Turkey goulash with paprika and cabbage

Name: Turkey goulash with paprika and cabbage
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 peeled onion (30 g); 50 g cleaned red pepper; 125 g Turkey Breast; 1 tsp (5 g) Oil; 7-10 Tbsp salt, pepper, nutmeg; 150 g Sauerkraut; 1-2 Juniper berries; 1 small bay leaf; 1 coated Tsp Vegetable broth; 6 tablespoons (60 ml) Milk; 30 g Potato puree powder or flakes; 1-2 stem(s) Parsley; 1 tablespoon (20 g) rubbed. Gouda

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 peeled onion (30 g)
50 g cleaned red pepper
125 g Turkey Breast
1 tsp (5 g) Oil
7-10 Tbsp salt, pepper, nutmeg
150 g Sauerkraut
1-2 Juniper berries
1 small bay leaf
1 coated Tsp Vegetable broth
6 tablespoons (60 ml) Milk
30 g Potato puree powder or flakes
1-2 stem(s) Parsley
1 tablespoon (20 g) rubbed. Gouda

Directions

1
Chop onion. Wash and chop the paprika. Wash, dry and dice the meat
2
Heat the oil. Fry the meat well in it. Season with salt and pepper. Add onion and paprika, continue cooking for about 5 minutes
3
Add sauerkraut and spices. Deglaze with a good 200 ml of water. Bring to the boil and stir in the stock. Cover and stew for 10-15 minutes. Season to taste with salt and pepper.
4
Bring milk and 6 tablespoons of water to the boil. Stir in the purée. Stir after 1 minute. Season to taste with salt, pepper and nutmeg
5
Do everything. Wash and chop the parsley and sprinkle over it. Spread cheese over the puree
6
Take fresh sauerkraut "on tap". It is particularly rich in vitamin C