Turkey goulash

Serves: 20

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Total Time: 110

Prep Time: 25

Cook Time: 85

• 3 tablespoon(s) vegetable oil
• 6  garlic cloves - peeled and crushed
• 4 large onions - peeled and roughly chopped
• 3 tablespoon(s) potato flour
• 1 kilogram(s) or 2.2 pound boneless turkey, cut into small cubes
• 2 tablespoon(s) sweet paprika
• 2 teaspoon(s) ground cinnamon
• 750 gram(s) mushrooms - sliced
• 10 medium carrots -peeled and cut into chunks
• 6 stalk(s) sliced celery
• 1 kilogram(s) or 5 medium potatoes- peeled and cubed
• 450 ml chicken stock
• 200 ml red wine
• 4 tablespoon(s) ketchup
• Salt and pepper - to taste
• To garnish: sprigs of parsley and paprika - to dust the plate

Method

1. Heat the vegetable oil in a large frying pan. Add the onion and garlic and sauté until for about 4 minutes or until the onion is no longer transparent. Add turkey cubes, salt, pepper, cinnamon and paprika, and cook gently on all sides for approximately 10 minutes. Stir in the potato flour and cook for 1 minute. Add the potato, mushrooms, carrots, celery and tomato ketchup. Pour in the chicken stock and red wine. Cover, bring to the boil and simmer over low heat for 1 hour. Taste and adjust seasoning accordingly. Dust the plate with paprika. Make a circle of cooked cabbage and place a large helping of turkey goulash into the centre. Recipe courtesy of celebrated Jewish cookery writer Denise Phillips

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