Turkey breast goulash with zucchini, sugar snap peas and basmati rice

Ingredients for 3 servings:

• 1 kg turkey breast
• 200 g zucchini
• 250 g sugar snap peas
• 3 tbsp olive oil
• 1 tbsp butter
• 100 g Basmati
• 620 ml water
• 1 m.-sized onion(s) or 1 large
• 1 garlic clove(s)
• some salt
• some herbs, Italian
• e.g. sour cream
• e.g. sour cream
• n. B. Sauce thickener

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

Cooking with the “GoChef 8-in-1 Multicooker”

Wash the turkey breast, pat dry, and cut into cubes. Wash the zucchini, dry it, and cut it into cubes. Wash the snow peas, dry them, cut off the two ends, removing any strings, and cut them into 3-4 pieces. I use household scissors for this; it’s faster than using a knife. Peel the onion and garlic, slice the onion into rings or dice, and press the garlic through a press or dice it as well. Mix a marinade for the meat with 2 tablespoons of olive oil, salt to taste, herbs, and/or spices. Mix the meat with the marinade and let it sit in the refrigerator for about 1 hour. Turn on the GoChef 8-in-1 multicooker and preheat to 100°C. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the meat and increase the heat to 130°C. Sauté the meat, stirring frequently, until it turns a white color. Now add the onions and garlic. When the onions are translucent, add the zucchini and fry for about 2-3 minutes, stirring constantly. Then add the snow peas. While everything is frying, boil about 1/2 liter of water in a kettle. When everything is nicely browned, pour about 400 ml of boiling water into the multicooker, depending on how much sauce you want. Place 100 g of basmati rice in a saucepan, add salt to taste, and 220 ml of cold water. Boil for 1 minute and remove from the heat. Place the rack in the multicooker. To cook the rice with the goulash, I used a flat plastic storage container that can be stacked on top of sausage, cheese, and the like. Add the rice and place it on the rack. Put the lid on, set the timer for 25 minutes, and the temperature to 100°C. When the time is up, arrange everything nicely and serve. Tip: If you prefer uncoated sauces, you can leave it as is. If you prefer thickened sauces, you can use a regular thickener for dark sauces. For example, I love sour cream, sour cream, or regular cream in my sauces. It’s up to each to your taste. If you prefer something lower in calories, leave out the butter, sour cream, and the like. The same goes for spices. Some people like a lot or a little salt, others prefer it spicy and season with pepper or chili, or both.