Turkey and carrot goulash

Name: Turkey and carrot goulash
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 400 g Carrots; 125 g Sweet peas; 1 collar Spring onions; 3-4 (approx. 600 g) Turkey escalope; 200 g Long grain rice; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Chicken broth; 2-3 stem(s) Parsley; 2-3 TABLESPOONS coarse mustard; 5 TABLESPOONS Fresh cream; 4-5 Tbsp sauce thickener

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
400 g Carrots
125 g Sweet peas
1 collar Spring onions
3-4 (approx. 600 g) Turkey escalope
200 g Long grain rice
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Chicken broth
2-3 stem(s) Parsley
2-3 TABLESPOONS coarse mustard
5 TABLESPOONS Fresh cream
4-5 Tbsp sauce thickener

Directions

1
Boil up about 400 ml salted water. Peel or clean and wash the carrots, mangetouts and spring onions. Cut carrots into slices and spring onions into pieces. Wash the meat, dab dry and cut into strips.
2
Cover the rice and cook on low heat in boiling water for about 20 minutes.
3
Heat the oil. Fry the meat well in it. Season with salt and pepper and remove. Fry the carrots, mangetouts and spring onions briefly in hot frying fat. Deglaze with 400 ml water, bring to the boil and stir in stock.
4
Add meat and simmer covered for 2-3 minutes.
5
Wash and finely chop the parsley. Stir mustard and crème fraîche into the goulash and thicken with sauce thickener. Season to taste with salt and pepper. Arrange everything and sprinkle with parsley.