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Cremiges Putengulasch mit Zucchini & Schmand recipe card

Cremiges Putengulasch mit Zucchini & Schmand

Cremiges Putengulasch mit zarter Pute, Zucchini und Paprika in pikanter Schmandsauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 pot
Course: Main Course
Cuisine: German
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb 2 oz turkey breast or turkey thigh cut into bite sized pieces
  • 2 medium zucchini diced
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 bell peppers red and yellow, diced
  • 2 cups chicken stock or vegetable broth
  • 7 oz sour cream or German Schmand
  • 2 tbsp sweet paprika powder
  • 1 tsp dried marjoram
  • 2 tsp kosher salt divided, plus more to taste
  • 1 tsp black pepper divided, plus more to taste
  • 2 tbsp vegetable oil
  • 1 tbsp all purpose flour optional, for thickening

Method
 

  1. Pat the turkey pieces dry with paper towels, then season them with about 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Heat the oil in a wide heavy pot or deep skillet over medium high heat.
  3. Add the turkey in one or two batches and sear for 3 to 4 minutes per batch until lightly golden on the outside, then transfer the meat to a plate and set aside.
  4. Reduce the heat to medium, add the diced onion to the same pot, and cook for 3 to 4 minutes, stirring, until softened and lightly golden.
  5. Add the minced garlic and tomato paste, stir, and cook for 1 minute until the tomato paste smells sweet and no longer sharp.
  6. Sprinkle in the paprika powder and marjoram, stir well, and cook for about 30 seconds to bloom the spices.
  7. Add the diced bell peppers and stir to coat them in the aromatics.
  8. If using flour, sprinkle it evenly over the vegetables and stir until no dry spots remain.
  9. Slowly pour in the stock while stirring, scraping up any browned bits from the bottom of the pot.
  10. Return the seared turkey and any accumulated juices to the pot, stir, bring to a gentle boil, then reduce the heat to low.
  11. Simmer the goulash gently for 8 to 10 minutes until the turkey is just cooked through and tender.
  12. Add the diced zucchini, stir, and simmer for another 5 to 7 minutes until the zucchini is cooked but still slightly firm to the bite.
  13. Remove the pot from the heat and let the simmering stop.
  14. Stir in the sour cream or Schmand until the sauce is smooth and creamy, then season with the remaining salt and pepper to taste.
  15. Serve the creamy turkey goulash hot with buttered noodles, rice, or mashed potatoes.

Notes

- Do not overcook the turkey; it is done when there are no pink parts inside and it still feels tender.
- Add the sour cream or Schmand off the heat and do not let the sauce boil afterward to prevent curdling.
- Keep the zucchini slightly firm so it does not turn mushy and keeps a pleasant texture.
- Taste and adjust seasoning at the end; paprika needs enough salt to taste rich and full.
- You can add sliced mushrooms, a pinch of chili flakes, or other vegetables like carrots or eggplant, and finish with fresh parsley or basil.
- Serve with a crisp green salad with yogurt dressing for a complete meal.