John Myers
Turkey Goulash À La Stroganoff
The perfect turkey goulash à la stroganoff recipe with a picture and simple step-by-step instructions.
- 500 g Turkey breast
- 300 g Mushrooms
- 1 Onion
- 2 tbsp Olive oil
- 100 ml Cream
- 150 ml Milk
- 125 ml Water
- 2 tbsp Mustard coarse
- 1 tbsp Flour
- 2 tsp Clear broth instant
- Salt
- Pepper from the grinder
- 4 Gherkins
- Wash the turkey breast, pat dry and cut into approx. 1 cm cubes. Fry in portions in hot oil for about 5 minutes, remove. Salt and pepper.
- Clean and quarter the mushrooms. Peel and dice the onion. Fry the mushrooms in the remaining frying fat, add the onions and fry with them. Add the meat, stir everything and dust with flour. Sweat briefly. Deglaze with cream, milk and water. Let it simmer for about 3 minutes over high heat. Stir in mustard and stock and bring to the boil again. Season to taste with salt and pepper.
- Cut the pickles into slices and fold them into the goulash.
- Rice tastes good with it.
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