Fiery turkey and cucumber goulash

Name: Fiery turkey and cucumber goulash
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Turkey Breast; 2 (approx. 1 kg) Cucumbers; 1 red chilli pepper; 1 Onion; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 1/2 l clear chicken stock (instant); 2 Federation flat leaf parsley; 3 TABLESPOONS dark sauce thickener; 2-3 TABLESPOONS Lemon juice; 4-5 Tbsp Whipped cream

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Turkey Breast
2 (approx. 1 kg) Cucumbers
1 red chilli pepper
1 Onion
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
1/2 l clear chicken stock (instant)
2 Federation flat leaf parsley
3 TABLESPOONS dark sauce thickener
2-3 TABLESPOONS Lemon juice
4-5 Tbsp Whipped cream

Directions

1
Wash the turkey breast, dab dry and dice. Peel cucumbers, cut them in half lengthwise and scrape out the seeds with a spoon. Cut cucumber into slices. Wash chilli, cut lengthwise, remove seeds and cut into rings.
2
Peel and chop the onion. Heat the oil in a saucepan and fry the turkey meat in portions. Add cucumber and onion, braise briefly and season with salt. Add chili and deglaze with broth.
3
Cover and simmer for ten to 15 minutes. Wash parsley, dab dry and chop coarsely. Add half to the goulash. Add sauce thickener to the goulash, bring to the boil and season with salt, lemon juice and cream.
4
Serve sprinkled with remaining parsley. Rice, for example, tastes good with it.