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Turkey goulash with pumpkin and ginger

For 4 persons

  • 200g onions
  • 1 piece of ginger (approx. 4cm)
  • 500g turkey legs
  • 300g Hokkaido pumpkin
  • 2 tbsp of tomato purée
  • 2-3 tbsp of white wine vinegar
  • 300ml chicken stock
  • 100ml orange juice
  • 1 tbsp of paprika powder
  • Salt, pepper
  1. Peel and dice the onions and ginger.
  2. Cut the meat into bite sized pieces.
  3. Cut the pumpkin into 2cm cubes.
  4. Put everything in a roasting dish.
  5. Place the tomato purée, white wine vinegar and paprika powder in a bowl.
  6. Pour on the chicken stock and orange juice, mix well.
  7. Put it in the roasting dish.
  8. Stew covered at 160°C for 90-120 minutes.
  9. Serve with noodles.

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