Turkey cream goulash on ribbon noodles – with mushrooms and chanterelles
Ingredients
500 g turkey breast
1 jar(s) of chanterelles or fresh equivalent
500 g of mushrooms
1/4 liter of vegetable broth
1/2 liter of milk
1 cup cream
2 onion(s)
2 tablespoons paprika powder 2
spoons of tomato paste 1
pepper(s) ),
red cayenne pepper or fresh or dried peppers
salt and ground pepper parsley
,
dried tagliatelle 500 g chives, crème fraîche
dried if necessary
Preparation
Cut the meat into strips (not too large). Drain the chanterelles well and reserve the liquid. Clean the mushrooms and cut them into slices. Eighth the onions. Clean the peppers and cut them into strips.
Brown the meat in batches, preferably in a large saucepan or casserole dish. Then set aside. Then briefly fry the onions, mushrooms and peppers one after the other. Then add the meat again with the juice that has escaped. Sift the flour over the entire mass until the entire surface is lightly covered. Sweat for about 2 – 3 minutes while turning. Add the paprika powder, salt and a little pepper and the tomato paste and mix everything well again. The flour should no longer be visible and the mass should stick together; if not, add more flour. Then add the vegetable broth and milk and mix well. Reduce the heat to low and add the cream and a little parsley.
