Poultry and grape goulash with nut noodles

Name: Poultry and grape goulash with nut noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Turkey goulash; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2 TABLESPOONS clarified butter; 2 TABLESPOONS Flour; 250 ml Vegetable broth (instant); 250 ml dry white wine; 250 ml green grape juice; 200 g blue and green grapes; 300 g wide ribbon noodles; 100 g whole hazelnuts; 1 TABLESPOON Butter

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Turkey goulash
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2 TABLESPOONS clarified butter
2 TABLESPOONS Flour
250 ml Vegetable broth (instant)
250 ml dry white wine
250 ml green grape juice
200 g blue and green grapes
300 g wide ribbon noodles
100 g whole hazelnuts
1 TABLESPOON Butter

Directions

1
Wash the meat, dab dry and possibly cut a little smaller. Fry the meat in hot clarified butter in portions. Season with salt and pepper. Dust with flour and sweat it on.
2
Deglaze with vegetable stock, white wine and grape juice. Cover and stew for about 15 minutes. Cut the grapes in half, remove the seeds and after about 10 minutes add to the goulash, meanwhile cook the pasta in boiling salted water for 8-10 minutes until al dente.
3
Then drain. Roughly chop the nuts. Heat butter in a pan. Add nuts and noodles and toss in the butter. Season goulash with salt and pepper. Arrange with the noodles on plates.