Turkey goulash with basil-tomato pesto
easy
40 mins
40 mins
Ingredients
- 2 Garlic cloves
- 2 Basil pots
- 200 g chunky tomatoes (from the package)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 500 g Turkey Breast
- 1 large red, yellow and green peppers
- 250 g Celery
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS sauce thickener
Directions
- 1
For the pesto, peel and finely chop the garlic. Wash the basil and dab dry. Put something aside for garnishing. Cut the rest into fine strips. Mix the chopped tomatoes, garlic, basil strips and lemon peel. Cover and leave to stand. Meanwhile wash the turkey, dab dry and dice. Clean, wash and chop the peppers. Celery also clean, wash and cut into small pieces. Heat the oil in a large pan. Sauté the meat in it while turning. Season with salt and pepper. Add vegetables. Also fry briefly. Deglaze with 1/2 litre water. Bring to the boil and cook over medium heat for about 10 minutes. Add sauce thickener, bring to the boil again. Season to taste with salt and pepper. Arrange the turkey pan garnished with the pesto and basil
- 2
bowl + plate: Waechtersbach
- 3
Scarf: Meyer Mayor
- 4
Coaster: Bella Cucina
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