Spicy orange turkey goulash with colorful side dishes
easy
30 mins
30 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 400 g Turkey goulash
- 1 TABLESPOON Oil
- 7-10 Tbsp Orange Pepper
- 2 Onions
- 1/4 l Vegetable broth (instant)
- 1/4 l milk (1,5 % fat content)
- 3 TSP pickled green peppercorns
- 250 g green and yellow peppers
- 3 untreated oranges
- 1-2 TABLESPOONS sauce thickener
- 7-10 Tbsp orange slices, green pepper panicles and balm leaves
Directions
- 1
Put rice in 1/2 litre of boiling salted water, cover and let it swell at low heat for about 20 minutes. Heat oil. Fry the turkey meat in portions until golden brown, season with salt and orange pepper and remove from the pan. Peel onions, cut into slices and fry in the frying fat. Deglaze with stock and milk, add turkey and green pepper, bring to the boil and simmer for about 10 minutes.
- 2
Clean and wash the peppers and cut them lengthwise into strips. Cook the strips in boiling salted water for about 5 minutes. Wash oranges hot. Peel the skin of 1 orange thinly and cut it into fine strips. Peel the remaining oranges so that the white skin is completely removed. Cut oranges in half, halves into slices. Stir the sauce thickener into the turkey goulash and bring to the boil again briefly. Season the goulash with orange juice, salt and orange pepper. Arrange rice, drained pepper strips and goulash on plates.
- 3
Peel the remaining oranges so that the white skin is completely removed. Cut oranges in half, halves into slices. Stir the sauce thickener into the turkey goulash and bring to the boil again briefly. Season the goulash with orange juice, salt and orange pepper. Arrange rice, drained pepper strips and goulash on plates. Sprinkle orange peel strips over the rice and serve the dish garnished with orange slices, pepper panicles and lemon balm leaves
- 4
Preparation time approx. 30 minutes
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