Turkey Goulash with Mashed Potatoes
Tender pieces of turkey in a creamy sour cream sauce served with fluffy mashed potatoes. The sauce keeps the meat juicy, and children almost always enjoy the mash.
- Time
- 50 min
- Serving
- 276 kcal
- Ingredients
- ≈ $1.18
- Protein
- 22 g
Ingredients
- 1 Turkey breast filletpack 600 g ≈ $6.12 70 g
- 2 Onions≈ $1.60 per kg 15 g
- 3 Carrots≈ $1.50 per kg 20 g
- 4 Sour cream 15%pack 300 g ≈ $1.60 15 g
- 5 Wheat flour 5 g
- 6 Potatoes≈ $2.18 per kg 120 g
- 7 Milk 2.5%pack 930 ml ≈ $0.88 40 ml
- 8 Butterpack 180 g ≈ $1.57 4 g
- 9 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the turkey1 into 1.5 cm cubes. Finely chop the onion2 and grate the carrot3 on the fine side of the grater.
Put the meat, onion2 and carrot3 in a deep skillet, pour in 150 ml of water and add salt. Bring to a boil, skim off the foam, cover and simmer over low heat for 25 minutes, until the meat is tender and mashes easily with a fork.
Mix the sour4 cream, flour and 3 tablespoons of water until smooth, stir into the goulash and cook for 5 minutes, until slightly thickened.
Peel and cut the potatoes6 and boil in water for 20 minutes, until soft. Drain.
Mash the potatoes6 with warm milk7 and butter8 until smooth.
Serve the goulash warm alongside the mashed potatoes6, cutting the meat into smaller pieces if needed.
Tips
- Why it works
- Rub the flour with the sour cream and water until smooth before it goes into the hot sauce. That way there are no lumps your little one would swallow without chewing.
- Substitutions
- Swap the sour cream for plain yogurt with no additives, 15 g, and add it at the end without boiling. Swap the milk for the mash with potato cooking water, 40 ml.
- Common mistakes
- The mash turns gluey and stretchy if you blend it. Mash with a masher until the lumps are gone, and no longer.
- Storing and reheating
- The goulash keeps for 2 days in the fridge, the mash is best eaten the day you make it. Reheat the goulash until hot and cool to warm.
- Serve with
- Serve with grated raw carrot with a drop of oil or soft rounds of boiled carrot.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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