Turkey, mushroom and carrot goulash

Ingredients for 2 servings:

• 250 g mushrooms
• 2 m.-sized onion(s)
• 750 g turkey breast
• 3 tbsp oil
• some salt and pepper
• 1 tbsp, heaped flour
• ½ liter of milk
• 200 ml cream
• 2 tsp vegetable broth, instant
• 3 m.-sized carrot(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Low-carb

Clean and chop the mushrooms. Wash the turkey breast and cut into bite-sized pieces. Peel and slice the carrots. Peel the onion and chop very finely. Brown the turkey breast in a large, deep frying pan or pot with the oil for about five minutes on all sides; it should be cooked through. Add the onions and mushrooms and cook briefly. Mix the cream with salt and pepper and the milk. Dust the meat with the flour and sauté briefly. Deglaze everything with the milk and cream mixture. Once boiling, add the instant broth and the carrots, cover, and simmer for about 15 minutes. Variations: Instead of mushrooms, you can also use other mushrooms/a mushroom mixture and replace the turkey breast with chicken.