Szegediner Putengulasch

Ingredients

• 250 g Onions (4 medium)
• 600 g Turkey Goulash
• 3 tbsp olive oil
• 3 tbsp Paprika powder (sweet)
• Salt
• Pepper
• 200 ml Light Cider (or Apple juice)
• 400 ml Chicken broth
• 600 g Sauerkraut (fresh pack)
• 1 tsp Caraway seeds
• 2 Bay leaves
• 1 Bio Lemon
• 150 g Yogurt (0.3% fat)
• 3 Stalks Parsley

Instructions

1. 1.

   Peel onions and slice into very fine strips.

2. 2.

   Wash turkey meat, pat dry and toss in half of the oil in a bowl, season with half of the paprika powder, salt and pepper.

3. 3.

   Heat the remaining oil in a heavy pot. Sauté onions and meat together over medium heat for 5-6 minutes.

4. 4.

   Sprinkle with the remaining paprika powder, top up with cider and chicken broth. Simmer covered for 10 minutes.

5. 5.

   Add sauerkraut, caraway seeds and bay leaves and simmer for another 30 minutes.

6. 6.

   Meanwhile, rinse the lemon under hot water, rub dry and finely grate the zest. Mix lemon zest with yogurt, salt and pepper.

7. 7.

   Season turkey goulash generously with salt and pepper. Wash parsley, shake dry, pluck leaves, chop and mix in. Serve the szegediner Putengulasch with the yogurt.