Light turkey goulash

Name: Light turkey goulash
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Turkey filet; 2 TABLESPOONS Sunflower oil; 2 red onions; 7-10 Tbsp Salt; 2 can(s) (425 ml each) Kidney beans; 1 can(s) (425 ml) chopped tomatoes; 2 TABLESPOONS Aivar; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Rose peppers; 2 thin wheat flat breads (tortillas); 1/4 collar Chives; 4 TSP ripened cream

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Turkey filet
2 TABLESPOONS Sunflower oil
2 red onions
7-10 Tbsp Salt
2 can(s) (425 ml each) Kidney beans
1 can(s) (425 ml) chopped tomatoes
2 TABLESPOONS Aivar
7-10 Tbsp Sweet peppers
7-10 Tbsp Rose peppers
2 thin wheat flat breads (tortillas)
1/4 collar Chives
4 TSP ripened cream

Directions

1
Wash the meat, dab dry and cut into cubes. Heat the oil in portions and fry the meat in 2 portions while turning. Meanwhile, peel and dice the onions and add to the meat. Season with salt.
2
Put the beans in a sieve and rinse with water. Add beans, tomatoes and Aivar to the meat. Pour 250 ml of water, bring to the boil and braise for about 15 minutes. Season to taste with sweet and rose peppers and salt.
3
Toast the tortillas one after the other in a hot pan for about 2 minutes each while turning. Cut into quarters. Wash chives, shake dry and cut into small rolls. Arrange goulash with a dollop of sour cream, sprinkle with chives.
4
Add tortillas.