Goulash

Rich and tasty bograch

Soviet USSR

Aromatic, hearty, quick, simple for any side dish! Beef goulash like in a Soviet canteen in the USSR is the tastiest and most nutritious dish of those times. Most often, it was served with mashed potatoes or boiled pasta. It makes for an appetizing lunch or dinner for all occasions.

Beef goulash as in a Soviet canteen

Turkey goulash with tomato paste can be served to your loved ones for dinner, and everyone will be happy. The stewed pieces of fillet turn out incredibly tender, and the sauce with sweet pepper is very rich and aromatic. And all this with a fairly low calorie content of the dish! By the way, nutritionists note that the evening meal should be filling, but consist of easily digestible foods. This is exactly the case with turkey goulash. And it’s not at all difficult to prepare, so be sure to take note of our recipe and test it in practice in the near future.

Turkey goulash with tomato paste

Turkey goulash is a variation on the Hungarian dish traditionally made with beef, lard, and vegetables. We have tried to carefully preserve the recipe. We will even fry with pork lard. The only substitution is replacing beef with turkey. The poultry has a more tender taste and cooks significantly faster. According to the recipe, we will add fresh tomatoes to the dish. If the season for fresh tomatoes is over, tomato paste is quite suitable. It provides a richer and deeper flavor. And finally, what will transform the poultry and vegetables into genuine goulash is Hungarian ground paprika. You will need a lot of it—about two heaping tablespoons. Don't forget to add bay leaves and allspice. They are indispensable. Once done, let the dish rest for at least 10 minutes to develop a rich flavor and aroma of spices.