Turkey goulash

Name: Turkey goulash
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Turkey breast (without skin and bone); 1 Onion; 1-2 Garlic cloves; 2 red peppers; 1 bundle (150 g) Spring onions; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 600 ml Vegetable broth (instant); 150 g Whipped cream; 150 g frozen young peas; 300 g ribbon noodles; 1-2 TABLESPOONS sauce thickener; 1 pinch Sugar; 1-2 TEASPOONS fresh squeezed lemon juice; 7-10 Tbsp Parsley and oregano

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Turkey breast (without skin and bone)
1 Onion
1-2 Garlic cloves
2 red peppers
1 bundle (150 g) Spring onions
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
600 ml Vegetable broth (instant)
150 g Whipped cream
150 g frozen young peas
300 g ribbon noodles
1-2 TABLESPOONS sauce thickener
1 pinch Sugar
1-2 TEASPOONS fresh squeezed lemon juice
7-10 Tbsp Parsley and oregano

Directions

1
Wash the meat, dab dry with kitchen paper and cut into cubes. Peel onion and garlic and dice finely. Clean and wash the bell peppers and spring onions. Dice paprika, cut spring onions into rings.
2
Heat the oil in a large frying pan and fry the meat thoroughly, turning it over. Add the onion, garlic, spring onions and bell peppers and fry briefly. Season with salt and pepper. Deglaze with stock and cream, bring to the boil and simmer at medium heat for 6-8 minutes.
3
Add the peas halfway through the cooking time. In the meantime, put the noodles in boiling salted water and cook for about 10 minutes. Bring goulash to the boil again. Stir in the sauce thickener and season to taste with salt, pepper, sugar and lemon juice.
4
Drain the pasta and quench briefly. Arrange noodles and goulash on plates. Serve garnished with parsley and oregano.