Turkey Goulash with Dumplings
I often make this turkey goulash, especially when I'm in the mood for a hearty yet light one-pot meal. Ideally, I would cook it in a cauldron outdoors, but most of the time I prepare it on the stove, just like I learned from my mom. I like it with plenty of dumplings, just as I always had at home. The recipe is quite flexible – if you have beef or want to use smoked meat, it works just as well, but I stick to turkey.
Quick Info
Total time: about 1 hour and 30 minutes (depends on how quickly the meat cooks)
Preparation time: 20 minutes
Cooking time: 1 hour – 1 hour and 15 minutes
Servings: 3-4
Difficulty: medium
Recipe type: hearty stew, lunch or dinner
Ingredients
1 white onion
1 red onion
1 red bell pepper
1 carrot
3-4 tablespoons oil (for sautéing)
300 g turkey meat (I use thigh or breast, cut into cubes)
1 large potato (or 2 smaller ones), diced
2 tablespoons pepper paste
1/2 teaspoon sweet paprika
1/2 teaspoon chili flakes
1/2 teaspoon cumin (optional)
2 bay leaves
salt and pepper to taste
1 tablespoon tomato paste
fresh parsley, for garnish
For the dumplings:
2 eggs
flour and semolina – in equal amounts, about 4-5 tablespoons of each (added gradually)
salt
Instructions
1. Peel and chop the white and red onions into small pieces. Place them in a large pot with oil and a pinch of salt. Sauté over medium heat, stirring occasionally, until the onions soften. Do not let them brown, just enough to become tender. Add the grated carrot (using a large grater) and stir for another 3-4 minutes.
2. Add the sliced red bell pepper over the onions and carrot. Mix and let it cook for another 2-3 minutes, just enough for the flavors to meld.
3. Add the diced turkey meat to the sautéed vegetables. Stir and cook for a few minutes until it starts to turn white and brown slightly at the edges.
4. Add the diced potato, bay leaves, pepper paste, sweet paprika, chili flakes, and cumin if using. Mix well. Pour in two glasses of water (about 500 ml) or enough to cover the ingredients, and set the heat to medium. Cover and let it simmer.
5. Check occasionally and stir. When the potatoes are almost cooked (but not completely, they need to hold up for a few more minutes), add the diluted tomato paste with a little water. Season with salt and pepper to taste.
6. Meanwhile, prepare the dumplings: crack the eggs into a bowl, beat them with a pinch of salt, then alternately add a tablespoon of flour and a tablespoon of semolina until you get a thicker batter, but not too firm. It should remain slightly runny so it can be scooped with a spoon.
7. When everything is almost ready, take a teaspoon of the dumpling mixture and drop it directly into the simmering goulash. Repeat until all the batter is used. Let the dumplings cook for 5-6 minutes, then check: if they are soft, it's done. If not, let them cook for a few more minutes.
8. If I want the goulash to be less soupy, I place it in the oven for 10-15 minutes (without a lid). If you prefer it to stay more saucy, there's no need.
9. Finally, sprinkle with freshly chopped parsley.
Why I make this recipe often
It’s one of the most practical and filling stews that I can quickly adapt based on what I have in the fridge. It’s made from common ingredients, it’s hearty, and it tastes great the next day if there are any leftovers.
Tips and Variations
Tips
- If you don’t want dumplings with semolina, they can be made just with flour, resulting in a finer texture.
- Do not let the onions brown, just enough for them to soften.
- Dumplings should only be added to the stew when the liquid is boiling to prevent them from breaking apart.
- Do not let the potatoes disintegrate, they will continue to cook with the dumplings.
- If using cumin, add it at the beginning along with the other spices.
Substitutions
- Turkey meat can be replaced with beef (for a classic goulash).
- Smoked meat or pork can also be used if you prefer a stronger flavor.
- The potato can be omitted, but it helps to thicken the sauce.
Variations
- You can add more paprika or chili if you like it spicy.
- Dumplings can be made only with eggs and flour, without semolina.
- If you prefer a more liquid goulash, do not put it in the oven at the end.
- Add extra vegetables, like celery or parsnip, according to your preference (it’s not in the classic recipe, but it works if you like it).
Serving Ideas
- It pairs well with pickles or a slice of fresh bread.
- For added freshness, sprinkle with green parsley at the end.
Frequently Asked Questions
1. Can I make the goulash only with beef?
Yes, it works perfectly. The cooking time will be slightly longer, depending on the type of meat.
2. Can the dumplings be made only with flour?
Yes. The dumplings turn out finer if you use only flour, without semolina.
3. What should I do if my dumplings turned out hard?
Most likely, too much flour or semolina was added. Generally, dumpling dough requires less flour than it seems. You can also try them with just egg and flour, without semolina, for a softer texture.
4. Should the goulash be very saucy?
It depends on your preferences. Traditionally, it’s more saucy, but I let it reduce a bit in the oven for a denser consistency.
5. What can I substitute if I don’t have pepper paste?
You can use more tomato paste or even sweet paprika, but the taste will be slightly different.
Nutritional Values (estimated, per serving)
Calories: 320-350 kcal
Protein: 22-24 g
Fat: 10-12 g
Carbohydrates: 35-40 g
Values are approximate and depend on the type of meat, the amount of oil, and the size of the dumplings and potatoes.
Storage and Reheating
Turkey goulash keeps well in the refrigerator for 2-3 days in a covered container. Reheat over low heat, adding a little water if the sauce has thickened too much. The dumplings retain their texture well after reheating and do not harden. I do not recommend freezing with the dumplings, but the simple stew (without dumplings) can be frozen.
