Turkey goulash with dumplings
easy
60 mins
60 mins
Ingredients
- 800 g flaring turkey leg
- 1 collar Soup Greens
- 30 g streaky smoked bacon
- 1 Onion
- 20 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 heaped tbsp. flour
- 4 Juniper berries
- 2 Bay leaves
- 1 pack of 12 dumplings half and half
- 3 Spring onions
- 100 g Whipped cream
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat, dab dry and cut into cubes of about 2 x 2 cm. Clean, wash and possibly peel the soup greens. Cut into small pieces. Finely dice bacon. Peel onion, also dice. Leave the bacon in a roasting pan until crispy, fry the onion briefly and take it out.
- 2
Melt the lard in the bacon fat. Fry the turkey meat for about 10 minutes at high heat, turning it over. Season with salt and pepper. Dust with flour. Add 3/4 litre water. Boil up briefly while stirring. Add juniper berries, bay leaves and prepared soup vegetables. Cover and stew for about 30 minutes. In the meantime, stir the powder for the dumplings into 3/4 litre of cold water and let it swell for 10 minutes. Form 12 dumplings from the dough with moistened hands. Put them into plenty of boiling salted water and let them simmer at low heat for about 20 minutes. Clean and wash spring onions and cut into thin rings.
- 3
Cover and stew for about 30 minutes. In the meantime, stir the powder for the dumplings into 3/4 litre of cold water and let it swell for 10 minutes. Form 12 dumplings from the dough with moistened hands. Put them into plenty of boiling salted water and let them simmer at low heat for about 20 minutes. Clean and wash spring onions and cut into thin rings. Refine goulash with cream, season again. Fold in spring onions, diced bacon and onion. Serve dumplings and goulash garnished with parsley
Nutrition Facts
780 kcal
86 g
26 g
50 g
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