Turkey cream goulash on tagliatelle

Ingredients for 4 servings:

• 500 g turkey breast
• 1 can/n chanterelles, or similarly fresh
• 500 g mushrooms
• ¼ liter vegetable broth
• ½ liter of milk
• 1 cup of cream
• 2 onions
• 2 tbsp paprika powder
• 2 tbsp tomato paste
• 1 bell pepper(s), red
• Cayenne pepper or fresh or dried pepperoni
• Salt and pepper from the mill
• Parsley, dried
• 500 g tagliatelle pasta
• Chives, dried
• possibly crème fraîche

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with mushrooms and chanterelles

Cut the meat into strips (not too large). Drain the chanterelles well and collect the liquid. Clean the mushrooms and slice them. Cut the onions into eighths. Clean the peppers and slice them. Brown the meat in batches, ideally in a large casserole dish or roasting pan. Then set aside. Then briefly brown the onions, mushrooms, and peppers in turn. Then add the meat and any juices back in. Sift the flour over the entire mixture until the entire surface is lightly coated. Sauté for about 2-3 minutes, stirring occasionally. Add the paprika, salt, a little pepper, and the tomato paste, and mix everything again well. The flour should no longer be visible and the mixture should be sticky; if not, add more flour. Then add the vegetable stock and milk and stir well. Reduce the heat to low and add the cream and some parsley. The whole thing should now simmer gently for at least 45 minutes. If necessary, add more of the reserved mushroom juice, stock, or water and do not taste it until the 45 minutes are up. This is why it is goulash and not schnitzel. Finally, season to taste with the specified spices. The goulash should be given a good hour to allow everything to infuse and the liquid to reduce without adding any additional thickeners. Tagliatelle goes perfectly with it. I toss these in a little butter at the end. My tip: add a few chives. I think they give it an extra kick. It’s also delicious with parsley. The whole thing may be high in calories, but it tastes sinfully good. If you like, you can add a little crème fraîche for a fresher taste.