🍽️ Provençal Turkey Goulash

Name: Provençal Turkey Goulash
Total time: 30 min
Yield: 4 servings
Ingredients: Zucchini 1 pc.; Eggplants 1 pc.; Onions, red 2 pcs.; Carrots 3 pcs.; Potatoes, mostly waxy 800 g; Garlic cloves 2 pcs.; Turkey breast fillet 600 g; Oil 3 tbsp; Salt pinch; Herbs of Provence, dried 2 tsp; Pepper, black ground pinch; Wheat flour, Type 405 1 tbsp; Red wine, dry 200 ml; Vegetable broth 600 ml

310 kcal · 30 min · 4 servings

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Ingredients

Zucchini 1 pc.
Eggplants 1 pc.
Onions, red 2 pcs.
Carrots 3 pcs.
Potatoes, mostly waxy 800 g
Garlic cloves 2 pcs.
Turkey breast fillet 600 g
Oil 3 tbsp
Salt pinch
Herbs of Provence, dried 2 tsp
Pepper, black ground pinch
Wheat flour, Type 405 1 tbsp
Red wine, dry 200 ml
Vegetable broth 600 ml

Instructions

1. Wash zucchini and eggplant thoroughly, trim the ends, halve them, and cut into approximately 2 cm thick half-moons. Halve the onions, peel, and dice finely. Peel the carrots and potatoes, and cut them into about 2 cm pieces. Peel and finely chop the garlic cloves.
2. Rinse the turkey breast, pat it dry with a kitchen towel, if necessary remove any tendons, and cut it into bite-sized pieces. Heat 3 tablespoons of oil in a large pot over high heat. Season the turkey meat with salt and sear it for about 3 minutes, turning occasionally.
3. Add the onions, carrots, and potatoes to the meat and sauté for about 3 minutes, stirring occasionally. Then mix in the herbs de Provence and the chopped garlic, seasoning with salt and pepper.
4. Sprinkle the flour over it and then deglaze with red wine. Pour in the broth, bring to a boil while stirring, and then let it simmer covered for about 10 minutes over medium heat.
5. Add the zucchini and eggplant and let it simmer for another 5–7 minutes. After that, taste again and adjust with salt and pepper, then serve in deep plates. Enjoy your meal!

Nutrition per serving

kcal: 310
Protein: 33 g · Fett/Fat: 10 g · Carbs: 22 g