John Myers
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Ingredients
Turkey cream goulash
- 1 kg Freshly diced turkey breast
- 50 g Wild boar bacon finely diced
- 2 Freshly chopped onion
- 4 Freshly peeled tomatoes and cut into pieces.
- 1 L Vegetable broth own production
- 2 cup Cream
- 1 some Rapeseed oil
- 1 some Butter
- 1 pinch Sweet paprika
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
Chive noodles
- 1 Leftover pasta from the previous day
- 1 handful Roughly chopped garlic and chives
- 1 some Butter
- 1 pinch Pasta spice
Instructions
- Briefly sear the meat in the rapeseed oil and season to taste.
- Leave the bacon in a saucepan.
- At the same time sauté the onions in butter, add the tomatoes and let sauté for a few minutes. I used our wok with it. Season to taste.
- Now add the seared meat to the bacon and pour on the broth. The amount of broth is variable (depending on how creamy the goulash should be).
- Now add the onion and tomato mixture to the pot.
- Put the cream in the sauté pan from the meat and bring to the boil once, then also pour it into the saucepan.
- Let everything simmer gently for approx. 40 minutes. Stir it every now and then and season to taste.
- Fry the noodles in the wok lightly in butter and season with the noodle seasoning to taste. Finally add the chives. Swirl everything together a few times and serve with the goulash. As a starter there was wild rocket salad.
Nutrition
Serving: 100gCalories: 151kcalCarbohydrates: 5.7gProtein: 2.2gFat: 13.5g
