Mustard Turkey Goulash
easy
40 mins
40 mins
Ingredients
- 750 g Turkey Breast
- 1 Onion
- 2 (approx. 400 g) yellow peppers
- 1 (approx. 600 g) Perennial celery
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 1/2 TABLESPOONS Mustard powder
- 3/4 l Vegetable broth (instant)
- 250 g Whipped cream
- 2-3 TABLESPOONS sauce thickener
Directions
- 1
Wash the meat, dab dry and cut into cubes. Peel and finely chop the onion. Clean, wash and chop the bell peppers. Wash and clean the celery, put some celery green aside for garnishing and cut the rest of the celery into pieces. Heat the oil in a casserole and fry the turkey in it. Season with salt and pepper. Add onion, paprika and celery and fry briefly while turning.
- 2
Dust with 2 tablespoons of mustard powder and deglaze with the vegetable stock. Braise for 15 minutes. Stir in cream. Bring to the boil again, season to taste with salt, pepper and remaining mustard powder. Stir in sauce thickener and bring to the boil again briefly. Pour goulash into a bowl and garnish with celery green
- 3
Per person about 2350 kJ, 560 kcal. E 50 g/F 29 g/ KH 15 g
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