Turkey goulash with herb rice

Name: Turkey goulash with herb rice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 vegetable onions (approx. 600 g); 750 g Turkey goulash; 1 TABLESPOON Butter or margarine; 1 TABLESPOON dried thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l dry white wine; 1/2 l clear chicken stock (instant); 100 g Whipped cream; 250 g Long grain rice; 1 package (25 g) frozen Italian herbs; 1 glass (156 ml, separation weight 85 g) green olives stuffed with paprika; 7-10 Tbsp lemon slices, parsley and thyme

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 vegetable onions (approx. 600 g)
750 g Turkey goulash
1 TABLESPOON Butter or margarine
1 TABLESPOON dried thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l dry white wine
1/2 l clear chicken stock (instant)
100 g Whipped cream
250 g Long grain rice
1 package (25 g) frozen Italian herbs
1 glass (156 ml, separation weight 85 g) green olives stuffed with paprika
7-10 Tbsp lemon slices, parsley and thyme

Directions

1
Onions peel, halve and in columns cut. Dab the meat dry with kitchen paper and fry it in hot fat all around. Add onions and fry briefly. Add wine, stock and cream. Season with thyme, salt and pepper. Deglaze with wine. Add stock and cream and let it braise for about 35 minutes at low heat. In the meantime, put rice in about 600 ml boiling salted water and let it swell for about 15 minutes at low heat. Fold Italian herbs into the rice. Drain olives, cut in half and add to the goulash shortly before the end of cooking time. Serve the turkey goulash with the rice. Garnish as you like with lemon slices, parsley and thyme
2
Dishes: ASA- Selection
3
Cutlery: Christofle