Turkey goulash with leek and figs

Name: Turkey goulash with leek and figs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Turkey Breast; 2 Onions; 4 blue figs; 750 g Leeks (leek); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/2 l Vegetable broth (instant); 1/4 l dry white wine; 200 g Whipped cream; 2-3 TABLESPOONS sauce thickener

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Turkey Breast
2 Onions
4 blue figs
750 g Leeks (leek)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/2 l Vegetable broth (instant)
1/4 l dry white wine
200 g Whipped cream
2-3 TABLESPOONS sauce thickener

Directions

1
Wash the meat, dab dry and cut into cubes. Wash figs and cut into slices. Clean and wash leek and cut into rings. Heat oil in a casserole, fry turkey in it. Season with salt, pepper and paprika. Add onion and leek and fry briefly. Deglaze with vegetable stock and wine. Let it stew for 15 minutes. Add cream. Add figs and fold in. Season again with salt, pepper and paprika. Stir in sauce thickener and bring to the boil again briefly. A basmati wild rice mixture tastes good with it
2
Plate: Artwork
3
Cutlery: warning corner
4
small bowl: ASA
5
Terrine: Bernardaud