Fine turkey goulash

Name: Fine turkey goulash
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g flaring turkey leg; 70 g Shallots; 1-2 Garlic cloves; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml White wine; 250 g Carrots; 250 g Leeks (leek); 1 package (400 g) Mini dumplings (shaped potato dumplings); 2-3 stem(s) Marjoram; 1-2 TABLESPOONS Butter; 50 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 TEASPOON grated lemon peel; 7-10 Tbsp Marjoram

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g flaring turkey leg
70 g Shallots
1-2 Garlic cloves
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml White wine
250 g Carrots
250 g Leeks (leek)
1 package (400 g) Mini dumplings (shaped potato dumplings)
2-3 stem(s) Marjoram
1-2 TABLESPOONS Butter
50 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 TEASPOON grated lemon peel
7-10 Tbsp Marjoram

Directions

1
Wash the meat and cut into 2-3 cm cubes. Peel and dice shallots and garlic. Heat oil. Brown the meat cubes in it all around for about 10 minutes. Add shallots and garlic.
2
Season with salt and pepper. Deglaze with white wine and 1/2 litre water. Cover and stew for 30 minutes. In the meantime peel, wash and chop the carrots. Clean, wash and cut leek into rings.
3
Pour into the goulash, add another 1/4 litre of water and braise for another 30 minutes. In the meantime, put dumplings in boiling salted water and cook for about 7 minutes, drain. Wash the marjoram, chop coarsely.
4
Melt butter just before serving. Fry the dumplings and marjoram for 2-3 minutes while turning. Refine goulash with cream. Add sauce thickener, bring to the boil again. Season to taste with salt, pepper and lemon peel.
5
Arrange goulash and dumplings garnished with marjoram on plates.