Spicy turkey pan with ajvar

Ingredients for 4 servings:

• 500 g turkey breast
• 3 bell peppers, red, yellow and green
• 3 onions
• 750 g mushrooms
• 6 tbsp Ajvar, hot
• 1 cup of crème fraîche (crème légère)
• 1 cup of cream for cooking, 50% fat
• 1 tbsp olive oil
• 250 ml vegetable stock
• n. B. Sauce thickener
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the onions into approximately 1 cm cubes, roughly dice the meat, cut the peppers into 2 x 2 cm diamond-shaped pieces, and halve or quarter the mushrooms, depending on their size. First, fry the onions, then the meat, then the peppers and mushrooms in a little oil until crispy, then season generously with salt, pepper, and paprika. Deglaze with vegetable stock, add the crème légère and cream to a boil, and stir in the ajvar. Simmer for about 10 minutes, making sure the peppers still retain their bite. Season to taste, and if the sauce is too thin, thicken with a little thickener. Serve with rice or pasta.