Sliced turkey with peppers and cream sauce
Bayern
meat
main course
easy
Torben Ebert
Ingredients for 4 persons
- 600 g turkey breast, cut into strips
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 red peppers, finely sliced
- 1 clove of garlic, finely chopped
- 200 ml cream
- 200 ml chicken stock
- 2 tbsp TOMAMI Bayern
- 1 tsp paprika powder, sweet and savoury
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp lemon juice
- 1 tbsp parsley, chopped
Preparation
Season the turkey with salt and pepper. Heat the olive oil in a large pan. Fry the meat in batches over a medium-high heat until lightly golden brown. Remove and set aside. Sauté the onions and garlic in the same frying fat until translucent. Add the pepper strips and fry for approx. 5 minutes over a medium heat. Deglaze with chicken stock and bring to the boil. Add the cream, TOMAMI Bayern and stir well. Stir the paprika powder, lemon juice, salt and pepper into the sauce. Return the browned turkey meat to the pan. Mix well and leave to simmer over a low heat for approx. 5 minutes until the meat is cooked through and the sauce has thickened slightly.
Season the sauce to taste with salt, pepper, TOMAMI Bayern or lemon juice.
Sprinkle with fresh parsley and serve with spaetzle, for example.
