Hearty turkey-mushroom goulash with carrots

Name: Hearty turkey-mushroom goulash with carrots
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Mushrooms; 2 medium-sized onions; 750 g Turkey Breast; 3 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 1 heaped tbsp. flour; 1/2 l Milk; 200 g Whipped cream; 2 TEASPOONS Chicken broth (instant); 3 medium-sized carrots; 1 collar Chives

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

A very large pot of goulash is known to be good for the soul. This creamy variant with turkey meat is no exception and is wonderfully satisfying with rice as a side dish.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Mushrooms
2 medium-sized onions
750 g Turkey Breast
3 TABLESPOONS Oil
7-10 Tbsp salt and pepper
1 heaped tbsp. flour
1/2 l Milk
200 g Whipped cream
2 TEASPOONS Chicken broth (instant)
3 medium-sized carrots
1 collar Chives

Directions

1
Clean the mushrooms, wash them briefly if necessary and cut them in half. Peel onions and cut into fine slices.
2
Wash the meat, dab dry and cut into cubes.
3
Heat 2 tablespoons of oil in a small roasting or casserole dish. Brown the meat in it in 2 portions all around for about 5 minutes. Season with salt and pepper. Fry the mushrooms and onions at the end.
4
Put all the meat back into the pot. Dust with flour and sauté lightly while stirring. Add milk and cream, bring to the boil and stir in the stock, cover and stew for about 15 minutes.
5
In the meantime peel, wash and cut the carrots into small pieces. Add to goulash and cook for about 10 minutes. Season to taste with salt and pepper.
6
Wash the chives, shake dry and cut into small rolls. Sprinkle over the goulash just before serving. Rice tastes good with it.