Turkey Goulash with Peppers and Barley Recipe
Turkey goulash with peppers is a lighter version of the classic meat goulash that often appears on Polish tables. Tender meat, soft peppers and a thick sauce pair perfectly with barley groats. It’s a kind of Polish comfort food – warming, filling and just as tasty the next day.
This dish keeps all the cozy, slow-cooked character of traditional goulash while using lean turkey and plenty of vegetables. The combination of paprika, tomato and aromatic spices creates a rich sauce that feels indulgent without being too heavy.
Chef's tips
Cut the turkey pieces evenly so they cook at the same rate and stay tender. Browning the meat well at the start and scraping up the browned bits when you add the stock are key steps for building deep flavor in the sauce.
How to serve
Serve in deep bowls with a generous portion of barley and a spoonful of the sauce on top. A side of pickled cucumbers or a simple beet or cabbage salad adds a nice contrast and freshness.
Ingredients
- turkey meat (thigh or breast) cut into cubes - 800 g
- bell pepper - 2 piece
- onion medium - 2 piece
- garlic - 3 clove
- carrot medium - 1 piece
- chicken or vegetable stock stock cube is fine, but homemade will be tastier - 600 ml
- tomato paste - 1.5 tablespoon
- sweet paprika - 2 teaspoons
- hot paprika or less if you don’t like spicy food - 0.5 teaspoons
- bay leaf - 2 piece
- allspice berries - 3 piece
- oil for frying - 3 tablespoon
- flour for coating the meat - 1 tablespoon
- salt to taste
- black pepper to taste
- barley groats (pearled or hulled) for serving - 300 g
Preparation
- Rinse the turkey meat, pat dry with paper towels and cut into cubes about 2–3 cm. Sprinkle with salt, pepper and 1 tablespoon of flour, and gently mix so each piece is lightly coated.
- Peel the onions and cut into thin wedges or dice. Peel the carrot and slice into half-moons. Wash the peppers, remove the cores and cut into strips or larger cubes. Finely chop the garlic.
- Heat 2 tablespoons of oil in a large pot or deep frying pan. Add the meat in batches and sear over fairly high heat for 3–4 minutes until browned on the outside. You don’t need to cook it through – it will finish cooking in the sauce. Transfer the browned meat to a plate.
- In the same pot, add 1 tablespoon of oil if needed. Add the onion and carrot, and fry for 5–7 minutes over medium heat, stirring often, until the onion softens and lightly browns.
- Add the garlic and both the sweet and hot paprika. Fry for about 1 more minute, stirring, until the spices become very fragrant, but do not let them burn.
- Add the chopped peppers, stir and fry for 3–4 minutes.
- Return the seared meat and any juices from the plate to the pot. Add the bay leaves and allspice berries.
- Pour in the stock, add the tomato paste and mix thoroughly, scraping up any browned bits from the bottom of the pot with a wooden spoon – this will add flavor to the sauce.
- Bring to a boil, then reduce the heat to low, cover and simmer for 30–35 minutes until the meat is tender and the sauce has slightly thickened. Stir every few minutes.
- Meanwhile, cook the barley groats according to the package instructions: rinse in a sieve, add to boiling lightly salted water (usually 1 part groats to 2.5 parts water), cook over low heat, covered, for about 15–20 minutes until the water is absorbed and the groats are tender.
- When the goulash is ready, taste the sauce and season with salt and pepper. If you want it thicker, uncover the pot and cook for a few more minutes without a lid so some of the liquid evaporates.
- Serve the hot goulash over barley groats, spooning plenty of sauce over the top.
Storage
Gulasz przechowuj w lodówce w szczelnie zamkniętym pojemniku. Podgrzewaj na małym ogniu, w razie potrzeby dolej trochę wody lub bulionu. Możesz go zamrozić bez kaszy – po rozmrożeniu ugotuj świeżą kaszę do podania.
