Summary

Ingredients

• 200 g rice
• 750 g turkey breast, whole
• 2 medium onion (s)
• 250 g mushrooms, small
• 3 tablespoon oil
• 0.75 liter ¾ poultry stock
• 200 g peas, (frozen)
• 150 g cream
• 2 tablespoon flour
• Lemon juice, to taste
• Salt and pepper, to taste
• Lemon (s) - slices and parsley to decorate

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Instructions

1. Cook the rice for approx. 20 minutes. Wash the turkey breast, pat dry and cut into cubes. Clean the onion and also cut into fine cubes. Clean the mushrooms and wash them if necessary.
2. Heat the oil in a saucepan, fry the meat vigorously in portions. Add onions and mushrooms and fry with them. Season with salt and pepper, pour in the stock, bring to the boil and let everything stew for approx. 10 minutes.
3. Add frozen peas and simmer for another 5 minutes. Mix the cream with the flour and bind the goulash with it. Season with salt, pepper and lemon juice.
4. Put the rice on a plate and serve the turkey goulash on top. Garnish with lemon wedges and parsley.