John Myers
Contents
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Ingredients
For the goulash:
- 750 g Turkey breast
- 3 medium sized Onions
- 2 tbsp Clarified butter
- Salt pepper
- 2 tbsp Tmatenmark
- 1 tbsp Flour
- 2 tsp, deleted Ground cumin
- 2 tbsp Curry powder
- 1 Can, 850 ml Sauerkraut
- 1 Jar, 425 ml Pineapple pieces
For the mashed potatoes:
- 750 g Potatoes, floury boiling
- 1 small bunch each of chives and parsley
- 150 ml Milk
- 2 tbsp Butter
- Nutmeg
- 4 tbsp Sour cream
Instructions
- For the goulash, wash the meat, pat dry and cut into large cubes. Peel the onions and finely dice them. Heat the clarified butter in a roasting pan or casserole. Fry the meat vigorously in portions. Season with salt and pepper.
- Finally add onions to the meat and fry for about 3 minutes. Stir in tomato paste and sauté briefly. Dust the flour, cumin and curry over the top and sauté briefly. Deglaze with 1250 ml water and bring to the boil. Season with salt and pepper. Cover and stew for about 1 hour.
- In the meantime, drain the sauerkraut. Add the pineapple pieces, juice and sauerkau to the goulash. Simmer for about 40 minutes. Season to taste with salt, pepper, cumin and curry.
- For the puree, peel the potatoes, wash them and boil them in salted water for about 20 minutes. Wash herbs. Chop the parsley, cut the chives into small rolls. Drain the potatoes and mash to a puree, adding milk and butter. Stir in herbs. Season with salt and nutmeg. Arrange on plates and serve garnished with 1 smear of sour cream.
- Tip 5: The goulash is just right for a party. Simply triple the ingredients and replace the puree with rustic bread.
Nutrition
Serving: 100gCalories: 189kcalCarbohydrates: 4.5gProtein: 16.7gFat: 11.6g
