John Myers
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Turkey Goulash Made Quickly with Mushrooms
The perfect turkey goulash made quickly with mushrooms recipe with a picture and simple step-by-step instructions.
Spices mix of 1 teaspoon each
- 250 g Mushrooms to your taste
- 5 Toes Black garlic (or garden garlic)
- 1 bunch Spring onions fresh
- 1 bunch Colorful pepper
- 1 bunch Ground cinnamon
- 1 bunch Cardamom green
- 1 bunch Turmeric root
- 1 bunch Dried mugwort
- 1 bunch Salt
- 1 bunch Lemon zest
for frying
- Clarified butter
for the sauce
- 500 ml Poultry stock
Herbs as finisher
- 500 ml Fresh marjoram
butter
- 500 ml Between 25 and 50 grams, depending on your needs
- First, the mushrooms are cleaned. Then sliced. Do the same with the spring onions. Prepare the garlic. The black one is only pressed briefly.
- Cut the turkey fillet into bite-sized pieces. In parallel with e.g. Prepare the carrot stew. You can find a recipe in my KB under the link >>>>> Carrot Stew 0 !! let yourself be surprised !! >>>>> Now it goes to the stove 🙂
- Fry the mushrooms with a tablespoon of clarified butter. Then add spring onions and fry them for 2 minutes.
- In a sufficiently large saucepan, sear the turkey goulash pieces on all sides with a little clarified butter. Once they take on some color, they are seasoned. Goulash and mushrooms are now connected. Put everything together in a saucepan, fill up with poultry stock, add herbs to taste or marjoram for 20 minutes on medium heat.
- Cut some ice-cold butter into cubes. Add pieces to the goulash. Stir each time and don’t let the heat rise too high – otherwise the butter won’t be able to do its job. The reduced stock may no longer boil. Butter – it should be a natural bond for the sauce.
- Finish the carrot mash and then place on plates with the goulash.
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