Hunter style mushroom turkey goulash

Name: Hunter style mushroom turkey goulash
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g mixed mushrooms (e.g. mushrooms, chanterelles and chestnuts); 3 (approx. 500 g) thick turkey breast; 5 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Butter; 2 easy go. Tbsp. flour; 150 g Whipped cream; 2 TEASPOONS Chicken broth; 2 TABLESPOONS pickled green pepper (glass); 1 collar Chives; 3-4 Tbsp Sherry

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g mixed mushrooms (e.g. mushrooms, chanterelles and chestnuts)
3 (approx. 500 g) thick turkey breast
5 TABLESPOONS Oil
7-10 Tbsp salt, pepper
2 TABLESPOONS Butter
2 easy go. Tbsp. flour
150 g Whipped cream
2 TEASPOONS Chicken broth
2 TABLESPOONS pickled green pepper (glass)
1 collar Chives
3-4 Tbsp Sherry

Directions

1
Clean and wash the mushrooms, if necessary wash them briefly and dab them dry. Cut large mushrooms in half. Wash the meat, dab dry and cut into small pieces.
2
Heat 2 tablespoons of oil in a casserole dish. Fry the meat in it all around for about 5 minutes. Season with salt and pepper and remove. Heat 3 tablespoons of oil in the frying fat. Fry the mushrooms in it in portions while turning for about 5 minutes.
3
Season with salt and pepper. Take it out.
4
Heat 2 tablespoons of butter in the frying fat. Fry the onion until transparent. Dust with flour and sauté until light brown. Deglaze with 3⁄8 l water and cream, bring to the boil, stir in broth. Add green pepper and simmer for about 5 minutes.
5
Wash the chives and cut into small rolls. Heat mushrooms, meat and chives in the sauce. Season the sauce with salt and sherry. Served with: Spaetzle.