Turkey Goulash in Paprika Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g turkey oulash
- 1 can chanterelles, (450ml)
- 1 medium onion (s)
- 250 g mushrooms
- 2 tablespoons oil
- salt
- Pepper, whiter
- 2 tablespoon flour
- 2 tablespoon paprika powder, noble sweet
- 1 teaspoon tomato paste
- 250 ml milk
- 150 g whipped cream
- 2 teaspoons vegetable stock, instant
- 250 g ribbon noodles
- Parsley, chopped, for sprinkling
Print Recipe
Pin Recipe Instructions
- Wash turkey goulash. Drain the chanterelles. Dice the onion. Cut the mushrooms into slices.
- Heat the oil. Fry the meat in portions. Add mushrooms and onions and sauté briefly. Season with salt and pepper. Dust the meat and mushrooms with flour and sauté. Add paprika and tomato paste. Deglaze with 1/2 liter of water, milk and cream. Stir in the broth and bring to the boil. Let the goulash simmer for about 35 minutes.
- Cook the pasta for 10-12 minutes. Season the goulash to taste - drain the pasta and mix with chopped parsley.
- Tip: with the broth, an instant meat broth is of course also good and with the mushrooms it is less the type than the quantity that matters. It doesn`t have to be fresh mushrooms either. I mostly take cans.
- If chicken breast is on offer, it also tastes great with it.
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