28 November 2012
I’ve been trying to think of recipes to use my freshly harvested peppers in, and a hearty Autumnal goulash popped into my head. To make it a bit healthier I’ve used lean turkey meat. It only took about half an hour to throw together, so makes a perfect midweek meal.
- vegetable oil
- 400g turkey meat
- 1 large green pepper (or 4 mini peppers, in my case^^)
- 1 tin or carton of tomato passata (ca. 500g)
- 1 cup water
- 1 teaspoon ground garlic powder
- 1 teaspoon stock powder (vegetarian or meat, as you prefer)
- 1 teaspoon smoky paprika powder
- salt and pepper to taste
- Cut your turkey into small chunks, sprinkle with the garlic powder and fry in a couple of tablespoons of vegetable oil until brown all over.
- Chop the pepper into small chunks and add to the turkey; cook for about 5 minutes until the pepper begins to soften.
- Add the tomato passata and hot water and bring to the boil, then stir in the stock powder and paprika powder. Season to taste with salt and pepper.
- Lower the heat and leave to cook for another 10-15 minutes, stirring occasionally.
- Serve on a bed of fluffy rice.