Potato dumplings with sweet and sour ragout
easy
40 mins
40 mins
Ingredients
- 1 can(s) (425 m) Apricots
- 100 g green olives stuffed with paprika
- 1 bundle (150 g) Spring onions
- 750 g Turkey Breast
- 20 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Sweet peppers
- 1/2 l clear broth (instant)
- 125 g Whipped cream
- 3-4 Tbsp sauce thickener
- 1/2-1 Pot of basil
- 1/3 package Croutons (onion/garlic)
- 1 package (750 g) Klossteig, for dumplings Thuringian style (from the refrigerator)
- 7-10 Tbsp Flour
Directions
- 1
Drain the apricots, collect the juice. Cut the fruit into slices. Cut olives into slices. Clean and wash spring onions and cut into rings. Wash the meat, dab dry and dice.
- 2
Heat clarified butter in a pot. Brown the meat well in it. Add the spring onions, except for a tablespoon, and braise briefly. Season with salt and pepper, dust with about 1 tablespoon of paprika and add stock and 1/8 litre of apricot juice. Add apricots and olives, except for one tablespoon, and braise covered for 5-10 minutes. Add cream, sprinkle with sauce thickener and bring to the boil again briefly. Season with salt and pepper and keep warm. Wash basil, dab dry and remove 12 large leaves. Form about 12 small dumplings from the dumpling dough with moistened or floured hands and fill each with 1 teaspoonful of croutons and 1 basil leaf. Pour into boiling salted water and cook for about 5 minutes.
- 3
Season with salt and pepper and keep warm. Wash basil, dab dry and remove 12 large leaves. Form about 12 small dumplings from the dumpling dough with moistened or floured hands and fill each with 1 teaspoonful of croutons and 1 basil leaf. Pour into boiling salted water and cook for about 5 minutes. Then let it simmer at low heat for 10-15 minutes. Drain finished dumplings and arrange on plates with turkey ragout. Sprinkle with remaining spring onions, olives and paprika powder and garnish with basil
Nutrition Facts
680 kcal
67 g
25 g
52 g
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