Summary

Ingredients

• 500 g mushrooms, fresh, or 2 lasses, cut into slices
• 1 red pepper (s), coarsely chiseled
• 1 bell pepper (s), yellow, coarsely styled
• 125 g bacon, diced
• 1 leek, halved and thinly sliced
• 200 ml cream
• 2 medium tomato (s), halved and sliced
• 500 g turkey meat, rouhly diced
• 2 tablespoon rapeseed oil or olive oil
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon curry
• 1 pinch (s) rosemary
• 0.5 teaspoon ½ thyme, rubbed
• 0.5 teaspoon ½ marjoram, rubbed
• 4 teaspoons broth, grained
• 100 ml white wine
• 100 ml milk
• salt

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Instructions

1. Fry the roughly diced turkey meat over medium heat in a large pan with rapeseed or olive oil, seasoning with paprika and salt.
2. Now add the diced ham, the cut leeks and the mushroom slices (fresh mushrooms are not washed, they are simply rubbed clean with kitchen paper and then cut) and cook while stirring several times until the mushrooms have drawn plenty of water and there is space in the pan again. Add the peppers and cut tomatoes and season with 1 tablespoon of curry (anyone who likes, can be more or less) and about 4 teaspoons of granular instant stock. Also sprinkle the thyme, rosemary and marjoram on top (I take about half a teaspoon of each spice, but that is also a matter of taste).
3. Pour the whole thing up with 200 ml of cream, a good shot of white wine (even as much of it as you like) and a good shot of milk and let it boil briefly. Then simmer very gently with the lid closed.
4. After about 5 minutes, start to taste and stir from time to time. Add salt, paprika or curry if you like.
5. The white wine goulash is ready when the paprika sticks are still slightly crunchy.
6. Riccioli (similar to spiral noodles) pasta or rice go well with this.
7. In addition to salt, we also add a tablespoon of turmeric to the pasta or rice water, it gives it a nice yellow color and tastes good.