Turkey Cream Goulash

For the turkey cream goulash, cut the meat into pieces of about 4 cm. Peel and chop the onion. Mix all ingredients and spices such as salt, pepper, marjoram, caraway, oil and flour.

Heat oil, add onion and fry until light brown, stirring constantly. Reduce heat, stir in paradeis pulp and paprika powder, fry briefly and immediately pour in soup.

Add meat, season with salt, pepper, marjoram, crushed garlic and ground cumin, stir through. Cover goulash and steam until meat is tender (about 50 minutes).

Towards the end of cooking time, whisk sour cream with 2 tablespoons flour and stir into turkey cream goulash.

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