Preparation (about 45 min):
Cut turkey leg without skin and bones into thumb-sized pieces.
Remove the skin from the shallots, open them and sauté the onion cubes in a little olive oil until translucent. Add the bacon, let it cook and cool. Now add parsley and mix.
Season potato dumpling mixture, form dumpling, make a bulge, fill with bacon onions and coat well. Put the dumplings in lightly bubbling salted water and pull – until they float on top.
Sauté meat in hot olive oil, add shallots and sauté. Add paradeis pulp and flour and sauté briefly. Pour in poultry stock, let it boil, lightly bubble and add a little goulash sauce to the mustard. On it repeatedly to the goulash form.
Stir in the mustard seeds and season with salt and pepper. Add the vegetable strips and stir for three to four minutes.
Arrange goulash in a deep plate, dumplings in the middle and sprinkle with chives.
Our tip: Use bacon with a fine, smoky note!
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