Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 700 g turkey oulash from the le
- 1 tablespoon oil
- 2 shallot (s), finely diced
- 3 teaspoons tomato paste
- 100 ml water
- 250 g tomatoes, passed
- 1 bay leaf, often torn
- salt and pepper
- 3 tablespoon crème fraîche
- 1 teaspoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Fry the goulash in a hot roasting pan in 1 tablespoon of oil. Then add the shallot cubes, reduce the heat slightly and fry with them. Then add the tomato paste, fry for about 1 minute and add the water to everything. Also add the tomatoes and the bay leaf, salt and pepper everything. Put the lid on and simmer everything for 30 minutes until the shallots are very soft and almost crumbled. The sauce should be well thickened.
- Now turn off the stove, stir in the crème fraîche and parsley and season to taste again.
- We like small Greek noodles (Kritharaki) and buttered broccoli with it.
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