Turkey goulash in paprika sauce
easy
40 mins
40 mins
Ingredients
- 400 g Turkey Breast
- 400 g Potatoes
- 1 small onion
- 1 TEASPOON Oil
- 1/8 l clear chicken stock
- 7-10 Tbsp (Instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Rose peppers
- 1 Pot of fresh thyme (alternatively 1 teaspoonful of dried thyme)
- 200 g Tomatoes
- 7-10 Tbsp 100 g
- 7-10 Tbsp Whipped cream
- 1 1/2 TABLESPOONS Paprika pulp
- 2-3 TABLESPOONS sauce thickener
- 200 g frozen peas
- 7-10 Tbsp fresh thyme
- 7-10 Tbsp parchment paper
Directions
- 1
Wash the turkey breast, dab dry and cut into cubes. Potatoes wash, peel and also dice. Peel and chop the onion. Fry the oil and onion in a microwave oven at 600 watts for one minute until transparent.
- 2
Stir in the meat, pour in a good half of the chicken soup, cover and cook for three minutes at 600 watts. Cut off two sprigs of thyme, wash and remove the leaves. Stir in potatoes, salt, paprika and thyme (fresh or dried).
- 3
Cover with moistened parchment paper and cook covered at 600 watts for ten to twelve minutes. Stir once in between. In the meantime, wash the tomatoes, cut them in half and remove the stalk. Cut the tomatoes into slices.
- 4
Remove meat and potatoes from the stock with a skimmer. Stir in the remaining stock, cream, paprika puree and sauce thickener, cover and cook at 600 watts for three minutes. Stir once in between.
- 5
Add the tomatoes, frozen peas, meat and potatoes to the sauce, cover and heat at 600 watts for three minutes. Season to taste with salt and paprika. Serve sprinkled with fresh thyme as desired.
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