John Myers
Contents
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Ingredients
Turkey goulash with a difference
- 1 Onion
- 1 Clove of garlic
- 500 g Turkey goulash
- 2 Carrots
- 0,25 Zucchini
- 1 kl. Can Tomato paste
- 0,5 liter Carrot juice with honey
- 1,5 tbsp Vegetable paste - vegetable powder
- Salt, gourmet pepper
- 150 g Sour cream
- 150 g Tagliatelle, wide
- Oil for frying
Instructions
Pasta
- First, put on a saucepan with salted water, bring to the boil and cook the wide pasta in it according to the instructions. Then drain in a colander and drain. Return to the pot.
Turkey goulash
- Peel the onion, clove of garlic and finely chop in a lightning chopper. Wash the carrots, rub dry and first slice, then dice. Wash the zucchini too, first slice and then dice. Put the oil in a saucepan, heat it up.
- Add finely chopped food and sauté briefly. Then add the turkey goulash and fry all over. Fold in the carrot and zucchini cubes and fry with. Stir in tomato paste, roast and deglaze with carrot juice. Stir and season with vegetable paste - vegetable powder, salt, gourmet pepper.
- Now bring to the boil again, then switch down and let cook for about 25 minutes. Later add the sour cream and stir. Take the deep plate and place the noodles that have been kept warm on top. On top of the turkey goulash.
- * Link: vegetable paste - vegetable powder * Link: sour cream - made easy
