Turkey Goulash with Sauerkraut and Thyme
Nutritional values
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 50.2 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 1,222 mg | (31 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the sauce
- 2 red Bell pepper
- 2 onions
- 600 grams turkey breasts (ready to cook, skinless)
- 2 Tbsps vegetable oil
- salt
- cayenne pepper
- 1 tsp sweet ground paprika
- 150 milliliters chicken stock
- also
- freshly ground peppers
- 4 Tbsps sour Whipped cream
- For the sauerkraut
- 1 onion
- 2 Tbsps vegetable oil
- 600 grams Sauerkraut (canned)
- 100 milliliters dry white wine
- 120 milliliters Vegetable broth
- 2 peppercorns
- 1 bay leaf
- 2 Juniper berries
- 1 Tbsp thyme
Preparation steps
For the sauerkraut: Peel and finely chop the onion. Heat 2 tablespoons oil in a deep skillet and saute the onion until translucent. Add the sauerkraut, saute briefly and pour in the wine and broth Place the peppercorns, bay leaves, juniper berries and thyme in a spice bag, add to the pan and simmer over medium heat for 30 minutes. If necessary add a little broth.
For the sauce: Meanwhile, rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into thin strips. Peel the onions and cut into strips.
Rinse the meat, pat dry and cut into bite-size pieces.
In a pan heat the oil and saute the turkey until golden brown all over. Add the onions and peppers to the pan, season with salt, cayenne and paprika, add the broth and simmer over medium heat about 10 minutes.
Remove the spice bag from the sauerkraut, season with salt, pepper and a pinch of sugar and spoon into bowls.
Sproon the sauce into bowls, garnish with a dollop of sour cream and sprinkle with cayenne pepper. Serve sprinkled with thyme.
