Apricot Turkey Goulash

Name: Apricot Turkey Goulash
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g Broccoli; 7-10 Tbsp salt, white pepper; 1 small pepper (e.g. red); 100 g Turkey escalope; 1 tsp (5 g) Oil; 50 g Noodles (without egg; made from durum wheat semolina); 3-4 apricot halves and 2-3 tablespoons apricot juice; 7-10 Tbsp (canned food); 1 TEASPOON dark sauce thickener; 1 tsp (5 g) flaked almonds

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g Broccoli
7-10 Tbsp salt, white pepper
1 small pepper (e.g. red)
100 g Turkey escalope
1 tsp (5 g) Oil
50 g Noodles (without egg; made from durum wheat semolina)
3-4 apricot halves and 2-3 tablespoons apricot juice
7-10 Tbsp (canned food)
1 TEASPOON dark sauce thickener
1 tsp (5 g) flaked almonds

Directions

1
Clean and wash broccoli and cut into florets. Steam covered in approx. 1/8 l boiling salted water for 6-8 minutes. Clean, wash and chop the peppers. Wash, dry and dice the meat
2
Heat the oil in a coated pan. Brown the meat all around, season. Add paprika and fry briefly
3
Cook the pasta in plenty of boiling salted water for about 10 minutes
4
Cut the apricots a little smaller. Drain broccoli, collect vegetable water. Pour vegetable water and apricot juice into the meat. Bring everything to the boil and bind lightly. Add apricots, broccoli and almonds and heat. Season to taste and serve with the pasta
5
Whole grain noodles (without egg), boiled potatoes or rice also taste good as a side dish