Turkey goulash in cream sauce

Name: Turkey goulash in cream sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Turkey thigh (approx. 1,2 kg); 1 Onion; 250 g Mushrooms; 1 can(s) (425 ml, 230 g) Chanterelles; 2 TABLESPOONS Oil; 1 TEASPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Flour; 1/2 l Vegetable broth (instant); 1/4 l Milk; 250 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Turkey thigh (approx. 1,2 kg)
1 Onion
250 g Mushrooms
1 can(s) (425 ml, 230 g) Chanterelles
2 TABLESPOONS Oil
1 TEASPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Flour
1/2 l Vegetable broth (instant)
1/4 l Milk
250 g Whipped cream
7-10 Tbsp Parsley

Directions

1
Wash the turkey leg, dab dry, remove the skin and remove the bone with a sharp knife. Cut the meat into cubes. Peel and chop the onion. Clean, wash and halve the mushrooms.
2
Drain the chanterelles on a sieve. Heat the oil in a casserole and fry the meat in it. Add mushrooms and onion and fry briefly. Add tomato paste and stir in. Season with salt, pepper and paprika.
3
Dust meat and mushrooms with flour, sweat them and deglaze with broth, milk and cream. Bring to the boil while stirring and simmer for 30-40 minutes. Season goulash once again with salt, pepper and paprika and serve garnished with parsley as desired.
4
Ribbon noodles with chopped parsley taste great with it.