Turkey goulash from the oven

Name: Turkey goulash from the oven
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 boneless turkey leg (approx. 1,2 kg); 4 Onions; 1/2 (approx. 700 g) Turnip; 250 g Carrots; 250 g Pointed cabbage; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON dried marjoram; 50 g Flour; 1 l Vegetable broth; 250 ml dry white wine; 6 Stem(s) Marjoram

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

1 boneless turkey leg (approx. 1,2 kg)
4 Onions
1/2 (approx. 700 g) Turnip
250 g Carrots
250 g Pointed cabbage
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON dried marjoram
50 g Flour
1 l Vegetable broth
250 ml dry white wine
6 Stem(s) Marjoram

Directions

1
Wash meat, pat dry, carefully remove skin. Cut meat into goulash cubes. Peel and roughly dice onions. Peel, wash and cut the turnip into pieces. Peel and wash carrots, if necessary cut them lengthwise into halves and cut them into slices.
2
Clean the pointed cabbage, wash it and cut it from the stalk. Cut the pointed cabbage into wide strips.
3
Heat 3 tablespoons of oil in a casserole dish, fry the meat in portions while turning. Season with salt and pepper. Remove meat from the pot. Add 3 tablespoons of oil to the pot and heat. Sauté onions, carrots, rutabaga and cabbage in cooking fat while turning.
4
Add marjoram. Season with salt and pepper.
5
Add meat again, mix. Sprinkle with flour, sweat, deglaze with stock and wine. Bring to the boil, stirring gently. Let simmer for about 2 minutes. Cover the casserole dish in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
6
manufacturer) cook for approx. 1 3/4 hours Remove the lid during the last 20 minutes of cooking time.
7
Wash the marjoram, shake dry, put 1 stalk aside for garnishing. Pluck the remaining leaves from the stalks and cut them roughly. Take goulash out of the oven, garnish with marjoram and sprinkle.