Turkey goulash with peas

Name: Turkey goulash with peas
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 medium onion; 600 g Turkey Breast; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Flour; 200 ml condensed milk (3 % fat); 1 TABLESPOON Instant vegetable stock; 300 g Carrots; 150 g frozen peas; 125 g Long grain rice; 1 collar Parsley; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 7-10 Tbsp Lemon slices

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 medium onion
600 g Turkey Breast
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Flour
200 ml condensed milk (3 % fat)
1 TABLESPOON Instant vegetable stock
300 g Carrots
150 g frozen peas
125 g Long grain rice
1 collar Parsley
7-10 Tbsp grated peel and juice of 1 untreated lemon
7-10 Tbsp Lemon slices

Directions

1
Peel and chop the onion. Wash the meat, dab dry and chop. Heat the oil in a roasting pan and fry the meat all around. Season with salt and pepper. Add onion and fry briefly.
2
Dust with flour and sauté briefly while turning. Deglaze with 500 ml water and condensed milk. Bring to the boil, stir in the stock and braise covered for about 30 minutes. Stir from time to time. Peel, wash and cut carrots into sticks.
3
Add to goulash and braise for another 30 minutes. Add the peas 5 minutes before the end of the cooking time. Cook the rice in boiling salted water according to the instructions on the packet. Wash the parsley, dab dry, put something aside for garnishing.
4
Cut the rest into fine strips. Mix into the goulash. Drain the rice and let it drain. Season goulash with salt, pepper, lemon peel and juice. Serve together with the rice. With set aside Pe