Summary

Ingredients

• 750 g turkey meat
• 3 onion (s)
• 2 tablespoon clarified butter
• salt and pepper
• 2 bay leaves
• 2 tablespoon flour
• liter ⅛ white wine, drier
• 0.5 liter ½ broth, clear
• 50 g bacon, smoked streaky
• 400 g mushrooms
• marjoram
• rosemary
• 0.5 ½ bunch parsley, smooth, finely chopped
• 250 g cream

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Instructions

1. Dice the turkey meat, finely dice the onions. Heat 1 tablespoon clarified butter in a casserole and fry the turkey cubes with the onions in them while stirring over high heat. Season with salt and pepper and add the bay leaves. Dust the flour over it. Pour in the white wine and the broth and cook covered for 20 minutes.
2. Finely dice the bacon, clean and halve the mushrooms, chop the herbs. Heat 1 tablespoon lard in a pan and fry the bacon and mushrooms vigorously for about 5 minutes. Pour in the cream and season with salt and pepper. Add the herbs and bring to the boil once.
3. Add to the meat and stew for another 15 minutes. Season the goulash again and serve. Rösti, croquettes or pasta go very well with this.