Turkey goulash

Method

Take the turkey meat and wash it in a cold water, dry it and cut it into 2 or 3 cm cubes. Peel the onions and cut it in a small cubes. Simmer the tomatoes in boiling water, remove the crust and cut it into small cubes. Cut the clean pepper into 1 cm cubes. The pepper and the pepperoni should be cut into thin rings. Heat olive oil in a casserole, and fry the small cubes of ham on it. When the ham has nice delicious aroma, add the meat and besides continuous stirring cook it until the meat scrunches. Ad the finely chopped onion and roast until the onion becomes soft and has light brown colour. Put the cut vegetables and on the meat basis and cook it for a while then pour about 2 dcl water on it. Salt the ragu, then cover it and cook it on a mild fire for about 40 minutes.The amount of water that is cooked out or evaporates from the goulash is small because you do not dense the goulash with anything. The density of the meal depends on the onion and the vegetables. If more water evaporates from the goulash than is accepted add some quality tomato juice to it.

Wishing you an enjoyable meal – the KetoDiet team.

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