Turkey goulash

Name: Turkey goulash
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Leg of turkey (boneless); 2 medium-sized onions; 2 Kohlrabis (approx. 250 g each); 100 g Spinach; 100 g Sweet peas; 7-10 Tbsp Salt; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Pepper; 1-2 TEASPOONS Curry; 1 go. Tbsp. flour; 1 glass (400 ml) Poultry stock; 100 g Whipped cream; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Chervil and lemon

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Leg of turkey (boneless)
2 medium-sized onions
2 Kohlrabis (approx. 250 g each)
100 g Spinach
100 g Sweet peas
7-10 Tbsp Salt
1-2 TABLESPOONS clarified butter
7-10 Tbsp Pepper
1-2 TEASPOONS Curry
1 go. Tbsp. flour
1 glass (400 ml) Poultry stock
100 g Whipped cream
2 TABLESPOONS Lemon juice
7-10 Tbsp Chervil and lemon

Directions

1
Wash the turkey leg, dab dry and cut into cubes. Peel and finely dice the onions. Peel and wash kohlrabi and cut into fine sticks. Clean and wash the spinach and mangetouts.
2
Blanch the kohlrabis for approx. 8 minutes, sugar snap peas 5 and spinach 2 minutes in boiling salted water, then drain. Heat up the lard. Fry the diced turkey and onion for approx. 5 minutes, turning them well.
3
Season with salt, pepper and curry. Dust with flour. First add 1/2 litre water. Cover and stew for about 45 minutes. Add stock and cream, bring to the boil briefly. Heat up prepared vegetables in it.
4
Season to taste with salt, pepper and lemon juice. Serve garnished with fresh chervil and lemon. Rice tastes good with it.