Turkey Goulash with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 150 grams Long grain rice
- 1 tsp soybean oil
- 500 milliliters Vegetable broth
- 600 grams turkey breasts
- 1 onion
- 2 garlic cloves
- 100 grams small button Mushroom
- 1 Tbsp vegetable oil (for frying)
- 1 Tbsp chopped thyme
- 2 Tbsps Brandy
- 100 milliliters Red wine
- 1 Tbsp Mustard
- 2 tsps Worcestershire sauce
- 200 grams diced Tomatoes (canned)
- 120 grams Crème fraiche
- salt
- freshly ground peppers
- vegetable oil (for the baking dish)
- Fresh herbs (for garnish)
Preparation steps
Sauté the rice in oil in an oven-safe skillet and pour in the broth. Bring to a boil, cover, turn the oven to the lowest temperature setting and cook the rice in the oven for about 20 minutes. During the last 5 minutes, remove lid and allow the remaining cooking liquid to evaporate.
Cut the turkey meat into cubes. Peel the onion and garlic and chop finely. Trim the mushrooms and cut into slices. Fry turkey meat until golden brown in hot oil. Remove and keep warm. Add the onions, garlic and thyme to the pan drippings and sauté. Add mushrooms and fry for another 2 minutes. Deglaze with brandy and cook until liquid evaporates. Add the wine and pour in 100 ml (approximately 1/4 cop plus 2 tablespoons) of water, mustard, Worcestershire sauce and diced tomatoes. Simmer over low heat. Finally add the crème fraiche and the turkey meat. Season with salt and pepper.
Coat a baking dish with oil, pour in the rice, press slightly to firm and unmold on a serving platter. Arrange the turkey goulash over the rice and garnish to taste with herbs.
