Turkey goulash with spaetzle

Name: Turkey goulash with spaetzle
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Tomatoes; 600 g Turkey Breast; 2 Onions; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1-2 TEASPOONS Flour; 1/2 l Vegetable broth; 1/2 bunch Spring onions; 1 TABLESPOON Butter; 2 packages (400 g each) fresh spaetzle (refrigerated shelf)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Tomatoes
600 g Turkey Breast
2 Onions
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1-2 TEASPOONS Flour
1/2 l Vegetable broth
1/2 bunch Spring onions
1 TABLESPOON Butter
2 packages (400 g each) fresh spaetzle (refrigerated shelf)

Directions

1
Wash and halve the tomatoes, remove the stalk and cut the quarters into pieces. Wash the turkey breast, dab dry and cut into cubes. Peel and halve the onions and cut them into strips
2
Heat the oil in a frying pan. Fry the turkey cubes in it until golden brown all around, then add onion strips. Season with salt and pepper. Stir in tomato paste and flour and fry briefly. Deglaze with broth and simmer covered for 20-30 minutes. Season with salt and pepper
3
Wash and clean spring onions. Cut the white and green parts separately into rings. Add the tomatoes to the goulash after about half the cooking time, the white part of the spring onions about 5 minutes before the end of the cooking time.
4
Heat butter in a pan and fry the spaetzle in it for 5-8 minutes, turning occasionally. Season with salt and nutmeg. Arrange goulash and spaetzle and sprinkle with remaining spring onion rings