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Turkey goulash with blue grapes

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Ingredients for 4 servings:

  • 750 g turkey breast or turkey schnitzel
  • 1 bunch of spring onions
  • ½ liter meat broth
  • 1 cup of cream
  • 3 tbsp oil
  • 6 tbsp sauce thickener for dark sauces
  • 250 g grapes, blue
  • Pepper, white
  • Parsley for garnishing
  • Salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean and wash the spring onions and leeks, and cut them into approximately 1 cm wide rings. Cut the meat into bite-sized pieces. Heat the oil in a pan and fry the meat until browned. Add the leeks and brown lightly. Season with salt and pepper. Deglaze with the meat stock and simmer for about 10 minutes. In the meantime, wash, halve, and deseed the grapes. Finally, pour the cream over the meat, sprinkle in the sauce thickener, and bring back to a boil briefly. Then add the grapes and heat through, but do not allow to boil again. Sprinkle with parsley and serve immediately. Serve with rice, tagliatelle, or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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