ribs and cut into fine strips. Peel onions and cut into rings.
2.
Rinse lemon with hot water. Zest and juice lemon. Rinse chives, shake dry and slice.
3.
Rinse turkey under cold water, pat dry with paper towels and cut into bite-size pieces.
4.
Heat oil in a pan and fry turkey on all sides until golden brown. Add onions and peppers and sauté briefly. Stir in flour and sweet and hot paprika and sauté briefly. Deglaze with stock and wine. Cover and simmer for 10 minutes over low heat.
5.
Season goulash with salt, pepper, 1 tablespoon lemon zest and juice and serve garnished with creme fraiche and chives.
