Pulykagulyás

Pulykagulyás is a Hungarian dish that translates to "turkey goulash." It is a variation of the traditional goulash, which typically features beef. In pulykagulyás, turkey meat, usually from the thigh or breast, is used as the primary protein. The dish is characterized by its rich, savory broth, seasoned with paprika, a staple spice in Hungarian cuisine.

The preparation of pulykagulyás involves sautéing onions until translucent, then adding diced turkey meat and browning it. Paprika is then stirred in, along with other seasonings such as caraway seeds, salt, and pepper. Liquid, often water or broth, is added to create the stew, and the mixture is simmered until the turkey is tender. Vegetables such as bell peppers and tomatoes are commonly incorporated into the dish, adding depth of flavor and texture.

Pulykagulyás is often served as a hearty main course, accompanied by traditional Hungarian side dishes like nokedli (egg dumplings), boiled potatoes, or crusty bread. Its flavor profile is robust and warming, making it a popular choice, especially during colder months. While the core ingredients and preparation method are similar to beef goulash, the use of turkey results in a slightly lighter yet equally flavorful dish. It represents a common adaptation of a classic recipe to accommodate different proteins and dietary preferences.