TURKEY STEW WITH LAGER AND DRIED TOMATOES
"There's nothing like a delicious turkey stew after returning from a walk on a frosty October afternoon!" - me, after returning from a walk on a frosty October afternoon.
"It may not be the fastest dish, but it gets a lot of dishes dirty during preparation!" - me too, quote like from Walaszek
Ingredientsfor 4
- 1kg boneless turkey leg
- 1/2 white onion
- 2 cloves of garlic
- 2 tablespoons of soy sauce (we use reduced salt one)
- 1/3 cup of lager (we use Johannes Lager from the Amber brewery)
- 1 teaspoon of sweet pepper
- 1 teaspoon of dried oregano
- 2 bay leaves
- 2 allspice
- 4 pieces of dried tomatoes in olive oil
- 450 ml of broth (we use vegetable broth)
- 1 tablespoon of wheat flour
- 3 tablespoons of cream 30%
- carbohydrates to serve as desired (we use Trendy Lunch Italy with pearl couscous, pumpkin and truffle from Melvit)
- olive oil
- pepper
- salt
Directions
1. Cut the turkey into pieces of about 2 centimeters, then throw it into a deep pan with olive oil. Fry until brown on each side, about 10 minutes.
2. Add finely diced onion and sliced garlic to the meat; Fry everything until the onion is translucent, stirring regularly.
3. Pour in soy sauce and beer, mix and cook for about 2 minutes. After this time, add sweet pepper, oregano, bay leaves, allspice, chopped dried tomatoes and freshly ground pepper; mix again. Pour in the broth and cook covered until the meat is tender and soft (in our case it took about an hour); stir from time to time.
4. Fry the flour in a small pan, stirring constantly. Gradually, one spoon at a time, add the goulash stock, stirring continuously. Pour the prepared roux into the goulash and mix thoroughly; let's boil. At the end, whiten the goulash with cream.