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Turkey liver goulash

updated

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Ingredients for 4 servings:

  • 500 g turkey liver or veal liver
  • 1 tbsp flour
  • 1 small onion(s), diced
  • 500 g mushrooms, thinly sliced
  • 30 g clarified butter
  • 125 ml cream
  • Salt and pepper from the mill
  • 1 tsp thyme, dried or 2 sprigs fresh
  • 250 ml vegetable stock

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the liver, coat in flour, and fry in hot clarified butter until browned. Add the diced onion and fry until golden yellow. Pour in a little stock, add the thyme, and bring to a boil. Now add the cream, let it simmer slightly, and then pour in the remaining stock. Sauté the mushrooms in a pan, add to the goulash, and season with salt and pepper. Serve with mashed potatoes, rice or pasta, and a green salad.

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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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