Turkey goulash

Name: Turkey goulash
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Turkey Breast; 400 g Mushrooms; 1 Vegetable Onion; 150 g Gherkin; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON medium hot mustard; 1 TEASPOON Tomato paste; 1 TABLESPOON Flour; 100 ml White wine; 200 g Whipped cream; 1/2 bunch Thyme; 7-10 Tbsp pink berries; 7-10 Tbsp Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Turkey Breast
400 g Mushrooms
1 Vegetable Onion
150 g Gherkin
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON medium hot mustard
1 TEASPOON Tomato paste
1 TABLESPOON Flour
100 ml White wine
200 g Whipped cream
1/2 bunch Thyme
7-10 Tbsp pink berries
7-10 Tbsp Parsley

Directions

1
Wash the turkey, dab dry and cut into cubes. Clean, wash and halve the mushrooms. Peel and chop onion. Cut gherkins into fine strips. Heat 1 tablespoon of lard.
2
Fry the onion and turkey for about 10 minutes, turning them over. Season with salt and pepper and put aside. Heat the remaining lard in the frying fat. Fry the mushrooms for about 10 minutes, turning them over, and season with salt and pepper. Add meat again. Stir in mustard and tomato paste. Dust with flour. Deglaze with white wine, cream and 1/2 litre water. Boil up while stirring. Wash, chop and stir in thyme.
3
Dust with flour. Deglaze with white wine, cream and 1/2 litre water. Boil up while stirring. Wash, chop and stir in thyme. Simmer for 15-20 minutes. Add cucumbers 5 minutes before the end of cooking time. Flavour again and serve sprinkled with pink berries and garnished with parsley
4
City