John Myers
Pork and Turkey Goulash
The perfect pork and turkey goulash recipe with a picture and simple step-by-step instructions.
- 500 g Pork meat
- 500 g Turkey meat
- 1 tsp Clarified butter
- 5 piece Onions
- 1 Red and yellow peppers
- Salt and pepper
- 2 tsp Hot pepper
- 1,5 tsp Cayenne pepper
- 2 tbsp Mustard medium hot
- 250 ml Red wine
- 250 ml Poultry broth
- 0,5 cups Creme fraiche Cheese
- Caramel
- Wash, dry, parry and cut the meat into pleasant cubes. Heat the clarified butter in a large roasting pan and first put the pork, then the turkey meat in the roasting pan and sear it. Then peel the onions, cut into strips and add to the meat, now wash the peppers, remove the stem and the seeds. Cut into large cubes and add to the meat. Now add the mustard to the meat.
- Pour in the red wine and the broth successively. Let the meat stew over a medium heat for about 60 minutes. Now add the creme fraiche. If the sauce is too light, it can be darkened with caramel. Noodles and dumplings are a good choice for this.
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