Szeged Goulash with Turkey & Pineapple
easy
120 mins
120 mins
Ingredients
- 750 g Turkey Breast
- 3 medium-sized onions
- 3 TABLESPOONS Oil
- 7-10 Tbsp salt, pepper
- 2 TABLESPOONS Tomato paste
- 1 TABLESPOON Flour
- 1-2 TEASPOONS mixed cumin
- 2 TABLESPOONS Curry
- 1 can(s) (850 ml) Sauerkraut
- 1 can(s) (425 ml) Pineapple pieces
- 750 g Potatoes
- 7-10 Tbsp Salt
- 1 small bunch of chives and parsley
- 150 ml Milk
- 2 TABLESPOONS Butter
- 7-10 Tbsp Nutmeg
- 4 TABLESPOONS Schmand
Directions
- 1
For the goulash, wash the meat, dab dry and cut into large cubes. Peel and finely dice the onions. Heat 3 tablespoons of oil in a roasting or casserole dish. Brown the meat in it in portions.
- 2
Season with salt and pepper.
- 3
Finally add onions to the meat and fry for about 3 minutes. Stir in tomato paste and sauté briefly. Sprinkle with flour, possibly cumin and 2 tbsp. curry and sauté briefly. Deglaze with 1 1⁄4 l water and bring to the boil.
- 4
Season with salt and pepper. Cover and stew for about 1 hour.
- 5
Meanwhile drain the sauerkraut. Add the pineapple pieces together with the juice and sauerkraut to the goulash. Braise for about 40 minutes. Season to taste with salt, pepper, cumin and curry.
- 6
For the puree, peel and wash the potatoes and cook in salted water for about 20 minutes. Wash the herbs. Chop parsley, cut chives into small rolls. Drain the potatoes and mash them into puree, adding milk and butter.
- 7
Stir in the herbs. Season to taste with salt and nutmeg. Arrange everything with 1 shame spot.
Nutrition Facts
610 kcal
47 g
21 g
55 g
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