Turkey goulash with mushrooms, shallots, carrots and chives

Name: Turkey goulash with mushrooms, shallots, carrots and chives
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Mushrooms; 250 g Carrots; 8 Shallots; 1 Garlic clove; 600 g Turkey breast fillet; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 500 ml Poultry broth; 100 ml dry white wine; 200 g Whipped cream; 1 collar Chives; 1 TEASPOON finely grated lemon peel; 30 g Cornstarch

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Mushrooms
250 g Carrots
8 Shallots
1 Garlic clove
600 g Turkey breast fillet
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
500 ml Poultry broth
100 ml dry white wine
200 g Whipped cream
1 collar Chives
1 TEASPOON finely grated lemon peel
30 g Cornstarch

Directions

1
Clean the mushrooms and cut them in half. Peel, wash and cut carrots into pieces. Peel shallots and garlic. Cut shallots into slices, chop garlic finely. Wash meat, dab dry and cut into pieces.
2
Heat 3 tablespoons of oil in a frying pan, fry the meat until it is hot all around, remove and season with salt and pepper. Put 1 tablespoon of oil, shallots and mushrooms into the roaster and fry for 3-4 minutes, turning.
3
Season with salt and pepper. Add carrots, stock and white wine and simmer at medium heat for about 5 minutes. Add meat and cream and cook for another 3 minutes. Meanwhile wash chives, dab dry and cut into small rolls.
4
Stir in the chive rolls and lemon peel. Stir starch and water until smooth. Bind the goulash with it. You can use it to make baguette bread, for example.