Turkey Fillet As Goulash with Biggi Salad

1. The turkey fillet roast is first washed off with kitchen paper and then cut into cubes. Butter is melted in a roasting pan and the poultry is braised all around. Now give 5 tablespoons. of my magic oil. It can be found under the link >>>>> Magic oil from Biggi`s witch kitchen. Turn the heat a little higher and let the poultry continue to sizzle. It should only take a very little color. I now season with my all-round spice. You can find this under the link >>>>> Biggi`s all-round spice mixture >>>> Now pour in the vegetable stock and let it simmer for 15 minutes.
2. During this time they prepare the salad. I made the dressing from my winter salad for my garden salad mix. It is under the link >>>>> A “winter salad” noble and substantial >>>> and goes very well with the sprouts. You could of course also make a simple oil and vinegar dressing for this. According to your taste. In a pan, the mushrooms that have been cut into slices are sizzled lightly brown with the kernels in a little butter.
3. The next step is the sauce for the turkey goulash. To do this, first add 50 ml of the lemon syrup to the gravy. You can find the recipe under the link >>>>> Lemon syrup for beverage sauces and desserts >>>>>. But you can also add the juice of half a lemon – but in order to maintain a taste balance it is better to add a spoon, e.g. Add brown sugar.

Final sprint

1. Pour the kefir into the gravy and add 3-5 tablespoons. Add flour butter. Let everything boil once and the sauce should have sufficient binding. Mix the salad again and then arrange it on plates with the goulash. Finally the mushrooms and a nice lunch is ready.

Bon appetit and culinary greetings your Biggi ♥