Turkey leg goulash

Ingredients for 4 servings:

• 800 g turkey meat, from the leg, roughly chopped
• 1 large onion(s) or vegetable onion
• 2 carrots
• 1 handful of tomatoes, dried
• 2 garlic cloves
• 500 ml broth, hot (meat or delicatessen broth)
• 200 ml whipped cream or cooking cream
• 1 tbsp cornstarch
• ½ tsp pepper
• ½ tsp chili flakes
• 1 tsp salt
• 1 tsp paprika powder
• 1 tsp oregano
• 2 bay leaves
• 4 allspice berries
• a few stalks of parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Place the meat in a bowl, season with salt, pepper, paprika, oregano, and chili. Add the cornstarch and mix well. Peel and dice the onion and carrots. Take 150 ml of the broth and let the sun-dried tomatoes soak for about 15 minutes. Finely chop the garlic and parsley. Heat oil or butter in a deep pan and brown the meat. Reduce the heat to medium. After about 5 minutes, add the onion, garlic, and diced carrots and fry for another 5 minutes, stirring. Finely chop the soaked tomatoes and add them. Deglaze with the entire broth (including the tomato soak broth), add the bay leaves and allspice, bring to a boil, and simmer covered over low heat for about 40-45 minutes, until the meat is very tender. At the end, stir in the cream, season again to taste, and serve sprinkled with parsley. It goes well with spaetzle, pasta, gnocchi or simply a baguette.