TURKEY GOULASH
- 2-3 cups Thanksgiving turkey (shredded)
- 1 (28 oz.) can crushed tomatoes
- 2 cups turkey or chicken stock
- 1/2 cup dry red wine
- 3 cloves garlic, minced
- 1 rutabaga peeled and diced
- 1 white onion, diced
- 1 red bell pepper, seeds removed, diced
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire
- 1 tablespoon tomato paste
- 1/2 tablespoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon red pepper flakes
- kosher salt and freshly ground pepper, to taste
*If using Thanksgiving leftovers: just cube and bring up to room temperature.- Add onion and red pepper to turkey fat (or vegetable oil) and cook until softened. 8-10 minutes.
- Stir in minced garlic and cook for another 1-2 minutes, or until fragrant.
- Pour in red wine and deglaze any burnt bits from the bottom of the pot.
- Cook until mostly evaporated, 2-4 minutes, then stir in turkey stock, tomatoes, tomato paste, paprika, cumin, coriander, oregano, Worcestershire sauce, red pepper flakes, salt and pepper.
- Add rutabaga to the stew and mix well.
- If using leftover turkey, let mixture simmer for 1 hour before returning turkey to pot. Cook on low for 30 minutes.
- Taste and adjust seasoning, if necessary. Serve hot over cauliflower rice, zucchini noodles, and a piece of low carb bread from our bread recipes. 8 g. carbs
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