Turkey ragout with apples and cider

Name: Turkey ragout with apples and cider
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 750 g Turkey escalope; 1 big onion; 1 rod/s Leeks; 400 g Mushrooms; 2 Apples (e.g. Elstar); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 1/2 litre Cider (French cider); 4-5 Stem/s Marjoram; 200 g ribbon noodles; 4 TABLESPOONS grainy mustard

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Spicy meat in a tasty sauce with apple sparkling wine. If children eat with you, simply use apple juice

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

750 g Turkey escalope
1 big onion
1 rod/s Leeks
400 g Mushrooms
2 Apples (e.g. Elstar)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
1/2 litre Cider (French cider)
4-5 Stem/s Marjoram
200 g ribbon noodles
4 TABLESPOONS grainy mustard

Directions

1
Wash the meat, dab dry and cut into cubes of about 3 cm. Peel and roughly dice the onion. Clean, wash and cut the leek into rings. Clean, wash and halve the mushrooms. Wash, quarter, core and cut apples into slices.
2
Heat the oil in a frying pan. Sauté the meat in it vigorously while turning. Season with salt and pepper. Take out. Fry onion, leek, mushrooms and apples in hot frying fat for about 5 minutes. Add meat again. Dust everything with flour and sauté briefly. Deglaze with cider and 1⁄4 l water. Wash the marjoram, shake dry and add to the meat. Bring everything to the boil, cover and braise for about 30 minutes.
3
Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Approx. 10 minutes before the end of the braising time, stir mustard into the goulash. Season to taste with salt and pepper. Serve everything.