Vegetable goulash
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 375 g Potatoes
- 7-10 Tbsp Salt
- 500 g Turkey Breast
- 3 red peppers
- 2 Courgette
- 1 Vegetable Onion
- 500 g Meat Tomatoes
- 1 TABLESPOON clarified butter
- 7-10 Tbsp Pepper
- 1 Bay leaf
- 2 stem(s) Rosemary (from the pot)
- 1 TABLESPOON Flour
- 1/4 l Vegetable juice
Directions
- 1
Peel, wash and halve the potatoes. Cook in boiling salted water for 15 minutes. Meanwhile wash the meat, dab dry and cut into cubes. Clean, wash and cut the peppers and zucchini into pieces.
- 2
Peel and chop the onion. Wash the tomatoes, also cut into pieces. Heat lard. Fry the turkey and onion over a high heat for ten minutes while turning. Season with salt, pepper and bay leaf.
- 3
Add the peppers, zucchini and tomatoes. Chop rosemary, sprinkle over it and dust with flour. Deglaze with 3/4 litre water and vegetable juice. Cook for 30 minutes, stirring occasionally. Mix in the potatoes, season again and serve.
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