Follow these steps for perfect results
olive oil
ground turkey
yellow onions
diced
parsnips
diced
paprika
garlic
chopped
dried oregano
salt
chicken stock
Heat olive oil in a stockpot over medium heat.
Add ground turkey to the stockpot.
Cook turkey until browned and the juices have cooked off, approximately 5 to 7 minutes.
Add diced yellow onions to the pot.
Cook and stir onions until transparent, about 5 minutes.
Add diced parsnips, paprika, chopped garlic, and dried oregano to the pot.
Cook, stirring frequently, until garlic is fragrant, approximately 2 minutes.
Add chicken stock and a pinch of salt.
Let the goulash simmer until thickened to the desired consistency, approximately 20 to 30 minutes.
Expert advice for the best results
Add a dollop of sour cream or Greek yogurt for extra creaminess (may affect carb count).
Adjust the amount of paprika to your preferred spice level.
For a thicker goulash, add a small amount of xanthan gum or cornstarch slurry during the last few minutes of simmering.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with a sprig of parsley.
Serve with a side of cauliflower rice.
Top with a sprinkle of fresh parsley.
Cabernet Sauvignon or Merlot
Discover the story behind this recipe
Goulash is a traditional Hungarian stew.
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