Turkey goulash

Name: Turkey goulash
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 25 g dried porcini; 1 (approx. 1 kg) Turkey thigh; 1 collar Spring onion; 300 g Mushrooms; 1-2 Garlic cloves; 7-10 Tbsp Salt; 250 g Long grain rice; 2 TABLESPOONS Oil; 200 g Whipped cream; 1 TEASPOON Poultry broth (instant); 3-4 Tsp sauce thickener; 7-10 Tbsp white pepper; 7-10 Tbsp Thyme

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

25 g dried porcini
1 (approx. 1 kg) Turkey thigh
1 collar Spring onion
300 g Mushrooms
1-2 Garlic cloves
7-10 Tbsp Salt
250 g Long grain rice
2 TABLESPOONS Oil
200 g Whipped cream
1 TEASPOON Poultry broth (instant)
3-4 Tsp sauce thickener
7-10 Tbsp white pepper
7-10 Tbsp Thyme

Directions

1
Soak the porcini in 300 ml of lukewarm water. Wash turkey leg and remove skin. Remove meat from the bone. Remove coarse tendons and fat and dice meat. Clean, wash and chop spring onions.
2
Clean the mushrooms and halve or quarter them depending on size. Peel garlic and dice finely. Boil 600 ml salted water and add rice. Cover and let it swell for about 20 minutes over medium heat.
3
Put the porcini into a sieve, collecting the liquid. Pour liquid through a filter bag to remove any sand and dirt. Rinse porcini briefly and chop coarsely depending on size.
4
Heat the oil in a frying pan. Add the meat and fry for about 4 minutes until golden brown all around. Add mushrooms and fry for about 2 minutes. Stir in spring onions, garlic and porcini mushrooms and fry briefly.
5
Deglaze with cep stock and cream. Stir in chicken stock and let it simmer for about 5 minutes. Stir in sauce thickener, let it boil for about 1 minute and season with salt and pepper. Serve turkey goulash and rice.
6
Garnish as desired with thyme leaves.