Sauerkraut goulash

Name: Sauerkraut goulash
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 500 g Turkey Breast; 2 red peppers; 1 TABLESPOON clarified butter; 1 can(s) (580 ml) Sauerkraut; 7-10 Tbsp Salt; 7-10 Tbsp some peppercorns; 5 Juniper berries; 2 Bay leaves; 100 ml apple juice; 1/2 l Vegetable broth (instant); 1/4 l Milk; 1 pack of Mashed potatoes (4 portions); 40 g Gouda cheese; 1/2 bunch Parsley; 7-10 Tbsp Parsley and bay leaves

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
500 g Turkey Breast
2 red peppers
1 TABLESPOON clarified butter
1 can(s) (580 ml) Sauerkraut
7-10 Tbsp Salt
7-10 Tbsp some peppercorns
5 Juniper berries
2 Bay leaves
100 ml apple juice
1/2 l Vegetable broth (instant)
1/4 l Milk
1 pack of Mashed potatoes (4 portions)
40 g Gouda cheese
1/2 bunch Parsley
7-10 Tbsp Parsley and bay leaves

Directions

1
Peel and finely chop the onion. Wash the meat, dab dry and cut into cubes. Clean and wash the bell peppers and cut them into fine strips. Heat lard. Fry the diced turkey for about 10 minutes at high heat while turning.
2
Add onion, paprika and sauerkraut and fry for another 10 minutes. Season with salt, peppercorns, juniper berries, laurel and apple juice. Fill up with broth and braise covered for about 30 minutes.
3
Meanwhile bring 1/2 litre of water and some salt to the boil. Remove the pot from the heat and add milk. Stir in puree flakes. Grate cheese and stir in, except for a little bit for sprinkling. Wash parsley, dab dry and chop.
4
Season the goulash to taste again. Serve with the mashed potatoes. Sprinkle with remaining cheese. Sprinkle goulash with parsley. Garnish with fresh herbs.