Greek turkey goulash from the oven

Ingredients for 4 servings:

• 600 g turkey breast or chicken breast fillets, diced
• 2 onions, finely diced
• 3 pointed peppers, yellow or orange or red
• 100 g olives, black, pitted
• 150 g bacon, cut into strips
• 200 g crème fraîche, alternatively sour cream or cremefine
• 2 tbsp gyro seasoning
• 1 garlic clove(s), finely chopped
• 1 chili pepper(s), pitted, finely diced
• 1 tbsp, heaped cornstarch
• salt and pepper
• 200 ml vegetable broth, preferably homemade
• 100 g feta cheese, grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

It couldn’t be easier…

Preheat oven to 200°C (top/bottom heat). Trim and dice the bell peppers. Combine the meat pieces and all the diced vegetables in a roasting pan with a lid. Fry the bacon strips in a small saucepan, then deglaze with the vegetable stock. Dissolve the crème fraîche in the stock. Add the spices and deglaze everything until piquant. Pour the resulting stock over the meat and vegetable mixture, stir everything once, and then cover. Cook the goulash in the preheated oven for 1 hour. Please check the exact cooking time, as the exact cooking time depends on the size of the pieces of meat. Season to taste and thicken with cornstarch if necessary. Serve the goulash on plates and sprinkle each with 2-3 tablespoons of grated feta cheese. Serve with small pasta (kritharaki) or rice. Tips: If the goulash comes straight from the oven, it can also be frozen. Cornstarch and feta cheese are added just before serving. Of course, you can also cook it on the stovetop. Then simmer everything over medium heat for about an hour.