Turkey goulash

Name: Turkey goulash
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Turkey meat (from the leg); 75 g Shallots; 400 g Celery; 1/2 bunch Spring onions; 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 1 can(s) (425 ml) Peaches; 200 g Long grain rice; 2 TABLESPOONS Oil; 7-10 Tbsp dried, crushed chili; 1 TABLESPOON Tomato paste; 1 go. Tbsp. flour; 1 TABLESPOON pickled peppercorns; 100 g Whipped cream

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Turkey meat (from the leg)
75 g Shallots
400 g Celery
1/2 bunch Spring onions
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
1 can(s) (425 ml) Peaches
200 g Long grain rice
2 TABLESPOONS Oil
7-10 Tbsp dried, crushed chili
1 TABLESPOON Tomato paste
1 go. Tbsp. flour
1 TABLESPOON pickled peppercorns
100 g Whipped cream

Directions

1
Wash the turkey meat, dab dry and cut into cubes of approx. 2 cm. Peel the shallots and, depending on the size, cut them in half. Celery and spring onions clean, wash, cut into pieces. Heat the fat. Steam the prepared vegetables for about 2 minutes, salt them a little bit.
2
Deglaze with 200 ml water and boil up briefly. Drain the peaches and cut them into small pieces. Put rice in boiling salted water and cook over low heat for about 20 minutes. In the meantime heat up oil. Fry the turkey and shallots until golden brown. Season with salt and chilli. Sweat tomato paste briefly. Dust with flour. Deglaze with 1/2 litre water and braise for about 30 minutes. Add prepared vegetables with the liquid, peaches and peppercorns.
3
Sweat tomato paste briefly. Dust with flour. Deglaze with 1/2 litre water and braise for about 30 minutes. Add prepared vegetables with the liquid, peaches and peppercorns. Refine with cream. Bring to the boil once and season if necessary. Serve with the rice in portions