Turkey ragout in pepper sauce

Name: Turkey ragout in pepper sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Turkey Breast; 250 g Mushrooms; 1 Shallot; 1 Garlic clove; 1 collar Thyme; 2 TABLESPOONS Oil; 100 g diced bacon; 2 TABLESPOONS Flour; 200 ml Vegetable broth (instant); 700 g tomato pulp in pieces; 300 g ribbon noodles; 7-10 Tbsp Salt; 200 g frozen green beans; 30 g pickled green peppercorns; 1 pinch Sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Turkey Breast
250 g Mushrooms
1 Shallot
1 Garlic clove
1 collar Thyme
2 TABLESPOONS Oil
100 g diced bacon
2 TABLESPOONS Flour
200 ml Vegetable broth (instant)
700 g tomato pulp in pieces
300 g ribbon noodles
7-10 Tbsp Salt
200 g frozen green beans
30 g pickled green peppercorns
1 pinch Sugar

Directions

1
Rinse turkey breast, dab dry and cut into cubes. Wash, clean and halve the mushrooms. Peel shallot and garlic and chop both finely. Pluck thyme, except for a few twigs, and chop finely.
2
Heat the oil, fry the meat in it and take it out. Fry the mushrooms and diced bacon in the frying fat, add thyme, shallot and garlic, steam briefly. Dust with flour, sweat and pour on broth and tomato pulp.
3
Simmer for 5 minutes. In the meantime, cook the pasta in boiling salted water for about 10 minutes. Add the beans and meat to the sauce and simmer for another 7 minutes. Drain the pasta and let it drain.
4
Add peppercorns to the ragout. Season to taste with salt and sugar. Serve goulash with noodles and garnished with remaining thyme.