Spring goulash with rice

Name: Spring goulash with rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 600 g Turkey breast in one piece; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 250 g Carrots; 1 collar (approx. 100 g) Spring onions; 300 ml Vegetable broth (instant); 150 g frozen peas; 200 g Whipped cream; 1-2 TABLESPOONS Lemon juice; 2-3 TABLESPOONS sauce thickener; 1/2 bunch Chervil; 7-10 Tbsp Chervil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
600 g Turkey breast in one piece
2 TABLESPOONS Oil
7-10 Tbsp Pepper
250 g Carrots
1 collar (approx. 100 g) Spring onions
300 ml Vegetable broth (instant)
150 g frozen peas
200 g Whipped cream
1-2 TABLESPOONS Lemon juice
2-3 TABLESPOONS sauce thickener
1/2 bunch Chervil
7-10 Tbsp Chervil

Directions

1
Faites cuire le riz dans de l'eau bouillante salée à feu doux pendant environ 20 minutes. Lavez la viande, essuyez-la et coupez-la en morceaux. Faites chauffer de l'huile dans une poêle et faites-y frire la viande sur tout le pourtour pendant environ 10 minutes à feu moyen.
2
Season with salt and pepper. In the meantime peel, wash and slice the carrots. Remove meat from the pan and put aside. Add the carrots to the frying fat and steam on a low heat for 3-4 minutes.
3
Clean, wash and chop the spring onions. Add to the carrots and steam briefly. Deglaze with stock, bring to the boil and cook for about 5 minutes. Add peas 2 minutes before the end of the cooking time and cook with them.
4
Add cream while stirring, bring to the boil and season to taste with lemon juice, salt and pepper. Bind with sauce thickener. Add the meat to the sauce and warm it up. Chervil roughly chop. Finally add to the goulash and stir in.
5
Arrange rice and goulash on plates and garnish with chervil as desired and serve.