Turkey goulash "Incagold"

Name: Turkey goulash "Incagold"
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Turkey thigh (boneless; approx. 850 g); 100 g streaky smoked bacon; 2 Onions; 1 Garlic clove; 650 g Hokkaido Pumpkin; 350 g green beans; 75 g dried soft tomatoes; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 200 g Whipped cream; 7-10 Tbsp salt and pepper; 1 kg oblong potatoes; 2 TABLESPOONS Butter; 150 g Preparation of herbal cream cheese (e.g. bresso); 3 Stem/s Thyme; 1 TABLESPOON Breadcrumbs; 2 TABLESPOONS grated parmesan

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

The origin of the tuber is in South America. Finely sliced on braised goulash, it would certainly have weighed "Aro-Mamma", the potato goddess of the Incas

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Turkey thigh (boneless; approx. 850 g)
100 g streaky smoked bacon
2 Onions
1 Garlic clove
650 g Hokkaido Pumpkin
350 g green beans
75 g dried soft tomatoes
2 TABLESPOONS Oil
1 TABLESPOON Flour
200 g Whipped cream
7-10 Tbsp salt and pepper
1 kg oblong potatoes
2 TABLESPOONS Butter
150 g Preparation of herbal cream cheese (e.g. bresso)
3 Stem/s Thyme
1 TABLESPOON Breadcrumbs
2 TABLESPOONS grated parmesan

Directions

1
For the goulash, rinse the turkey leg and dab dry. Peel skin, dice meat. Finely dice the bacon. Peel and dice onions and garlic. Cut pumpkin into quarters, remove seeds, wash and dice. Beans wash and halve. Dice tomatoes finely.
2
Heat the oil in a frying pan and fry the meat and bacon thoroughly. Add pumpkin, beans, tomatoes, onions and garlic, fry briefly. Dust with flour and sauté briefly. Deglaze with 500 ml water and cream. Season with salt and pepper. Cover and stew for about 35 minutes.
3
For the potato layer, peel the potatoes, wash them and slice them lengthwise into thin slices. Melt butter.
4
Season goulash to taste, stir in cream cheese and pour everything into an ovenproof dish. Place the potatoes close together almost vertically. Season with salt and sprinkle with butter. Bake in a hot oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for about 35 minutes. Wash and chop the thyme. Mix with crumbs and parmesan. Sprinkle on the potatoes and bake for another 10 minutes.