Turkey goulash with carrots, kohlrabi, peas and herb sauce with Rösti

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into strips. Peel shallots, dice half of them finely and cut the rest into pieces. Peel garlic and dice finely. Peel and wash carrots and cut them into slices. Clean, wash and cut kohlrabi into pieces. Wash parsley and chives, dab dry and chop finely.

2. 2

   Cut cress from the bed and mix with the herbs. Peel, wash and coarsely grate the potatoes. Mix potatoes, diced shallots, egg and flour. Season with salt, pepper and nutmeg. Heat 2 tablespoons of oil in a large frying pan, fry the meat in it vigorously while turning it over, add pieces of shallots and garlic shortly before the end of the frying time. Deglaze with stock and simmer for about 8 minutes. In the meantime, put kohlrabi and carrots in boiling salted water and cook for about 6 minutes. Add peas about 3 minutes before the end of cooking time. Drain the vegetables, add to the goulash and continue cooking for about 5 minutes. Heat 2-3 tablespoons of oil in a large frying pan and add the potato mixture spoon by spoon in the pan and flatten into small Rösti. Fry on medium heat for 1-2 minutes on each side.

3. 3

   In the meantime, put kohlrabi and carrots in boiling salted water and cook for about 6 minutes. Add peas about 3 minutes before the end of cooking time. Drain the vegetables, add to the goulash and continue cooking for about 5 minutes. Heat 2-3 tablespoons of oil in a large frying pan and add the potato mixture spoon by spoon in the pan and flatten into small Rösti. Fry on medium heat for 1-2 minutes on each side. Remove from the pan and keep warm. Process the rest of the potato mixture in the same way. Stir the sauce thickener into the goulash, bring to the boil again and season to taste with salt, pepper and 1 pinch of sugar. Stir in 2/3 of the mixed herbs. Arrange goulash and Rösti on plates and serve sprinkled with the remaining herbs. Serve garnished with parsley leaves

4. 4

   Remove from the pan and keep warm. Process the rest of the potato mixture in the same way. Stir the sauce thickener into the goulash, bring to the boil again and season to taste with salt, pepper and 1 pinch of sugar. Stir in 2/3 of the mixed herbs. Arrange goulash and Rösti on plates and serve sprinkled with the remaining herbs. Serve garnished with parsley leaves

Nutrition Facts

KCAL
530 kcal

CARBS
50 g

FATS
14 g

PROTEINS
49 g