I often make this turkey goulash, especially when I'm in the mood for a hearty yet light one-pot meal. Ideally, I would cook it in a cauldron outdoors, but most of the time I prepare it on the stove, just like I learned from my mom. I like it with plenty of dumplings, just as I always had at home. The recipe is quite flexible – if you have beef or want to use smoked meat, it works just as well, but I stick to turkey.
Quick Info
Total time: about 1 hour and 30 minutes (depends on how quickly the meat cooks)
Preparation time: 20 minutes
Cooking time: 1 hour – 1 hour and 15 minutes
Servings: 3-4
Difficulty: medium
Recipe type: hearty stew, lunch or dinner
Ingredients
1 white onion
1 red onion
1 red bell pepper
1 carrot
3-4 tablespoons oil (for sautéing)
300 g turkey meat (I use thigh or breast, cut into cubes)
1 large potato (or 2 smaller ones), diced
2 tablespoons pepper paste
1/2 teaspoon sweet paprika
1/2 teaspoon chili flakes
1/2 teaspoon cumin (optional)
2 bay leaves
salt and pepper to taste
1 tablespoon tomato paste
fresh parsley, for garnish
For the dumplings:
2 eggs
flour and semolina – in equal amounts, about 4-5 tablespoons of each (added gradually)
salt
Instructions
1. Peel and chop the white and red onions into small pieces. Place them in a large pot with oil and a pinch of salt. Sauté over medium heat, stirring occasionally, until the onions soften. Do not let them brown, just enough to become tender. Add the grated carrot (using a large grater) and stir for another 3-4 minutes.
2. Add the sliced red bell pepper over the onions and carrot. Mix and let it cook for another 2-3 minutes, just enough for the flavors to meld.
3. Add the diced turkey meat to the sautéed vegetables. Stir and cook for a few minutes until it starts to turn white and brown slightly at the edges.
4. Add the diced potato, bay leaves, pepper paste, sweet paprika, chili flakes, and cumin if using. Mix well. Pour in two glasses of water (about 500 ml) or enough to cover the ingredients, and set the heat to medium. Cover and let it simmer.
5. Check occasionally and stir. When the potatoes are almost cooked (but not completely, they need to hold up for a few more minutes), add the diluted tomato paste with a little water. Season with salt and pepper to taste.
6. Meanwhile, prepare the dumplings: crack the eggs into a bowl, beat them with a pinch of salt, then alternately add a tablespoon of flour and a tablespoon of semolina until you get a thicker batter, but not too firm. It should remain slightly runny so it can be scooped with a spoon.
7. When everything is almost ready, take a teaspoon of the dumpling mixture and drop it directly into the simmering goulash. Repeat until all the batter is used. Let the dumplings cook for 5-6 minutes, then check: if they are soft, it's done. If not, let them cook for a few more minutes.
8. If I want the goulash to be less soupy, I place it in the oven for 10-15 minutes (without a lid). If you prefer it to stay more saucy, there's no need.
9. Finally, sprinkle with freshly chopped parsley.
Why I make this recipe often
It’s one of the most practical and filling stews that I can quickly adapt based on what I have in the fridge. It’s made from common ingredients, it’s hearty, and it tastes great the next day if there are any leftovers.
Tips and Variations
Tips
- If you don’t want dumplings with semolina, they can be made just with flour, resulting in a finer texture.
- Do not let the onions brown, just enough for them to soften.
- Dumplings should only be added to the stew when the liquid is boiling to prevent them from breaking apart.
- Do not let the potatoes disintegrate, they will continue to cook with the dumplings.
- If using cumin, add it at the beginning along with the other spices.
Substitutions
- Turkey meat can be replaced with beef (for a classic goulash).
- Smoked meat or pork can also be used if you prefer a stronger flavor.
- The potato can be omitted, but it helps to thicken the sauce.
Variations
- You can add more paprika or chili if you like it spicy.
- Dumplings can be made only with eggs and flour, without semolina.
- If you prefer a more liquid goulash, do not put it in the oven at the end.
- Add extra vegetables, like celery or parsnip, according to your preference (it’s not in the classic recipe, but it works if you like it).
Serving Ideas
- It pairs well with pickles or a slice of fresh bread.
- For added freshness, sprinkle with green parsley at the end.
Frequently Asked Questions
1. Can I make the goulash only with beef?
Yes, it works perfectly. The cooking time will be slightly longer, depending on the type of meat.
2. Can the dumplings be made only with flour?
Yes. The dumplings turn out finer if you use only flour, without semolina.
3. What should I do if my dumplings turned out hard?
Most likely, too much flour or semolina was added. Generally, dumpling dough requires less flour than it seems. You can also try them with just egg and flour, without semolina, for a softer texture.
4. Should the goulash be very saucy?
It depends on your preferences. Traditionally, it’s more saucy, but I let it reduce a bit in the oven for a denser consistency.
5. What can I substitute if I don’t have pepper paste?
You can use more tomato paste or even sweet paprika, but the taste will be slightly different.
Nutritional Values (estimated, per serving)
Calories: 320-350 kcal
Protein: 22-24 g
Fat: 10-12 g
Carbohydrates: 35-40 g
Values are approximate and depend on the type of meat, the amount of oil, and the size of the dumplings and potatoes.
Storage and Reheating
Turkey goulash keeps well in the refrigerator for 2-3 days in a covered container. Reheat over low heat, adding a little water if the sauce has thickened too much. The dumplings retain their texture well after reheating and do not harden. I do not recommend freezing with the dumplings, but the simple stew (without dumplings) can be frozen.