John Myers
Turkey – Sauerkraut – Ragout
The perfect turkey – sauerkraut – ragout recipe with a picture and simple step-by-step instructions.
Turkey – Sauerkraut – Ragout
- 600 g Turkey breast
- 3 tbsp Rapeseed oil
- 1 Onion
- 1 Red peppers
- Salt, gourmet pepper to taste
- 300 g Sauerkraut loose
- 1 kl. Can Tomato paste
- Wheat flour to taste
- 250 ml Water
- 1,5 tbsp *Würz – Gemüsepaste
- 1 Pack (500g) Potato noodles
- 50 ml Cream
- 1 branch Spice thyme (from our own garden)
- Wash the turkey breast, pat dry with a paper towel and then cut into cubes. Then take a large pan, heat it with the rapeseed oil and stir-fry the turkey cubes for about 5 minutes.
- Peel the onion beforehand and cut into thin slices. Core the paprika and cut into pieces. Put both together in the pan with the meat and continue frying. Season with salt and gourmet pepper. Then add the loose sauerkraut and continue frying.
- Add / stir in tomato paste and wheat flour and let simmer briefly. Then deglaze with the water and * add seasoning – vegetable paste, stir. Cover the whole thing and let it simmer for a few minutes. Then pour in the cream and let it continue to cook.
- 4th seasoning – pluck thyme and add, stir. As a side dish, I fried potato noodles in a pan and then served them with the ragout.
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