Exotic Szegedin goulash

Name: Exotic Szegedin goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 750 g Turkey breast fillet, piece; 3 Onions; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 1-2 TEASPOONS ground cumin; 2 TABLESPOONS Curry Powder; 1 kg floury potatoes; 1 can(s) (850 ml) Wine sauerkraut; 1 can(s) (425 ml) Pineapple pieces, slightly sugared; 1 collar Chives and parsley; 300 ml Milk; 50 g Butter or margarine; 7-10 Tbsp grated nutmeg; 200 g Schmand

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

750 g Turkey breast fillet, piece
3 Onions
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1 TABLESPOON Flour
1-2 TEASPOONS ground cumin
2 TABLESPOONS Curry Powder
1 kg floury potatoes
1 can(s) (850 ml) Wine sauerkraut
1 can(s) (425 ml) Pineapple pieces, slightly sugared
1 collar Chives and parsley
300 ml Milk
50 g Butter or margarine
7-10 Tbsp grated nutmeg
200 g Schmand

Directions

1
Wash the meat, dab dry and cut into bite-sized pieces. Peel and chop the onions. Heat the oil in a frying pan. Brown the meat in it in portions, season with salt and pepper and take it out. Add onions to the hot frying fat and fry for 2-3 minutes, turning. Add meat again, stir in tomato paste, dust with flour, 1 tsp cumin and 1 tbsp curry. Deglaze with 1 1/4 litre water, season with salt and pepper, braise for about 1 hour
2
Peel, wash and chop the potatoes and cook them in boiling salted water for about 25 minutes. Add sauerkraut, pineapple pieces with juice to the goulash and braise for another 30 minutes. Season to taste with salt, pepper, cumin and the rest of the curry
3
Wash herbs, shake dry. Pluck parsley leaves from the stalks, chop finely. Cut chives into fine rolls. Drain potatoes. Add milk and fat and mash to puree. Stir in 3/4 of the chopped herbs, season to taste with salt, pepper and nutmeg. Arrange goulash and puree with 1 blob of sour cream each and sprinkle with the remaining herbs.