Composition / ingredients
Step-by-step cooking
Step 1:
How to make a turkey with gravy in a frying pan? Prepare the products. Turkey fillet is best suited for the recipe. Use fresh meat, frozen goulash will not turn out so tasty.
Step 2:
Wash the turkey under running cool water, dry and cut into medium-sized pieces.
Step 3:
Pour refined vegetable oil into the pan. Warm it up well. You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around, then you can start the frying process. ,Fry the turkey over medium heat until golden brown. Be sure to stir.
Step 4:
Pour a spoonful of wheat flour into the meat, continue to fry, stirring, for another 2 minutes.
Step 5:
Add tomato paste and sour cream of any fat content. Sour cream can be replaced with cream or natural yogurt without additives. Mix it up. If you use fresh tomatoes instead of tomato paste, take juicy fruits. Make cross-shaped incisions on their surface with a knife, pour boiling water over them. After a couple of minutes, drain the water, remove the skin, finely chop and add to the pan.
Step 6:
Pour 200 ml of hot water, add salt, add spices (paprika, ground black pepper). Mix well. Spices can be selected to your taste. For example, you can use ready-made spices for poultry, but be sure to read the composition beforehand. If there is already salt in the mixture, consider this, otherwise you risk over-salting the dish.
Step 7:
Reduce the heat to minimum. Cover the pan with a lid. Simmer for about 30-35 minutes until the turkey is soft. Sprinkle the finished dish with chopped herbs (parsley, dill, green onion feathers) before serving.
The recipe can be supplemented by adding finely chopped onions, coarsely grated carrots, bell pepper, chopped into strips, garlic (2-3 cloves passed through the press).
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Turkey fillet - 84 kcal/100g
