Turkey Goulash with Sauerkraut, Peppers and Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 75.9 μg | (127 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 228 mg | (240 %) | ||
| Potassium | 1,520 mg | (38 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 600 grams turkey breasts (ready to cook, skinless)
- 2 shallots
- 1 Tbsp marjoram
- 2 tart Apple
- 3 Bell pepper (red and green)
- 1 Tbsp clarified butter
- 600 grams Sauerkraut (canned)
- 1 tsp sweet ground paprika
- 1 boiling potato
- 200 grams sour Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp olive oil
- 2 Tbsps freshly chopped parsley
Preparation steps
Rinse the meat, pat dry and cut into bite-size cubes. Peel the shallots and chop finely along with the marjoram leaves. Rinse the apples, cut into quarters, remove the seeds and coarsely chop. Rinse the peppers, cut in half, remove the seeds and white ribs and cut the halves into thin strips. Heat the clarified butter in a skillet and saute the meat until golden brown. Add the shallot and marjoram and sauté briefly. Drain the sauerkraut and add to the pan with the paprika, the apples and broth and bring to a boil. Reduce to a simmer, cover and simmer 20 minutes. Scrub, peel and finely grate the potato finely and add to the sauerkraut and cook 5 minutes. Stir in 150 grams (approximately 5 1/3 ounces) sour cream, let boil and season with salt and pepper.
Heat the oil in a skillet and saute the peppers until crisp-tender and stir into the stew.
Transfer to plates, sprinkle with parsley and serve garnished with a dollop of sour cream.
