SW recipe: Turkey & Pepper Goulash

Serves 4 Ready in about 35 minutes


Low-calorie cooking spray

1 red pepper, deseeded and cut into thin strips

1 onion, halved and thinly sliced

500g skinless and boneless turkey breasts or steaks, cut into thin strips

3 tsp paprika

400g can chopped tomatoes

100g fat-free natural yogurt

Dried tagliatelle, cooked according to the pack instructions, to serve

Finely chopped fresh flat-leaf parsley, to serve


1 Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the pepper and onion and stir-fry for 4-5 minutes, or until starting to soften. Transfer to a plate with a slotted spoon and set aside.

2 Add half the turkey to the pan and stir-fry for 2 minutes, or until browned. Remove with a slotted spoon and set aside on kitchen paper, then repeat with the remaining turkey.

3 Return the pepper, onion and turkey to the pan, stir in the paprika and cook for 1 minute. Tip in the tomatoes and a can of water. Simmer gently for 10 minutes until reduced and thickened, then remove from the heat and leave to cool a little.

4 Gradually beat the yogurt into the sauce, then return to the heat for 1-2 minutes. Season to taste, divide the pasta and goulash between 4 bowls and scatter over the parsley to serve.

Syns per serving: FREE

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