Turkey goulash with mustard and mushrooms
Number of servings
2
Sharpness level
MILD
Preparation time
Difficulty level
EASY
INGREDIENTS
- 3 tsp Original Dijon Maille Mustard
- 4 tsp French Maille Mustard
- 1 can House of Asia Canned Shiitake Mushrooms, cut in half
- 1 teaspoon House of Asia Garam Masala Spices
- 500 g turkey breast, roughly diced
- 2 onions, diced
- 1 carrot, cut into half-slices
- 5 cloves of garlic, finely chopped
- 500 ml vegetable broth
- 100 ml of cream 36%
- 1 teaspoon of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon of black pepper
- 1 teaspoon sweet paprika
- 4 bay leaves
- 50 g dill
- 5 tablespoons of oil for frying
A METHOD OF PREPARING
- Combine the turkey with 1 teaspoon Dijon mustard, garam masala, salt, pepper, cinnamon, and paprika. Add 3 tablespoons of oil, mix, and set aside for 15 minutes.
- Heat 2 tablespoons of oil in a pot and sauté the onion, carrot, and garlic. Add the bay leaves, meat, and shiitake mushrooms. Cook for a few minutes.
- Add Dijon mustard and pour in the broth. Cover and simmer until the meat is tender (about 30–35 minutes).
- When the meat is cooked, add the French mustard and cream. Bring to a boil, add the chopped dill, and stir.
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