Turkey goulash with mushrooms and noodles
easy
50 mins
50 mins
Ingredients
- 750 g Turkey Breast
- 400 g pink mushrooms
- 400 g small carrots
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Butter
- 100 g Whipped cream
- 500 ml Vegetable broth (instant)
- 300 g Pasta (e.g. tortiglioni)
- 100 g Chanterelles
- 1 Onion
- 3 Stem(s) Thyme
- 100 g Double cream cream cheese with herbs from Provence
- 7-10 Tbsp a few squirts of lemon juice
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp Thyme
Directions
- 1
Wash the turkey breast, dab dry and cut into cubes. Clean the mushrooms, wash if necessary, cut in half. Peel and wash carrots, cut into thin slices. Heat oil. Fry turkey meat in it at high heat, season with salt and pepper, remove from the frying fat. Melt 1 tablespoon of butter in the frying fat.
- 2
Sauté the mushrooms in the butter, season with salt and pepper. Add turkey and carrots. Deglaze with cream and stock, cook for 12 minutes. Meanwhile cook the noodles in boiling salted water for about 10 minutes. Clean and carefully wash the chanterelles. Peel and chop the onion. Wash and chop the thyme. Heat 1 tablespoon butter. Fry the onion and chanterelles for about 4 minutes. Season with salt, pepper and thyme. Stir cream cheese into the goulash. Season to taste with salt, pepper and lemon juice.
- 3
Heat 1 tablespoon butter. Fry the onion and chanterelles for about 4 minutes. Season with salt, pepper and thyme. Stir cream cheese into the goulash. Season to taste with salt, pepper and lemon juice. Stir in the sauce thickener, bring to the boil briefly. Add the chanterelle mixture and serve in portions with the pasta. Serve garnished with thyme
Nutrition Facts
760 kcal
63 g
29 g
62 g
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