Turkey goulash à la Stroganoff

Name: Turkey goulash à la Stroganoff
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g Turkey breast (in one piece); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Potatoes; 1 (approx. 250 g) red pepper; 4 Gherkins (approx. 35 g each); 150 ml White wine; 100 g Whipped cream; 1 bag of onion soup powder; 4 Stem(s) Thyme; 7-10 Tbsp flat parsley and thyme

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g Turkey breast (in one piece)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Potatoes
1 (approx. 250 g) red pepper
4 Gherkins (approx. 35 g each)
150 ml White wine
100 g Whipped cream
1 bag of onion soup powder
4 Stem(s) Thyme
7-10 Tbsp flat parsley and thyme

Directions

1
Wash the meat, dab dry and cut into cubes. Heat the oil in a pot and fry the meat in it in portions all around for about 5 minutes, take it out. Season with salt and pepper. In the meantime peel and wash the potatoes and cut them into small pieces. Clean, quarter, seed, wash and cut the peppers into strips. Cut cucumbers into slices. Fry potatoes and bell peppers in frying fat for 3-4 minutes.
2
Add meat and deglaze with 350 ml water, wine and cream. Bring to the boil. Add onion soup powder while stirring and cook over low heat for about 10 minutes, stirring occasionally. 2 minutes before the end of the cooking time add cucumber slices and stir in. Wash thyme, dab dry and chop finely. Sprinkle over the goulash and fill into a terrine. Serve garnished with parsley and thyme