Put goulash - refined yet simple
Since I get a visit tomorrow and do not want to hire the pizza guy, bruzzels me a good goulash.
And a turkey goulash.
And this is how it works for me:
Peel and burb two turkey thighs and remove most of the fat. Put the bones, skin and leftover meat in a saucepan, add water, add salt and boil (the broth gives the sauce base).
Dice the meat roughly and sauté in olive oil. Then roast some tomato paste with the meat. Add finely diced onions and Knobi. When the onions are yellow, it's vegetables. Peppers of all colors, tomatoes, a piece of cucumber (or zucchini), finely diced. Deleted with red wine. Then comes the broth, which I cooked before, with it.
And then comes the seasoning. Salt, pepper and a little chili. A few sprigs of fresh thyme. Lovage, oregano, sage and a little rosemary.
Let the whole thing stew for an hour. If there is too much liquid in it, I'll add a little starch to it.
In addition there are noodles and a salad tomorrow.
