Turkey goulash with sweet potatoes

Name: Turkey goulash with sweet potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Turkey breast fillet without skin; 400 g Sweet potato; 100 g Onions; 2 Garlic cloves; 3 TABLESPOONS clarified butter; 1 TABLESPOON Tomato paste; 150 ml White wine; 500 ml Poultry broth; 1 can(s) (850 ml) Tomatoes; 150 g Almond kernels without skin; 1/2 TEASPOON Chili Flakes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Spring onions

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Turkey breast fillet without skin
400 g Sweet potato
100 g Onions
2 Garlic cloves
3 TABLESPOONS clarified butter
1 TABLESPOON Tomato paste
150 ml White wine
500 ml Poultry broth
1 can(s) (850 ml) Tomatoes
150 g Almond kernels without skin
1/2 TEASPOON Chili Flakes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Spring onions

Directions

1
Wash the turkey breast, dab dry and cut into large cubes. Peel sweet potatoes and cut into approx. 1 cm cubes. Peel onions and garlic, dice finely. Heat 2 tbsp. lard in a roasting pan.
2
Fry the turkey cubes for about 10 minutes while turning, remove and put aside.
3
Put 1 tablespoon of clarified butter into the roasting pan. Fry the potatoes, onions and garlic for about 10 minutes. After 8 minutes add the tomato paste. Deglaze with white wine, bring to the boil and simmer for about 3 minutes.
4
Add stock and tomatoes, bring to the boil. Add almonds, season with chilli, salt and pepper. Simmer in closed roaster for about 20 minutes.
5
Leek onions, wash, clean and cut the green in approx. 1 cm long pieces. Halve the white of the spring onions crosswise and cut into rings. Leek onions, except for something to decorate, add to goulash.
6
Season goulash with salt and pepper. Divide into 4 bowls and garnish with remaining spring onions.