Fine turkey goulash

Name: Fine turkey goulash
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g Turkey breast fillet; 375 g Mushrooms; 150 g Spring onions; 30 g clarified butter; 30 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 teaspoonful of separated thyme; 1/2 l clear chicken stock (instant); 1/8 l dry white wine; 100 g Whipped cream; 7-10 Tbsp red berries and fresh thyme for sprinkling

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g Turkey breast fillet
375 g Mushrooms
150 g Spring onions
30 g clarified butter
30 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 teaspoonful of separated thyme
1/2 l clear chicken stock (instant)
1/8 l dry white wine
100 g Whipped cream
7-10 Tbsp red berries and fresh thyme for sprinkling

Directions

1
Cut the turkey breast into cubes. Clean and halve the mushrooms. Clean and wash spring onions and cut into rings. Heat clarified butter in a pan and fry the meat cubes briefly. Add the mushrooms, fry briefly and dust with flour. Season with salt, pepper and thyme and deglaze with stock and white wine.
2
Add spring onions and braise covered for about 10 minutes. Pour cream to the finished goulash and boil up again briefly. Season with salt and pepper and arrange in a tureen. Serve sprinkled with roughly chopped red pepper and fresh thyme leaves. Spätzle taste good with it