Light Turkey-Paprika-Gulasch

Name: Light Turkey-Paprika-Gulasch
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Turkey filet; 2 Onions (e.g. red); 2 can(s) (425 ml each) Kidney beans; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 1 TABLESPOON Delicious peppers; 1 TEASPOON Rose peppers; 2 can(s) (425 ml each) chunky tomatoes; 2 TABLESPOONS Ajvar (spicy paprika preparation; glass); 2 Tortillawraps (wheat flour cakes; approx. 70 g each); 1 collar Chives; 4 TSP ripened cream

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Three peppers! Fiery capsaicin from rose peppers gets the circulation going and ajvar fruitiness into the goulash. Pleasantly piquant is the delicacy paprika

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Turkey filet
2 Onions (e.g. red)
2 can(s) (425 ml each) Kidney beans
1 TABLESPOON Oil
7-10 Tbsp Salt
1 TABLESPOON Delicious peppers
1 TEASPOON Rose peppers
2 can(s) (425 ml each) chunky tomatoes
2 TABLESPOONS Ajvar (spicy paprika preparation; glass)
2 Tortillawraps (wheat flour cakes; approx. 70 g each)
1 collar Chives
4 TSP ripened cream

Directions

1
Wash the meat, dab dry and cut into cubes. Peel and chop the onions. Put beans in a sieve, rinse and drain. Heat the oil in portions in a saucepan, fry the meat in 2 - 3 portions while turning. Add onions and fry briefly.
2
Put all the meat back into the pot. Season with salt. Dust the delicacy and rose peppers over it and sweat them briefly, otherwise they will burn and become bitter. Add beans, tomatoes and ajvar to the meat. 1⁄4 l water, bring to the boil, braise everything for about 15 minutes. Season to taste.
3
Heat tortillas one after the other in a hot pan for about 2 minutes each while turning. Quarter the tortilla flat cakes. Wash chives, shake dry and cut into small rolls. Stir into the goulash. Arrange the goulash with 1 tsp. sour cream. Add the tortillas.