Das Putengulasch-Rezept ist nicht nur ein leckeres, sondern auch ein preiswertes Gericht, das einfach zu kochen ist. Es ist perfekt für jene, die auf der Suche nach einer herzhaften Mahlzeit sind, die schnell und einfach zubereitet werden kann. Die Zutatenliste ist überschaubar und beinhaltet eine Kombination aus frischem Gemüse und zartem Putenfleisch.

Putengulasch. Rezept einfach und lecker. Günstig gekocht!

Gulasch is the topic today, and we will be making a relatively affordable one with either turkey or leg meat. Applause and music welcome us as we start with 1.8 kilograms of boneless turkey meat. The skin adds flavor and juiciness to the meat, which is why it’s left on. We add the same amount of onions as the meat for taste, and some beautiful brown mushrooms. For seasoning, we have a teaspoon of ground pepper, a tablespoon of salt, a tablespoon and a half of tomato paste, and some sweet and spicy paprika powder, a little more than a heaped tablespoon of each.

We add 200 milliliters of cream and our secret gem, homemade vegetable broth, made without any chemicals. The meat and skin are seared in a pot with little oil, and once they have a crispy golden color, we add the onions and let them sweat with the seasoning. Then the mushrooms are added, but not overcooked. The homemade vegetable broth is added for a little more than a liter to cover the meat and vegetables, and the cream is added for a lighter colored sauce.

The pot is covered and left to simmer for roughly 60 minutes until the meat is falling off the bone and the sauce has thickened. The dish is ready to be served with bread or noodles, or even rice. The most important thing about a goulash is that the sauce is delicious and the meat is tender, and this recipe definitely delivers. The flavors of the seasoning, the sweetness from the onions, and the earthiness of the mushrooms are well-balanced, making it a dish for all occasions.

The presentation is simply done, served in a big bowl, and dotted with some fresh parsley. The dish is relatively cheap to make, and as the chef mentioned, one can substitute the meat with whatever is in the fridge, such as beef or pork or chicken. The homemade vegetable broth is a flavorful touch to the recipe, and it can be used in many other savory dishes.

In conclusion, this goulash recipe is straightforward, easy to follow, and affordable, and it delivers a delicious and hearty meal that can feed a crowd or last for several meals. The chef’s technique of leaving the skin on the meat, sweating the onions first, and adding the mushrooms at the right time makes a difference in the dish’s final taste and texture. This recipe is definitely worth trying, whether you are a seasoned cook or a beginner. Bon appétit!
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