Turkey Goulash with Sauerkraut and Thyme
- For the sauce
- 2 red Bell pepper
- 2 onions
- 600 grams turkey breasts (ready to cook, skinless)
- 2 Tbsps vegetable oil
- cayenne pepper
- 1 tsp sweet ground paprika
- 150 milliliters chicken stock
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.