Turkey Goulash with Rice

Ingredients

• 150 g long‑grain rice
• 1 tsp soy oil
• 500 ml vegetable broth
• 600 g turkey breast fillet
• 1 onion
• 2 Garlic cloves
• 100 g small mushrooms
• 1 tbsp oil (for frying)
• 1 tbsp chopped thyme
• 2 tbsp brandy
• 100 ml red wine
• 1 tbsp mustard
• 2 tsp Worcestershire sauce
• 200 g diced tomatoes (canned)
• 120 g crème fraîche
• Salt
• black pepper (freshly ground)
• oil (for greasing the ramekin)
• herbs (for garnish)

Instructions

1. 1.

   Sauté the rice in oil until translucent, add vegetable broth, bring to a boil, cover, reduce heat to low and let the rice absorb the liquid for about 20 minutes. In the last five minutes lift the lid so any remaining moisture can evaporate.

2. 2.

   Cut the turkey into cubes. Peel and finely chop the onion and garlic. Clean the mushrooms and slice them. Brown the meat in hot oil all over, then remove and keep warm. Add onions, garlic and thyme to the remaining fat and sauté until fragrant. Add mushrooms and cook for another two minutes. Deglaze with brandy and let it reduce. Pour in wine and 100 ml water, add mustard, Worcestershire sauce and tomatoes. Let simmer gently over low heat. Finally stir in crème fraîche and return the browned turkey to the sauce. Season with salt and pepper.

3. 3.

   Grease a ramekin lightly, fill it with rice portion by portion, press down slightly and transfer onto a plate. Arrange the turkey goulash beside it and garnish with herbs as desired.