Sauerkraut turkey goulash

Name: Sauerkraut turkey goulash
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g floury potatoes; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 medium-sized onions; 1 TEASPOON Oil; 1 can(s) (850 ml) Wine sauerkraut; 1 Bay leaf; 2 TEASPOONS Sweet peppers; 1/4 l apple juice; 1 collar Parsley; 200 ml low-fat milk; 7-10 Tbsp grated nutmeg; 4 tsp (30 g) ripened cream; 7-10 Tbsp Tomatoes and parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g floury potatoes
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 medium-sized onions
1 TEASPOON Oil
1 can(s) (850 ml) Wine sauerkraut
1 Bay leaf
2 TEASPOONS Sweet peppers
1/4 l apple juice
1 collar Parsley
200 ml low-fat milk
7-10 Tbsp grated nutmeg
4 tsp (30 g) ripened cream
7-10 Tbsp Tomatoes and parsley

Directions

1
Peel, wash and roughly dice the potatoes. Cover and cook in salted water for about 20 minutes
2
Onions peel, finely dice. Dice the turkey breast as well. Slightly fry in hot oil in a pot all around, remove. Sauté onions in the frying fat. Add sauerkraut, bay leaf and sweet paprika and fry. Add turkey breast again. Deglaze with apple juice, season with salt and pepper. Bring to the boil, cover and braise at low heat for 15-20 minutes
3
Wash and finely chop the parsley. Drain the potatoes. Heat milk, add and mash finely. Season to taste with salt and nutmeg. Season sauerkraut with pepper and salt if necessary. Serve with puree and 1 teaspoon sour cream each. Sprinkle with parsley and sweet paprika, garnish