Summary

Ingredients

• 750 g turkey breast
• 375 g mushrooms
• 150 g sprin onion (s)
• 30 g clarified butter
• 30 grams flour
• liter ⅛ white wine
• 100 g cream
• 0.2 liter chicken broth, clear, instant
• some salt and pepper from the mill
• 2 sprigs thyme, fresh or 1/ teaspoon dried

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Instructions

1. Briefly wash the turkey breast under cold water, pat dry and cut into cubes. Halve or quarter the mushrooms depending on the size. I`ve also used canned mushrooms here, they taste good too. Cut the spring onions (I also just took onions here) into fine rings.
2. Heat the clarified butter in a large, non-stick pan. Fry the meat cubes vigorously in portions. Also fry the mushrooms in the frying fat. Add the meat again and cook through. Season with salt and pepper. Dust with flour and sweat while stirring.
3. Pluck the thyme leaves, roughly chop and add to the goulash. Deglaze with white wine and stock. Add the spring onions and cook covered over a medium heat for about 10 minutes.
4. Refine the goulash with cream and briefly bring to the boil again. Season to taste with salt and pepper and serve in a terrine. Ribbon noodles or rice go well with this.