Turkey goulash Waidmannsheil

Ingredients for 4 servings:

• 750 g turkey breast fillet(s)
• 400 g mushrooms
• 400 g carrot(s), small
• 2 tbsp oil
• salt and pepper
• 2 tbsp butter
• 100 g whipped cream
• 500 ml instant vegetable broth
• 300 g pasta e.g. tortiglioni
• 100 g chanterelles
• 1 onion(s), peeled
• 4 sprigs of thyme
• 100 g double cream cheese with herbs of Provence
• 1 dashes lemon juice
• 1 tbsp sauce thickener, light

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the turkey into bite-sized pieces. Halve the mushrooms, if desired. Thinly slice the carrots. Brown the turkey in hot oil. Season with salt and pepper. Remove. Heat 1 tbsp butter in the frying oil. Brown the mushrooms vigorously. Season. Add the turkey and carrots. Deglaze with cream and broth and simmer for about 12 minutes. Cook the pasta in salted water according to the instructions. Wash the chanterelles. Dice the onion. Chop 2/3 of the thyme. Heat 1 tbsp butter. Sauté the onion and chanterelles for about 4 minutes. Season with salt, pepper, and thyme. Stir the cream cheese into the turkey goulash. Season to taste with salt, pepper, and lemon juice. Stir in the sauce thickener and bring to a boil. Add the chanterelles and onions. Serve everything on the plate. Garnish with the remaining thyme.