Colourful turkey and vegetable stew

Name: Colourful turkey and vegetable stew
Yield: 4
Ingredients: 1 large turkey leg (1-1,2 kg); 2 large onions; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TEASPOON Sweet peppers; 1 TEASPOON dried marjoram (or 1/2 pot of fresh marjoram); 3/4 l clear chicken stock (instant); 1 TABLESPOON Tomato paste; 500 g red and yellow peppers; 300 g Courgette; 600 g Potatoes; 7-10 Tbsp Marjoram

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

1 large turkey leg (1-1,2 kg)
2 large onions
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TEASPOON Sweet peppers
1 TEASPOON dried marjoram (or 1/2 pot of fresh marjoram)
3/4 l clear chicken stock (instant)
1 TABLESPOON Tomato paste
500 g red and yellow peppers
300 g Courgette
600 g Potatoes
7-10 Tbsp Marjoram

Directions

1
Remove the skin from the club and release the bone. Cut the meat into large cubes. Peel onions and cut them into slices. Heat oil in a casserole. Fry meat and bones well while turning.
2
Add the onions and fry briefly. Season goulash with a little salt, pepper, paprika powder and marjoram. Add soup and tomato paste, bring to the boil, cover and stew for about 1 hour. In the meantime clean and wash the peppers and zucchini.
3
Roughly dice the peppers, cut the zucchini into thick slices. Peel and wash potatoes and cut them into large pieces. After about 30 minutes remove bones from the goulash and add the potatoes.
4
In the last 10-15 minutes add vegetables and braise. Season the goulash with salt and pepper and garnish with marjoram