Turkey lentil goulash
easy
75 mins
75 mins
Ingredients
- 500 g Turkey Breast
- 100 g Bacon
- 1 Onion
- 2 TABLESPOONS Olive oil
- 150 g Beluga lenses
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 ml Calvados
- 600 ml Poultry broth (instant)
- 500 g Leeks (leek)
- 5 Stem(s) Marjoram
- 1 (approx. 200 g) Apples
- 2 TABLESPOONS Cornstarch
Directions
- 1
Wash the meat, dab dry and cut into cubes. Cut bacon into wide strips. Peel and chop onion. Heat oil in a roasting pan. Fry bacon crisply while turning and remove.
- 2
Put meat into the roaster and fry on all sides for about 10 minutes. Fry the lentils and onion for the last 2 minutes. Season with salt and pepper, deglaze with Calvados and fill up with stock. Cover and stew at low heat for about 30 minutes. Clean the leek, cut into rings and wash. Wash the marjoram, dab dry, pluck the leaves from the stalks, leave some for garnishing. Wash the apple, quarter it, remove the core and cut the flesh into thin slices. Add bacon, apple, marjoram and leek to the goulash, fold in and braise for another 10 minutes. Stir starch with 4 tablespoons of water until smooth and thicken the sauce with it. Season goulash with salt and pepper and arrange in a tureen.
- 3
Wash the marjoram, dab dry, pluck the leaves from the stalks, leave some for garnishing. Wash the apple, quarter it, remove the core and cut the flesh into thin slices. Add bacon, apple, marjoram and leek to the goulash, fold in and braise for another 10 minutes. Stir starch with 4 tablespoons of water until smooth and thicken the sauce with it. Season goulash with salt and pepper and arrange in a tureen. Garnish with marjoram. Boiled potatoes taste good with it
Nutrition Facts
530 kcal
35 g
16 g
46 g
More Delicious Recipes
