Goulash from turkeys in Spanish

1 kg Turkey goulash

4 tbsp. vegetable oil

2 tsp. paprika

2 tsp. adjika

2 onion - head

1 garlic - clove

2 peppers - red, yellow - pod

2 tbsp. tomato puree

150 g sour cream

salt

Goulash roast with 2 tablespoons of hot oil. Season with paprika, eggplant, salt. Add a little water or chicken broth and simmer over low heat for 15 minutes.

Onions and garlic peel, finely chop. Pepper cut in half, remove the stem with seeds, cut into cubes. Heat the remaining oil, saut the onion and garlic, add the peppers and saut, stirring occasionally. Pour 1 Cup of water, bring to boil, then add the tomato puree and bring to a boil again.

Goulash connect with vegetables, simmer on low heat, covered for 20 minutes, add the cream and boil for 2-3 minutes.

Garnish serve boiled horns or wide noodles.