Turkey goulash with carrots and leek

Name: Turkey goulash with carrots and leek
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Carrots; 1 Stalk leek (leek); 2 Onions; 1–2 Garlic cloves; 600 Turkey breast fillet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 Bay leaves; 1 can(s) (850 ml) Tomatoes; 400 ml Chicken or vegetable broth; 200 g ribbon noodles; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 1-2 TABLESPOONS Sauce thickener

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Carrots
1 Stalk leek (leek)
2 Onions
1–2 Garlic cloves
600 Turkey breast fillet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 Bay leaves
1 can(s) (850 ml) Tomatoes
400 ml Chicken or vegetable broth
200 g ribbon noodles
2 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
1-2 TABLESPOONS Sauce thickener

Directions

1
Peel, wash and slice the carrots. Clean, wash and slice the leek. Peel and finely dice onions and garlic. Wash the meat, dab dry and chop coarsely
2
Heat the oil in portions in a roaster. Fry the meat vigorously in portions all round. Season with salt, pepper and paprika, remove
3
Add onions, garlic, carrots, leek and bay leaf and fry for 1-2 minutes. Deglaze with canned tomatoes and stock and simmer for about 10 minutes
4
Prepare the pasta in boiling salted water according to the instructions on the packet. Approximately 3 minutes before the end of the cooking time, add meat and vinegar to the tomatoes, season with salt, pepper, sugar and possibly paprika. Bind with sauce thickener if necessary. Drain the pasta and serve in portions with goulash.