John Myers
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Turkey Fillet Goulash with Cauliflower and Mushroom Sauce
The perfect turkey fillet goulash with cauliflower and mushroom sauce à la biggi recipe with a picture and simple step-by-step instructions.
Poultry goulash
- Turkey fillet roast
- Lemon myrtle
- Lard salt
- Freshly grated black pepper
- Hoisin sauce
- Vegetables
- Freshly cooked cauliflower
- Lime salt
- White pepper
- Mace salt
- Onion, mushrooms
Gnocchis
- Gnocchis (preferably from own production) now vacuumed
- Butter
- Salt pepper
for frying and binding
- Rapeseed oil
- Ice cold butter
- Corn starch (Mondamin)
- Poultry stock (preferably from own production) from the glass
- Vegetable stock (preferably from own production) from the jar
- Chives
- Condensed milk 10% fat
The goulash
- Cut the turkey meat into fine strips. Dice the onion and thinly slice the mushrooms. Heat rapeseed oil with butter in a roasting pan and gently sauté the goulash that has been sprinkled with the herbs listed. IMPORTANT = do not fry – as no roasted aromas are desired in this preparation. Add the mushrooms and let the butter feel all over. Now pour the poultry stock over it and simmer for 25 minutes with the lid closed.
The vegetable
- Divide the cauliflower into small florets and fill it in a sufficiently large saucepan that has been preheated with a little butter to cover the ground. Sprinkle with the mentioned spices and heat up briefly. As soon as all the florets have got a little butter, pour the vegetable stock over them and simmer for 15 minutes with the lid closed. The florets should ideally still be firm to the bite at the end of the cooking process.
The gnocchis
- Heat the rapeseed oil and butter mixture in a pan and cook the gnocchis gently. Now season and let it steep slowly. Turn it every now and then.
Sauce and thickening
- Season the goulash with the hoisin sauce and the spices after it is cooked. At best, no additional binding is necessary, if you mix a little starch with condensed milk and add enough until the sauce has the desired texture. The same procedure should be necessary for the cauliflower florets. Both components are then given a sting of butter 🙂 for the taste 🙂
The serving
- I have attached the serving with a few pictures – but it is certainly also possible to make it nicer. But since it was a completely normal lunch, I thought this way of serving was appropriate. A bit of chives as a finish and you can sit down at the table. 🙂
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