Today I suggest making a light and juicy turkey goulash with gravy. Quick and easy to prepare, turkey goulash is a godsend for any connoisseur of delicious food. A minimum of components, half an hour for cooking, and the result is a juicy, tasty, and most importantly, light and healthy dish!

Thanks to the turkey fillet base, the dish is light and dietary. A fragrant and colorful addition of vegetables and spices turns goulash into a real feast of taste. Ready-made turkey goulash with gravy can be served as a separate dish or supplemented with a light side dish. Try it!

Prepare your ingredients.

Cut the turkey fillet into small pieces.

If desired, fillets can be lightly marinated. This stage is not obligatory and even somewhat foreign for classic goulash recipes, but having tried this technique in Asian dishes and convinced of its effectiveness, I highly recommend it. This marinade works wonders with meats that tend to be dry in nature (lean beef, poultry fillets)! Even 10 minutes in the marinade is enough for the meat to turn out incredibly juicy and tender. And as a bonus - upon further cooking, the meat will acquire a very appetizing caramel shade.

For the marinade: add 2 tsp to the fillet pieces. tablespoons of vegetable oil, 1 chopped garlic clove, a pinch of salt, 1 tsp. sugar, ground black pepper and 1 tbsp. "Dark sauce" (both regular soy sauce and teriyaki sauce, Worcestershire and similar sauces will do). Let the meat sit while you cook the rest of the dish.

Heat a skillet with a little vegetable oil. Add chopped onions, a pinch of salt and 1 tsp. Sahara.

Stir and fry the onions until they are translucent and light golden brown. Then add the coarsely chopped garlic and sauté everything together for a few more minutes. When the mixture is browned, pour in 1 tbsp. red wine vinegar. The vinegar will immediately evaporate, but the mixture will take on a savory sweet and sour note.

Add thin strips of bell peppers to the pan and fry everything together for another 2-3 minutes.

Add coarsely chopped tomatoes if desired. Cook everything together for another 5 minutes.

Roast the turkey slices separately. Literally 2-3 minutes on each side for the meat to acquire a beautiful golden hue.

Add tomato paste to vegetables, mix thoroughly and cook for another 1-2 minutes.

Place the fillet pieces in the skillet.

Pour in water or broth and mix everything. The liquid should barely cover the meat and vegetables.

Bring the mixture to a boil and season to taste. I add about 1 tsp. curry seasonings, 2 tsp ground paprika and 1 tsp. ... Salt, ground black pepper (if necessary).

Cover the pan with a lid, reduce the heat so that the goulash simmer gently, and simmer under the lid for another 20 minutes.

Sprinkle the finished goulash with fresh herbs. Optionally, add a little sour cream.

The dish is ready.

You can serve turkey goulash with gravy as an independent dish or adding a side dish to taste. Bon Appetit!